One Pot Vegan Minestrone Soup Recipe

It's #Veganuary and that means for the month of January my husband and I will be going plant-based with our eating!  The timing is perfect because, as we enter into the new year, everyone is wanting to eat healthier. I can't think of a better way to do that than by beefing (excuse the pun) your veggie intake!  Starting is always the hardest part, so let's begin this journey with my delicious One Pot Vegan Minestrone Soup Recipe.   

A white bowl of the one pot vegan minestrone soup recipe with a spoon to the side and the title above.

With all the rain and cold weather we have been having in West Virginia and across the country I know this soup is going to hit the spot so...

Let's Get Started!

For this One Pot Vegan Minestrone Soup Recipe you will need a few simple ingredients:

All of the ingredients needed to make the one pot vegan minestrone soup recipe.

  • 1 Onion, diced
  • 2 Carrots, sliced
  • 2 Stalks of Celery, sliced
  • 6 Coves of Garlic, minced
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 28 oz can of Diced Tomatoes 
  • 1 15 oz can of Kidney Beans
  • 1 15 oz can of Garbanzo Beans
  • 4 cups Vegetable Broth
  • 2 cups of Water
  • 2 Bay Leaves
  • 1 Zucchini, sliced
  • 1 cup Ditalini Pasta, uncooked
  • 2 cups of Baby Spinach

a large soup pot on the stove.

To begin place a soup pot over medium/high heat and add a little olive oil.

The carrot, onion, celery, and garlic chopped and in the pot on the stove.

Once the pan is hot add the onion, carrots, celery, and garlic to the pan.

Cook until the vegetables are tender and you can smell the garlic coming from the pan.

All of the seasonings needed for the minestrone soup.

Add the Italian seasoning, salt, pepper, and in my case...vegetable bullion to the pot.

Stir into the vegetables and let cook for about a minute.

A 28 oz can of diced tomatoes in the pot.

Now it is time to add the tomatoes,

A can of chickpeas and a can of red beans in the pot.

beans,

The vegetable broth in the pot.

vegetable broth and water.

Bay leaves being added to the pot.

and bay leaves to the pot.

The minestrone soup simmering on the stove in the pot. Bring to a simmer and cook for 20 minutes.

The zucchini and pasta ready to go in the minestrone soup.

While the Vegan Minestrone Soup is simmering, you can prep the zucchini and ditalini.

The pasta and zucchini being added to the minestrone soup.

After 20 minutes add the zucchini and pasta to the pot and cook until the pasta is fully cooked, about 10 minutes.

The spinach being added to the minestrone soup.

Turn off the heat and add the spinach.

Let the spinach wilt and then it is time to eat!

A bowl of the finished One Pot Vegan Minestrone Soup in a white bowl with a spoon.

Look at how vibrant and colorful this One Pot Vegan Minestrone soup is!  It's exactly what my heart and tummy needs during these cold wintery nights.  Packed full of heathy vegetables and filling beans and pasta this One Pot Vegan Minestrone will hit the spot.  I know you're gonna love it so give it a try tonight!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~




Yield: 6-8
Author:

One-Pot Vegan Minestrone Soup Recipe

One-Pot Vegan Minestrone Soup Recipe

Packed full of veggies and vibrant in color this Vegan Minestrone Soup Recipe is exactly what you need during these cold winter nights!
prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

  • 1 Onion, diced
  • 2 Carrots, sliced
  • 2 Stalks of Celery, sliced
  • 6 Coves of Garlic, minced
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 28 oz can of Diced Tomatoes
  • 1 15 oz can of Kidney Beans
  • 1 15 oz can of Garbanzo Beans
  • 4 cups Vegetable Broth
  • 2 cups of Water
  • 2 Bay Leaves
  • 1 Zucchini, sliced
  • 1 cup Ditalini Pasta, uncooked
  • 2 cups of Baby Spinach

instructions:

How to cook One-Pot Vegan Minestrone Soup Recipe

  1. Place a soup pot over medium/high heat.  Add a little extra virgin olive oil and allow the pot to get hot.  
  2. Add the onion, carrot, celery, and garlic to the pan and cook until soft and tender.  
  3. Add the salt, pepper, and (if you are using it) vegetable bouillon.  Stir and cook for a minute.  
  4. Add the tomatoes, beans, broth, water, and bay leaf.  Bring to a simmer and cook for 20 minutes.  
  5. After 20 minutes, remove the bay leaves and add the zucchini and pasta.  Bring back to a simmer and cook for 10 minutes or until pasta is al dente.  
  6. Turn off the heat and add the spinach.  Stir it in and allow it to wilt.  
  7. Serve and Enjoy!
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