Vegan Minestrone Soup

Square cropped image of a close up of a large bowl of minestrone soup (tomato broth, shell pasta, spinach, white beans, carrots and green beans). A second smaller bowl of soup is mostly cropped out at the top right of image.

This vegan minestrone soup is easy to make with simple ingredients. It creates a hearty, warming soup to enjoy as a meal or appetizer!

Course Appetizer, Lunch, Soup

Cuisine Italian-inspired, Vegan

Keyword Vegan Minestrone Soup

Prep Time 20

Cook Time 25

Total Time 45

Servings Servings

Calories 241kcal

Equipment

Ingredients

1 cup onion , diced
4 cloves garlic , minced
1 cup celery , diced
1 cup carrots , diced
3 tablespoons olive oil
4 cups vegetable broth , low or zero sodium
2 cups tomato puree (crushed tomatoes)
1 ½ cups white beans (canned, drained and rinsed)
2 cups green beans , cut into 1-inch pieces
½ cup pasta , small-shaped (macaroni, small shells, etc.)
¼ cup nutritional yeast
1 ½ teaspoons dry oregano
1 ½ teaspoons dry basil
1 teaspoon dry thyme
2 bay leaves
1 teaspoon Herbamare seasoning *
salt (to taste)
black pepper (to taste)
5 cups spinach , loosely packed

Instructions

Step 1: Prep Vegetables and Other Ingredients

Peel and dice your onion and carrots. Dice the celery and mince the garlic.
1 cup onion, 1 cup carrots, 4 cloves garlic
Cut your green beans into 1-inch-long pieces.
2 cups green beans
Drain and rinse the can of white beans.
1 ½ cups white beans
Have the other ingredients on hand and ready to use.

Step 2: Prepare Soup

In a large pot, warm olive oil over medium heat.
3 tablespoons olive oil
Add the onion, garlic, celery and carrot. Cook, stirring regularly for about 5 minutes.
1 cup onion, 4 cloves garlic, 1 cup celery, 1 cup carrots
Next, add the remaining ingredients, except for spinach.
4 cups vegetable broth, 2 cups tomato puree, 1 ½ cups white beans, 2 cups green beans, ½ cup pasta, ¼ cup nutritional yeast, 1 ½ teaspoons dry oregano, 1 ½ teaspoons dry basil, 1 teaspoon dry thyme, 2 bay leaves, 1 teaspoon Herbamare seasoning, salt, black pepper
Stir until you’ve combined everything.
Place a lid on the pot and bring to a boil over high heat. Once boiling, remove the lid and simmer on medium heat.
Simmer the soup, stirring regularly, until your pasta is almost cooked – about 12-15 minutes.
Add spinach and let it wilt into the soup.
5 cups spinach

Step 3: Serve

When you've cooked the spinach and pasta, you’re ready to serve.
Remove the bay leaves and serve hot!

Notes

*You can replace Herbamare seasoning with ½ teaspoon of sea salt + ½ teaspoon herb blend of your choice (ex. Italian herb blend).

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition