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–+ servings
Author: Laurel Braun

Quick and Hearty Vegan Minestrone Soup

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This is a hearty soup. Serve on a chilly or rainy day to warm your soul. Ready in under 45 minutes and perfect for a quick meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Lunch & Dinner, Main Course, Soups and Stews
Cuisine: Italian
Servings: 6
Calories: 250 kcal

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup celery chopped
  • ½ cup bell pepper, chopped
  • ½ cup carrot, chopped
  • 2 tsp dried parsley
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • ¼ tsp black pepper, freshly ground
  • ¼ tsp fennel, ground
  • ¼ tsp red pepper flakes
  • 1 tsp fine sea salt, or to taste
  • 1 bay leaf
  • 28 oz can diced tomatoes
  • 4 cups “chicken” vegetable broth
  • 2 cups green cabbage shredded
  • 1 tbsp nutritional yeast
  • 1 tsp white miso paste, opt.
  • 2 (14 oz) cans kidney beans, drained and rinsed
  • 1 cup dry tubular pasta*

Method

  1. In a medium – large pot, heat the oil over medium heat. Add the vegetables and cook for approximately 5 minutes until they begin to sweat and the onions appear translucent. They will just be beginning to brown at this stage.
  2. Add the spices (minus the bay leaf) to the pot and toss to coat. Allow it to cook for 30 seconds to 1 minute until very fragrant.
  3. Add the diced tomatoes, broth, cabbage, yeast, miso, beans, and the bay leaf. Cook, covered, over low heat for 15 minutes until the vegetables are tender.
  4. If not serving immediately, remove the bay leaf and set aside in the fridge or freezer until ready to serve. Bring back up to a simmer and add the pasta and cook according to package directions (6 – 10 minutes).
  5. If serving, add the pasta and cook according to package directions (6 – 10 minutes), remove the bay leaf, and serve immediately. You may choose to add Parmesan (vegan or not) and hot sauce to serve.

Nutrition

Calories: 250kcal

Notes

Gluten Free: Use GF pasta and double check your broth and miso paste for ingredients.
Make Ahead: Don’t add the pasta until ready to serve.
Switch It Up: For a fun twist, use chickpeas instead of kidney beans and purple cabbage. The soup will take on a purple tinge!
Nutritional Yeast/Parmesan: If you prefer to use real cheese, hold onto Parmesan rinds and throw them in a batch of soup for a cheesy flavour.
Nutrition Per Serving: Calories 250 kcal | Carbohydrates 35 g | Protein 9.8 | Fat 6.3 g | Sodium 1,377 mg | Potassium 384 mg | Fiber 5.4 g | Sugar 9.6 g | Vitamin A 2,826 μg | Calcium: 119 mg | Iron: 3.5 mg