Description
This Easy Plant-Based Minestrone Soup recipe is the perfect warming soup on a cold day. It's made completely vegan and gluten free with vegetable broth, onion, garlic, celery, carrots, fire roasted tomatoes, kidney beans, lentils, basil, parsley and gluten-free noodles for a filling, nourishing Italian-inspired soup recipe!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 medium sweet yellow onion, chopped
- 4 celery stalks, sliced
- 3 large carrots, sliced
- 1 tablespoon parsley (fresh or partially dried)
- 1 tablespoon basil (fresh or partially dried)
- 1 can (15 ounces) dark red kidney beans, drained
- 1 can (15 ounces) lentils, drained
- 1 can (15 ounces) fire roasted diced tomatoes
- 32 ounces vegetable or no-chicken broth
- 2 teaspoons salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 2 1/2 cups (250 grams) elbow pasta
- Vegan parmesan cheese for topping (optional)
Instructions
Boil a pot of water to cook the pasta. While the water is heating, heat a separate stock pot over medium heat and add the olive oil, garlic and onion. Sprinkle with a little salt and saute until the onion starts to turn translucent. Add the sliced celery, carrots, parsley, and basil and let the mixture cook for a few minutes until the celery and carrots start to soften.
Cook the pasta according to package directions.
Next add the kidney beans, lentils, and fire roasted tomatoes to the stock pot with the other veggies. Stir and let the mixture cook for about 5 more minutes. Season with more salt and pepper, stir.
Drain and rinse the pasta and set aside. Add the vegetable or no-chicken broth to the stock pot and bring the soup to a boil, stirring occasionally. Once it starts to boil, add the noodles and turn the heat to low and let the soup simmer for about 5-10 more minutes. Season to taste with salt and pepper, serve and sprinkle with vegan parmesan cheese if desired.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Soups
- Cuisine: Italian