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Classic Vegan Minestrone Soup Recipe

This delicious vegan minestrone soup recipe was “veganized” from a magazine cut out.
The recipe was very easy to make it vegan. I changed the chicken broth (used vegetable broth instead) and didn’t add cheese.

I didn’t have fresh herbs, so I used dried instead. Not using the pasta makes it a perfect low-carb dinner!

Vegan Minestrone Soup

Classic Vegan Minestrone Soup

Ingredients  

  • 3 cloves garlic, minced
  • 1 carrot, chopped (about 1 cup)
  • 1 onion, chopped (about 1 cup)
  • 1/4 head cabbage, sliced (about 1- 1 1/2 cups)
  • 2 celery stalk, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 cup cooked white beans
  • 4 cups vegetable broth
  • 1 cup diced tomatoes 1 cup small pasta, gluten-free
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste      

Instructions  

  1. In a large pot over medium heat add the oil, onions, and saute until translucent. Add garlic, carrots, celery, cabbage, and cook for about 5 minutes.
  2. Reduce the heat and add the broth, beans, and tomatoes, and let it simmer for 20 minutes.   Add the pasta and herbs, let it simmer until tender, no longer than 5 to 6 minutes. Season with salt and pepper to taste.
  3. Add the pasta and herbs, let it simmer until tender, no longer than 5 to 6 minutes. Season with salt and pepper to taste.
I didn't have fresh herbs, so I used dried instead. Not using the pasta makes it a perfect low-carb dinner!

 

Classic Vegan Minestrone Soup

Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

Ingredients

  • 3 cloves garlic minced
  • 1 carrot chopped (about 1 cup)
  • 1 onion chopped (about 1 cup)
  • 2 celery stalk chopped
  • 1/4 head cabbage sliced (about 1- 1 1/2 cups)
  • 1 tablespoon extra virgin olive oil
  • 1 cup cooked white beans
  • 1 cup diced tomatoes
  • 4 cups vegetable broth
  • 1 cup small pasta gluten-free
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste

Instructions

Instructions

  1. In a large pot over medium heat add the oil, onions, and saute until translucent. Add garlic, carrots, celery, cabbage, and cook for about 5 minutes. Reduce the heat and add the broth, beans, and tomatoes, and let it simmer for 20 minutes.
  2. Add the pasta and herbs, let it simmer until tender, no longer than 5 to 6 minutes. Season with salt and pepper to taste.

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