Easy Vegan Minestrone Soup Recipe
A simple and delicious vegan minestrone soup recipe packed with nutrients and flavor. This is the perfect cozy recipe to enjoy during those chilly fall and winter months.
Disclosure: This post contains affiliate links, which means I will receive a commission if you purchase through my link. Read my full disclosure here.
Easy Vegan Minestrone Soup
Good morning everyone! The fall season is finally here, which means that it is time for me to start sharing some warm comfort food recipes on the blog :). I have already had some chilly mornings, so I’ve been starting each day off with a hot cup of coffee. It warms me right up and gives me the energy to tackle the work day, so it’s my new favorite morning ritual.
I have also been loving warm comfort food recipes recently. I have been making soups, vegan curry, and warm pasta recipes packed with veggies. For the past few weeks, I have been eating my homemade vegan minestrone soup on repeat, so I thought it would be the perfect time to share it with all of you here on the blog. I love how quickly and easily this soup comes together. Plus, the ingredients list is very straight forward. This soup is also very meal prep friendly. You can make a big batch and re-heat it throughout the week for a quick and easy lunch or dinner option.
Anyway, enough on that. Let’s go ahead and take a look at the list of ingredients you will need to make this vegan minestrone soup recipe a smashing success!
Easy Vegan Minestrone Soup – Ingredients
- Pasta – The first ingredient you will need for this recipe is some pasta. You can use whichever shape of pasta that you like best. I like to use whole wheat rotini pasta for my minestrone soup.
- Chickpeas – Chickpeas are another essential ingredient for this soup recipe. They are one of my favorite kinds of beans, and they have a very distinct taste. The chickpeas add a ton of flavor and some plant based carbs/protein to this minestrone soup recipe.
- Tomatoes – Tomatoes are yet another key ingredient for this vegan minestrone soup. We will be using canned diced tomatoes for this recipe. I recommend the fire roasted kind, as I find that they provide the soup with a really nice depth of flavor. Plus, they are pretty easy to find at most grocery stores.
- Yellow Onion – The yellow onion is another ingredient which adds nutrients and flavor to this vegan minestrone soup recipe. You will be chopping the onion up into small pieces before adding it to the soup mixture.
- Potato – The potato adds flavor and heartiness to this delicious soup. It is also a very budget friendly plant based ingredient. You will be chopping the potato up into small chunks before adding it to your soup mixture. You can also peel the potato before chopping it up if desired.
- Leafy Greens – Leafy greens contain a ton of incredible nutrients. They are one of my favorite ingredients to add to all kinds of savory dishes. They are especially good to throw into soups and stews because they cook down nicely. You can use whichever leafy greens you can prefer. I opted for spinach.
- Zucchini – I just had to include some zucchini in this minestrone soup. It is one of my all-time favorite vegetables. I find that it tastes especially good in soups and stews, and this vegan minestrone soup is certainly no exception.
- Vegetable Broth – The vegetable broth adds a ton of flavor to the base of this soup.
- Black Pepper – The black pepper is the first key spice you will need for this vegan minestrone soup.
- Basil – The dried basil is another delicious spice that is used in this soup.
- Oregano – The oregano pairs really nicely with the other spices used in this recipe.
- Garlic Powder – Garlic powder is another essential spice used in this soup recipe for optimal flavor.
- Salt – The salt is the final ingredient that rounds out this minestrone soup recipe. This ingredient can be adjusted to your personal taste.
More Soup Recipes You Might Like:
Some Of My Favorite Cooking/Baking Products:
Easy Vegan Minestrone Soup
Ingredients
- 2/3 cup whole wheat pasta (I used rotini)
- 1 can chickpeas (15.5 oz, drained and rinsed)
- 1 cup fire roasted diced tomatoes
- 1/2 cup yellow onion (finely chopped)
- 1/2 cup potato (peeled and diced)
- 1/2 cup spinach (chopped)
- 1/2 cup zucchini (finely chopped)
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- salt (to taste, I used Himalayan pink salt)
- 3 cups vegetable broth
Instructions
- Add all ingredients to a large pot and mix to combine.
- Bring the soup mixture to a boil on the stovetop.
- Turn the heat to low and cover the soup with a lid to simmer.
- Simmer the soup for about 10 minutes, or until the pasta noodles and vegetables are soft.
- Let the soup cool for a bit, then top it with optional nutritional yeast seasoning.
- Serve the soup warm and fresh with crackers, chips, or fresh bread.
Notes
I hope you all enjoy this warm and cozy minestrone soup recipe. As you can tell, it is a super easy recipe to whip up on a chilly fall or winter day. It tastes delicious served up with crackers or fresh bread as well. Plus, it’s a great option to meal prep for a busy work week. Anyway, that’s it for this recipe. I can’t wait for you all to try it. As per usual, I will be back with more content very soon, so make sure to stay tuned.
-Alyssa 🙂
