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Easy Vegan Minestrone Soup Recipe (Healthy & Delicious!)

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5 from 25 reviews

This healthy minestrone soup transforms simple ingredients into a rich tomato broth filled with fresh veggies and pasta. A classic Italian vegetable soup that’s perfect for busy weeknights and meal prep – ready in just 35 minutes!

Ingredients

Units Scale
  • 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
  • 1-2 cups water (or as needed to cover ingredients)
  • 1 Tbsp low-sodium Soy Sauce
  • 2 tsp. balsamic vinegar
  • 1-2 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. Heat your large pot over medium heat. Add diced onion, fresh garlic, celery, and carrots with Italian seasoning. Cook until vegetables reach a similar size, and onions soften (5-6 minutes).
  2. Add the remaining ingredients: green beans, beans, diced tomatoes, tomato paste, and vegetable stock. Pour in enough liquid to create a thick vegetable soup consistency.
  3. Bring to a boil, then reduce heat. Let this delicious tomato broth simmer for 20 minutes.
  4. Add your pasta of choice and cook until al dente (about 10 minutes).
  5. Finally, stir in your greens until wilted—season with black pepper to taste

Equipment

Notes

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

Nutrition

Find it online: https://shaneandsimple.com/vegetarian-minestrone-soup/