Healthy Vegan Minestrone Soup

This authentic Italian Vegan Minestrone Soup is loaded with fresh healthy vegetables, beans, and Italian seasoning! This healthy soup base, combined with just a little pasta makes for an amazing variety of textures. Serve with crusty bread or a rich pasta for guests. It's an easy one-pot soup recipe.

Course Soup, Dinner, Lunch

Cuisine Italian

Keyword healthy minestrone soup, vegan minestrone soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 357kcal

Author Jamie

Ingredients

3 tablespoons olive oil

Fresh Veggies

¾ cup medium yellow onion , diced
1 medium zucchini , halved lengthwise and sliced thinly
½ cup celery , thinly sliced
3 cloves garlic , minced

Broth

⅓ cup dry red wine
4 cups vegetable broth
1 14- ounce can diced tomatoes
3 tablespoons tomato paste

Spices

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)

Finishing Touches

2 cups spinach packed
¼ cup chopped Italian flat leaf parsley leaves to garnish (optional)

Instructions

Saute the veggies: 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).
Garlic + wine: 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).
Soup base: Add broth, canned diced tomatoes, tomato paste, salt, and pepper. Simmer for 5 minutes.
Beans + pasta: Add the 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.
Spinach: Remove the pot from heat and stir in the spinach. Serve hot with fresh chopped parsley to garnish.

Notes

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.

Nutrition