Vegan Minestrone Soup | Easy, One-Pot
Cozy Up With a Bowl of Vegan Minestrone Soup
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm, hearty soup to nourish the soul. Today, we’re sharing a vibrant and flavorful Vegan Minestrone Soup recipe that’s packed with fresh vegetables, beans, and pasta. This isn’t just a soup; it’s a hug in a bowl!
Minestrone, meaning “big soup” in Italian, is traditionally a thick vegetable soup with pasta or rice. It’s wonderfully versatile – feel free to swap in your favorite seasonal vegetables! Our vegan version maintains all the classic flavors while being completely plant-based. It’s perfect for a weeknight dinner, a comforting lunch, or even meal prepping for the week ahead.
What makes this Vegan Minestrone so special?
- Flavorful Broth: We build a rich and savory broth with a combination of diced and strained tomatoes, vegetable broth, smoked paprika, and a touch of maple syrup for subtle sweetness.
- Packed with Nutrients: This soup is brimming with vitamins and fiber from the abundance of vegetables and beans.
- Customizable: Don’t be afraid to get creative! Swap out the beans, add different vegetables, or use a different type of pasta.
- Easy to Make: This recipe is surprisingly simple and comes together in under an hour.
Tips for the Best Vegan Minestrone:
- Chop Vegetables Uniformly: This ensures even cooking and a pleasing texture.
- Don’t Overcook the Pasta: Al dente pasta holds its shape and adds a delightful bite.
- Simmer, Don’t Boil: A gentle simmer allows the flavors to meld together beautifully.
- Fresh Herbs are Key: A sprinkle of fresh parsley at the end brightens up the soup and adds a burst of flavor.
Frequently Asked Questions:
Q: Can I use different vegetables in this soup?
A: Absolutely! Feel free to add or substitute vegetables like zucchini, spinach, kale, or potatoes.
Q: Can I make this soup ahead of time?
A: Yes! Minestrone soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Not as written, due to the pasta. You can easily make it gluten-free by using gluten-free pasta.
Q: Can I freeze this soup?
A: Yes, but the pasta may become slightly mushy. It’s best to freeze the soup before adding the pasta, then cook the pasta separately when you reheat it.
Q: What kind of beans can I use?
A: Cannellini beans are traditional, but you can also use kidney beans, chickpeas, or great northern beans.
We hope you enjoy this comforting and flavorful Vegan Minestrone Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Vegan Minestrone Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium carrot chopped
- 1 stalk celery chopped
- 400 grams diced tomatoes
- 400 grams strained tomatoes
- 1.5 liters vegetable broth
- 1 bay leaf bay leaf
- 1 teaspoon smoked paprika
- 1 tablespoon vegan parmesan optional
- 1 teaspoon maple syrup
- 200 grams pasta your choice
- 400 grams cannellini beans drained and rinsed
- to taste salt
- to taste black pepper
- to taste chili flakes optional
- for garnish fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, carrot, and celery and cook for another 3-5 minutes.
- Add diced tomatoes, strained tomatoes, vegetable broth, bay leaf, smoked paprika, vegan parmesan (if using), and maple syrup. Season with salt, pepper, and chili flakes (if using).
- Bring the mixture to a boil, then add the pasta. Cover the pot with a lid, leaving a small gap for steam to escape. Reduce the heat to a gentle simmer and cook for 10 minutes.
- Remove the lid and add the beans. Continue simmering for another 5 minutes or until the pasta is al dente.
- Turn off the heat and remove the bay leaf. Taste and adjust seasonings.
- Serve the soup in bowls and garnish with fresh parsley, if desired.
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