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Vegan Minestrone Soup


  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Cook Time: 40 mins.
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

This Vegan Minestrone Soup recipe is so easy to make and absolutely delicious. A healthy Italian soup that’s loaded with vegetables, pasta, kidney beans, and cooked in a savory tomato broth. It’s healthy, filling, and full of flavor.


Scale

Ingredients

  • 1 onion, diced
  • 3 cloves of garlic, minced (can also sub 1 Tbsp garlic powder)
  • 3 stalks of celery, chopped
  • 2 large carrots, sliced
  • 1 Tbsp Italian seasoning
  • 1 cup cut frozen green beans
  • 2 cans low-sodium or no salt added red kidney beans
  • 1 28-ounce can fire roasted tomatoes (plain are fine as well)
  • 1/4 cup tomato paste
  • 4 cups low-sodium vegetable broth
  • 12 cups water (or as needed to cover ingredients)
  • 1 Tbsp low-sodium Soy Sauce
  • 2 tsp. balsamic vinegar
  • 12 cups of pasta shells or macaroni pasta (I prefer 2 becasue I like more pasta)
  • 2 cups chopped kale or spinach
  • 1 Tbsp maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat a large pot over medium heat. Once the pot is ready add the chopped onions, garlic, Italian seasoning, celery, carrots and sauté until the onions are soft. Usually about 5-6 minutes.
  2. Then, add the green beans and and kidney beans and toss with the everything until well combined.
  3. Add the tomatoes, tomato paste, veggie stock, water, soy sauce, balsamic vinegar, and maple syrup. Let the minestrone soup come to a boil then reduce the heat and let it simmer for 20-25 minutes. Add the pasta and cook for another 10 minutes or until the pasta is soft.
  4. Finally, add the chopped kale, stir, and mix well.
  5. Salt and pepper to taste.

Instant Pot Instructions

  1. Set the Instant Pot to “saute” and once it’s hot, add the chopped onions, garlic, Italian seasoning, celery, and carrots. Cook until the onions are soft.
  2. Turn the Instant Pot off and add all the remaining ingredients, except for the kale, and give a quick stir. Lock the lid and cook on high pressure for 4 minutes. Once the timer goes off let the Instant Pot sit for 10 minutes then release any remaining pressure.
  3. Unlock the lid and add the kale. Give it a stir and let sit until the kale begins to wilt, usually about 1 minute.

  4. Season to taste with salt and pepper.
  5. Serve.

Notes

Use gluten free pasta and tamari sauce to make this dish gluten-free.

  • Category: One Bowl
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: vegetarian minestrone soup, vegan minestrone soup, soup recipes, vegan, healthy, holiday, Christmas, winter, one pot