Italian Vegetable Minestrone Soup (Vegan)

Minestrone Soup
A hearty vegetarian soup with lots of vegetables, beans and pasta.  An authentic Italian Minestrone soup is cooked with wine, but we loved the soup even though I didn't use wine.

Dry Red Kidney Beans - 1/3 cup
Pasta Shells - 1/3 cup
Onion - 1 medium
Tomatoes - 2 medium
Zucchini - 1 medium
Green Beans - about 1/2 cup
Yard Long Beans - about 1/2 cup
Carrots - about 1/2 cup
Celery - 2 sticks
Spinach - about 1/2 cup
Garlic - 2 big cloves
Tomato Ketchup - 1 tbsp
Italian Seasoning - 1 tsp
Dry Parsley - 1 tsp
Oregano - 1/2 tsp
Black Pepper Powder - 1 tsp
Cayenne Pepper - 1/4 tsp
Olive Oil - 2 tbsp

How to cook Italian Vegetable Minestrone Soup:
  • Soak kidney beans overnight.  You can use any other beans like black beans, chickpeas/kabuli chana.  Canned beans would also be great for this soup.
  • Wash the soaked beans and cook until beans turn soft.  Do not overcook them.
  • Medium chop onion, carrots, celery, zucchini and tomatoes.  Cut beans into long pieces.  Finely chop garlic.  Roughly chop spinach leaves.  You can use any other leafy greens of your choice.  Sometimes, I use Spring Mix Greens as well.
  • Heat about 2 tbsp oil in a big pot.  Add onions and saute until they soften.  Add garlic, Italian seasoning, oregano, fresh ground black pepper and cayenne pepper.  Saute at low flame for a minute or two.
  • Now add all veggies - carrots, celery, zucchini, green beans, yard long beans and spinach.  Saute the veggies at low flame for about 2 minutes.
  • Lastly, add cooked beans, tomatoes, tomato ketchup and pasta.  Add 3 - 4 cups water and salt.  You can use vegetable broth as well.  Cook it covered until veggies and pasta are cooked.
Enjoy hot Minestrone Soup with a crusty bread.  Top it with some cheese if you like.


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