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I’ve been all about tomatoes lately, and I find that a soup is the ultimate way to put veg to use, so here’s my Simple Vegan Minestrone Soup recipe! Tomato-ey base, packed with tender veggies, herbs, and if you’d like, some vegan parmesan. It’s a very customizable soup, because everyone seems to have their own minestrone add-in preferences. I personally like to throw gluten free pasta into the mix, though it’s not a must (I’ll include some alternative ingredients if you need suggestions!).
You can make this soup stovetop, or if you’d prefer to use an instant pot, feel free to do so. I’m a firm believer that soups taste better as they age (within edible reason of course) because all the ingredients’ flavours are unlocked the longer it cooks/sits, so keep leftovers in mind.
This Vegan Minestrone Soup is made with whole plant ingredients and is vegan, gluten free, refined sugar free and oil free.
This recipe can be very pantry friendly–don’t be afraid to use canned tomatoes and canned beans. It shortens cook time!
Almost any veggie you have on hand can be added into this recipe. Play around with whatever you have, or take inspiration from what’s in season. Also, it should be noted that you can absolutely use frozen veggies to make this recipe.
Lastly, the ingredient list may look long, but it’s just the variety of veggies and spices used.
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
A simple, vegetable forward soup! This Vegan Minestrone Soup is a great way to enjoy veggies in a quick and easy way. It’s flavourful, hearty and delicious. Vegan, gluten free, refined sugar free and oil free.
1 medium yellow onion or 3 small shallots, finely diced
1 cup celery finely diced*
1 cup carrots finely diced
1–2 small potatoes, diced
5 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp thyme
1/4 tsp fennel seed
1 bay leaf
(alternative) 2 tsp italian seasoning
3 tbsp tomato paste
15 oz diced tomatoes (can use canned or fresh)
5 cups veggie broth
2 tsp salt
15 oz cooked white beans (I used navy beans)
2 cups cooked gluten free pasta, al dente
3 cups greens like chard, baby kale, spinach, roughly chopped
diced summer squash
In a large saucepan, sauté onion, carrots, celery and potato with a splash of oil or veggie broth for 10-12 minutes, until fragrant. Add garlic, basil, oregano, thyme and fennel seed and sauté for another 2-3 minutes.
Next, add tomato paste and diced tomatoes, and cook for another few minutes. Then add veggie broth and water and bring to a boil. Lower heat and bring to a simmer, then let cook, partially covered for about 25 minutes. *If using Instant Pot, pressure cook on high for 6 minutes and release. At this point, season generously with salt and pepper to taste.
Finally, add cooked beans, cooked pasta (if using) and chopped greens to cook through. Remove bay leaf and enjoy!
Garnish with fresh parsley and vegan parmesan if desired.
*I recommend dicing veggies into 1/2″ cubes for quicker cooking.
Keywords: vegan, gluten free, refined sugar free, oil free, soup, main dishes, pasta, high protein
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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