This delicious plant-based minestrone soup is the perfect wfpb soup to keep you warm this winter. It’s full of vegetables like squash, zucchini, carrots, tomatoes and much more. This vegan recipe makes for an incredibly easy homemade soup that’s hearty, healthy and comforting.
This recipe is hands down the best plant-based minestrone soup. It’s full of a variety of incredible whole foods and loads of veggies. This makes it healthy and hearty while being delicious keeping you full.
Minestrone soup is a one pot meal, making it incredibly easy to make. All you really have to do is chop up some veggies and throw them in a pot with some pasta, beans and vegetable stock. So simple and perfect for nights when you need a warm dinner without all the hassle.
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What’s in the Best Plant-Based Minestrone Soup?
The soup is vegetables based and can easily be altered based on your preferences. I used onion, garlic, bell pepper, carrots, tomatoes, squash, zucchini and green beans. However, you could easily add in mushrooms, jalapenos or celery.
I made this recipe with black beans, however traditional minestrone soup recipes typically have kidney beans. Either works, and you could also do half kidney beans and half garbanzo beans for some variation.
This recipe does great in the freezer. You could easily double it and freeze for later. Though, the pasta and veggies may be slightly softer when you defrost later.
There is no oil used in this recipe. You could also use a gluten-free pasta to make it completely gluten-free along with being vegan and vegetarian friendly.
Try Out These Other WFPB Soups
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Plant-Based Minestrone Soup
This delicious plant-based minestrone soup is the perfect wfpb soup to keep you warm this winter. It's full of vegetables like squash, zucchini, carrots, tomatoes and much more. This vegan recipe makes for an incredibly easy homemade soup that's hearty, healthy and comforting.
Ingredients
- 8 oz whole wheat macaroni (or other small shell pasta)
- 1/2 lb dry kidney or black beans (2 cans)
- 1 can 15 oz diced tomatoes
- 1 can tomato paste
- 1/2 large onion
- 1 bell pepper
- 2 carrots
- 2 garlic cloves
- 1 zucchini
- 1 yellow squash
- 1 cup green beans
- 3/4 tsp basil
- 1 tsp oregano
- 1/2 tsp parsley
- salt & pepper to taste
- 8 cups water or vegetable stock
- 1 cup chopped spinach
Instructions
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Cook your beans, skip if using canned beans.
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In a large stock pot over medium to high heat, add diced onion, pressed garlic cloves, chopped bell pepper and chopped carrots. Add a splash of water and sauté until vegetables are just slightly soft. Then add in chopped zucchini, squash, and green beans. Let cook for about 3 minutes.
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Add in your water or vegetable stock, beans, diced tomatoes, and tomato paste. Bring to a boil.
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Once boiling, add in your pasta and reduce to a simmer. Cook for roughly 10 minutes, or until pasta is fully cooked.
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Stir in basil, oregano, parsley, salt and pepper.
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Add in spinach and let cook until wilted.
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Serve.
Oil-Free Pasta Salad
Plant-Based Mozzarella
Instant Pot Lasagna Pasta
Southwestern Pasta Salad
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