Vegan Minestrone Soup Recipe
Make this vegan minestrone soup recipe in an Instant Pot or on the stovetop. It's super easy and incredibly delicious. Perfect to feed a crowd.
Servings 8
Calories 295kcal
Ingredients
- 1 Tbsp olive oil
- 1 onion diced
- 1 medium carrot chopped
- 1 large celery stalk chopped
- 2 garlic cloves minced
- 3 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 bay leaves
- 1 fresh rosemary spring
- 1 can (15 oz) tomato passata
- 2 small zucchini
- 1/2 head of broccoli broken into florets
- 1 can (15 oz) red kidney beans drained and rinsed
- 1 can (15 oz) garbanzo beans/chickpeas drained and rinsed
- 1 cup (100g) dried small shell pasta
- 4 cups (950ml) low sodium vegetable broth
- 2 cups (475ml) water or as needed to cover the veggies
- 1 cup (30g) fresh baby spinach chopped
- 1 Tbsp balsamic vinegar
- sea salt and fresh ground black pepper to your taste
Instructions
FOR THE INSTANT POT METHOD:
- Press the SAUTE button of your Instant Pot and allow it to heat up for 2 minutes.
- Add olive oil, onions, celery, carrots, garlic, and saute, stirring occasionally, for about 3 minutes.
- Add in zucchini, broccoli, beans, chickpeas, pasta, tomato paste and sauce, oregano and basil.
- Pour in the stock and water just enough to cover the veggies. Give it a good stir, then add in rosemary spring and bay leaf.
- Press CANCEL then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set on HIGH for 2 minutes. Turn the valve to SEALING.
- After the soup is done cooking and the Instant Pot beeps, do a quick release by turning the valve to VENT, to manually release the pressure.
- Once the pressure is out, carefully open the lid and add salt, pepper and balsamic vinegar. Stir in the spinach and mix to combine, until wilted.Serve hot and enjoy!
FOR THE STOVETOP METHOD:
- In a large pot or dutch oven, heat olive oil over medium heat.
- Add in the onions, carrots, garlic, and saute, stirring occasionally, for about 4-5 minutes, or until the veggies soften.
- Add zucchini, broccoli, beans, chickpeas, pasta, tomato paste and sauce, oregano and basil.
- Pour in the stock and water just enough to cover all veggies. Give it a good stir, then add in the rosemary spring and bay leaf.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Stir in the pasta and cook for an additional 6-8 minutes, or until the pasta is cooked to al dente.
- Stir in the spinach and allow to wilt (about 1-2 minutes).
- Season with salt and pepper to your taste and stir in balsamic vinegar.
Video
Notes
Please read the Tips & Tricks in the article above before making this easy vegan minestrone soup recipe. Below is just a summary:
- If you go for the Instant Pot Minestrone soup recipe, make sure you don't add too much water or stock. Fill it up just enough to cover the veggies, otherwise, the pasta can get overcooked.
- Manually release the pressure from the Instant Pot when you cook the pasta otherwise, it will take about 10-12 minutes until it’s safe to open the lid. During this time, the pasta will continue to cook and it will get overcooked.
- You can also cook the pasta separately and add it at the end (see Tip #1)
- You can make easy minestrone soup recipe with any veggies you want and you can use chopped potatoes and cauliflower instead of pasta.
- Vegan minestrone soup is perfect for meal-planning. You can freeze it in ovenproof glass containers
and reheat it whenever you need a quick bite.
Nutrition
Calories: 295kcal | Carbohydrates: 53g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Sodium: 490mg | Potassium: 1291mg | Fiber: 12g | Sugar: 12g | Vitamin A: 2162IU | Vitamin C: 34mg | Calcium: 95mg | Iron: 6mg