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Vegan Minestrone Soup

Minestrone soup is everyone's favorite Italian soup recipe. It is one of the most colorful veggie-packed comfort food that you can make to satisfy the whole family. May they be vegan, vegetarian, or else. 
Course Soup
Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Nut-free, Soy-free, Vegan, Vegetarian
Keyword italian vegetable soup, vegan minestrone soup, vegetarian minestrone soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 173kcal

Ingredients

Instructions

Preparing the ingredients

  • Peel and chop onion and garlic. Wash, peel, and dice the potato. Wash, peel and slice carrot, and parsnip. Wash and chop the celery stalk. We used canned kidney beans and canned chickpeas so nothing to be done there.
  • Cook the pasta of your choice separately according to package instructions. 

Making Vegan Minestrone Soup

  • Heat your a stockpot or a Dutch oven to medium heat and add olive oil.
  • Cook the chopped onion for 1-2 minutes.
  • Add the chopped garlic, the sliced carrot, parsnip, and celery. Stir and cook for 5-6 minutes.
  • Add the tomato paste, the canned chopped tomatoes, and the sweet paprika powder. Bring to boil, which should take 2-3 minutes.
  • Add the seasoning: salt, pepper, dried basil, oregano, and thyme, as well as the dried bay leaf. Stir to combine.
  • Add veggie broth and cook the soup for 10 minutes on medium heat.
  • Add the diced potatoes and cook for 6-8 minutes.
  • When the potatoes are soft, add the canned or cooked beans and chickpeas and cook for 5 minutes.
  • Finally, add the cooked pasta and top it with vegan parmesan, nutritional yeast, freshly chopped parsley or basil. Enjoy!

Notes

Top tips to make perfect minestrone soup

  • Chop vegetables evenly – We added carrots and root veggies first as they need the most time to be cooked. The next one should be potatoes, as they need less time to be tender. Mushrooms and leafy greens need even less time to be ready.
  • Dry vs canned legumes – If you’d like to use dry beans and chickpeas, you should cook it separately and only add them to the soup once soft and ready to eat. 
  • Is it hot and spicy? – Well, not really. However, if you prefer a little hotness, you can add a bit of chili powder or red pepper flakes.
  • Thickening the soup – It is a hearty soup and usually, it doesn’t need to be thickened with flour or starch.
Not to make the printable recipe card too long all other tips like what to serve with minestrone, what other veggies and legumes you can add, what pasta should you use... are detailed above the recipe card. 

Nutrition

Serving: 1serving | Calories: 173kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1297mg | Potassium: 772mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2909IU | Vitamin C: 27mg | Calcium: 61mg | Iron: 2mg