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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.
Prep Time5 mins
Cook Time20 mins
Course: Entree, Soup, vegan soup
Cuisine: American, Gluten-free Vegan, Healthy Vegan, Italian, Oil-free, Plant-based, Vegan
Keyword: kidney beans, minestrone, minestrone soup, oil-free soup, vegan minestrone soup, wfpb soup
Servings: 8 servings

Ingredients

  • 1 carton of veggie broth
  • 3 cups spinach I use Josie's Organics
  • your favorite pasta sub rice
  • 1/2 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 tsp salt
  • 1 tsp 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!