This Vegan Minestrone soup holds true to the original while keeping it plant based and still completely delicious!
- 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
- 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.
- Add in the garlic, zucchini, and Italian seasoning. Stir to combine and cook for 2 additional minutes.
- Stir in the broth, diced tomatoes, bay leaves, and salt. Raise the heat to medium-high, cover, and let simmer gently for 15 minutes.
- 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.
- Remove from the heat and stir in the lemon juice, as well as additional salt, pepper, and olive oil to taste. Serve and ENJOY!
*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