Is minestrone soup vegan? Sometimes. Some cooks use chicken stock, some add parmesan cheese. Other times, it’s straight up vegan. It’s best to read the label or ask.
This vegan minestrone soup recipe is loaded with fresh veggies and pasta. A little dry white wine and wow, super delicious. Or better yet, make it a soup and salad meal by pairing it with Panzanella Primavera, a tasty Italian bread salad. Yum!
Vegan Minestrone Soup
1 cup dried small shell pasta
2 tsp olive oil
1 cup chopped onion
3 garlic cloves, chopped
½ tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
¼ tsp crushed red pepper
½ tsp ground mustard seed
2 bay leaves
2 celery stalks, chopped
½ cup julienned or chopped carrots
½ cup fresh or frozen green beans
1 cup thickly sliced zucchini
¼ cup dry white wine
14.5 ounce can of diced tomatoes
3 cups broth (fake chicken or vegetable)
1 cup fresh spinach leaves, packed
2 Tbsp finely chopped flat leaf parsley
Salt, to taste
Vegan parmesan, to top – optional
1. Fill a small saucepan with water. Bring to a boil. Add small shell pasta, and lower heat to medium-high. Boil for ~7 minutes or until soft enough to enjoy eating. Drain in a colander, rinse with cold water, and set aside.
2. In a large heavy pot or dutch oven, add olive oil, onions, garlic and a dash of salt. Over medium heat, saute for ~5 minutes or until soft. Then, add basil, oregano, thyme, crushed red pepper, ground mustard, bay leaves. Sauté another minute or two.
3. Add celery, carrots, green beans, and zucchini. Stir around for a minute or two over medium-high heat. Then, add the wine. Stir around for another 2 minutes to allow the alcohol to burn off.
4. Add the diced tomatoes and broth. Cover with a lid, bring to a boil, and then, turn heat down to low. Simmer for 15-20 minutes, or until vegetables are cooked through and soft enough to enjoy eating.
5. Stir in the spinach, parsley and cooked small shell pasta. Allow the spinach to completely wilt. Taste, and adjust seasonings (more salt?). Serve.