Introduction & Inspiration
This Vegan Minestrone Soup recipe is a hearty, flavorful, and customizable soup that’s perfect for a comforting and nutritious meal. I’ve always loved Minestrone – its rich tomato broth, abundance of vegetables, tender beans, and pasta make it a truly satisfying and versatile dish. It is very versatile.
My inspiration for this vegan version comes from a desire to create a soup that captured all the classic flavors of Minestrone while being entirely plant-based. I wanted a recipe that would be both easy to make and packed with nutrients, using readily available ingredients.
I envisioned a pot of simmering soup, filled with a colorful medley of vegetables, cannellini beans, small pasta, and aromatic herbs, all in a rich and flavorful tomato broth. It’s a dish that’s both comforting and invigorating, perfect for a chilly day or a light yet satisfying meal.
This recipe is the result of that vision, a simple yet flavorful Vegan Minestrone Soup that’s sure to become a new favorite. It’s a regular in my soup rotation, especially during the colder months.
Nostalgic Appeal
Minestrone, a classic Italian soup, is often associated with home-style cooking, family meals, and hearty, flavorful fare. It evokes feelings of warmth, comfort, and tradition.
The combination of vegetables, beans, pasta, and a rich tomato broth is a timeless one. It’s a dish that’s been enjoyed for generations, with countless variations passed down through families and regions.
For many, Minestrone brings back memories of childhood, of a parent or grandparent simmering a pot of soup on the stove, filling the house with its comforting aroma.
This Vegan Minestrone Soup taps into that nostalgia, offering a plant-based version of a classic Italian dish that’s both familiar and satisfying. It’s a taste of Italy, made with wholesome, vegan ingredients.
Homemade Focus
This recipe is all about embracing the joy of homemade cooking. While it uses a few convenient ingredients like canned diced tomatoes and cannellini beans, the emphasis is on creating a flavorful and nourishing soup from scratch, using fresh vegetables and aromatic herbs.
The process of chopping the vegetables, sautéing them, and simmering the soup is a hands-on experience that connects you to the food you’re creating.
Making your own Minestrone allows you to control the ingredients, ensuring freshness and avoiding any unwanted additives. You can adjust the vegetables, pasta, and seasonings to your liking.
This recipe is a reminder that even relatively simple homemade soups can be incredibly flavorful and satisfying. It’s about taking a few wholesome ingredients and transforming them into something truly delicious.
Flavor Goal
The primary objective of this recipe is to create a Vegan Minestrone Soup that’s rich, hearty, and flavorful, with a perfect balance of savory, slightly sweet, and herbaceous notes.
The vegetable broth provides a flavorful base for the soup.
The diced tomatoes add acidity, sweetness, and a rich tomato flavor.
The onion, carrots, celery, and garlic create a foundation of savory flavor (the classic soffritto or mirepoix).
The zucchini adds a mild sweetness and a tender texture.
The cannellini beans contribute a creamy texture and a boost of plant-based protein.
The small pasta adds a satisfying chewiness and helps to thicken the soup.
The dried oregano and basil add classic Italian herb flavors that complement the other ingredients.
Ultimately, I wanted a soup that was both comforting and flavorful, a dish that would be perfect for a chilly evening or a satisfying meal any time.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Vegan Minestrone Soup so delicious:
- Onion (Diced): Onion provides a foundation of savory flavor, forming the base of the aromatic soffritto.
- Carrots (Diced): Carrots add sweetness and a pop of color to the soup.
- Celery Stalks (Diced): Celery contributes a subtle, savory flavor and a bit of crunch to the soup.
- Garlic Cloves (Minced): Garlic adds a pungent, aromatic note that enhances the other flavors in the soup.
- Zucchini (Diced): Zucchini adds a mild sweetness and a tender texture to the soup.
- Canned Diced Tomatoes: These add acidity, sweetness, and a rich tomato flavor to the soup.
- Cannellini Beans (Drained and Rinsed): These beans add a creamy texture and a boost of plant-based protein to the soup. Cannellini beans are white kidney beans and have a mild, nutty flavor.
