The Best Hearty Vegan Minestrone Soup
Hearty Minestrone Soup is made with a delicious mix of seasonal vegetables, protein-rich beans, and a rich, tomato-based broth. It's a perfect dish for the whole family and to meal prep for busy weeknights. This nutrient-packed homemade soup is satisfying, full of flavor and so easy to make—vegan, with gluten-free option, refined sugar-free, with only plant-based ingredients.
Ingredients
- 1 onion
- 4 garlic cloves
- 2 tablespoons olive oil omit for oil-free version
- 2-3 medium carrots
- 2 ribs celery
- 1 cup mushrooms
- 4 cups vegetable broth
- 1 6oz can tomato paste
- 2 tablespoons Italian seasonings
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 2 cups water
- 8 oz wagon wheel pasta use gluten-free if needed
- 1 15.5oz can dark kidney beans
- 2 15.5oz cans cans cannellini beans
Instructions
Sauté the Aromatics
- In a large pot over medium heat, warm the olive oil.
- Add the chopped onion and sauté for 2-3 minutes until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
Add the Vegetables
- Dice the carrots, celery, and mushrooms, then add them to the pot.
- Sauté for about 5 minutes, stirring occasionally.
Incorporate the Broth & Seasonings
- Pour in the vegetable broth, tomato paste, and 2 cups of water.
- Stir in the Italian seasonings, garlic salt, and black pepper.
- Bring the mixture to a gentle simmer.
Cook the Pasta & Beans
- Add the wagon wheel pasta and both types of beans (drained and rinsed).
- Simmer for about 20 minutes, or until the pasta is tender.
Adjust & Serve
- Taste and adjust seasonings as needed. Add more broth or water if the soup thickens too much.
- Serve hot and enjoy with crusty bread or a side salad!
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