Vegan Hearty Macaroni Soup
Warm, comforting, and loaded with wholesome ingredients, Vegan Hearty Macaroni Soup is the perfect bowl of goodness to nourish your body and soul. This plant-based recipe combines tender macaroni, protein-packed kidney and black beans, and vibrant vegetables like carrots, celery, and spinach, all simmered in a flavorful broth seasoned with thyme and basil. With just 15 minutes of prep time and 30 minutes of cooking, this vegan one-pot wonder is not only quick and easy but also immensely satisfying. Perfect for busy weeknights or cozy weekends, this soup serves up a hearty dose of nutrients and comfort. Serve it fresh with a sprinkle of parsley or basil for an extra pop of freshness! Whether you're a seasoned vegan or just looking for a meat-free dinner option, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 15 ounces diced tomatoes, canned
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces kidney beans, canned and drained
- 15 ounces black beans, canned and drained
- 1.5 cups small macaroni
- 3 cups spinach, fresh and chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the canned diced tomatoes, vegetable broth, dried thyme, dried basil, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
Stir in the drained kidney beans and black beans, then add the small macaroni.
Cook the soup for another 10 minutes, or until the macaroni is tender but still al dente.
Stir in the fresh chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.
Taste for seasoning and adjust salt and pepper if necessary.
Serve hot, garnished with fresh basil or parsley if desired.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8203 mg | 357% | |
| Total Carbohydrate | 522.6 g | 190% | |
| Dietary Fiber | 89.5 g | 320% | |
| Total Sugars | 55.2 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1019 mg | 78% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 8586 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
