Tyler McFarland on February 5, 2024
Updated on February 5, 2024 Found a mistake? Let us know!
Vegan Summer Vegetable Minestrone Soup Recipe
Enjoy a delicious Vegan Summer Vegetable Minestrone Soup packed with fresh seasonal vegetables like zucchini, carrots, and celery, perfect for a comforting and easy weeknight dinner.
Ingredients
Instructions
- Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
- Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
- Bring the mixture to a boil.
- Cover the pot with a lid and simmer for 45 minutes.
- Stir in cannellini beans, spinach, and pasta. Cover and simmer for an additional 10 minutes.
- Allow the soup to cool before serving.
- Enjoy.
Nutrition
This vegan summer vegetable minestrone soup is a simple and easy North American twist on the classic Italian dish.
It is a light and refreshing comfort food, perfect for a quick lunch or weeknight dinner.
Made with fresh seasonal vegetables, the recipe requires only a stove top and basic kitchen tools such as a peeler, Pyrex dish, wooden spoon, chef's knife, cutting board, and measuring cups.
It is dairy-free, vegan, and vegetarian, making it suitable for a variety of dietary preferences.
Plus, it is One Top friendly, adding convenience to your cooking experience.
Be sure to check out these recipes as well:
- Vegan Easy Chickpea Curry (Channa Masala)
- Vegan Chickpea Sweet Potato Stew
- Vegan Curry Noodle Soup
- Vegan Protein-Packed Chili
- Vegan Chipotle Chickpea Tacos
- Vegan Garlic Veggie Rotini Pasta
I’m Tyler McFarland, the editor and main author here. When I first went vegan 13 years ago, convenience products like veggie burgers and soy milk were a lot harder to find. Now they’re everywhere!