Easy Vegan Minestrone Soup (1-Pot Quick Recipe)
Looking for an easy recipe for the whole family? Make this one-pot easy homemade soup- Vegan Minestrone Soup, super delicious, loaded with fresh veggies, dark red kidney beans, fresh herbs, and pasta! An easy meal prep idea for busy you!
Equipment
- 1 Chopping board
- 1 large pot boiling pasta
- 1 Colander for draining pasta water
- 1 heavy bottomed pot making the soup
Ingredients
- 4 or 5 spears Asparagus can substitute it with Zucchini or beans
- 0.5 cup Red Kidney Beans ( Rajma) Boiled
- 1 cup Pasta Boiled
- 1 cup Spinach chopped (can substitute with kale or collard greens)
- 1 small Onion
- 2 or 3 cloves garlic grated
- 2 small Tomato chopped in small
- 1 small `Carrot
- 1 teaspoon olive oil
- 0.5 cup Broccoli
- 2 teaspoon Italian Seasoning Thyme, Rosemary, Basil, Oregano
- 4 cups Water
- Salt and Black Pepper as per taste
- 1 twig fresh cilantro or coriander leaves optional
Instructions
- Chop onion, tomatoes, asparagus, and carrot into bite-sized pieces or as desired. Roughly chop spinach. While you prep veggies, boil the pasta separately according to package instructions. I have leftover red beans from the previous night. If you are using canned kidney beans or garbanzo beans, drain the water and boil them for 3-5 min.
- In a large pot, sauté the onions and garlic until softened. Add the tomatoes, asparagus, spinach, broccoli, and carrots. Sauté until slightly softened. You may cover it with a lid. It takes about 3-5 min on a slow flame.
- Add red kidney beans and boiled pasta to the pot along with water. Add all spices and salt and cook on slow flame for 2 min. Stir well to combine.
- Serve the Italian Minestrone Soup in bowls and garnish with a sprinkle of black pepper, and cilantro leaves. Top it with vegan Parmesan cheese and crusty bread for a complete meal.
Notes
- If you like crunchy veggies in the soup, you may cook them for less time. Mine were mildly crunchy.
- Adjust the thickness of the soup by adding more broth if desired.
- Make sure to use a heavy-bottomed pot so that veggies don't stick to the bottom of the pot.
- Covering the pot with a lid and placing a small bowl of water can help veggies cook faster.
| Nutrition Facts | |
|---|---|
| Serving size: bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 155 |
| % Daily Value* | |
| Total Fat 1.6g | 2% |
| Saturated Fat 0.7g | 3% |
| Cholesterol 2mg | 1% |
| Sodium 18mg | 1% |
| Total Carbohydrate 28.5g | 10% |
| Dietary Fiber 4.7g | 17% |
| Total Sugars 3g | |
| Protein 7.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 38mg | 3% |
| Iron 2mg | 12% |
| Potassium 415mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |