Vegan Minestrone - White Bean Soup with Elbows, Veggies, Basil and vegan parmesan. Can be gluten-free, nut-free. Soy-free Vegan Dairy-free Recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: Italian, Vegan

Ingredients

  • 1 tsp olive oil
  • 1/2 cup chopped onion (chopped)
  • 4 cloves garlic (chopped)
  • 1/2 cup chopped celery
  • 3/4 cup chopped carrots
  • 28 oz can diced tomato
  • 15 oz can cannellini beans (or other white beans or a combinationof white and kidney beans)
  • 1 cup chopped zucchini
  • 3 cups water
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp black pepper
  • 1/2 cup elbows or other pasta (use gluten-free if needed)
  • 1 cup baby spinach
  • 3 tbsp chopped basil
  • vegan parmesan (for garnish - optional)

Method

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent. 4 mins.
  2. Add celery, carrots and tomato and bring to a boil. 4 to 5 mins.
  3. Add the beans, zucchini, water, salt and spices and cook for 15 to 18 minutes.
  4. Add 1/2 cup pasta and simmer for 12 or more minutes. Taste and adjust salt, herbs and heat.
  5. Fold in spinach and 2 tbsp chopped basil and simmer for another minute. Serve hot garnished with fresh basil and vegan parmesan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.