Vegan Minestrone Soup
This easy one-pot vegan minestrone soup is loaded with vegetables, kidney beans, fire-roasted tomatoes, potatoes, and pasta in a flavorful broth. A cozy, healthy dinner that's great for meal prep.
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Servings: servings
Equipment
Ingredients
- 2 tablespoon olive oil
- ½ onion diced
- ⅓ Cup celery diced (about 1 stalk)
- ⅓ Cup carrots diced
- 1 can whole fire roasted tomatoes (28 oz) with juices
- 1 can kidney beans (15 oz), drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 large potato peeled and diced into ½-inch pieces
- 2 Cups pasta small shape, such as elbows or ditalini
- 5 Cups vegetable broth plus more as needed
- salt and pepper to taste
- vegan parmesan for topping
- fresh parsley chopped, for topping
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until softened, about 5 minutes.
- Add the fire-roasted tomatoes with their juices, the kidney beans, garlic powder, onion powder, and Italian seasoning. Stir to combine.
- Cover with a lid and cook for 5 minutes. Using a wooden spoon or spatula, roughly break down the tomatoes.
- Add the potatoes, pasta, and vegetable broth. Stir and bring to a simmer.
- Cover and cook on low, stirring every few minutes, for 12 to 15 minutes, until the potatoes are tender and the pasta is cooked. Add a splash more broth if the soup gets too thick.
- Season to taste with salt and pepper. Serve topped with chopped parsley and vegan parmesan.
Notes
- Dice the potatoes into small (about ½-inch) pieces so they cook at the same speed as the pasta.
- Top your soup with a fresh crack of pepper, a sprinkle of vegan parmesan, and some chopped parsley.
- The pasta keeps absorbing broth as the soup sits. Add a splash of broth or water when reheating.
- Refrigerate leftovers in an airtight container for 4 to 5 days, or freeze for up to 3 months.
- Tuscan-style variation: use ¾ cup semi-pearled farro instead of pasta and white beans instead of kidney beans, add 1 to 2 extra cups of broth, and simmer 20 to 25 minutes. Stir in 3 to 4 cups chopped kale or Swiss chard for the last 5 minutes.
Nutrition (Estimate per Serving)
Calories: 489kcalCarbohydrates: 89gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1462mgPotassium: 1363mgFiber: 13gSugar: 15gVitamin A: 2883IUVitamin C: 36mgCalcium: 126mgIron: 6mg
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