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–+ servings
vegan minestrone soup

Easy Vegan Minestrone Soup

A healthy vegan classic, this easy vegan minestrone soup recipe is perfect fore a simple healthy plant based week night dinner recipe. This dish is: vegan, gluten-free, oil-free, high protein, and loaded with seasonal vegetables.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Servings 6

Equipment

Ingredients
  

  • 4 cups vegetable broth
  • 1 can unsalted diced tomatoes
  • 2 tablespoon tomato paste
  • 4 carrots
  • 3 stalks celery
  • 2 russet potatoes
  • 1 onion
  • 5 cloves garlic
  • 1 container bean based pasta
  • 1 15.4oz can kidney beans
  • 2 cups mushrooms of choice
  • 1 handful spinach
  • 2 teaspoon nutritional yeast
  • 2 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ cup fresh basil
  • 1 teaspoon miso paste

Instructions
 

  • Begin by dicing and mincing your onions and garlic and adding to a pot of water. Chop the celery and carrots and add. Slice the mushrooms and roughly chop the potatoes and add to the pot.
  • Add the diced tomatoes and tomato paste. Add vegetable broth and remaining ingredients and cook on medium for 30 minutes. Serve and enjoy!
  • If you have a pressure cooker, you can simply add all ingredients at once and cook on high for 15 minutes!
Keyword grain-free, high protein vegan recipe, oil-free soup
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