Vegan Minestrone Soup is a hearty potful of fresh garden veggies, tender noodles, spices, and plant proteins simmered in a tomato broth. It is a healthy one-pot dish that will instantly warm you up and leave you feeling comfy and satisfied. Perfect for the chilly weather!
It is finally soup season, and I can’t wait to add this delicious vegan Minestrone Soup recipe to my Cozy vegan Soup Recipe list! It is a simple soup that delivers big on flavors and nutrition! And you can make this classic Italian soup to your liking using whatever vegetables you have on hand.
The word minestrone simply means thick vegetable soup or big soup. This humble dish first came about during the early building of the Roman Empire and is part of the frugal diet, which is primarily vegetarian in nature. The ingredients used for making this rustic soup are not set in stone and have continued to change over time. Nowadays, this wholesome soup is enjoyed in many kitchens as a heart-warming dish with lots of health benefits.
Turning this classic vegetarian dish into a wholly plant-based one is not difficult at all. Using vegetable broth instead of meat stock is all I had to do. I know some liked adding meat to their Minestrone soup, but the recipe hardly calls for one. It is super flavorful and filling as it is. I used kidney beans and pasta as the primary protein and carbohydrate sources for this recipe, but feel free to add more to bulk it up! Some bay leaves, potatoes, kale, broccoli, and green beans would be great with this dish.
Very! The wide range of vegetables used for this recipe boasts many vitamins and nutrients in each spoonful. Beans are known to have high fiber and protein content. At the same time, crunchy carrots and celery are rich in antioxidants, beta carotene, and vitamin C. These are all important for our body to fight off common flu and colds, especially this season.
Making it is super easy and requires only one pot! It should be ready for serving after half an hour. This includes 10 minutes of preparation already.
Photos by Alfonso Revilla
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