Humble minestrone soup is one of my cooler weather favorites. I love simple, modest recipes, and this one’s easy to throw together from pantry ingredients. Pasta, beans and veggies make this minestrone soup recipe a complete meal.
Many of today’s traditional minestrone soup recipes call for parmesan. In this recipe, I used a store-bought vegan parmesan from Go Veggie. However, homemade vegan parm is simple to make by processing nuts or seeds, seasonings, nutritional yeast and salt until a crumbly texture is reached. Here’s an easy parm recipe from Beard & Bonnet.
Serve with crusty bread and a green salad, if you like.
Looking for more quick recipes like this one? Check out my vegan meal plans.
- 1½ c dried pasta (small shells or tubes)
- 2 T olive oil
- 1 c yellow onion, diced
- ¾ c carrot, diced
- ¾ c celery, diced
- 3 T garlic, minced
- ½ t dried thyme
- 1 t dried oregano
- 1 t dried basil
- ½ t salt
- 1 28 oz can diced tomatoes
- 3 c vegetable broth
- 1 15 oz can kidney beans, drained and rinsed
- 1 c frozen green beans
- freshly ground pepper to taste
- optional: non-dairy parmesan
- In a medium pot, heat water to cook pasta. Cook pasta until about halfway done. Drain, rinse and set aside.
- In a large pot, heat olive oil. Add onion and cook 2-3 minutes. Stir in carrot and celery and cook another minute. Stir in garlic, thyme, oregano, basil and salt and cook another minute. Stir in tomatoes and vegetable broth. Add kidney beans, frozen green beans and partially cooked pasta. Cover and simmer 15 minutes.
- To serve, top with freshly ground pepper and non-dairy parmesan, if you like.