This Vegan Minestrone soup is just the best! Everytime while I am making this soup, I wonder if there is enough to it to be so good. And EVERY TIME I am amazed at the flavors that come out of the veggies and the seasoning. You will be surprised too! Rich broth, hearty veggies, beans and small pasta – how can you go wrong?
Vegan Hearty Minestrone Soup
Full, rich flavors and tons of veggies!
Jump to Recipe
Servings: 8
Ingredients
- 1 Cup Chopped onion
- 5 Cloves Minced garlic More if you dare!
- 1 T Olive or coconut oil
- 1 Cup Celery Include the leaves
- 1 Cup Carrots
- 1 Cup Zucchini
- 1 Cup Red Pepper
- 1 Cup Green Pepper
- 1 Cup Fresh green beans
- 2 28 oz cans Chopped Italian Tomatoes
- 1 15 oz Can Black Beans
- 1 15 oz Can Great Northern Beans
- 6 Cups Veggie Stock or more!
- 1 T Dried Oregano or more!
- 1 T Dried Basil or more!
- 1 t Salt
- 2 t Pepper
- 2 T Balsamic Vinegar
- 1/4 Cup Vegan Parmesan
- 1/2 Cup Uncooked pasta Small pasta
Instructions
- Add oil to soup pot and saute onion and garlic until soft. Stir frequently.
- Dice all veggies into equally, small pieces.
- Add celery, carrots, oregano, basil, salt, pepper to pot and cook for about 5 minutes. Stir frequently.
- Add both peppers, zucchini, green beans, canned tomatoes, veggie stock and beans. Cover and simmer for 20 minutes.
- Add uncooked pasta, balsamic vinegar (red wine works well too) and vegan parmesan. Simmer for 10 minutes or until pasta is cooked. Taste and add more seasoning if needed (I always do!).
- The longer you let the soup simmer the fuller the flavor will be. Actually, this soup is better the next day!
Notes
This is a hearty, rich soup. It is great for a cold winter day and it full of fresh veggies, beans and pasta. Serve with some warm bread, Naan or crackers.
