Vegan Minestrone Soup

This Vegan Minestrone Soup is simple to make and comes together all in one big pot in just over 30 minutes! It makes for truly delicious leftovers and is perfect for SOUP SEASON! This Vegan Minestrone soup holds true to the original while keeping it plant based and still completely delicious!

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6 Servings

Calories: 444 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - yellow onion
2 - carrots
2 stalks - celery
¼ cup - tomato paste
4 cloves - garlic
1 - zucchini
1 tbsp - Italian seasoning
1 tsp - fine sea salt
6 cups - vegetable broth
30 ounces - canned diced tomatoes
2 - bay leaves
1 cup - small shell pasta
15 ounces - red kidney beans
2 cups - spinach
¼ cup - fresh basil
2 teaspoons - lemon juice
salt and ground pepper

Instructions

In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add in the onion, carrot, celery and tomato paste. Stir to combine and saute until the onion becomes translucent and the the veggies have softened, about 8 minutes.
Add in the garlic, zucchini, and Italian seasoning. Stir to combine and cook for 2 additional minutes.
Stir in the broth, diced tomatoes, bay leaves, and salt. Raise the heat to medium-high, cover, and let simmer gently for 15 minutes.
Uncovered and mix in the pasta, kidney beans, spinach, and basil. Cook according to pasta directions, about 10 minutes, or until the pasta reaches your desired doneness.
Remove from the heat and stir in the lemon juice, as well as additional salt, pepper, and olive oil to taste. Serve and ENJOY!
*This stores well in the fridge and tastes great the next day BUT the pasta will absorb a lot of the liquid. Just be aware. You can add additional water if desired but I like to simply eat it as a much thicker soup

Nutrition