Easy Vegan Minestrone Soup
A simple and delicious vegan minestrone soup recipe packed with nutrients and flavor.
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
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