vegan minestrone soup
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Vegan Minestrone Soup

A delicious Vegan Minestrone Soup recipe that's packed with flavors and protein.
Prep Time20 mins
Cook Time35 mins
Course: Lunch, Main Course, Soup
Keyword: minestrone, soup, vegan lunch, vegan recipe
Servings: 6

Ingredients

  • 1 Red Onion
  • 4 stalks Celery
  • 4 Carrots
  • 1 Red Bell Pepper
  • 5 cloves Garlic
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Red Pepper Flakes
  • 1 small Zucchini
  • 1 small Yellow Squash
  • 6 Mushrooms
  • 2 cans Diced Tomatoes
  • 1 can Sliced Black Olives
  • 3 tbsp Capers
  • 1 can Kidney Beans (drained and rinsed)
  • 1 tsp Vegetable Stock Base (optional)
  • 6 - 8 cups Water (depending on the size of your pot)
  • 1/2 cup Farro (uncooked)
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Paprika
  • 1/2 tsp Thyme
  • Fresh Parsley (optional)
  • Nutritional Yeast (optional)

Instructions

  • Dice onion, celery, carrots, bell pepper and garlic.
  • Heat olive oil in a large soup/stock pot over medium heat. Add onion, celery, carrots, bell pepper and garlic. Season with salt and red pepper flakes. Cook for 3 minutes.
  • Meanwhile, slice zucchini, yellow squash and mushrooms. Add to pot and continue cooking over medium heat for about 5 minutes, until mushrooms are browned and onions are translucent.
  • Stir in diced tomatoes, olives, capers, kidney beans, vegetable stock base (optional), and water. Increase heat and bring to a slow boil.
  • Stir in farro and seasonings, except optional parsley and nutritional yeast. Reduce heat to medium-low and simmer until farro is fully cooked, about 25 to 30 minutes.
  • To serve, sprinkle individual bowls with fresh parsley, nutritional yeast and some freshly ground black pepper, if desired.