Vegan Minestrone Soup

Course: Main Course, Soup

Cuisine: American, Italian

Keyword: beans, pasta, soup, vegetables

Cook Time: 40

Total Time: 38

Servings: cups

Calories: 108kcal

Author: Shawna Clapper

This minestrone soup will warm you up on a cold night and become your go-to soup recipe this winter. With its colorful vegetables, hearty beans, and flavorful herbs, it’s sure to leave you craving for more!

Print Recipe

Equipment

Large pot or Dutch Oven
Spoon

Ingredients

2 tablespoons Olive Oil
1 Sweet Onion diced
3 cloves Garlic minced
2 medium Carrots diced
2 ribs of Celery diced
5 cups Vegetable Broth
1 cup frozen cut Green Beans
2 cans (15 ounce) Diced Tomatoes with liquid
3 Yukon Gold Potatoes diced
1 can (15 ounce) Kidney Beans
1 can (15 ounce) Cannellini Beans
1 cup Small Shell Pasta
1 teaspoon Salt
2 teaspoons Italian Seasoning
1 large Bay Leaf
2 tablespoons Fresh Parsley
Pinch of Black Pepper
Pinch of Red Pepper Flakes

Instructions

Start by sauteing the onion and garlic in the olive oil on medium heat until translucent.
Then add in the carrots and celery and cook for another three to five minutes, or until they start to soften.
Add in all of the veggie broth, the green beans, diced tomatoes (and juices), and potatoes. Cook for about 5 minutes, stirring occasionally, then bring to a boil.
Add the beans, pasta, and the rest of the ingredients, other than the parmesan.
Turn the heat back down to medium and cook, stirring occasionally, until the pasta is al dente and all of the soup is warm/hot.
Serve with some garlic bread and enjoy!

Video

Notes

Feel free to sub in russet potatoes, or other potatoes, for the gold potatoes.
This soup tastes great as leftovers, the pasta continues soaking up the liquid.

Nutrition