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!
In a large pot over medium-high heat, heat the oil (or water).
Add the onion, garlic, carrots, and celery. Saute for 3 minutes or until the onion is tender and translucent.
Add the tomatoes, water, and bouillon cubes (or broth), beans, oregano, and cumin, and cook for 5 minutes.
Add the pasta and cook for the amount of time suggested on the package.
Remove from the heat. Add salt and pepper.
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Notes
If you want a thicker soup, you can add more tomato sauce, but add more broth or water if you like it soupier.
If you are making this to serve later, pre-cook the pasta separately and add it when reheating the soup. It’s not good to let the pasta rest in the soup as it will soak the liquids.
If you want to make it low-carb, you can skip the pasta and add more plant proteins instead.
You can sprinkle on vegan parmesan cheese and pesto before serving to make it even more flavorful!