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.
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.
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