This vegan Minestrone Soup is made with pasta, spinach white beans, and vegan meatballs in a rich and smoky tomato broth.
Only boldness can deliver us from fear, and if the risk is not taken, the meaning of life is violated.
~Jung~
Those of you who’ve been here a while know that I’m a big fan of brothy soups. They are nourishing, hydrating and healing without being overly heavy or high in calories. This Vegan Minestrone (like our Turmeric Broth Detox Soup) can be used as a base in many ways – perfect for your favorite additions.
How to Make Vegan Minestrone
It starts with sauteing onion, garlic, then browning tomato paste and smoked paprika. This gives the soup good depth. Sometimes I’ll add fennel seeds, or other whole seeds depending on my mood.
Tips: Tomato Paste in a tube is the BEST THING EVER. These vegan meatballs are handy little guys that can be kept in the freezer and easily dropped into soup.
A good Italian sausage (pre-browned) or cooked shredded chicken, or even tiny beef or turkey meatballs could be dropped into the flavorful broth.
Beans add an extra heartiness. If using dried beans, be sure to pre-soak them first. I honestly can’t think of a bean that wouldn’t work well here.
Turn this into a Minestrone of sorts by adding pasta…my favorite!
And it is another great way to use up stray veggies in your refrigerator and staples in the pantry.
Keep this totally vegan or add protein, either way, it’s rich and deep and satisfying.
Print
Vegan Minestrone Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Soup
- Method: stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This vegan Minestrone Soup is made with pasta, spinach white beans, and vegan meatballs in a rich and smoky tomato broth.
Ingredients
TOMATO BROTH:
- 1 tablespoon oil, or ghee
- 1 large onion- diced
- 6–8 garlic cloves- thinly sliced
- 1 red bell pepper (or carrot or celery) – small diced
- 3 tablespoons tomato paste
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon fennel seeds (optional)
- 4 cups broth (veggie, chicken)
- 4 cups water
- 1 teaspoon dried oregano (or rosemary, or an Italian herb blend)
- 1 teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar, honey, agave, or maple syrup
- 1/4 teaspoon cayenne or chipotle powder, more to taste
- 1/4 cup fresh herbs: basil, Italian parsley, cilantro
Optional Soup Additions:
- 1 1/2 cups cooked white beans (1 can beans, drained )
- 1 cup dry pasta Iike penne
- 6 ounces chopped fresh spinach (or other wilting greens)
- 1 lb little meatballs (see notes) or store-bought vegan meatballs (I used Gardein Classic Meatless Meatballs- in the freezer section)
- garnish with 1/4 cup chopped basil
- Instead of meatballs you can add browned Italian Sausage or cooked chicken breast or replace with other veggies like- roasted cauliflower, zucchini, fire roasted tomatoes (I prefer canned tomatoes in winter)
Instructions
- In a large pot, heat oil over medium high heat. Add onion, and sauté for two minutes. Add bell pepper and/or other veggies, lower heat to medium and sauté 5-7 minutes or until tender. Add garlic, sauté 2 more minutes until fragrant. Add the fennel, smoked paprika and tomato paste, turn the heat up and and “fry” for one-two more minutes, for extra depth of flavor.
- Add the water and broth. Stir. Increase heat to high. Add dried herbs, salt, vinegar and sugar and bring to a boil and taste.Now you will have a flavorful rich broth to use as a base to add what ever you like.
Notes
Remember uncooked pasta and beans will double or triple in size, so add moderately.
Remember to think and be sensible about cooking times for each ingredient you add.
Also, if you are cooking the broth for longer periods of time, uncovered, remember it will reduce, intensifying the flavor and salt, so you may need to add more water.
Adding pre-cooked pasta to your individual bowls, rather than dry pasta to the pot of soup itself, then pouring the soup over top, will keep the pasta from swelling too much, especially if you are planning to save the leftovers (but if going for one-pot and fast, it’s fine to add it to the broth).
