I feel like minestrone soup should be innately vegan, but unfortunately a lot of recipes use chicken or beef stock for their broth. This one is 100% Vegan, VERY EASY to make, and uses all the ingredients you most likely already have on hand. Quick to whip up in less than 15 minutes. Seriously, why open a can? Treat your family to home made.
It was a particularly cold a few days ago which is what inspired me to make this soup, which I usually reserve for the fall or winter in our house. The rain was nuts! Hail and everything…definitely needed a little dose of comfort food!
2-3 tbsp. canola oil
1/2 yellow onion, diced
1 cup celery, chopped
1 cup carrots, chopped
1 veggie bullion cube
6-7 cups boiled water
1 cup tomato sauce (perfect for using up leftover spaghetti sauce) or canned diced tomatoes
1 1/2 cup dry Rotini pasta (or whatever you have on hand)
3 cups cooked black eyed peas
2 cups cooked kidney beans
*** You can used canned beans (I would probably just use one can each-rinsed first-) or why not save some money and garbage waste and just make your own using my Easiest Way to Cook Dry Beans From Scratchfood hack. You will never look back-trust me!
Heat your oil in the large pot over medium heat.
Dice your veg-the onion, carrots and celery.
Add salt and pepper to taste to the cooking veg.
Boil about 6-7 cups of water in the kettle. (This saves a TON of time waiting for the soup to boil;)
Add your veggie bullion cube to a separate bowl or container and add a bit of water. stir until it dissolves-add this to your cooking veg.
Add your now boiled water ~6 cups, to your veggies in the large pot.
Add your dry pasta and tomato sauce.
Bring this to the boil on HIGH heat, then turn down to MEDIUM HIGH.
Let your pasta cook until tender (about 10 minutes)
Now, add in your canned beans. Taste your soup and adjust the salt and pepper to your liking. Pretty easy hey?
***K, so here’s the cool part about using your own beans. Usually I make a huge batch and freeze half for later use. This is PERFECT to add in at the end to your extremely hot boiled soup. The beans thaw instantly, cooling down your soup so its actually edible right away. It’s the BEST hack if you have kids, and also much better than using an ice cube that will dilute the soup. Seriously, check it out!
Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!