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

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 182kcal

Author Vandana Chauhan

Equipment

1 Large cooking pot
1 Spatula
Knife and chopping board

Ingredients

1 medium onion finely chopped
1 medium tomato finely chopped
1 small potato diced
1 small carrot diced
1 celery stalk diced
A handful of spinach roughly chopped
¼ cup green peas fresh or frozen
2 tablespoons sweet corn kernels fresh or frozen
4-5 garlic cloves minced
1 cubanelle/ any other pepper diced
½ cup uncooked pasta
1 cup boiled or canned kidney beans
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
½ teaspoon ground black pepper
1 teaspoon red pepper flakes
Salt to taste
1 tablespoon olive oil
5-6 cups vegetable stock or water

Instructions

Heat oil in a pot and add garlic. Sauté for around 30 seconds. Add chopped onion and cook until it becomes translucent.
Add celery, carrot, potatoes and cook for 7-8 minutes. Add sweet corn kernels and peas. Cook for another 2-3 minutes.
Add tomatoes and tomato paste. Mix and cook for 2-3 minutes. Once the tomatoes turn mushy add all the seasonings.
Cook for about a minute then add vegetable stock. Let the soup simmer for 5 minutes.
Transfer a cup of the vegetables cooked in the broth along with around a tablespoon of broth to a blending jar or food processor and make a paste.
Add pasta, chopped spinach, kidney beans, and vegetable paste to the pot and cook for another 20 minutes.
Serve hot with crusty bread.

Nutrition