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Vegan Minestrone Soup

This Vegan Minestrone Soup is a cozy, hearty delight! Packed with vibrant veggies, beans, and pasta, it's a nourishing meal for any occasion.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 1 Tbsp Olive oil for sautéing the vegetables
  • 1 medium Onion chopped
  • 3-4 cloves Garlic minced
  • 1 large Potato diced
  • 1 large Carrot diced
  • 1 Parsnip diced
  • 1 stalk Celery diced
  • 14 oz Red kidney beans (or any other bean like cannellini beans, pinto beans, or cranberry beans)
  • 14 oz Chickpeas (dry, not canned)
  • 14 oz Chopped tomatoes
  • 2.5 oz Tomato paste
  • 6 cups Veggie broth
  • 1 cup Small shells pasta (dry)
  • 1 tsp Oregano (ground)
  • 1 tsp Basil (ground)
  • 1 tsp Thyme (dried, ground)
  • 1 tsp Sweet paprika powder
  • 1 Bay leaf
  • Parsley (fresh, for garnish)
  • Salt and Pepper to taste

Instructions

  • Start by soaking the dried chickpeas in water overnight. This will help them cook faster and become tender. The next day, drain and rinse the chickpeas before adding them to the soup.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.
  • Add the diced potato, carrot, parsnip, and celery to the pot. Stir well and cook for about 5-7 minutes until the vegetables start to soften.
  • Add the soaked chickpeas, red kidney beans, chopped tomatoes, and tomato paste to the pot. Stir to combine all the ingredients.
  • Pour the veggie broth into the pot, and add the oregano, basil, thyme, sweet paprika, and bay leaf. Stir well and bring the soup to a boil.
  • Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 45 minutes to an hour, or until the chickpeas are tender.
  • After the chickpeas are cooked, add the small shells pasta to the pot. Cook for an additional 10-12 minutes, or until the pasta is al dente.
  • Once the pasta is cooked, taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving. Garnish with fresh parsley and enjoy your delicious Vegan Minestrone Soup!

Equipment

  • Large Pot
  • Cutting board and knife
  • Wooden Spoon
  • Measuring cups and spoons
  • Can opener
  • Strainer

Notes

  • For a festive touch, add some diced butternut squash in the fall.
  • Try adding green beans or zucchini during the summer months for extra veggies.
  • Incorporate some kale or spinach at the end of cooking for added nutrients and color.