Vegan Minestrone Soup

There’s nothing quite like a comforting bowl of Italian soup, especially when it’s brimming with fresh vegetables and savory flavors. This vegan minestrone soup recipe brings that classic experience to your kitchen, offering an easy and incredibly flavorful meal. Best of all, it’s ready in just 30 minutes! Get ready to learn how to make a delicious vegan minestrone soup that will quickly become a weeknight staple, complete with a unique secret for boosting its umami depth.

Why You’ll Love This Recipe

This isn’t just another vegetable soup. I’ve added a special twist to make it unforgettable.

Umami Boost: The secret ingredient in this vegan minestrone soup is a parmesan rind substitute, using a blend of sun-dried tomatoes and nutritional yeast. It adds a deep, savory, and cheesy flavor that perfectly mimics the traditional parmesan rind.

Taste Sensation: Experience a symphony of balanced flavors in every spoonful. The savory depth from the umami boost, combined with fresh vegetables and aromatic herbs, elevates this soup to a new level.

Flavor Science: Sun-dried tomatoes offer an intense savory flavor, while nutritional yeast provides a cheesy, nutty note. Together, they create a flavor profile remarkably similar to parmesan, adding richness without dairy. To understand more about the USDA standards for tomatoes, you can check this resource.

Quick & Easy: This recipe is designed for busy weeknights. Ready in just 30 minutes, it’s a perfect solution when you need a delicious and healthy meal fast. Plus, it’s a one-pot meal for easy cleanup!

Budget-Friendly & Healthy: Packed with vegetables and affordable ingredients, this soup is both budget-friendly and incredibly nutritious.

Ingredients Needed

• 2 tablespoons olive oil
• 1 medium sweet onion, chopped
• 4 cloves garlic, minced
• 2 stalks celery, sliced
• 2 large carrots, peeled and chopped
• 1 medium zucchini, diced
• 28 ounces canned diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 15 ounce can small white beans, drained and rinsed
• 15 ounce can kidney beans, drained and rinsed
• 1/2 cup frozen cut green beans (or fresh)
• 1/2 cup small shell pasta
• 2 cups baby spinach
• 2-3 tablespoons chopped fresh parsley, optional
• Optional: Vegan Parmesan

Ingredient Notes & Substitutions

Here are some helpful tips and substitutions to customize your vegan minestrone soup.

Vegan Parmesan: If you want that cheesy topping, use a store-bought vegan parmesan or make your own with nutritional yeast, nuts, and seeds. It adds a salty, umami flavor that enhances the soup.

Pasta: For a gluten-free option, use gluten-free pasta. Small pasta shapes like ditalini or elbow macaroni work well. Choose pasta that holds its shape well during simmering to avoid a mushy texture.

Beans: Feel free to substitute with Cannellini beans, navy beans, chickpeas, black beans, or pinto beans, depending on your preference. You can find more information about different types of pulses on the USA Dry Pea & Lentil Council website.

Vegetables: Get creative with your veggies! Yellow squash, sweet potato, butternut squash, kale, Swiss chard, or collard greens all make great additions.

Vegetable Broth: Using a low-sodium vegetable broth allows you to control the salt levels in the soup.

How to Make Vegan Minestrone Soup

Follow these simple steps to create a flavorful and satisfying vegan minestrone soup.

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced celery, chopped carrots, and diced zucchini. Sauté for 5-10 minutes, until the vegetables start to soften and the onion becomes translucent. The aroma of the cooking vegetables will fill your kitchen, creating a delightful anticipation for the soup to come.

Step 2: Add Remaining Ingredients

Add the diced tomatoes (with their juices), vegetable broth, dried oregano, dried thyme, dried basil, drained white beans, drained kidney beans, green beans, and small shell pasta to the pot. Stir well to combine all the ingredients.

Step 3: Simmer the Soup

Bring the soup to a boil, then reduce the heat to low. Simmer for 10-15 minutes, or until the pasta is cooked al dente and the vegetables are tender. Watch as the soup gently bubbles, allowing the flavors to meld together beautifully.

Step 4: Add the Greens

Stir in the baby spinach and let it wilt into the soup. Season with salt and pepper to taste, adjusting as needed to achieve the perfect balance of flavors.

Step 5: Serve

Serve hot with a loaf of crusty bread, if desired. Sprinkle each bowl with chopped fresh parsley and vegan parmesan for an extra touch of flavor and presentation.

