Easy Vegan Minestrone Soup (oil-free)
This 20-minute soup is warm, comforting and is 100% plant-based. Use gluten-free noodles to make this gluten-free.
Servings 8 servings
Ingredients
- 1 carton of veggie broth
- 3 cups spinach I use Josie's Organics
- your favorite pasta sub rice
- ½ large yellow onion diced
- 4 large soup carrots chopped
- 1 10 oz bag of cut frozen green beans
- 2 zucchinis chopped
- 1 yellow squash chopped
- 1 can diced tomatoes
- 1 15 oz can kidney beans drained and rinsed
- 1.5 teaspoon salt
- 1 teaspoon pepper
Instructions
- Saute carrots and onion in a large soup pot for about 5 minutes until the onions are translucent.
- Add in the rest of the ingredients except the pasta and bring to a boil. Once boiling, cover and simmer for 20 minutes or until veggies are cooked.
- While the soup cooks, bring a separate pot of water to a boil and cook the pasta according to box instructions. Strain then add into the soup.
- Serve and enjoy! Add more salt + pepper to taste if needed.
Notes
Do not cook the pasta in the soup itself, it will make it starchy!
