Vegan Minestrone
Easy, one-pot vegan minestrone soup recipe. It's ready in just over 30 minutes and is the perfect cozy meal.
Servings: 8 Servings
Calories: 156kcal
Ingredients
- 1 tablespoon avocado oil
- 1 red onion diced
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 2 celery stalks diced
- 1 medium zucchini thinly sliced
- 1 cup fresh green beans chopped
- 8 cups water + vegetable bouillon
- 1 14 ounce can crushed tomatoes can
- 1 15.5 ounce can cannellini beans
- 1/4 cup fresh parsley chopped
- 1 cup dry pasta of choice
Instructions
- Heat oil in a large pot and saute the onion and garlic for about 5 minutes.
- Stir bay leaf, thyme, rosemary, oregano, salt, pepper, zucchini, celery, and green beans. Cook until the veggies start to soften.
- Pour in water, vegetable bouillon, crushed tomatoes, beans, and fresh parsley. Bring to a boil.
- Add in the noodles and let simmer for 10 minutes.
- Serve with vegan parmesan and fresh herbs.
Notes
Storage Tips
This easy vegan minestrone soup stores well! So don’t worry if you have leftovers. I highly recommend storing this soup in an airtight glass container like a large jar.
- Refrigeration: Store in an airtight container in the fridge for up to 3-4 days.
- Freezing: Freeze in a suitable container for up to a month. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 156kcal | Carbohydrates: 30g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1360mg | Potassium: 328mg | Fiber: 5g | Sugar: 6g | Vitamin A: 932IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 3mg
