Vegan Minestrone Soup
This vegan minestrone soup is thick, hearty, healthy and comforting. It has a delicious combination of fresh vegetables and is meatless and dairy-free. Whether you enjoy it as a starter or as a light meal, this soup truly fills the soul. This is the ultimate comfort food, packed with veggies, beans and pasta. It’s the type of dish you want to have on a chilly or rainy day. Though I personally love this minestrone soup any time of year.
The ingredients for this recipe are very easy to find. Perhaps they’re in your kitchen already. For this recipe I used ditalini pasta, but any small sized pasta is a good choice for minestrone. This soup freezes very well and can be prepared and stored in advance.
We will first sauté a few fresh vegetables, then boil potatoes with them. Afterwards, we’ll add in the rest of the ingredients and cook it all for some time. And that’s it. It’s a simple recipe. Feel free to use gluten-free pasta, if you prefer. We will be using chickpeas as a plant-based protein, but you can easily substitute them with your choice of beans and/or other protein and the recipe will remain essentially the same. I would love to hear from you in the comments section below if you make this dish differently.
I encourage you to share your experience in the comments below if you tried this Vegan Minestrone Soup Recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Vegan Minestrone Soup
Ingredients
- 2 tbsp Olive Oil
- ½ cup Celery diced
- ½ cup Yellow Onion diced
- ½ cup Carrot diced
- 6 cloves Garlic minced
- 8 cups Water or as needed
- 1 Golden Potato medium-size, finely diced
- 2 cups Fire-Roasted Tomatoes canned
- 2 cups Chickpeas canned and washed
- ½ cup Ditalini, Shells, or Macaroni or other small pasta
- 2 tsp Italian Seasoning
- ½ tsp Coriander Powder
- ½ tsp Black Pepper
- 2 tsp Salt or to taste
- ½ tsp Cajun Seasoning
- ½ tsp Smoked Paprika
- 2 tbsp Vegan Worcestershire Sauce
- ¼ cup Fresh Parsley diced
- ⅓ cup Water additional
- 2 tbsp Cornstarch
Instructions
- Heat a deep pan over medium heat. Add oil, celery, onion and carrot and sauté for 5 minutes. Add garlic and sauté for one additional minute. Sprinkle water as needed if the mixture sticks to the pan.
- Add water and potato and bring to a boil. Reduce heat to low-medium and let simmer for 5 minutes.
- Increase heat to medium and add tomatoes, chickpeas, pasta, Italian seasoning, coriander powder, black pepper, salt, cajun seasoning, smoked paprika, worcestershire sauce and fresh parsley. Bring the contents to a boil. Cook for another 15 minutes. Stir occasionally.
- In a small mixing bowl, whisk together cornstarch and water. Stir into the pot and bring heat to low-medium. Simmer for 15 minutes and continue stirring. Tomatoes should be fully cooked.
- Remove from heat. Allow soup to cool down. Serve hot.