Vegan Minestrone Soup Recipe
Make this hearty vegan Minestrone Soup! Packed with vegetables and beans, it's naturally gluten-free and delicious. A perfect comforting meal ready in under an hour.
Ingredients
- 2 tablespoons olive oil or avocado oil
- ½ large white or yellow onion, diced
- 7 cloves garlic, peeled and minced
- 2 celery ribs, diced
- 2 medium carrots, peeled and diced
- 1 cup (4 oz) mushrooms, sliced
- 1 medium zucchini, diced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 (14-ounce) can red kidney beans, drained and rinsed
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, celery, and carrots. Cook for 8-10 minutes until softened.
- Stir in the mushrooms and zucchini, cooking for another 5 minutes until tender.
- Pour in the crushed tomatoes and vegetable broth, stirring to combine.
- Add the kidney beans and bring to a simmer. Cook for at least 20 minutes.
- Season with salt and pepper to taste before serving.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.