This authentic Vegan Minestrone Soup is bursting with flavor! Serve with crusty bread or a rich pasta for guests. Easy, one-pot, gluten-free.
- 3 tablespoons olive oil
- ¾ cup medium yellow onion, diced
- 1 medium zucchini, halved lengthwise and sliced thinly
- ½ cup celery, thinly sliced
- 3 cloves garlic, minced
- ⅓ cup dry red wine
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 3 tablespoons tomato paste
- 1 ½ teaspoons salt
- ½ teaspoons ground pepper
- 2 ½ teaspoons Italian seasoning
Beans & Pasta
- 1 14-ounce can white beans
- 1 14-ounce can kidney beans
- ¾ cup frozen cut green beans
- 1 ½ cups small shell pasta, uncooked (I used gluten-free)
- 2 cups spinach, packed
- chopped Italian flat leaf parsley to garnish
- Heat olive oil in a large pot on medium high heat. Then add onion, zucchini, and celery. Cover with a lid and cook, stirring on occasion, until vegetables begin to soften (about 5-7 minutes).
- Add the garlic and Italian seasoning and stir constantly for about 30 seconds. Then add the wine and allow the alcohol to sizzle out (1-2 minutes).
- Add broth, canned diced tomatoes, tomato paste, salt, and pepper. Simmer for 5 minutes.
- Add white beans, kidney beans, green beans, and pasta to the pot. Simmer for 10-15 minutes or until all vegetables, beans, and pasta are soft.
- Remove from heat and stir in spinach. Serve hot with fresh chopped parsley to garnish.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Or freeze for up to 3 months. When reheating frozen soup, allow it to thaw in the refrigerator overnight prior to reheating for best texture.
- Prep Time: 10
- Cook Time: 30
- Category: Lunch, Dinner, Soup
- Method: Stove
- Cuisine: Italian
Keywords: healthy minestrone soup,