Quick and Hearty Vegan Minestrone Soup
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.
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*
Directions
- 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.
- 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.
- 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.
- 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).
- 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.
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