- Vegetable Broth: This provides the liquid base for the soup, adding depth of flavor. You can use homemade or store-bought vegetable broth.
- Small Pasta (like Ditalini or Elbow Macaroni): This adds a satisfying chewiness and helps to thicken the soup. You can use any small pasta shape you prefer.
- Dried Oregano and Basil: These classic Italian herbs add a fragrant and flavorful dimension to the soup.
- Olive Oil: This is used to sauté the vegetables, adding richness and flavor.
- Salt and Pepper: These essential seasonings enhance the overall flavor of the soup. Use freshly ground black pepper for the best taste.
- Fresh Basil or Parsley (optional): For garnish.
Essential Equipment
You’ll need a few basic kitchen tools for this recipe:
- Large Pot or Dutch Oven: This is for cooking the soup. A heavy-bottomed pot is ideal for even heat distribution.
- Cutting Board and Knife: These are for chopping the vegetables.
- Measuring Cups and Spoons
List of Ingredients with Measurements
Here’s a precise list of the ingredients, along with their exact measurements:
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil or parsley, chopped (optional, for garnish)
Step-by-Step Instructions
Let’s make this hearty and flavorful Vegan Minestrone Soup!
Step 1: Sauté Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot.
Sauté the vegetables until softened, about 5 minutes, stirring occasionally.
Step 2: Add Garlic
Add the minced garlic to the pot and cook for another minute, until fragrant, stirring constantly.
Step 3: Add Remaining Ingredients (Except Pasta)
Add the diced zucchini, undrained diced tomatoes, drained and rinsed cannellini beans, vegetable broth, dried oregano, dried basil, salt, and pepper to the pot.
Stir well to combine all the ingredients.
Step 4: Bring to a Boil
Increase the heat to high and bring the mixture to a boil.
Step 5: Add Pasta and Simmer
Once boiling, add the small pasta to the pot.
Cook the pasta according to the package directions until it’s al dente (firm to the bite).
Step 6: Simmer
Reduce the heat to low and simmer the soup for another 10 minutes, stirring occasionally. This allows the flavors to meld and the soup to thicken slightly.
Step 7: Serve
Season the soup with additional salt and pepper to taste, if needed.
Serve the Vegan Minestrone Soup hot, optionally garnished with fresh basil or parsley.
Troubleshooting
Here are a couple of potential issues and their solutions:
Problem: Soup is too thin.
Solution: Continue to simmer the soup uncovered for a longer period, allowing some of the liquid to evaporate. You can also mash some of the beans with a fork or potato masher to thicken the soup.
Problem: Soup is too thick.
Solution: Add more vegetable broth or water, a little at a time, until the soup reaches your desired consistency.
Problem Pasta is mushy.
Solution: Cook less
Problem Soup is bland Solution: Add more spices
Tips and Variations
Here are some extra tips and variations to customize your Vegan Minestrone Soup:
Tip: For a richer flavor, add a Parmesan rind (if not strictly vegan) to the soup while it’s simmering. Remove the rind before serving.
Variation: Add other vegetables to the soup, such as potatoes, green beans, spinach, kale, or cabbage.
Variation: Add some heat to the soup by including a pinch of red pepper flakes or a diced jalapeño.
Tip: For a creamier soup, use an immersion blender to partially blend a portion of the soup before serving.
Variation: Use different types of beans, such as kidney beans, chickpeas, or great northern beans, instead of or in addition to cannellini beans.
Variation: Add a tablespoon of tomato paste to the soup along with the diced tomatoes for a deeper tomato flavor.
Variation: Garnish the soup with a drizzle of pesto, a dollop of vegan sour cream, or a sprinkle of vegan Parmesan cheese.
Variation: Use different types of pasta
Serving and Pairing Suggestions
This Vegan Minestrone Soup is a versatile and satisfying meal. Here are some serving ideas:
- As a Main Course: Serve it hot, in bowls, with crusty bread for dipping.
