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!