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.