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vegetarian minestrone soup in a bowl

Vegetarian Minestrone Soup

Julia
This Vegetarian Minestrone Soup is an incredibly hearty soup, loaded with a variety of fresh veggies, protein-rich beans, and red lentil pasta. This vegan minestrone recipe is wholesome, extremely flavorful, and appropriate for various dietary needs.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Italian
Servings 6 servings

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INGREDIENTS
  

  • 1 large carrot, sliced
  • 3 cups fresh spinach leaves
  • 3 garlic cloves, minced
  • 1 small brown onion, medium diced
  • ½ cup green peas, or green beans (fresh or frozen)
  • 1 small zucchini, diced
  • 1 can, 15 oz crushed or fire roasted tomatoes
  • 3 cups vegetable broth
  • 1 ½ teaspoons italian seasonings
  • ¼ teaspoon red chili flakes or more for added spicy flavor
  • ½ teaspoon brown sugar
  • 1 ½ cup white beans
  • 1 can 15 oz red kidney beans
  • 1 cup gluten free noodles/pasta, i used red lentil fusilli pasta
  • 2-3 stalks fresh celery
  • 2 bay leaves
  • 1 ½ cup vegetable juice or good quality tomato juice
  • Salt and black pepper to taste
  • 1 or more cups of water depending on the consistency you like
  • 2-3 tablespoon cooking oil

INSTRUCTIONS
 

  • Heat up a medium dutch oven or heavy bottom large pot over medium heat. Add oil and once it's hot saute celery, carrots, and onion. Season generously with salt and pepper. Saute 2-3 minutes and add garlic. Saute for 3 minutes more.
  • Follow with zucchini, Italian seasonings, red pepper flakes. Saute for 2 minutes.
  • Follow with red and white beans, crushed tomatoes, pasta, bay leaves, vegetable juice, veggie broth and water. Simmer for 8-10 minutes or until pasta is al dente. Stir in the fresh spinach and peas (or fresh green beans). Remove from heat and let stand for 5-10 minutes before serving.
  • Serve as is or with fresh herbs like fresh rosemary or fresh basil, and parmesan cheese for the non vegetarian version or sprinkle on some nutritional yeast.

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