Vegan Minestrone Soup
Vegan Minestrone Soup, a plant-based take on the traditional Italian vegetable, bean, and pasta soup using nutritional yeast instead of cheese. Easy and ready in less than 40 minutes!
Equipment
- 1 large pot or Dutch oven
Ingredients
- 1 tablespoon olive oil
- 3 stalks celery sliced thin
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 pinch salt and pepper
- 1 ½ cups kidney beans or white beans cooked, drained, and rinsed (or 1 can)
- 1 cup green beans cut into ½ inch pieces
- 1 28-ounce can diced tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon thyme dried or fresh
- 1 teaspoon oregano dried or fresh
- 1 cup dry small pasta noodle cavatappi, shells, or elbows
- ⅓ cup fresh Italian parsley chopped
- 1 pinch nutritional yeast for garnish
- 1 pinch red pepper flakes optional
Instructions
- Cook aromatic vegetables: To a large pot over medium-high heat, add olive oil and let heat. Then add sliced celery, diced onion, and sliced carrots and let the vegetables cook until they begin to soften, about 5-7 minutes. Then add minced garlic and a pinch of salt pepper, cooking 2-3 minutes more or until the garlic begins to brown and release it’s aromatic flavor.
- Simmer soup: Add beans, green beans, tomatoes, vegetable, bay leaf, thyme, and oregano broth and stir ingredients to combine. Bring the soup to a rolling boil, then reduce heat to a simmer and cover the pot with a lid. Cook for 15 minutes.
- Add pasta: Once soup has simmered, stir in pasta and cook for 7-8 minutes more, or until pasta is cooked to al dente. Once it’s cooked, stir in the parsley and taste the soup and adjust seasonings, if desired.
- Serve soup: Serve soup in bowls with a sprinkle of nutritional yeast and a pinch of spicy red pepper flakes (optional). Then enjoy!
Video
Notes
Prep ahead: This minestrone soup can be prepped up to five days ahead of time, or frozen for one month.
Leftovers and storage: Store leftover minestrone in an airtight container in the refrigerator for up to 5 days. Freeze in a freezer-friendly bag or container for up to 1 month. To thaw, remove from the freezer into the refrigerator for 24 hours before reheating. To reheat, cook for 5 minutes on the stove or 2 minutes in the microwave.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and can be made gluten free by using gluten free pasta.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 20gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 764mgPotassium: 280mgFiber: 4gSugar: 4gVitamin A: 859IUVitamin C: 10mgCalcium: 47mgIron: 1mg
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