Vegan Minestrone Soup

I've been making vegan minestrone soup for years. I used to use canned diced or crushed tomatoes, but one day I had a bunch of extra fresh tomatoes to use up. I diced and sauteed the fresh tomatoes in olive oil with some garlic and veggies. The flavor of the tomato broth was amazing, and a bowl of new and improved minestrone soup was born!

This slight difference in the cooking method makes a world of difference in the taste of the broth! The fresh flavors of the tomatoes blended with olive oil and garlic create a truly authentic Italian flavor. My family and I are now completely obsessed with this hearty soup!

• Olive Oil - any high-quality olive oil has the best flavor. You can reduce or omit the oil, but the flavor will not be as good.
• Tomatoes - fresh ripe tomatoes work best. If tomatoes are not in season, use cherry tomatoes for the best flavor. The sweeter and riper the tomatoes, the more delicious the broth will be. Some recipes call for tomato paste in their minestrone, but I recommend fresh tomatoes for the best flavor.
• Garlic - for flavor. Fresh minced garlic tastes best.
• Salt - for flavor.
• Italian Herbs - for flavor. Basil, thyme, and oregano work well or you can simply use an Italian seasoning mix. You can also use fresh herbs if you have them, both in the soup and as a garnish. Toss in a bay leave for added flavor too.
• Vegetables - I use frozen mixed veggies to make it quick and easy. Corn, green bean, peas, carrots, onion, celery, zucchini, summer squash, spinach, or kale all work great in this soup. You can add or subtract whatever you like.
• Water or Vegetable Stock- to make the broth of the soup. You can also use low-sodium vegetable broth or vegan chicken broth bouillon.
• Beans - for added protein and a classic minestrone taste. I like to use dark red kidney beans and black beans, but you can also use white beans, cannellini beans, pinto beans, or garbanzo beans (aka chickpeas). I use canned beans to make it quick and easy, but you can use dry beans that you cook ahead of time.
• Pasta - small vegan pasta like ditalini, orzo, or small shells works best. You can also use gluten-free pasta or any other starch like potatoes or quinoa instead of pasta. (If you are using this for meal prep or it's going to be kept on the stove simmering for a while, potatoes work great because they will hold their texture longer.
• Black Pepper or Red Pepper Flakes - for flavor.
• Fresh Parsley or Fresh Basil - for garnish if desired.

Step 1 - In a large pot, saute diced tomatoes and garlic in olive oil at low heat until the tomatoes turn into a creamy sauce.

Step 2 - Add salt, Italian herbs, and frozen veggies, and saute for another minute.

Step 3 - Add water and beans, stir well, then turn up the stove to medium heat.

Step 4 - Bring the soup to a slow boil and allow it to simmer for about 15 minutes.

Step 5 - Add the pasta and continue to simmer for about 7 more minutes until the pasta is al dente.

Step 6 - Top with some fresh herbs like basil or oregano or sprinkle it with vegan parmesan cheese or red pepper flakes if desired. Serve it with garlic bread or your favorite Italian dish.

Corn, fresh green beans, peas, carrots, onion, celery, zucchini, summer squash, fresh spinach, or kale all work great in this soup. I like to use a bag of frozen mixed veggies since it's easy to keep in the freezer and it gives a healthy variety of veggies with no washing and chopping.

If you want kale in your minestrone, make sure to rip it into small pieces, drizzle some olive oil over it, and massage it until it turns bright green before adding it to the soup. This extra step will make your kale tender and delicious! You will want to add the kale about the same time you add the pasta, so it will not overcook. (If you are using spinach, simply add it a minute or two before serving allowing it to wilt in the soup, but not cook).

If you want a gluten-free vegan minestrone, all you need to do is use gluten-free pasta or replace the pasta with cooked cubed potatoes. Quinoa also works well as a replacement for pasta in this soup.

Note: If you are using gluten-free pasta, I find that Schar brand or GF pasta with a corn or quinoa blend holds up best in soups. Avoid using brown rice pasta, they tend to get very mushy and fall apart.

• GF Pasta - Use 1 1/2 cups gluten-free pasta in a small shape like elbows.
• Potatoes - Use 2 cups of cubed cooked potatoes. Add at the time you would add the pasta.
• Quinoa - Use 1 cup of washed quinoa. Add about 15 minutes before the end of cooking.

If you're looking for more soups that are gluten-free or easy to make gluten-free, check out this vegan cream of celery soup, vegetarian 15 bean soup, or my lemony lentil soup.

If you want to make this minestrone in your slow cooker, it is super easy!

1. Turn your crockpot to high and add olive oil, garlic, tomatoes, and salt.
2. Cook for about 20 minutes until the tomatoes start to break down and release their juices.
3. Add the remainder of the ingredients except for the pasta.
4. Cook on high for 3-4 hours or on low for 5-6 hours.
5. About 20 minutes before serving, add the pasta to the soup.

• Use fresh ripe tomatoes! It makes a world of difference in the flavor of the soup!
• If you can't find ripe tomatoes that are in season, use cherry tomatoes or add a tsp of sugar to the tomatoes while they are sauteing.
• Allow the tomato broth, beans, and veggies to simmer for a while before adding the pasta to allow the flavors to blend.
• Add the pasta or other starch like potatoes or quinoa at the end of cooking to avoid it becoming overcooked and mushy. You don't want soggy noodles.

Refrigerate: Store the leftover soup in the fridge for 3 - 5 days in an airtight container.

Freeze: Vegetable minestrone freezes well and can be stored in an airtight container in the freezer for up to 3 months. You can also freeze individual servings of the soup in souper cubes. Thaw overnight in the fridge before reheating.

Reheating: Reheat the soup in the microwave for about 3 minutes, or reheat it in a saucepan on the stovetop.

Serve this soup with some delicious homemade vegan focaccia bread, vegan cheddar bay biscuits, vegan jalapeno cornbread, or vegan drop biscuits for a full meal!

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• Vegan Italian Wedding Soup

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