Vegan Minestrone Soup
This vegan minestrone soup is hearty, healthy and comforting. It has a delicious combination of vegetables and is meatless and dairy-free.
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.
Notes
If preferred, use gluten-free pasta to make this recipe gluten-free and/or subtract olive oil to have it oil-free.