Easy Vegan Minestrone Soup

Quick and Easy Vegan Minestrone Soup Recipe

A Perfect Autumn Soup

The story of my Easy Vegan Minestrone Soup began on a chilly autumn afternoon. I was wandering through the local farmer’s market, wrapped in a cozy scarf and clutching a hot cup of spiced cider. The market was alive with vibrant colors and the earthy aroma of fresh produce. It was one of those perfect moments that makes you fall in love with the season.

As I meandered through the stalls, I found myself drawn to a colorful display of vegetables. There were bright orange carrots, deep green kale, and plump zucchini – all freshly harvested and calling out to be turned into something delicious. I struck up a conversation with a friendly vendor, who shared some of his favorite recipes and cooking tips. Inspired by his passion and the beautiful produce around me, I decided to create a dish that would showcase these seasonal vegetables.

How to Make Easy Vegan Minestrone Soup At Home

When I got home, I laid out my market haul on the kitchen counter and began to brainstorm. I wanted to make something hearty and comforting, but also quick and easy to prepare. My mind drifted back to a trip to Italy, where I had enjoyed a bowl of minestrone soup in a quaint little trattoria. The soup was rich, flavorful, and packed with vegetables – exactly what I was craving.

I decided to create my own version of minestrone, but with a vegan twist. I started by chopping the onions and garlic, their familiar aroma filling my kitchen and instantly making it feel warmer. Next, I prepped the carrots, green beans, and zucchini, recalling the vibrant market stalls with each slice.

I sautéed the onions and garlic in a splash of water, keeping the dish oil-free and light. As the vegetables began to soften, I added fire-roasted tomatoes and vegetable broth, bringing everything together with a burst of flavor. A few pinches of dried basil and oregano, along with a dash of nutritional yeast for that umami kick, completed the base of the soup.

For added heartiness, I stirred in gluten-free pasta and a can of white beans, making the soup both filling and nutritious. The final touch was a handful of kale, its deep green leaves wilting perfectly into the hot broth.

As I ladled the soup into bowls, the aroma was intoxicating. Each spoonful was a taste of autumn – warm, comforting, and bursting with the flavors of fresh, seasonal vegetables. This Easy Vegan Minestrone Soup quickly became a favorite in my household, perfect for those chilly nights when you need a bowl of something nourishing and delicious.

Chef’s Notes – Easy Vegan Minestrone Soup

• Enhance flavor: Add a splash of balsamic vinegar or a squeeze of fresh lemon juice just before serving to brighten the flavors.
• Adjusting consistency: If the soup is too thick, add more vegetable broth or water. If it’s too thin, let it simmer uncovered until it reaches the desired consistency.
• Boosting protein: For added protein, consider adding tofu, tempeh, or a handful of cooked quinoa.
• Vegetable variations: Feel free to add other vegetables like bell peppers, mushrooms, or peas to suit your taste or use up what you have on hand.
• Herb substitutions: Fresh herbs can be used in place of dried ones. Use three times the amount of fresh herbs compared to dried.
• Serving suggestions: Serve with a slice of crusty bread or a simple side salad for a complete meal. Try it out with our Fluffy Gluten-Free Naan Bread or our Homemade Sourdough Bread.
• Leftover storage: Store leftovers in single-serve containers for easy grab-and-go lunches throughout the week.
• Reheating: When reheating, add a little extra broth or water if the soup has thickened too much in the fridge or freezer.
• Spicing it up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat if you enjoy spicy food.
• Blending: For a creamier texture, blend a portion of the soup and mix it back in. Use an immersion blender or a regular blender for this step.

Easy Vegan Minestrone Soup

5.0 from 1 vote

Dive into a bowl of this Easy Vegan Minestrone Soup! Packed with wholesome ingredients and ready in just 30 minutes, it’s the perfect dish for any season. This one-pot wonder is not only vegan and gluten-free but also incredibly delicious. Whether you’re a seasoned chef or a kitchen newbie, this recipe is a must-try!

Course: Main Course, SoupCuisine: Italian-Inspired, VeganDifficulty: Easy

Print

Servings

4

bowls

Prep time

10

minutes

Cooking time

25

minutes

Calories

250

kcal

Resting Time

5

minutes

Total time

40

minutes

Cook Mode

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Ingredients

• Base Ingredients

• 2 tablespoons water (or substitute with oil)

• 1/2 medium yellow onion finely chopped

• 3 cloves garlic minced

• Vegetables

• 2 large carrots peeled and thinly sliced

• 1 1/2 cups green beans trimmed and chopped

• 1 small zucchini cut into 1/4-inch rounds

• 1 cup kale or spinach roughly chopped

• Seasonings

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• 2 teaspoons dried basil (or substitute with 1 tablespoon fresh basil)

• 2 teaspoons dried oregano (or substitute with 1 tablespoon fresh oregano)

• 1 tablespoon nutritional yeast

• 1 pinch red chili pepper flakes (optional)

• 1 tablespoon coconut sugar (or other sweetener to taste)

• Liquids

• 6 cups vegetable broth (homemade or store-bought)

• 1 15-ounce can diced fire-roasted tomatoes

• Add-ins

• 1 15-ounce can white beans or chickpeas rinsed and drained

• 2 cups gluten-free pasta noodles (such as fusilli)

Directions

• Sauté Aromatics – Heat a large pot or dutch oven over medium heat. Add water (or oil), diced onion, and minced garlic. Stir occasionally and cook for about 3 minutes until the onion becomes translucent.
• Cook Vegetables – Add the sliced carrots and chopped green beans to the pot. Season with sea salt and black pepper. Stir and cook for another 3-4 minutes until the vegetables start to soften and gain some color.
• Add Remaining Ingredients – Incorporate the zucchini rounds, fire-roasted tomatoes with their juice, vegetable broth, dried basil, dried oregano, nutritional yeast, red chili pepper flakes (if using), coconut sugar, and drained white beans. Stir well to combine all ingredients.
• Simmer Soup – Increase the heat to medium-high to bring the soup to a strong simmer. Once simmering, reduce the heat to medium-low to maintain a gentle simmer. Add the gluten-free pasta noodles and cook for about 10 minutes, stirring occasionally to prevent sticking.
• Final Touches – Reduce the heat to low and let the soup simmer for an additional 4-5 minutes. Taste and adjust seasonings as needed; you may add more basil, oregano, or salt if desired. Stir in the chopped kale or spinach and cook for another 3-4 minutes until the greens are wilted.

Equipment

• chef’s knife
• cutting board
• dutch oven
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 45g
• Protein: 10g
• Fat: 3g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 800mg
• Fiber: 8g
• Sugar: 8g
• Vitamin A: 120IU
• Vitamin C: 50mg
• Calcium: 15mg
• Iron: 20mg

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