Vegetarian Minestrone Soup

Vegan minestrone soup in brown bowl on wooden board

Once famously known as ‘poor man’s soup', this vegan minestrone soup recipe is highly nutritious as it calls for all the seasonal veggies that you can put your hands on.

Course Main Dish

Cuisine Italian

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 663kcal

Author Savory Thoughts

Equipment

Dutch oven or large pan

Ingredients

4 Tbsp. Olive Oil
3 Large Carrots; Diced
2 Celery Sticks; Diced
1 Zucchini; Diced
1 Leek; Sliced
1 Small Yellow Onion; Chopped
3 Garlic Cloves; Chopped
1 15.5 Oz. Can Cannellini Alubias Beans; Rinsed and drained
1 15.5 Oz. Can Dark Red Beans; Rinsed and drained
3-5 Basil Leaves
1 Lb. Radiator Pasta Nugget
Salt and Pepper To Taste
32 Oz. Vegetable Stock
4 Cups Water; More if needed
1 Red Bell Pepper; Diced
Parmesan Cheese and bread if desired for serving

Instructions

Heat the pan and add olive oil.
Slice onion and garlic and add onto pan. Sauté it for about 1 minute.
Cut the vegetables as cubes.
Add the vegetables to the pan along with the beans. Sauté it for about 2 minutes, stirring constantly.
Season with salt and pepper to taste.
Add Vegetable Stock and water, and herbs. Adjust the seasoning if needed.
Bring to boil for 10 minutes and add the pasta and boil 5 more minutes or until the pasta is cooked. Add more liquid if necessary.
Add Parmesan when serving and serve with bread, if desired.

Video

Notes

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Calories are estimated per serving.

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Nutrition