Vegan Minestrone Soup

Imagine a pot brimming with vibrant colors and aromatic scents that instantly transport you to an Italian kitchen.

Vegan Minestrone Soup is the epitome of cozy comfort, effortlessly combining fresh vegetables, hearty beans, and tender pasta into a harmonious symphony.

As the soup simmers, the rich flavors meld beautifully, creating a satisfying meal from simple, wholesome ingredients.

Let’s bring this delightful dish to life and savor every nourishing spoonful.

Kitchen Tools Required

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 Chef’s knife
• 1 Ladle
• 1 Measuring cup
• 1 Set of measuring spoons

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 ounces) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 cups spinach leaves
• 2 tablespoons chopped fresh parsley

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Vegan Minestrone Soup, follow this detailed timeline:

Timeline for Vegan Minestrone Soup

Reading and Preparation (10 minutes)

– 0:00 – 0:10: Read through the entire recipe and instructions carefully to understand the process and identify all necessary equipment and ingredients.

Prep Work (15 minutes)

• 0:10 – 0:25:
• Dice the onion, carrots, celery, zucchini, and potato.
• Mince the garlic.
• Trim and cut the green beans into 1-inch pieces.
• Gather and measure out the remaining ingredients (olive oil, canned tomatoes, vegetable broth, water, dried herbs, salt, pepper, pasta, cannellini beans, spinach, and parsley).

Cooking (30 minutes)

• 0:25 – 0:30: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
• 0:30 – 0:31: Stir in minced garlic and cook for 1 minute.
• 0:31 – 0:36: Add carrots, celery, zucchini, and potato to the pot and cook for 5 minutes.
• 0:36 – 0:38: Mix in green beans, canned tomatoes with juice, vegetable broth, and water. Season with oregano, basil, salt, and black pepper.
• 0:38 – 0:40: Bring the mixture to a boil, then reduce heat to a simmer.
• 0:40 – 0:50: Add pasta and cook until just tender, about 10 minutes.
• 0:50 – 0:53: Stir in cannellini beans and spinach leaves, cooking until spinach is wilted.

Resting and Serving (5 minutes)

• 0:53 – 0:58: Remove from heat and let the soup rest for 5 minutes.
• 0:58 – 1:00: Garnish with chopped parsley before serving.

For additional flavor, consider adding a dash of red pepper flakes or a squeeze of lemon juice during the resting period to enhance the taste.

Adjust the seasoning to your preference before serving. Remember, the soup’s flavors will develop further if made ahead of time.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook for 1 minute.

Add diced carrots, celery, zucchini, and potato to the pot and cook for 5 minutes.

Mix in green beans, diced tomatoes with juice, vegetable broth, and water.

Season with oregano, basil, salt, and black pepper.

Bring the mixture to a boil, then reduce heat to a simmer.

Add pasta and cook until just tender, about 10 minutes.

Stir in cannellini beans and spinach leaves, cooking until spinach is wilted.

Remove from heat and let the soup rest for 5 minutes.

Garnish with chopped parsley before serving.

Serving Tips

• Crusty Bread: Serve with a slice of warm, crusty bread for dipping and soaking up the flavorful broth.
• Grated Vegan Parmesan: Sprinkle some vegan parmesan on top for added richness and depth of flavor.
• Side Salad: Pair with a simple side salad dressed in balsamic vinaigrette to complement the hearty soup.
• Roasted Vegetables: Offer a side of roasted seasonal vegetables for an extra dose of nutrients and texture.
• Olive Tapenade: Add a small serving of olive tapenade on the side for a salty, savory contrast to the soup’s fresh ingredients.

Storage

Store Vegan Minestrone Soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze in individual portions for up to 3 months.

Reheat gently before serving.

Freezing

To freeze Vegan Minestrone Soup, let it cool completely.

Then, transfer to airtight containers. Leave space for expansion.

Label with the date and freeze for up to three months.

Thaw overnight in the fridge before reheating.

Reheating

To reheat Vegan Minestrone Soup, gently warm on the stovetop over medium heat.

Stir occasionally.

Alternatively, microwave in a covered container.

Stir halfway through, until heated evenly.

Final Thoughts

Vegan minestrone soup is a versatile and flavorful dish that can be enjoyed by everyone.

It’s packed with vegetables and plant-based protein, making it both nutritious and satisfying.

The soup is even better the next day as the flavors meld together.

Customize it to your taste by experimenting with different vegetables and spices.

Enjoy this classic Italian dish as a warm and comforting meal any time of the year.

Frequently Asked Questions

Can I Substitute Different Vegetables in the Minestrone Soup?

Absolutely, you can substitute vegetables to suit your taste or what’s in season. Try adding bell peppers for sweetness, kale or swiss chard for heartiness, or butternut squash for a touch of natural sweetness.

How Can I Make the Soup Gluten-Free?

Substitute gluten-free pasta for regular pasta. Verify all other ingredients, like vegetable broth, are certified gluten-free. For added flavor, toss in gluten-free spices or herbs. Cook pasta separately to prevent overcooking, then combine before serving.

What Are Some Protein-Rich Additions for This Soup?

Add cooked quinoa or lentils for a protein boost. Quinoa brings a nutty flavor, while lentils add a hearty texture. Stir them in after cooking the soup to maintain texture. Adjust spices to complement these additions.

What’s the Best Way to Enhance the Soup’s Umami Flavor?

To boost umami, sauté mushrooms with onions, then add a splash of soy sauce or tamari. Stir in nutritional yeast for a cheesy note. These additions deepen flavor, making your soup rich and satisfying.

Can I Use Fresh Herbs Instead of Dried Ones?

Absolutely, use fresh herbs for more vibrant flavors. Substitute three times the amount of dried herbs with fresh ones. Add them towards the end of cooking to preserve their delicate flavors and enhance the soup’s aromatic profile.