Vegetarian Minestrone Soup

Vegetarian Minestrone Soup

This vegetarian minestrone is made with all your favorite veggies. This soup is a family favorite and loved by all. Be sure to serve with your favorite bread and some vegan parmesan.

Course Soup

Cuisine Italian

Diet Vegan

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings

Calories 150kcal

Author Marly McMillen

Equipment

Ingredients

3 tablespoons olive oil
1 cup chopped onion (1 medium onion)
2 cups chopped carrots (2 large carrots)
2 cups diced red potatoes (smaller cubes will speed up cooking time)
2 ribs celery washed, ends removed, and chopped
4 cloves garlic chopped
¼ cup tomato paste
6 cups water
4 teaspoons Better than Bouillon Vegan Broth Base
28 oz can diced tomatoes with its juices
1 cup elbow noodles (see note)
2 bay leaves
2 cups chopped spinach (fresh or frozen)
1 cup chopped zucchini
30 oz canned kidney beans (dark red, red, or white) rinsed and drained
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon black pepper
Salt to taste (the vegetable stock might be enough)
2 teaspoons lemon juice (optional)
Garnish: Vegan Parmesan

Cups - Metric

Instructions

Heat the oil in a dutch oven over medium heat. Once the oil is shimmering, add chopped onions and chopped celery. Cook for 7 to 10 minutes, stirring occasionally until vegetables are tender.
Add chopped carrots to a microwave safe bowl and cook for 2 minutes, until slightly tender. Use oven mitts to transfer the carrots to the pot. Repeat this process with the potatoes, cooking them in the microwave for up to 4 or 5 minutes until slightly tender.
Stir in the garlic and tomato paste and cook for another 1 to 2 minutes, stirring occasionally.
Next add the canned tomatoes (including the liquid) water, bouillon, and pasta. Give it a stir and add the 2 bay leaves. Increase heat to medium-high and bring the pot to a boil. Reduce heat to a gentle simmer, partially cover the pot with a lid (to create a vent). Simmer for 15 to 20 minutes.
Remove the lid and add beans, chopped zucchini, chopped spinach, basil, and oregano. Stir and then continue simmering for another 5 to 10 minutes, until the pasta is cooked according to your preferences.
When the soup is done, remove from heat and remove bay leaves. Stir in lemon juice. You may consider using a potato masher to mash a little bit of the soup to add thickness. Just a couple of mashes will do the trick. Season with salt and pepper.
Remove from heat and allow to cool slightly before serving in bowls, topped with Vegan Parmesan and bread of your choice.

Notes

Regarding Pasta: Use whole wheat or gluten-free pasta based on your preferences.

To Speed Up Cooking Time: Consider cooking carrots and potatoes separately. I put chopped carrots in a microwave-safe bowl with a lid. Add a little bit of water, then prop the lid on top (it needs to be able to vent steam), and cook for 1–2 minutes. Allow it to sit in the microwave until cool enough to handle (or use oven mitts). Pour the cooked carrots and its juices in with the pot. Follow this same process for the potatoes.

Use Vegan Parmesan as a garnish.

Nutrition