If adding meat –you can make mini meatballs quickly and easily to drop into the simmering broth. Simply season 1 pound ground meat with diced onion, salt, pepper, granulated garlic and dried herbs and form tiny meat balls, about 1 inch in diameter. Place them on a plate in the fridge until the broth is ready, them drop them in soup and simmer until they float.
Alternatively, you can brown slices of Italian sausage, chorizo or cooked chicken breast and add this to the simmering soup. There are lots of vegan meat substitutes out there too, like the vegan meatballs in the photos.
Nutrition
- Serving Size: 1 ¾ cups
- Calories: 270
- Sugar: 6.9 g
- Sodium: 898.1 mg
- Fat: 7.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 34.4 g
- Fiber: 7.5 g
- Protein: 17.1 g
- Cholesterol: 0 mg
This is so good! I made the gardein meatball and spinach version and it’s my new favorite soup.
Perfect Carolyn!
I’ve made this recipe twice this month. It’s soo good, warming, fresh, herby. I could eat it every day. We added the white beans, spinach & zucchini & served it over rice. We liked it so much the first time we decided to have it for a vegetarian option on Christmas Eve and it was a huge hit with my typically very meat loving extended family too with lots of requests for the recipe. This will be on our regular meal plan all winter!
Yay! Wonderful to hear Mandy!
I love a great recipe that doesn’t need any modifications. This was so delicious. I love your options for additions. I used Bob Evans Italian sausage. The addition of fennel is so delicious. Can’t wait to make it again.
Holy moly.
Good stuff. Had to omit onions because of the recent salmonella outbreak but it came out fantastic anyway!
Also added two less cups of regular water. Its so rich and has a deep flavor.
Will be making again & again
I enjoyed this recipe! I added the beans, penne, and Gardien meatballs. and I added some nutritional yeast on top. loved the use of red pepper.
I came across this beautiful recipe just today after doing a search for something to make with tomatoes. While it is 4 years since you put up this post, the quote from Jung about the overcoming of fear is incredibly timely for the current moment with the coronavirus. Thank you!
Thanks Terry!
Thoughts on adding chopped collard greens? I have 3 bunches in my CSA box and am not a huge fan (but I AM of this broth!)
It sounds good to me? Give a try and see what you think!
I prefer this broth over creamy tomato soup any day. Pair it up with a gluten free cheese sandwich and I am in heaven.
What brand of frozen vegan meatballs did you use here?
Gardein!In the freezer section.
Sylvia, I love this broth! It is deep and rich and just a bit smokey. I made my own variation with what veggies I had on hand and threw in some leftover turkey, so I cannot rate the recipe itself. But the soup base, the broth is outstanding!!! i agree that browning the tomato paste make a huge difference! Thanks for sharing your culinary genius with us! I also appreciate your musings on the inner life.
Hey! This soup looks absolutely delicious! How do you make those vegan “meatballs”?
Thanks!
I make a lot of soups at home. This was one of the easiest and tastiest soups I’ve ever made. It was a big hit with my husband, too! Please keep these simple yet delicious recipes coming!
Well, this is just brilliant. I made it tonight for weekday lunches–used Tofurkey italian sausage, kale, white beans, and farro. Delicious and so nourishing. By the way, I had a mild hangover last week and your turmeric broth fixed me right up! Love your detox recipes. Thank you!
This looks really really good – I love your photography too!
I love your beautiful delicious food!!I also love reading your quotes and blog…thank you with all my heart and gut”hut
I was curious about what brand you love
In tomato paste.
Would it be possible when writing your recipes to share your favorite brands.
Some brands can make or break a recipe l.
I grew up in Ecuador and we made every thing from scratch…i often find it hard to find good tasting can/prepared foods..
Thank you again for all your passion and love of food..it shows and you inspire!Ally
Thanks for the feed back ….and I will try to do that more. Thanks for being here Ally.xo
This is a beautiful and creative base for so many wonderful Soups. Thank you for sharing this and your amazing pictures!
yum, this smoky broth looks delightful! we’ve gotten a bout of cold weather recently, and this looks so warm and satisfying. thanks for sharing!