Easy One Pot Vegan Minestrone Soup
Easy One Pot Vegan Minestrone Soup- This beloved Italian soup isn’t just hearty and healthy – it’s customizable. Minestrone typically includes lots of leafy greens, other veggies, and beans. Which to choose? You’re only limited by the contents of your refrigerator and pantry.
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This Vegan take on classic Italian minestrone soup is a plant-based version of the traditional Italian soup, made without using any animal products. It is made with a variety of vegetables, like tomatoes, onions, carrots, celery, and beans, simmered in a vegetable broth. Vegan minestrone soup is a healthy and delicious option for those following a vegan diet, as it is rich in nutrients and fiber. This variations includes chickpeas to add more protein and make it more substantial.
This Vegan Minestrone soup recipe is a hearty and comforting soup that is perfect for a cold winter day. It cooks in one pot and the recipe makes a generous portion- perfect for leftovers of meal prep!
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Easy One Pot Vegan Minestrone Soup
Ingredients needed:
2-3 tbsp olive oil
1 yellow onion, diced
2 carrots, thinly chopped
2 celery stalks, thinly chopped
3 garlic cloves
2 tsp Italian seasoning
2 bay leaves
5-6 cups vegetable broth
1-2 cups water
1 15.5 oz can red kidney beans, drained and rinsed
6 oz frozen green beans (cut into 1 inch sections)
1 15.5 oz can diced tomatoes
1 15.5 oz can chickpeas, drained and rinsed
2 cups elbow macaroni
3 handfuls fresh spinach
For serving:
freshly squeezed lemon juice
fresh parsley
Directions:
In a large pot over medium heat, add the olive oil, onion, carrots and celery and sauce until soft (around 5 minutes).
Add the rest of the ingredients (except the spinach) and bring to a boil. with the cover askew, reduce heat to a simmer and cook for an additional 10-15 minutes. You’ll know the soup is finished cooking when the pasta is done and the vegetables are tender.
If you like more liquid in your soup add more vegetable broth or water.
Once the soup is finished cooking, stir in the spinach. Add fresh squeezed lemon juice and fresh parsley and enjoy with your favorite bakery bread.
Easy One Pot Vegan Minestrone Soup
Ingredients
- 2-3 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, thinly chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tsp Italian seasoning
- 2 Bay leaves
- 5-6 cups vegetable broth
- 1-2 cups water
- salt and pepper to taste
- 1 15.5 oz can red kidney beans, drained and rinsed
- 6 oz frozen green beans, cut into 1 inch sections
- 1 15.5 oz can diced tomatoes
- 1 15.5 oz can chickpeas, drained and rinsed
- 2 cups elbow macaroni
- 3 handfuls fresh baby spinach
For garnish
- fresh squeezed lemon juice
- fresh parsley
Instructions
- In a large pot over medium heat, add the olive oil, onion, carrots and celery and sauce until soft (around 5 minutes).
- Add the rest of the ingredients (except the spinach) and bring to a boil. with the cover askew, reduce heat to a simmer and cook for an additional 10-15 minutes. You'll know the soup is finished cooking when the pasta is done and the vegetables are tender.
- If you like more liquid in your soup add more vegetable broth or water. Once the soup is finished cooking, stir in the spinach. Add fresh squeezed lemon juice and fresh parsley and enjoy with your favorite bakery bread.
Looking for more vegan soup recipes like this Easy One Pot Vegan Minestrone Soup?
Slow Cooker Vegan Creamy Tortilla Soup
Slow Cooker Vegan Potato and Leek Soup
I love seeing your finished projects! If you enjoyed making this Easy One Pot Vegan Minestrone Soup or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy cooking!
