Vegan Minestrone Soup

Vegan Minestrone soup is a delicious, thick Italian soup made with lots of vegetables, greens, beans, and pasta or rice. It tastes best with crispy garlic bread.

Course Soup

Cuisine Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 182kcal

Author Vandana Chauhan

Ingredients

1 medium-sized onion, finely chopped
1 medium-sized tomato finely chopped
1 small-sized potato diced
1 small-sized carrot diced
1 celery stalk diced
A handful of spinach roughly chopped
¼ cup green peas fresh/ frozen
2 tablespoons sweet corn kernels fresh/ frozen
4-5 garlic cloves grated
1 cubanelle/ any other pepper diced
½ cup uncooked pasta
1 cup boiled/ canned kidney beans
2 tbsp tomato paste
2 teaspoon dry oregano
1 teaspoon dry basil
½ teaspoon black pepper powder
1 teaspoon red chili flakes
Salt as per taste
1 tbsp olive oil
1.5 ltr vegetable stock/ water

Instructions

Heat oil in a pan and add crushed garlic, sauté for around 30 seconds. Add chopped onions and cook till they become translucent.
Next, add celery, carrots, potatoes and saute for 7-8 minutes. Add sweet corn and peas, saute for 2-3 minutes.
Add, tomatoes, tomato paste, mix and cook for 2-3 minutes. Once the tomatoes turn mushy add all the spices, herbs, and salt.
Cook for about a minute and then add the broth. Let the broth simmer for about 5 minutes.
Take around 2 ladles of vegetables cooked in the broth with a tablespoon of broth in a grinding jar. Let it cool for about 2-3 minutes and then grind it to a thick paste. (This is the secret of getting a perfectly thick consistency of minestrone soup. You can also use cornstarch to thicken the soup but adding vegetable paste gives a better taste).
Add the pasta, chopped spinach, kidney beans, and vegetable paste to the pot and cook for another 20 minutes.
Once ready, take out in a bowl and enjoy with your choice of bread.

Nutrition