minestrone soup

I hope you love this easy homemade version of minestrone as much as I do! It comes together in about 30 minutes and to cut some corners I’m using canned beans and tomatoes. An essential flavor component here is the stock. I really like using vegan-friendly chicken-flavored bouillon paste or cubes. To really take the flavor over the top can also use fresh herbs instead of dried ones if you have them on hand.

I used to eat canned minestrone soup whenever I was sick and even when I wasn’t. Truthfully it was also something I ate as an after-school snack. Yea, what a weirdo! You’d think a teenager would sit on the couch eating a bag of potato chips. Not me! I was already vegetarian in high school so this was the perfect thing to attack my hunger because it had vegetables, pasta, and beans. Gosh, I was such a sensible teen! But it’s wholesome choices like that which led me here to you. So let’s be grateful.

Watch how to make this soup in my YouTube video below!

This recipe for minestrone soup is from my ebook even more vegan comfort classics: bonus recipes to feed your face! I released this ebook with 15 never before released recipes when I published Vegan Comfort Classics, my first best-selling cookbook. The recipes in this ebook are ones that didn’t make the printed pages of that cookbook. So if you pre-ordered Vegan Comfort Classics you might have claimed this ebook as your free gift. That still means A LOT of you don’t have it, however.

So I wanted to share the minestrone soup recipe with you because right now I’m offering 3 of my hot for food ebooks as part of The Plant Based Bundle offer. This deal is only here until November 28, 2022 so you don’t want to miss it! There are over 200 vegan recipe ebooks, programs, and lifestyle guides available in the bundle for the price of $50 usd. The total value of all the materials in the bundle is over $8500 usd! THAT’S A 99% DISCOUNT FOR YOU!

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5 from 1 vote

Print Recipe

minestrone soup

Course dinner

Cuisine Italian

Keyword beans, minestrone soup, pasta, soups, tomato, tomato soup

Prep Time 30 minutes

Cook Time 35 minutes

Servings 6

Author Lauren Toyota

Ingredients

• 2 tbsp olive oil
• 2 C finely diced red onion (about 1 large onion)
• 1 C finely chopped celery (about 2 stalks)
• 1 C finely chopped carrot (about 1 large carrot)
• 4 garlic cloves, minced
• 2 C diced zucchini (about 1 zucchini)
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp ground pepper
• ½ tsp sea salt
• 1 tbsp tomato paste
• 2 vegan chicken flavored bouillon cubes or 2 teaspoons bouillon base dissolved in 6 cups hot water or 6 cups vegetable stock
• 1 (28 oz/796 ml) can diced fire roasted toamtoes (no salt added)
• 1 1/2 C or 1 can (14 oz/398 ml) cooked kidney beans
• 1 1/2 C or 1 can (14 oz/398 ml) cooked navy beans
• 1 C ditalini, small shells, or elbow macaroni
• 1/2 pound green beans, cut into 1-inch pieces (about 2 cups)

Instructions

1. Heat a large stockpot over medium heat with olive oil. Once hot add onion and sauté for 2 minutes until sweating and slightly softer.

2. Add carrots and celery and sauté for 3 minutes. Then add garlic and sauté for 1 minute, lowering heat if necessary to prevent burning.

3. Add zucchini, spices, and salt and pepper and sauté stirring occasionally for 3 minutes. Then add tomato paste and stir to coat vegetables for 1 minute.

4. Add stock, canned tomatoes, kidney beans, navy beans, and pasta. Bring to a low boil and cook for 5 minutes.

5. Add green beans, lower heat, and simmer for 10 minutes.

6. Serve while pasta is al dente. If you have leftovers the pasta will absorb more liquid and expand. It’s still fine, but when reheating just add a bit more stock if you need more liquid. Alternatively you could always boil the pasta to al dente in a separate pot. Drain and add cooked pasta to the heated soup when serving.