Best 6 Vegetarian Minestrone Soup For The Winter Vegan Friendly Recipes

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As the winter months settle in and the air turns crisp, there's nothing quite like a warm and hearty bowl of soup to nourish your body and soul. Vegetarian minestrone soup is a classic Italian dish that is packed with vegetables, beans, and pasta, making it a delicious and nutritious meal. It's perfect for a chilly day, and it can be easily tailored to your own taste preferences. Whether you're a seasoned cook or a beginner, this article will guide you through the steps of creating a delicious and satisfying vegan-friendly vegetarian minestrone soup, perfect for the winter season.

Let's cook with our recipes!

VEGAN MINESTRONE SOUP



VEGAN MINESTRONE SOUP image

Loaded with veggies, beans and pasta, this Vegan Minestrone Soup is healthy, comforting and so easy to make in one pot and ready in about 30 minutes!

Provided by Julie | The Simple Veganista

Categories     Soup

Time 30m

Number Of Ingredients 20

1 tablespoon olive oil or 1/4 cup water for water saute
1 medium onion, diced
2 medium carrots, diced
2 celery ribs, diced
3 - 4 cloves garlic, minced
1 zucchini, cut into half moons
1/3 pound green beans (about 1 1/2 cup), cut into 1 inch pieces
1 can (14oz) kidney beans, drained and rinsed
1 can (14oz) chickpeas (garbanzo beans), drained and rinsed
1 can (28oz) diced tomatoes, with juices
2 teaspoons Italian seasoning blend
generous pinch of red pepper flakes
2 - 3 bay leaves
1 cup small pasta (elbow, shells, mini penne, rotini)
4 cups vegetable broth
2 - 4 cups water
2 handfuls fresh spinach
mineral salt & pepper to taste
lemon, juice of
fresh parsley, chopped

Steps:

  • In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.
  • Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!
  • Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 - 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
  • Five minutes before soup is done, add the spinach and stir to mix.
  • Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread, crusty Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
  • Serves 4 - 6
  • Leftovers can be stored in the refrigerator for up to 5 days. This soup also freezes well and will last for up to 2 months.

Nutrition Facts : Calories 238 calories, Sugar 7.7 g, Sodium 398.2 mg, Fat 2.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 46 g, Fiber 11.9 g, Protein 12.1 g, Cholesterol 0 mg

VEGAN MINESTRONE SOUP



Vegan Minestrone Soup image

This vegan minestrone soup with white beans is perfect for cold winter days! It's super easy to make, incredibly healthy, and comforting!

Provided by Sina

Categories     Soup

Time 25m

Number Of Ingredients 13

2 carrots, cut into medium-sized chunks
4 stalks of celery, cut into rings
1 leek, cut into rings
1 onion, chopped
1 clove of garlic, minced
4 cups vegetable broth
1 can diced tomatoes (14,5 oz)
1 can white beans (cannellini)
2 cups small pasta shapes like small shells
2 teaspoons dried herbs de Provence or any other Mediterranean spice blend (like thyme,basil, rosemary, and oregano)
salt, to taste
black pepper, to taste
1 teaspoon fresh oregano

Steps:

  • Prepare the pasta according to the instructions on the package. Set aside.
  • Heat some oil in a large pot and sauté the onion for about 2 minutes. Then add the garlic for another minute.
  • After one more minute, add the leek and then the carrots, the celery, and the zucchini. Cook for about 2-3 minutes, then stir in one teaspoon of the Mediterranean spice blend.
  • Add the vegetable broth. Add the diced tomatoes and stir well with a wooden spoon.
  • Cook on low heat for about 10 minutes. Season with salt, pepper, fresh oregano, and the remaining spices.
  • Add the cooked pasta and the beans and allow to heat through.

Nutrition Facts : Calories 260 kcal, Carbohydrate 51 g, Protein 14 g, Fat 1 g, SaturatedFat 0.1 g, Sodium 1334 mg, Fiber 14 g, Sugar 15 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

VEGETARIAN MINESTRONE SOUP



Vegetarian Minestrone Soup image

Make and share this Vegetarian Minestrone Soup recipe from Food.com.

