Vegan Minestrone soup is packed with delicious wholesome veggies, beans and pasta. This minestrone soup is a sure-fire family and crowd pleaser, ideal for cosy family meals.
Check seasoning and add salt and pepper to taste. A little extra maple syrup or sugar may be needed depending on how the canned diced tomatoes have flavoured the soup.
A few torn basil leaves are a tasty garnish and a few teaspoons of nutritional yeast flakes sprinkled over each serving is a delicious plant-based parmesan alternative.
8 teaspoons nutritional yeast flakes
Notes
Nutritional information is provided for guidance only and is not a strict analysis as ingredients vary.
Leftover minestrone soup will stay fresh, in a covered container, stored in the refrigerator for 3 days.
Leftovers can be frozen for 2-3 months.
Reheat leftovers by bringing to a simmer and heat for 3-4 minutes or until piping hot. A little extra veggie broth may be needed if the pasta has soaked up most of the liquid.
Serve this tasty soup with your favourite crusty bread, crackers, saltines or oatcakes.
A few torn basil leaves scattered over each serving is a delicious addition. As is a sprinkle of nutritional yeast flakes for a plant-based parmesan alternative.
Any type of bean can be used for this recipe, just go with what you have.
Using dried home cooked beans? Use about 650-800 grams of cooked beans. As a 400 gram can drained yields around 240g beans.
Its not necessary to be very strict with weighing veggies for this soup. Just think of the recipe as a rough guide.
For a slow cooker and pressure cooker guide to cooking this Minestrone do have a look at the recipe notes and FAQ section above this recipe.