Vegetarian Minestrone Soup for the Winter Vegan Friendly
Stay warm this winter with a hearty bowl of Vegetarian Minestrone Soup—completely vegan-friendly and bursting with flavor! This classic Italian-inspired recipe is packed with nutrient-rich vegetables like zucchini, carrots, and spinach, along with hearty cannellini and kidney beans for a protein boost. Infused with aromatic herbs like oregano and thyme, and finished with tender pasta, this one-pot wonder delivers cozy comfort in every spoonful. It's a quick and wholesome meal ready in just an hour, perfect for chilly evenings or meal prepping. Serve it steaming hot with a squeeze of fresh lemon juice for added brightness and a sprinkle of parsley for a fresh touch. Ideal for vegans, vegetarians, and anyone craving a warming, plant-based delight!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 medium (peeled and diced) carrot
- 2 medium (diced) celery stalks
- 4 minced garlic cloves
- 1 medium (diced) zucchini
- 1 medium (peeled and diced) russet potato
- 6 cups vegetable broth
- 1 14-ounce (with juices) canned diced tomatoes
- 1 15-ounce (drained and rinsed) canned cannellini beans
- 1 15-ounce (drained and rinsed) canned red kidney beans
- 2 dried bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup small pasta (elbow or ditalini)
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
- 1 tablespoon (optional for added brightness) fresh lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced zucchini and potato to the pot, stirring to combine.
Pour in the vegetable broth and canned diced tomatoes with juices. Stir to mix everything together.
Add the drained and rinsed cannellini beans and red kidney beans. Stir in the bay leaves, oregano, thyme, salt, and pepper.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer gently for 15 minutes.
Add the small pasta and continue to simmer for 10 minutes or until the pasta is cooked al dente.
Stir in the baby spinach and cook for an additional 1-2 minutes, until it wilts.
Taste the soup and adjust the seasoning with more salt or pepper if needed. Optionally, stir in the lemon juice for added brightness.
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8162 mg | 355% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 73.9 g | 264% | |
| Total Sugars | 54.5 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 7866 mg | 167% | |
*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.
