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Vegan Minestrone Soup

Vegan minestrone soup
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This recipe for classic vegan minestrone soup is packed with nutrients and so delicious. It’s easy to make and full of flavor, featuring fresh veggies, herbs, red wine, nutritional yeast, and more.

Ingredients

Scale
  • 4 tbsp olive oil
  • 1 red onion, diced
  • 4 garlic cloves, crushed & minced
  • 2 celery stalks, diced
  • salt, to taste
  • pepper, to taste
  • red chili flakes, to taste
  • 1 tbsp tomato paste
  • 1/2 cup red wine
  • 2 carrots, chopped
  • 3.5 cups puréed tomatoes
  • 6 cups vegetable stock
  • 2 tbsp basil (dried)
  • 1 tsp rosemary (dried)
  • 1 bay leaf (dried)
  • 1/4 tsp thyme (dried)
  • 1/4 tsp oregano (dried)
  • 3 tbsp nutritional yeast
  • 1 tsp agave syrup
  • 1 tsp balsamic vinegar
  • 2 zucchini, chopped
  • 3 (14 oz.) cans cannellini beans, drained & rinsed
  • 1 (14 oz.) can kidney beans, drained & rinsed (optional)
  • 1 (14 oz.) can lentils, drained & rinsed (optional)
  • 1 bunch kale, de-stemmed & chopped

Instructions

  1. Heat a large pot on medium-high heat and then add in olive oil. Once olive oil is hot, add in onions, garlic, and celery.
  2. Sauté until golden brown, stirring occasionally. Season with salt, pepper, chili flakes.
  3. Stir in tomato paste and cook down for two or three minutes, stirring constantly.
  4. Deglaze the pot in red wine and allow the alcohol to cook out, a further three minutes.
  5. Optional step: If you have canned whole or diced tomatoes, I recommend blending into a smooth sauce before adding.
  6. Stir in tomato sauce and veggie stock, nutritional yeast, herbs, bay leaf, agave, and balsamic vinegar. Season with salt, pepper, chili flakes.
  7. Turn down to medium-low heat and add in carrots.
  8. When carrots are about 3/4 done cooking through, add in beans, lentils, zucchini, and kale.
  9. Turn down to low heat and simmer for about 30 minutes, or until carrots and zucchini are totally cooked though and the broth has become slightly thicker.
  10. Remove bay leaf. Season to taste with more salt, pepper, and chili flakes.
  11. If desired, garnish with fresh herbs, a little extra virgin olive oil, and serve with garlic bread.

Notes

  • If you have fresh herbs on hand, you may use them, adjust measurements to your taste and strength in flavor of the fresh herbs.
  • If you have the time to make your own beans and lentils from scratch, that is highly recommended.
  • If you can find canned San Marzano tomatoes, use them. They are the best.

Find it online: https://maddysavenue.com/classic-vegan-minestrone-soup/

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