Slow Cooker Vegan Minestrone

Want to set it and forget it? This vegan minestrone soup is easily adaptable to a slow cooker! Simply add all ingredients except the pasta and spinach to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender. Add the pasta during the last 30 minutes of cooking to prevent it from becoming mushy. Stir in the spinach just before serving. Slow cooking deepens the flavors, making this soup even more delicious.

Making a Richer Broth

To elevate the flavor of your vegan minestrone soup, consider these tips for a richer broth.

Vegetable Scraps: Save your onion peels, carrot tops, and celery ends to make a flavorful vegetable broth. Simmer the scraps in water for about an hour, then strain. Use this broth in your soup for a deeper flavor.

High-Quality Broth: Use a high-quality vegetable broth or bouillon for the best taste. Look for low-sodium options to control the saltiness.

Puree for Body: Before adding the pasta, puree a portion of the soup using an immersion blender or regular blender (carefully!). This will add body and thickness to the broth.

Pro Tips & Troubleshooting

Pro Tips

Here are some tips to ensure your vegan minestrone soup turns out perfectly every time:

• Cook pasta separately to prevent mushiness, especially when meal prepping.
• Add the parmesan rind substitute (sun-dried tomatoes/nutritional yeast) early in the simmering process to infuse maximum flavor.
• Roast the vegetables before adding them to the pot for a deeper, caramelized flavor.
• Use high-quality canned tomatoes for the best taste.
• Adjust the amount of vegetable broth to achieve the desired soup consistency.
• Add a squeeze of lemon juice or balsamic vinegar at the end for a touch of acidity.

Common Mistakes to Avoid

Watch out for these common pitfalls to ensure a perfect soup:

• Adding too much pasta, which can lead to a soggy soup, especially when reheating.
• Overcooking the pasta, resulting in a mushy texture.
• Using bland vegetable broth, which can result in a flavorless soup.
• Forgetting to season properly. Taste and adjust salt and pepper as needed.
• Not sautéing the vegetables long enough, which prevents them from developing their full flavor.
• Skipping the parmesan rind substitute, which adds a crucial umami element.

Serving & Storage

Serving Ideas

Enhance your vegan minestrone soup experience with these serving suggestions:

• Serve with crusty bread, focaccia, or garlic bread for dipping.
• Garnish with fresh parsley, basil, or vegan parmesan.
• Pair with a simple salad for a complete meal.
• Offer a drizzle of olive oil or a sprinkle of red pepper flakes for added flavor.

Storage and Make-Ahead

Here’s how to store leftovers and prepare your soup in advance:

• Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freeze the soup for up to 2-3 months. For best results, freeze before adding the pasta.
• Reheat the soup on the stovetop or in the microwave until heated through.

Conclusion

This vegan minestrone soup recipe offers a delightful twist on a classic favorite, bringing a unique umami depth that elevates the entire flavor profile. It’s easy to follow, even for beginners, and incredibly satisfying. Feel free to experiment with different vegetable and bean variations to make it your own. Print this recipe and share it with your friends! Also, explore our other delicious hearty soup recipes.

FAQ

Here are some frequently asked questions about making vegan minestrone soup:

Can I make vegan minestrone soup in a slow cooker?
Yes! See the “Slow Cooker Vegan Minestrone” section above for detailed instructions.

What’s the best way to store vegan minestrone soup, and how long does it last?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 2-3 months.

What kind of pasta works best in vegan minestrone?
Small pasta shapes like ditalini or small shells work best. Gluten-free pasta is a great option if needed.

How can I add more umami flavor to vegan minestrone?
The sun-dried tomato and nutritional yeast combination is a great start! You can also add a splash of soy sauce or a few drops of mushroom broth for extra depth.

What vegetables can I substitute in vegan minestrone?
Feel free to substitute with other vegetables like yellow squash, sweet potato, butternut squash, kale, or Swiss chard.

Speaking of which, if you enjoy cooking with kale, you might like this easy kale smoothie recipe

How do I thicken vegan minestrone soup?
Puree a portion of the soup before adding the pasta, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while simmering.

By the way, if you’re looking for a great side dish, consider this 7 layer salad recipe. It’s always a crowd pleaser.

For another flavorful soup option, check out this roasted red pepper soup recipe. It’s smoky and easy to make!

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