Print

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.

Course Dinner
Cuisine Plant-Based, Vegan
Keyword easy dinner, minestrone soup, plant-based minestrone soup, plant-based soup, soup, vegan, vegan minestrone soup, vegetarian, wfpb, wfpb minestrone soup, wfpb soup
Prep Time 10 minutes
Cook Time 25 minutes

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

  1. Cook your beans, skip if using canned beans.

  2. 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.

  3. Add in your water or vegetable stock, beans, diced tomatoes, and tomato paste. Bring to a boil.

  4. Once boiling, add in your pasta and reduce to a simmer. Cook for roughly 10 minutes, or until pasta is fully cooked.

  5. Stir in basil, oregano, parsley, salt and pepper.

  6. Add in spinach and let cook until wilted.

  7. Serve.