Okay, folks, let's talk about that time of year when the leaves are doing their dramatic fall thing and the evenings start to feel like a polar bear's pillow. Yes, it's soup season! And I've got just the thing to warm your cockles – a hearty, healthy, and ridiculously tasty Vegan Minestrone Soup.
Now, I know what you might be thinking: "Minestrone? Isn't that just a fancy way of saying 'vegetable soup'?" Well, kind of, but it's so much more than that! It's like a big hug in a bowl, a celebration of all the good things that grow in the garden, and a total flavor explosion. And the best part? It's super flexible, so you can throw in whatever veggies you've got hanging around.
This particular recipe is a little gem I've been tinkering with, trying to get that perfect balance of hearty, healthy, and oh-so-delicious. We're talking about a chunky, stew-like consistency with a delicious broth packed with flavour. And don't even get me started on those toasted sourdough croutons – the perfect little crunch to compliment the dish.
What Makes This Minestrone Special?
- It's Vegan, Baby! That's right, no meat, no dairy, just pure plant-powered goodness. We're using cannellini beans for protein, so you won't be missing any of the usual meaty additions
- Seasonal Veggie Superstar: We're loading up on carrots, celery, zucchini, sweet potatoes, cabbage and kale (feel free to use what you have!) Each vegetable adds its own unique texture and flavor.
- Italian Flair: Fresh herbs like rosemary and thyme, along with a touch of smoked paprika, give it that classic Italian taste with a smokey twist.
- Easy Peasy: It's so simple to make, you can practically do it with your eyes closed (but please don't, unless you're a professional).
- Customizable: Don't have all the exact ingredients? No problem! Throw in what you've got. The original recipe uses conchigliette pasta, but you can use any other small pasta shape. You can substitute the pasta for rice to make it gluten-free.
Ready to Get Cooking?
Here’s what you’ll need:
- 2 tbsp olive oil (plus extra for drizzling)
- 1 medium onion, diced
- 3 celery stalks, diced
- 2 carrots, diced
- 1 medium zucchini, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 2 sprigs fresh rosemary, chopped or 1/2 tsp dried
- 2 sprigs fresh thyme, leaves picked or 1/2 tsp dried
- 1 tsp smoked paprika
- 1/4 tsp chili flakes (optional, for a bit of a kick)
- 1 1/4 tsp salt, or more to taste
- 2 x 14 oz cans of diced tomatoes
- 1 large sweet potato, diced
- 150 g pasta (or rice for gluten-free)
- 150 g Savoy cabbage, shredded
- 100g lacinato kale, destemmed and shredded
- 1 x 14 oz can cannellini beans, drained and rinsed
- Freshly ground black pepper to taste
Instructions
- Get that olive oil hot in a large pot and toss in your onion, celery, carrot, and zucchini. Sauté until they're soft and happy.
- Add the garlic, bay leaves, and your herbs. Sauté for a few more minutes.
- Stir in the smoked paprika, chilli (if using), and salt. Give it a good mix.
- Pour in your diced tomatoes and 2 cups of water. Squish the tomatoes with your spoon, cover, and simmer for 30-45 minutes. Add more water if needed.
- Add 3 more cups of water and the cubed sweet potato. Once simmering, let it cook for 5 minutes
- Add pasta (or rice) and simmer for another 6 minutes before adding the cabbage and kale.
- Throw in the beans, and let it all simmer for a final 5 minutes.
- Taste, adjust seasoning, and you're good to go!
Serving Time!
Ladle your soup into bowls, drizzle with a bit more olive oil, and grind some fresh pepper on top. For an extra burst of flavor, add a dollop of your favourite vegan pesto. Serve with some crusty bread or homemade sourdough croutons for maximum satisfaction.
This soup is a weeknight wonder, a perfect lunch, or a great make-ahead meal. Enjoy the cozy vibes!
Let me know how your minestrone turns out! Tag me in your photos - I love seeing your creations!