Vegan minestrone that only has four steps, including eating it! This plant-based soup is light, fresh and full of healthy veggies. Olive Garden’s minestrone was my inspiration for this vegan soup adventure because I love it so much. However, this version of plant-based minestrone is lower in sodium and made with Himalayan salt. Did you know that Himalayan salt is naturally lower in sodium?
PREP TIME: 15m | COOK TIME: 30m | TOTAL: 45m | YIELD: 10 SERVINGS
Sometimes I make this soup with noodles sometimes I make it without. If you would like to have noodles in it, I recommend cooking them separately. I cook them up, strain them, scoop desired amount directly into my bowl and pour the soup over them. Depending on what kind of noodles you use they can expand and continue to soften if they are just sitting in liquid so I like to keep them separate until serving.
This vegan ‘Sandwich Bread‘ is so good dipped in this plant-based soup! Slurp!
- 1 teaspoon olive oil
- 1/2 large red onion, diced
- 2 cloves garlic, minced
- 8 cups water + vegetable bouillon (with NO added salt)
- 1 14 ounce can crushed tomatoes (with NO added salt)
- 1/2 cup celery, diced
- 1 medium zucchini, chopped into 1/3 – 1/5 inch slices and then halved
- 1 cup fresh green beans, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 1/2 cup cannellini beans
- 1 bay leaf
- 1/8 teaspoon thyme
- 1/2 teaspoon rosemary
- 3/4 teaspoon Himalayan salt
- 3/4 teaspoon ground black pepper
- In a large pot, heat olive oil and onions and cook until onions are semi-translucent.
- Next, add water, vegetable bouillon and crushed tomatoes.
- Add all remaining ingredients and let simmer for 20 minutes.
- Enjoy a little taste of Italy!