We've got this Vegan Minestrone Soup on repeat during these cold winter days. It is not only vegan, but gluten free and delicious!
Recipe Type: Dinner
Dietary Info: Vegan, Gluten Free
Serving Size: Serves 4
Total Time: 1 Hour
Ingredients: 1 tsp Extra Virgin Olive Oil
1 Yellow Onion (finely chopped)
1 Carrot (peeled, chopped)
4 Garlic (cloves, minced)
1 tbsp Italian Seasoning
1 tsp Sea Salt
1/4 cup Tomato Paste
3 1/2 cups Diced Tomatoes (from the can)
4 cups Vegetable Broth
2 cups Red Kidney Beans (cooked, rinsed)
1 cup Frozen Green Beans (chopped)
1 1/2 cups Brown Rice Pasta Shells (dry) Notes: Leftovers:
Refrigerate in an airtight container for up to four days. Freeze for up to three months.
One serving is approximately 2 cups of soup.
Omit the pasta or use chickpea pasta instead.
Fresh herbs, red pepper flakes, nutritional yeast, parmesan cheese or fresh ground pepper.
Add or substitute potato, zucchini, swiss chard, celery, bell pepper, peas, corn kernels, kale,
Make sure the vegetables are chopped to be approximately the same time for even cooking.
Add more broth to thin the soup as needed.
Directions: 1. Heat the oil in a large pot over medium heat. Cook the onion for 3 to 5 minutes or until
softened. Add the carrot, garlic, Italian seasoning, and salt and stir to combine. Cook for
2 to 3 minutes more. Stir in the tomato paste and continue to cook for another minute.
2. Add the diced tomatoes, vegetable broth, and kidney beans and stir until combined.
3. Add the green beans. Bring to a gentle boil and continue to cook for 30 to 35 minutes or
until the vegetables are tender. Season with additional salt if needed.
4. Meanwhile, cook the pasta according to package directions. Drain, rinse well, and set
5. To serve, divide the soup between bowls and stir in the cooked pasta. Enjoy!
Find this recipe and many other amazing soup recipes in our 40 Healthy Soup Recipe E-Book.
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