This is a classic Minestrone soup, and it’s one of my favorite vegan soups. It’s really easy and affordable to make. It has awesome flavor and is traditionally a vegetarian soup, so you can keep it vegan with some very simple substitutions. I hope you enjoy this vegan version!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Ingredients
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2 tbsp olive oil
1 onion
3 carrots
3 stalks of celery
12-14 oz spinach
4 garlic cloves
2 zucchini
4 oz vegan parmesan
24 oz fire roasted tomatoes
1 tsp oregano
1 tsp thyme
¼ tsp rosemary
1 tsp black pepper
2 tsp salt
1 can of white beans
1 can of red beans
2 tsp tomato paste
8 cups vegetable broth
½ cup chopped parsley
6-8 oz pasta
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Saute the onion, carrots, and celery in the bottom of a dutch oven or large pot for 7-8 minutes.
2. Add the garlic and zucchini and saute for another 4-5 minutes.
3. Add the vegan parmesan and stir around until it melts into the vegetables.
4. Add the fire roasted tomatoes and spices and saute for 1-2 minutes.
5. Add the beans, broth, spinach, and salt, then bring to a boil.
6. After bringing it to a boil, let it simmer for 20 minutes.
7. While the soup is simmering, cook the pasta according to the directions.
8. Add the chopped parsley to the soup and let it cook for another 4-5 minutes
9. Place pasta in a bowl and then dish out the soup and mix together before serving. This will prevent your soup from becoming too starchy.
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