Hearty and comforting, this Simple Vegan Minestrone Soup is chock full of veggies, kidney beans, and ditalini pasta for the perfect meal on cool autumn nights.
How was everyone's Halloween? Anyone else eat too many sweets? Well, if like me you're looking for something hearty and healthy to balance out all the treats this Simple Vegan Minestrone Soup is sure to do the trick.
Now that fall is here and we're finally getting some cooler weather, the family and I have been all about warm, comforting meals and this soup does not disappoint. Lots of veggie goodness, beans for added protein, and pasta all together in a flavorful broth for a satisfying and healthy meal everyone will enjoy.
Soups like this are great because you can really use what ever vegetables you have in the fridge. The week I made this batch we had fresh green beans and spinach along with the usual carrots and celery in our produce box so that's what I used. But, you could use kale, squash, potatoes or anything else your family likes.
I prefer to cook our pasta separately and then add it to each bowl with the soup ladled over it rather than just adding the pasta to the pot. This keeps any leftovers from getting mushy because soft, mushy pasta is just gross. Be sure to toss any leftover pasta with a bit of olive oil to keep it from getting sticky before storing in the fridge.
I hope your family likes this soup as much as we do! And here's a few more soup recipes to try:
Vegan Creamy Roasted Tomato Soup
Creamy Vegan Mushroom Spinach Soup
Vegan Broccoli Cheese Soup Gluten Free, Oil Free
If you try this recipe or any others, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 1 cup dry ditalini pasta
- 1 ½ tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup green beans
- 1 small onion, chopped
- 2 large garlic cloves, diced
- 3 cups spinach
- 8 oz diced tomatoes or tomato sauce
- 5 cups vegetable broth I used homemade without salt.
- ½ teaspoon oregano
- ½ teaspoon basil
- salt and pepper to taste
- 1 can kidney beans
- 1-2 tablespoon nutritional yeast optional
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Prepare pasta according to package directions and set aside.
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Heat oil over medium heat. Add chopped carrots, celery, onion, green beans, garlic, spinach and sauté until softened.
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Add tomatoes, broth, and seasonings. Bring to a boil and reduce heat to simmer. Continue simmering for 20 minutes.
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Add beans and simmer for 5 minutes longer. Taste and adjust seasonings to your liking.
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Add pasta to pot of soup or individual bowls with soup ladled over. Add a sprinkle of nutritional yeast if desired and serve hot with crusty bread or crackers.
I prefer not to add the pasta to the entire pot of soup so leftovers can be stored without the pasta getting mushy.
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