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Vegan Minestrone Soup

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Vegan Minestrone Soup

Vegan Minestrone Soup

Hi friends! I’m excited to share this hearty and filling vegan minestrone soup recipe with you today. This soup is packed with vegetables and is perfect for a nourishing and satisfying meal.

There’s no particular method or specific ingredients required to make this minestrone soup – I simply used the most seasonal vegetables I could find, such as carrots, zucchini, and spinach. The addition of macaroni (carb) and beans (protein) makes this soup a wholesome and complete meal.

This vegan minestrone soup relies heavily on the use of tomatoes, so if you’re a fan of this delicious fruit, you’ll definitely want to give this recipe a try. Simply mix together all of the ingredients in a large pot or Dutch oven and let it simmer until the vegetables are tender and the flavors have melded together.

Serve this soup with a sprinkle of fresh herbs or a drizzle of olive oil for added flavor. It’s the perfect meal for a cold day or when you’re in the mood for something hearty and filling. Give it a try and let me know what you think.

Let’s go!



Vegan Minestrone Soup Recipe
5 from 1 vote

Vegan Minestrone Soup

Hearty and filling vegan minestrone soup recipe
Pin Recipe
Course -Soup
Cuisine -American, Italian, Universal
Keyword -minestrone soup, soup, vegan, vegan soup
Prep Time -10 minutes
Cook Time -20 minutes
Total Time -30 minutes
Servings -4 people
Calories -337kcal
Author -Veganbell
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Recipe Video


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  • Set a large cooking pot over medium heat. Add oil.
  • Once it's hot, add garlic + onion + bay leaf + carrot + celery. Stir-sauté for 5 minutes.
  • Now add green beans + green peas + zucchini. Mix well and stir-sauté for 5 more minutes.
  • Next, add tomato paste + dried herbs + sun-dried tomatoes. Mix well and stir-cook for 2 minutes.
  • Add tomato puree + macaroni + cooked/canned kidney bean + veggie stock + salt + pepper.
  • Turn up the heat to high and give everything a nice and gentle stir. As it stars boiling, turn down the heat to medium and let it simmer for about 8 minutes.
  • *After 8 minutes* Uncover and turn down the heat to low.
  • Add spinach. Mix well and cook for 1-2 minute or until the spinach is wilted. Your vegan minestrone soup is ready.
  • Turn off the heat. Transfer to serving bowl(s) and enjoy while it's still hot!
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Calories: 337 kcal | Carbohydrates: 56 g | Protein: 14 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 1082 mg | Potassium: 1363 mg | Fiber: 12 g | Sugar: 15 g | Vitamin A: 5540 IU | Vitamin C: 41 mg | Calcium: 103 mg | Iron: 6 mg

If you enjoyed this Vegan Minestrone Soup recipe, check out this delicious Mushroom Barley Risotto I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!

Keywords: Vegan minestrone soup, Vegetable soup recipe, Carrot, Zucchini, Spinach, Macaroni, Bean, Wholesome soup recipe, Filling, Tomato, Winter soup ideas, Hearty soup recipe idea, plant-based minestrone soup recipe.

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Neelam Pokhrel

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