Vegan Minestrone Soup
A simple minestrone filled with satisfying beans, vegetables, and pasta. Only 30 minutes to prepare and great for lunch or dinner!
Servings5 medium bowls
- 1 yellow onion
- 1 medium carrot
- 3-4 cloves garlic
- 5 cups vegetable broth
- 15 oz. can diced tomatoes (I use petite-diced)
- 15 oz. can tomato sauce*
- 15 oz. can kidney beans (or white beans)
- 1 cup elbow or small shell pasta (gluten-free if desired)
- 1 1/2 cups cut green beans (frozen or fresh)
- 1 tsp. dried basil (I often add 1/2 tsp. oregano as well)
- Salt/pepper to taste
For serving (optional):
- Fresh basil or parsley, vegan parmesan, fresh lemon juice
Dice onion and carrot.
In a stockpot over medium-high heat, sauté onion and carrot for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as necessary.)
Meanwhile, mince garlic.
When onion is translucent, add garlic and dried basil. Stir and sauté 1 minute.
Add vegetable broth, diced tomatoes with juice, tomato sauce, and kidney beans (rinsed and drained). Increase heat and bring to a light boil.
When lightly boiling, add pasta and green beans. Stir.
Reduce heat, cover, and simmer for about 10 minutes or until pasta is tender. Salt/pepper to taste.
*Tomato sauce: Omit the can of tomato sauce for a slightly thinner, less tomato-rich broth. (Or replace it with another can of diced tomatoes.)
Herb + seasoning variations: Try Italian seasoning, oregano, thyme, bay leaf, red pepper flakes, etc.
Vegetable variations: Add spinach, kale, zucchini, celery, corn, peas, broccoli, potato, etc.
For gluten-free: Use your favorite GF pasta.
Calories: 247 kcal | Carbohydrates: 51 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 878 mg | Fiber: 9 g | Sugar: 13 g | Vitamin A: 3236 IU | Vitamin C: 21 mg | Calcium: 97 mg | Iron: 4 mg