Vegan Minestrone Soup

Introduction & Inspiration

Minestrone is a classic Italian soup, known for its hearty combination of vegetables, beans, and pasta. This Vegan Minestrone Soup recipe offers a delicious and nourishing plant-based version that’s perfect for a comforting meal any time of year. It’s packed with flavor, easy to make, and highly customizable.

My inspiration came from wanting a soup that was both healthy and satisfying, and that celebrated the abundance of fresh vegetables. Minestrone is a perfect canvas for showcasing seasonal produce, and it’s a great way to use up whatever vegetables you have on hand.

I also wanted a recipe that was adaptable to different tastes and dietary needs. This vegan minestrone is naturally dairy-free and can easily be made gluten-free by using gluten-free pasta. It’s a truly versatile and inclusive dish. It’s a must.

Minestrone, is a very popular soup.

Nostalgic Appeal

Minestrone, for many, evokes feelings of warmth, comfort, and home-cooked meals. It’s a dish that’s often associated with family recipes, Italian heritage, or simply the enjoyment of a hearty and flavorful soup.

The aroma of minestrone simmering on the stove can be incredibly comforting, and the combination of vegetables, beans, and pasta is both satisfying and nourishing.

This Vegan Minestrone recipe taps into that sense of nostalgia and comfort, offering a way to enjoy a classic Italian soup in a plant-based and wholesome way. It’s a dish that’s perfect for sharing with loved ones or enjoying as a comforting meal on your own. It is a perfect recipe, for a family dinner.

It’s also a great recipe for beginners.

Homemade Focus

This Vegan Minestrone Soup recipe is all about the homemade touch. We’re starting with fresh vegetables, creating a flavorful broth, and simmering everything together to create a truly delicious and satisfying soup.

I believe that homemade soup is almost always superior to canned or store-bought versions. You have complete control over the ingredients, the seasonings, and the overall flavor profile. Plus, it’s often much more affordable and healthier to cook at home.

The process of chopping the vegetables, sautéing them to develop their flavors, and simmering the soup to allow the flavors to meld is a simple but rewarding one. It’s about taking wholesome ingredients and transforming them into something truly nourishing and delicious.

It’s very good to batch cook it.

Flavor Goal

The primary flavor goal for this Vegan Minestrone Soup is to achieve a rich, savory, and slightly herbaceous flavor profile, with a hearty combination of vegetables, beans, and pasta.

The onions, carrots, and celery create a classic soffritto base, providing sweetness and depth of flavor.

The garlic adds a pungent, savory note.

The zucchini adds a mild sweetness and a slightly creamy texture.

The diced tomatoes provide acidity and umami, creating a flavorful base for the broth.

The cannellini beans add creaminess, protein, and a slightly nutty flavor.

The vegetable broth adds moisture and enhances the other flavors.

The dried oregano and basil provide classic Italian herb notes.

The salt and pepper enhance the other flavors and balance the sweetness.

The small pasta adds a satisfying texture and helps to thicken the soup slightly.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Onion, diced: A foundational ingredient for many soups, adding sweetness and depth of flavor.
• Carrots, diced: Add sweetness, color, and nutrients.
• Celery stalks, diced: Contribute to the soffritto base, adding a slightly savory and aromatic flavor.
• Garlic cloves, minced: Essential for that savory, pungent flavor.
• Zucchini, diced: Adds a mild sweetness and a slightly creamy texture when cooked.
• Diced tomatoes: Provide the base of the soup’s broth, adding acidity, umami, and flavor.
• Cannellini beans, drained and rinsed: Add creaminess, protein, and a slightly nutty flavor. You can also use other white beans, such as Great Northern beans or navy beans.
• Vegetable broth: Adds moisture and enhances the other flavors. Use a high-quality vegetable broth for the best results.
• Small pasta (like ditalini or elbow macaroni): Adds a satisfying texture and helps to thicken the soup slightly. You can use any small pasta shape you prefer.
• Dried oregano and basil: Classic Italian herbs that add flavor and aroma. You can also use fresh herbs if you have them (use about 1 tablespoon of each, chopped).
• Salt and pepper: For seasoning.
• Olive oil: For sautéing the vegetables.

Essential Equipment

You will need:

• Large pot or Dutch oven: For cooking the soup.
• Cutting board and knife: For chopping the vegetables.
• Measuring cups and spoons: For accurate measurements.
• Wooden spoon or spatula: For stirring.
• Ladle, for serving.

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Step-by-Step Instructions

Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Sauté Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion, diced carrots, and diced celery. Sauté until softened, about 5 minutes. This is the soffritto, the flavor base of the soup.

Step 2: Add Garlic

Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.

Step 3: Add Remaining Ingredients (Except Pasta)

Add the diced zucchini, undrained diced tomatoes, drained and rinsed cannellini beans, vegetable broth, dried oregano, dried basil, salt, and pepper to the pot. Stir well to combine.