- As a Starter: Serve smaller portions as a first course before a main meal.
- For Lunch or Dinner: It’s perfect for a comforting and nutritious meal any time of day.
- For Meal Prep: Make a big batch on Sunday and portion it out into containers for lunches or dinners throughout the week.
Pairing Suggestions:
- Bread: Crusty Italian bread, garlic bread, or focaccia are all excellent choices for dipping into the soup.
- Salad: A simple green salad with a light vinaigrette complements the soup nicely.
- Beverages: This soup pairs well with water, iced tea, or a light-bodied red or white wine.
Nutritional Information
This Vegan Minestrone Soup is a healthy and nutritious meal, packed with vegetables, beans, and pasta. Here’s a general overview of its nutritional benefits:
- High in Fiber: The vegetables, beans, and pasta (especially if using whole-wheat pasta) provide a good amount of dietary fiber, which promotes digestive health and helps you feel full and satisfied.
- Good Source of Protein: The cannellini beans are a good source of plant-based protein, which is essential for building and repairing tissues.
- Rich in Vitamins and Minerals: The various vegetables in the soup provide a range of vitamins and minerals, including vitamin A, vitamin C, potassium, folate, and iron.
- Low in Fat: This recipe is naturally low in fat, especially saturated fat.
The exact nutritional information will vary depending on the specific ingredients used and the serving size. A rough estimate per serving (assuming the recipe makes about 6 servings) is:
- Calories: 250-350
- Fat: 5-10g
- Protein: 10-15g
- Fiber: 7-10g
Vegan Minestrone Soup
Description
This Vegan Minestrone Soup recipe is a hearty, flavorful, and customizable soup that’s perfect for a comforting and nutritious meal
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
Let’s make this hearty and flavorful Vegan Minestrone Soup!
Step 1: Sauté Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot.
Sauté the vegetables until softened, about 5 minutes, stirring occasionally.
Step 2: Add Garlic
Add the minced garlic to the pot and cook for another minute, until fragrant, stirring constantly.
Step 3: Add Remaining Ingredients (Except Pasta)
Add the diced zucchini, undrained diced tomatoes, drained and rinsed cannellini beans, vegetable broth, dried oregano, dried basil, salt, and pepper to the pot.
Stir well to combine all the ingredients.
Step 4: Bring to a Boil
Increase the heat to high and bring the mixture to a boil.
Step 5: Add Pasta and Simmer
Once boiling, add the small pasta to the pot.
Cook the pasta according to the package directions until it’s al dente (firm to the bite).
Step 6: Simmer
Reduce the heat to low and simmer the soup for another 10 minutes, stirring occasionally. This allows the flavors to meld and the soup to thicken slightly.
Step 7: Serve
Season the soup with additional salt and pepper to taste, if needed.
Serve the Vegan Minestrone Soup hot, optionally garnished with fresh basil or parsley.
Recipe Summary and Q&A
Recipe Summary:
We made a hearty and flavorful Vegan Minestrone Soup by sautéing onions, carrots, celery, and garlic, adding zucchini, diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper, bringing it to a boil, adding pasta, cooking until al dente, simmering, and serving hot.
Q&A:
- Q: Can I make this soup ahead of time?
- A: Yes! Minestrone soup is even better the next day, as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
- Q: Can I freeze this soup?
- A: Yes, this soup freezes very well. Let it cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. The pasta may soften slightly upon freezing and thawing.
- Q: Can I use different types of beans?
- A: Absolutely! Feel free to use any combination of beans that you like, such as kidney beans, chickpeas, great northern beans, or black-eyed peas.
- Q: I don’t have all the vegetables listed. Can I substitute?
- A: Yes, Minestrone is a very versatile soup. Feel free to use whatever vegetables you have on hand or prefer.
- Q: Can I make this soup in a slow cooker or Instant Pot?
- A: Yes, you can adapt this recipe for a slow cooker or Instant Pot. You’ll need to adjust the cooking time and liquid amounts accordingly. Search for specific vegan minestrone recipes for those appliances.