Easy Vegan Minestrone Soup

How to make minestrone soup with vegetables, beans, & pasta in just 40 minutes! A deliciously quick & easy minestrone soup recipe that’s naturally vegan & vegetarian, and oh-so-comforting.

Course Dinner, Lunch, Lunch & Dinner, Main Course, Soup

Cuisine Italian

Diet Low Calorie, Low Fat, Vegan, Vegetarian

Keyword classic minestrone soup, comforting soup, easy minestrone soup, easy soup, fall soup, fall soup recipe, healthy minestrone soup, hearty vegetable soup, minestrone, minestrone soup, noodle soup, one pot dinner, one pot meal, vegan soup, vegetable soup, vegetarian soup

Cook Time 40

Total Time 40

Servings cups

Calories 193

Author Alyssia Sheikh

Ingredients

2 Tbso oil
1 cup onion diced
2 medium carrots chopped
2 celery ribs chopped
4 garlic cloves minced
1 cup green beans, chopped (fresh or frozen)
2 bay leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp salt (to taste, depending on sodium in broth)
black pepper to taste
28 oz canned diced tomatoes
14 oz canned crushed tomatoes
15 oz canned white beans
6 cups vegetable stock (48oz)
1 cup prunes chopped
1 cup ditalini pasta (or 6oz noodles of choice: elbow, rotini, orecchiete, small shells, alphabet, etc.)
⅓ cup parsley (reserve some for topping)

Optional Toppings

grated parmesan
red pepper flakes

Instructions

Heat oil in a large pot over medium-high heat. Saute onion, carrots, and celery for 7-8 minutes, until softened. Add garlic and cook for one minute.
Stir in green beans and seasonings. Cook another 3 minutes.
Add diced tomatoes, crushed tomatoes, and vegetable stock and bring to a boil. Reduce heat and simmer 10-15 minutes.
Stir in white beans, prunes, pasta, and parsley. Turn heat up to medium and cook until pasta and veggies are tender (about 10 minutes).
Serve with parmesan, red pepper flakes, parsley—whatever you like!
Yields ~11 cups homemade minestrone soup.

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