Vegan Minestrone Soup
Servings: 4
This hearty vegan minestrone soup overflows with colorful vegetables, tender beans, and fragrant herbs, making it a comforting and nutritious soup for any occasion. It’s a simple, healthy, and delicious meal that you’ll want to cook over and over.
Equipment
- stove
Ingredients
- 1 tsp extra-virgin olive oil
- ½ yellow onion diced
- 1 cloves garlic cloves minced
- 1 carrot peeled and sliced
- 1 stalk celery sliced
- 1 cup cannellini beans drained and rinsed
- 15 oz fire-roasted tomatoes do not drain, 1 can
- 1 cup butternut squash diced
- 2.5 cups vegetable stock plus more if needed
- 1 tsp Italian seasoning
- 2 cups kale chopped
- 1 tbsp vegan basil pesto optional
Instructions
- Heat olive oil in a skillet over medium-high heat. Add the onion and saute for 3-5 minutes. Add garlic and cook for 30-60 seconds.
- Transfer to a slow cooker along with the carrots, celery, beans, diced tomatoes and their juice, butternut squash, vegetable broth, and dried Italian herbs. Cook on LOW for 8-10 hours or HIGH for 4-5 hours.
- Stir in the leafy greens and pesto. Taste and decide if you want more pesto (I always lean towards more is the way to go). The residual heat will cook the greens without turning them mushy. If the soup is too thick, add more broth.
Notes
- Cooked pasta can be added to the soup, if desired. Adding uncooked pasta to the slow cooker can also be done, but it may become too mushy with the long cooking time.
- You can also cook this on the stovetop. For step 2, just add the remaining ingredients to the pot. Allow to simmer for 30 minutes, or until butternut squash, carrots and celery are soft (break apart when you put a fork through them).
Nutrition
Calories: 116kcal, Carbohydrates: 23g, Protein: 5g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 886mg, Potassium: 344mg, Fiber: 6g, Sugar: 6g, Vitamin A: 10407IU, Vitamin C: 43mg, Calcium: 182mg, Iron: 3mg