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Minestrone Soup

Sourced from: Together as Family

The original recipe is not vegan so I replaced the margarine with vegan margarine (Nuttelex).



Melt margarine and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.

Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.

Turn heat back up to medium and add the chopped spinach and dry pasta. Let cook until pasta is done, about 10 minutes.

* Stir the soup frequently to make sure the pasta is not sticking to the bottom of the pan

Leftovers will keep in a covered contaner in the fridge for 3-4 days. You will probably want to add additional water when reheating leftovers.

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