1-Pot Vegan Minestrone Soup

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This 1-Pot Vegan Minestrone is super hearty and nutritious using a variety of vegetables. It’s also packed with protein and the perfect bowl of soup to cozy up to on cold winter nights. {vegan & gluten free}

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Soups and chilis on repeat! This 1-Pot Vegan Minestrone has been a go-to recipe lately because of how fast and easy it comes together. Plus, it’s super meal prep and freezer friendly so I always have some on hand.

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The base of minestrone soup is a tomato-y and flavoured with herbs.

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What I love about minestrone soup is that you can change up the vegetables depending whatever you have on hand! One of the most versatile dishes and still always comes out delicious.

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The addition of the nutritional yeast adds a subtle cheesy savouriness with really elevates the tomato flavour!

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Why you’ll love this 1-Pot Vegan Minestrone Soup, it's:

  • comforting

  • warming

  • flavourful

  • tomato-y

  • packed with vegetables

  • high in protein

  • meal prep & freezer friendly

  • & incredibly delicious!

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Tips and Tricks to making One Pot Vegan Minestrone Soup

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If you recreate this 1-Pot Vegan Minestrone Soup please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  1 medium onion, sliced (125g)

  • 3 garlic cloves, minced

  • 2 carrots, chopped (280g)

  • 5 mushrooms (150g)

  • 2 celery stalks, chopped (200g)

  • 1 small zucchini, sliced (140g)

  • 1/2 can of tomato paste (75g)

  • 1/2 a lemon, juiced

  • 1 28oz can of diced fire roasted

  • 2 tbsp nutritional yeast

  • 1 tsp coconut sugar

  • 5 c vegetable broth

  • 1 19oz can red kidney beans

  • 1 tsp each of parsley, oregano, black pepper and salt (or to taste)

  • 1.5 c dry pasta noodles of choice

  • 1.5 c of roughly chopped kale

     


Method

  1. Sauté sliced onions, garlic, mushrooms and carrots on medium high heat until onions become translucent (approx. 5 minutes)

  2. Then add in the tomato paste and fry for an additional minute

  3. Add in the celery, zucchini, broth, tomato sauce, nutritional yeast, coconut sugar, spices. Bring to a boil and then reduce the heat, allowed it to simmer for 5 minutes.

  4. Add in the pasta and cook uncovered for 8-10 minutes or until noodles are cooked.

  5. Turn off the heat and add in the kale and stir through to allow it to wilt. Serve & enjoy!

Notes

  • SERVINGS: 3-4

  • PREP TIME: 10 minutes

  • COOK TIME: 20-25 minutes

  • INGREDIENTS: 16

  • DIFFICULTY: EASY

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