Vegan Minestrone Soup For The Soul
Hands down my kids’ favorite meal. This vegan minestrone soup is easy on the tummy and full of fiber, minus the bloat. I really think this resembles a mega healthy version of an Olive Garden Restaurant soup and brings me back to the days when I lived at home with my parents as a kid and we all ate around the table. Today, I get to do that same thing with my family of five and we absolutely love this soup.
The One Meal That Makes My Plant-Based Family Run To The Table
The ingredients truly make the dish. I know that sounds obvious, but the right combination of ingredients can mean all the difference in the world when making soup. This vegan minestrone soup is light, yet satisfying. The combination of flavors blend wonderfully and will remind you why all the hard work you did to make it at home really paid off. The prep time is simple…the hard part is the waiting while the amazing flavors blend and the aroma fills your house.
Other Great Vegan Soups Your Might Like:
Homemade Vegan Minestrone Soup
Ingredients
- 1 yellow onion diced
- 3 cloves of garlic minced
- 1 carrot peeled and diced
- 4 stalks of celery cleaned and diced
- 4 cups vegetable broth
- One 15oz. can of tomato juice
- One 15oz. can of diced tomatoes
- 8 oz. of gluten-free
- Tinkyada Brown Rice Elbow Pasta
- noodles
- One 15oz. can of red kidney beans rinsed and drained
- One 15oz. can of white beans rinsed and drained
- 2 large handfuls of freshly chopped baby spinach
- 1 tsp. coriander sub for cumin if you don't have coriander
- 1 tsp. oregano
- 1 tsp. fresh ground black pepper
- 1 tsp. basil
- 1 tsp. paprika
- Sea salt to taste
- Fresh chopped parsley for garnish optional
Instructions
- In a large pot, over medium heat, simmer the onion, garlic, carrot, and celery in the vegetable broth for 20 minutes.
- Add the tomato juice, diced tomatoes, dry pasta noodles, beans, spinach, and spices. Continue cooking for 20 more minutes.
- Salt the soup to taste and serve topped with fresh parsley! Enjoy!
