This post has been sponsored by Mutti®. All thoughts and opinions are my own! Thank you so much for supporting the brands that make Food with Feeling possible!

This Vegan Minestrone Soup is loaded with veggies and the pasta makes it so ridiculously filling (especially for a soup!). And I love that it makes so much because the leftovers are my favorite.

multiple mugs full of vegan minestrone soup topped with fresh thyme

Today I’m partnering up with Mutti to bring you this Minestrone soup that is SO PERFECT for our transition into fall (aka SOUP SEASON!). It give the soup it’s fresh and rich flavor, we’re using Mutti® Finely Chopped Tomatoes as well as Mutti® Double Concentrated Tomato Paste. The 2 of them combined give this dish such a unique and delicious taste and I can’t wait for you to try it!

I started buying Mutti products at Safeway last year when we made the move to Oregon. I only just recently downloaded the Safeway app and have been LOVING that it’ll keep track of products I buy regularly (such as the Mutti Chopped Tomatoes for instance), and then let me know when those products go on sale or have a special coupon. It’s always nice to save money on products that I was going to buy anyways!

top down shot of minestrone soup with Mutti brand products around including Mutti tomato paste, mutti finely shopped tomatoes in a can, and a jar of mutti tomato puree

One of my favorite things about Mutti products is that they’re made with just TWO simple ingredients: sun-ripened Italian tomatoes and a pinch of Mediterranean sea salt. I learned that a lot of other brands unnecessary extra ingredients such as calcium chloride (but not Mutti!!). Their finely chopped tomatoes (that we’re using in this soup) are so incredibly versatile. They can be used in all kinds of sauces, soups, and even on pizza!

The other Mutti product I buy regularly is their Double Concentrated Paste. First of all, it is seriously the best tomato paste that I’ve ever used with SUCH a rich and delicious taste. I also LOVE love that it comes in a tube because I never use all of it in one recipe. The tube keeps so well in the fridge and I never want tomato paste any other way!

large blue pot of vegan minestrone soup with a ladle hanging out the side

ALRIGHT- on to this Vegan Minestrone Soup!

My favorite part about this soup is that it ALL comes together in one big pot and is so super easy to throw together.

3 bowls of vegan minestrone soup with fresh herbs around the scene

I included zucchini in the recipe as a nice way to transition from summer to fall cooking. It’s overall loaded with veggies and I love it for that. But, it’s also got the pasta and beans in it which make it super filling and satisfying.

Thank you again to Mutti for sponsoring this post! Don’t forget to pick up Mutti products at your local Safeway in the canned tomato section.

top down shot of a safeway bag with vegan minestrone soup around it as well as 3 different Mutti brand tomato products

See how to make the Vegan Minestrone Soup here:

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Vegan Minestrone Soup


  • Author: Brita Britnell
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This Vegan Minestrone soup holds true to the original while keeping it plant based and still completely delicious!


Scale

Ingredients

  • 2 tablespoons of olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks of celery, diced
  • ¼ cup of tomato paste
  • 4 cloves of garlic, minced
  • 1 small zucchini, diced into half moons
  • 1 tablespoon of Italian seasoning
  • 1 teaspoon of fine sea salt
  • 6 cups vegetable broth
  • 2 15 ounce can of diced tomatoes (or tomato puree)
  • 2 bay leaves
  • 1 cup of small shell pasta such as macaroni
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 2 cups of chopped spinach (optional)
  • ¼ cup of fresh basil, chopped
  • 2 teaspoons of lemon juice
  • additional salt and ground pepper to taste

Instructions

  1. In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add in the onion, carrot, celery and tomato paste. Stir to combine and saute until the onion becomes translucent and the the veggies have softened, about 8 minutes.
  2. Add in the garlic, zucchini, and Italian seasoning. Stir to combine and cook for 2 additional minutes.
  3. Stir in the broth, diced tomatoes, bay leaves, and salt. Raise the heat to medium-high, cover, and let simmer gently for 15 minutes.
  4. Uncovered and mix in the pasta, kidney beans, spinach, and basil. Cook according to pasta directions, about 10 minutes, or until the pasta reaches your desired doneness.
  5. Remove from the heat and stir in the lemon juice, as well as additional salt, pepper, and olive oil to taste. Serve and ENJOY!

Notes

*This stores well in the fridge and tastes great the next day BUT the pasta will absorb a lot of the liquid. Just be aware. You can add additional water if desired but I like to simply eat it as a much thicker soup

  • Category: Soup
  • Method: stovetop
  • Cuisine: American

Keywords: vegan soup, minestrone soup, vegan minestrone soup