Minestrone is one of my all-time favourite soups. It’s also a full meal in one bowl, containing plant based protein from the beans, carbohydrates from the pasta and lots of vegetables. Grate lots of parmesan on top and serve with a hunk of good quality bread slathered with butter.
There is no one set way to make minestrone soup, it’s usually made with whatever vegetables are in season and sometimes contains bacon or chicken stock. However, this recipe is totally vegan and can be made gluten free too!
Minestrone Soup is a classic Italian soup which became popular in the 2nd century BC when Rome conquered Italy. The name derives from the Latin word ‘Minestra’, which translates to ‘serving’, or administering the soup to others.
This vegan minestrone is made in one pot and can be ready in under an hour. I like to meal prep it for delicious and filling lunches during the week.
How long will Minestrone Soup last?
Minestrone Soup will last for 4 days in an airtight container in the fridge.
How to serve Minestrone Soup?
Serve with grated Parmesan cheese and good quality bread with butter.
Vegan Minestrone Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow or brown onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 3 ribs of celery diced
- 1 tsp dried oregano
- 1 tsp dried thyme (or 1 tbsp of fresh)
- 1/2 tsp dried parsley (or 1 tbsp of fresh)
- 2 handfuls curly kale destemmed and chopped
- 100 g green beans chopped
- 100 g small pasta orecchiette, macaroni, conchigliette, or stelline (use potato or rice for gluten free)
- 2 tins chopped tomatoes
- 1 400g tin cannellini beans
- 2.5 litres vegetable stock
- Salt and pepper to taste
Instructions
- Add the oil to a large pan over a medium heat. Add the onion and garlic and saute for 5 minutes
- Add the carrots and celery and cook for 8-10 minutes until soft and fragrant
- Add the herbs and saute for 1 minute
- Add the tin of tomatoes, cannellini beans, green beans and vegetable stock. Bring to a boil and reduce for 15 minutes, covered
- Add the pasta and cook for a further 10 minutes (uncovered) or until the pasta is tender. Taste and add any seasonings to your preference – I added a little sugar and salt to balance the flavours
- Stir in the kale until it wilts. Serve with parmesan (I use vegan) and a hunk of bread and butter. Will keep in an airtight container in the fridge for upto 4 days. Enjoy!
Enjoyed this Vegan Minestrone Soup?
Why not try my Greek Lemon Orzo Soup? or my Chickpea Soup? or perhaps my Tomato Soup?
