I can’t think of anything more enjoyable to eat during the winter months than a hearty bowl of soup.
This minestrone soup harbors extra-special sentimental value for me because my older sister makes it for me all the time.
Rich and herby tomato broth with tiny pasta shells, seasonal veggies, and fiber-rich beans. Its a plant-based dream.
Even with such a quick cook time, I can assure you this soup tastes as though it’s been slowly simmering on the stove for hours.
Feel free to try different pasta shapes, vegetables, and beans to suit your tastes.
This is a soup to make your own.
Favourite Minestrone Soup
Get cozy with this vegan minestrone soup on a cold day. Full of vegetables, beans, herbs and, small shelled pasta, this soup is filling and nutritious.
Servings 4 large bowls
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion diced
- 1 large carrot diced
- 2 stalks celery diced
- 2 cup green beans cut into bite size pieces
- 2 cloves garlic minced
- ¼ tsp salt
- 1 28oz can diced tomatoes with juices
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- pinch of chili flakes optional
- 4 cups vegetable broth
- 2 cup water
- ¾ cup small shelled pasta I used lumachine
- 1 can red kidney beans
- squeeze of lemon juice
- fresh basil thinly sliced, optional
- parmesan optional
Instructions
- Warm the olive oil in a dutch oven over medium-high heat. Once shimmering, add the onion, carrot, celery, green beans, garlic and, salt. Cook until onions become translucent and vegetables begin to soften. Stirring often for about 10 minutes.
- Add the diced tomatoes with their juices, broth, water, pasta, beans, dried herbs and, chili flakes if using. Stir to combine and bring mixture to a boil.
- Reduce heat to a gentle simmer and cook for 20 minutes, ensure the pasta is cooked and vegetables are soft.
- Remove from heat. Stir in a squeeze of lemon juice and season with salt and pepper, to taste.
- Divide into bowls, garnish with fresh basil and parmesan, if desired.
Notes
Switch it up: Feel free to sub the green beans for another vegetable such as bell peppers, potatoes, or frozen corn.
Storage: This soup will keep in the fridge for 5 days or freeze for up to 3 months.
