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Minestrone Soup: Vegan Soup Comfort Food

A delicious, big pot meal that the whole family will love. This minestrone is a quick, easy, vegan soup comfort food that works for anytime (gluten-free, too). Absolutely foolproof!

Minestrone Soup, while some may have a rigid definition of what it includes, is a great and really versatile soup for a cold day. I have made it many times for my kids after swim practice or crew practice and it never fails to provide a satisfying and nourishing love filled vegan soup meal.

Admittedly, I probably never make it the same way twice, throwing in leftover vegetables or the odd potato if they are around. It is a winner for a leftover or lunch the next day and would probably be a good recipe for the crockpot. ( I might have to try that. It comes together very quickly, so I never have thought about that before.)

I made it for the day after New Years because, in truth, I was sick of all the rich fare of the holidays and wanted something really clean, low fat and nutrient dense.

Consider this a base recipe and be creative!

Minestrone-Soup-vertical

Delicious Minestrone Soup – it’s foolproof!

 

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Minestrone Soup: Vegan Soup Comfort Food

  • Author: Georgia @ Full of Beans
  • Cook Time: 30
  • Total Time: 30

Ingredients

  • 2 Tbs olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 28 0z can diced tomato with liquid
  • 5 cups vegetable broth
  • 1 tsp salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • few grinds of black pepper
  • 1 cup fresh or frozen green beans
  • 1 15 oz can (or 1.5 cups cooked) kidney beans, chic peas and cannelloni beans
  • 8 oz frozen chopped spinach or kale
  • 1 cup dried pasta (I used rice pasta to make it gluten-free)

Instructions

  1. Sauté onion, garlic, and celery in the bottom of a soup pot, until tender
  2. Add remaining ingredients, except pasta and spinach
  3. Cook for 20 minutes over moderate heat, stirring occasionally
  4. Add pasta and spinach and cook for 10-12 minutes (until pasta is cooked)
  5. Adjust salt to taste
  6. Serve!

Notes

  • Add water or more broth if too thick.
  • I tend to be a little heavy handed with the pasta so I always need a little more fluid.
  • If you are adding left over cooked vegetables, add them at the end. Fresh or frozen can be added at the beginning. Corn is a nice addition, too.
  • Don’t run out for celery if you don’t have it, simply substitute carrots. (I just did and it was fine 😄)
  • If you don’t want to use any oil, skip the sautéing part and just add the onion, garlic and celery to the liquid.

Nutrition

  • Serving Size: 8

Georgia

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

This Post Has 5 Comments
  1. I made this tonight and it’s fantastic! Also, I’m really happy you mentioned adding the rice pasta at the very end. It kept it from getting mushy 🙂

    1. Hi Diana! We are delighted that you enjoyed it. That soup is one of our favorites and we have it often during the Fall and Winter. Adding that rice pasta at the end really does make a difference, doesn’t it? 🙂

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