Step 4: Bring to a Boil

Increase the heat to high and bring the soup to a boil.

Step 5: Add Pasta and Cook

Add the small pasta to the boiling soup. Cook according to the package directions, until the pasta is al dente (firm to the bite).

Step 6: Simmer

Reduce the heat to low, cover the pot partially, and simmer for another 10 minutes, stirring occasionally. This allows the flavors to meld and the soup to thicken slightly.

Step 7: Serve

Serve the Vegan Minestrone Soup hot, optionally garnished with fresh basil or parsley, a drizzle of olive oil, or a sprinkle of vegan Parmesan cheese.

Enjoy this hearty, flavorful, and nourishing soup!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My soup is too thin.

Solution: Continue to simmer the soup, uncovered, for a longer period to allow some of the liquid to evaporate. You can also mash some of the beans with a fork or potato masher to thicken the soup. Another option is to mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering soup.

Problem: My soup is too thick.

Solution: Add more vegetable broth, a little at a time, until the soup reaches your desired consistency.

Problem: My soup is bland.

Solution: Add more salt, pepper, or herbs (oregano, basil). You can also add a pinch of red pepper flakes for a touch of heat, or a squeeze of lemon juice for brightness.

Problem My veggies are mushy. Solution: Next time, don’t cook them for too long.

Tips and Variations

Here are some tips and variations to customize your Vegan Minestrone Soup:

Tip: For the best flavor, use high-quality vegetable broth and fresh, seasonal vegetables if possible.

Tip: To save time, you can use pre-chopped vegetables.

Variation: Add other vegetables to the soup, such as:

• Green beans
• Potatoes
• Spinach or kale
• Cabbage
• Peas
• Corn

Variation: Use different types of beans, such as kidney beans, chickpeas, or borlotti beans.

Variation: Add a spicy element, such as a pinch of red pepper flakes or a dash of hot sauce.

Variation: Add a tablespoon of tomato paste along with the diced tomatoes for a richer flavor.

Variation: Stir in a spoonful of pesto (vegan pesto, if needed) at the end for added flavor and richness. Variation Add some lemon zest.

Serving and Pairing Suggestions

This Vegan Minestrone Soup is a complete meal on its own, but here are some serving and pairing suggestions:

• Serve with crusty bread: For dipping into the soup.
• Serve with a dollop of vegan sour cream or yogurt: For added creaminess.
• Serve with a sprinkle of vegan Parmesan cheese: For a cheesy topping.
• Serve with a side salad: For a lighter and more balanced meal.
• Serve with garlic bread
• Pair with a light-bodied red wine or a crisp white wine.

Nutritional Information

Nutritional content will vary based on brands and exact preparations. This is a rough estimate.

Here’s an approximate nutritional breakdown per serving (assuming 6 servings):

• Calories: 250-350
• Fat: 5-10g
• Saturates 1-2g
• Protein: 10-15g
• Carbohydrates: 40-50g
• Fiber: 8-12g
• Sugar: 5-10g
• Sodium: 500-700mg (depending on the salt added and the vegetable broth used)

This Vegan Minestrone Soup is a good source of plant-based protein and fiber. It’s also relatively low in fat and provides a variety of vitamins and minerals from the vegetables.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Vegan Minestrone Soup by sautéing onions, carrots, and celery, adding garlic, then adding zucchini, diced tomatoes, cannellini beans, vegetable broth, oregano, basil, salt, and pepper, bringing it to a boil, adding pasta and cooking until al dente, and simmering for another 10 minutes.

Q&A:

Q: Can I make this soup in a slow cooker?

A: Yes, you can make this soup in a slow cooker. Sauté the onions, carrots, celery, and garlic in a skillet as directed in the recipe. Then, transfer everything to a slow cooker (except the pasta) and cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta during the last 30-60 minutes of cooking time, depending on the pasta shape and cooking instructions.

Q: Can I make this soup in an Instant Pot?

A: Yes, you can make this soup in an Instant Pot. Sauté the onions, carrots, celery, and garlic using the Sauté function. Then, add the remaining ingredients (except the pasta), stir well, and cook on high pressure for 8-10 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure. Stir in the pasta and cook on the Sauté function until the pasta is al dente, following package directions.

Q: Can I freeze this soup?

A: Yes, this soup freezes very well. Let it cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that the pasta may become slightly softer after freezing and thawing.

Q: Can I use dried beans instead of canned beans?

A: Yes, you can use dried beans. You’ll need to cook them separately according to package directions before adding them to the soup. You will need approximately 1 1/2 cups of cooked beans to replace a 15-ounce can.

Q: How can I store the leftover?

A: Keep them in the fridge in airthight container.