Provided by shezashark

Categories     Clear Soup

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 (15 1/2 ounce) can small red kidney beans, undrained
1 (15 1/2 ounce) can black beans, undrained
1 (28 ounce) can organic diced tomatoes, undrained
4 cups water
2 small green zucchini, diced
2 carrots, diced
2 stalks celery, diced
1 small onion, diced
2 garlic cloves, chopped fine
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/2 teaspoons salt
fresh ground pepper
1 tablespoon olive oil
1/4 cup ditalini

Steps:

  • Heat olive oil in pan and add onions, celery, zucchini, carrots until onion is translucent.
  • Add the garlic and cook 1 minute.
  • Add the 4 cups of water and dried spices and bring to boil and simmer for about 10 minutes
  • Add tomatoes and beans and ditalini and simmer for another 10 minutes.
  • Check seasoning and add salt to taste.

Nutrition Facts : Calories 385, Fat 5, SaturatedFat 0.8, Sodium 1354.6, Carbohydrate 69.2, Fiber 20.2, Sugar 11.4, Protein 20.4

VEGETARIAN MINESTRONE SOUP



Vegetarian Minestrone Soup image

This recipe for low-fat vegetarian and vegan minestrone soup is slowly simmered for maximum flavor and is a perfect light lunch or dinner soup.

Provided by Jolinda Hackett

Categories     Side Dish     Soup

Time 1h30m

Yield 6

Number Of Ingredients 14

4 cups vegetable broth
4 cups tomatoes (diced)
1 tbsp. fresh basil (chopped)
1/2 tsp. oregano
2 carrots (chopped)
2 stalks celery (chopped)
1/2 onion (chopped)
3 zucchini (chopped)
Optional: 1 cup green beans (chopped)
3 cloves garlic (minced)
1 bay leaf
Salt (to taste)
Pepper (to taste)
1 1/2 cups macaroni pasta (or use another small pasta shape such as small shells)

Steps:

  • Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to 1 hour, or until vegetables are tender, stirring occasionally.
  • Enjoy!

Nutrition Facts : Calories 115 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 6 g, Protein 5 g, SaturatedFat 0 g, Sodium 754 mg, Sugar 8 g, Fat 1 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g

VEGETARIAN MINESTRONE



Vegetarian Minestrone image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped yellow onion
1/2 cup chopped carrot
1/4 cup chopped celery
3 garlic cloves, chopped
2 teaspoons kosher salt
1 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
3 cups vegetable broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can diced tomatoes, drained
1 1/2 cups chopped zucchini
1 tablespoon red wine vinegar
3 cups chopped collard greens (stems removed)
2 cups cooked orzo
1/2 cup shredded fresh parmesan cheese

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.
  • Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

VEGETARIAN MINESTRONE SOUP FOR THE WINTER (VEGAN-FRIENDLY!)



Vegetarian Minestrone Soup for the Winter (Vegan-Friendly!) image

The original recipe is in the Parragon Comfort Foods cookbook, and I altered it to make it vegetarian and also for simplicity and to work with what I had on hand. I don't usually keep Great Northern beans around, but I sure love cannellini and it served up beautifully in this vegan soup. Now us vegetarians don't have to miss out on a delicious Italian comfort classic!

Provided by the80srule

Categories     Stew

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced (2 tsp minced garlic)
1 (14 ounce) can diced tomatoes
1 tablespoon chopped sage (can be fresh or dried)
2 tablespoons fresh flat-leaf parsley
1 stalk celery, thinly sliced
1 carrot, diced
3 1/2 cups vegetable stock
salt and pepper, to taste
1/2 cup uncooked macaroni
1 (15 ounce) can great northern beans, rinsed and drained
1 cup green peas (the frozen kind)
2 tablespoons parmesan cheese (preferably freshly grated)

Steps:

  • Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
  • Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes.
  • Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
  • Season to taste with salt and pepper.
  • Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
  • Stir in the peas and cook for another 5 minutes.
  • Stir in the parmesan cheese.
  • If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
  • I thought it went nice with some fresh-baked garlic bread!

Tips:

  • Use a variety of vegetables to create a flavorful and nutritious soup. Some good choices include carrots, celery, onions, garlic, potatoes, tomatoes, zucchini, and beans.
  • If you don't have any vegetable broth, you can use water instead. However, the soup will be less flavorful.
  • Add some herbs and spices to taste. Some good choices include basil, oregano, thyme, rosemary, and bay leaves.
  • If you want a thicker soup, you can puree some of the vegetables before adding them to the pot.
  • Serve the soup with a side of bread or crackers.

Conclusion:

Minestrone soup is a delicious and hearty soup that is perfect for a winter meal. It is also a great way to use up leftover vegetables. There are many different variations of minestrone soup, so you can easily customize it to your own taste. Enjoy this vegan-friendly soup with your family and friends!

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