- 1 tbsp. olive oil
- 2-3 cloves garlic, minced
- 1/2 medium white onion, diced
- 2 stalks celery, diced
- 2 small carrots, peeled and diced
- 1 medium zucchini, chopped
- 1 tbsp. dried parsley
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1 (15 oz) can chickpeas
- 1 (15 oz) can kidney beans
- 2 (15 oz) cans diced tomatoes
- 2 tbsp. tomato paste
- 4 cups vegetable broth
- 1 cup dried shell pasta
- salt and pepper, to taste
- vegan parmesan, optional
Heat the olive oil in a large soup pot over medium heat. Add onions and garlic and sauté, stirring frequently, until onions are translucent and fragrant - about 5 minutes. Add celery, carrots, and zucchini and sauté for another 2-3 minutes.
Add spices and mix until vegetables are well coated. Stir in beans, diced tomatoes, tomato paste, vegetable broth, and pasta. Bring to a boil. Reduce heat to a simmer and simmer for 15 minutes until the pasta is al dente. Be careful not to overcook the pasta.
Remove from heat and season with salt and pepper. Let cool 10 minutes before serving with vegan parmesan. Serve with Caesar Salad and artisan bread.
Serving And Storing - Let soup cool 10 minutes before serving it. Serve it with vegan parmesan and artisan bread. If you are storing the soup, the pasta will continue to expand in the broth. You may need to add a little bit of vegetable broth when heating it up the following days. Soup can be stored in an airtight container in the refrigerator for up to 3 days.
Make in Advance - This minestrone soup can be made a day or two in advance. However, as the pasta absorbs the liquids, it will continue to expand. The best option for making ahead of time is preparing the soup without adding the pasta. On the day you are ready to serve, reheat the soup. Add the pasta and cook it for 12 minutes, until al dente. Alternatively, you can prepare the soup and cook the pasta to the point where it is slightly less done (about 10 minutes). The pasta will continue to soften as the soup cools and sets in the refrigerator.
Variations - This minestrone soup recipe is very versatile.That means you can adjust herbs and spices as you please and experiment with different vegetables and beans you have on hand.
Frequently Asked Questions
Can this recipe be made in an instant pot? Yes! To make this Instant Pot Minestrone Soup follow the instructions for sautéing the vegetables on the SAUTE setting of your instant pot. Once the vegetables are sautéed, add the remaining ingredients EXCEPT for the beans. Close the lid and press the MANUAL or PRESSURE COOK button. Set it for 2 minutes. When the time is up, release the pressure. Stir in the beans until they are heated all the way through (about 3 minutes). Season with salt and pepper and serve!
Can this soup be made gluten-free? Yes! Just swap out the pasta for gluten-free pasta (<<affiliate link) or 1/2 cup uncooked rice for delicious gluten-free minestrone soup.
Calories: 164kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Sodium: 1053mg | Potassium: 454mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5075IU | Vitamin C: 18.9mg | Calcium: 96mg | Iron: 2.3mg