Vegan Minestrone Soup Recipe

Name: Vegan Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, chopped; 3 carrots, quartered lengthwise and chopped; 2 celery ribs, halved lengthwise and chopped; 3 large garlic cloves, minced; 1 large baking potato, washed and cubed; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 zucchini, quartered lengthwise and chopped; 3 cups spinach, chopped; 1 (28 ounce) can diced tomatoes, undrained; 1 (14 ounce) can black beans, rinsed and drained; 1 (14 ounce) can pinto beans, rinsed and drained; 1 cup lentils, uncooked; 3/4 cup wild rice, uncooked (about one large handful); 3 tablespoons canola oil; 1 tablespoon dried basil; 1 tablespoon dried oregano; 2 teaspoons sea salt; 1 teaspoon black pepper; 10 cups water (2.5 quarts)

Servings: persons

1 onion, chopped
3 carrots, quartered lengthwise and chopped
2 celery ribs, halved lengthwise and chopped
3 large garlic cloves, minced
1 large baking potato, washed and cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 zucchini, quartered lengthwise and chopped
3 cups spinach, chopped
1 (28 ounce) can diced tomatoes, undrained
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can pinto beans, rinsed and drained
1 cup lentils, uncooked
3/4 cup wild rice, uncooked (about one large handful)
3 tablespoons canola oil
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons sea salt
1 teaspoon black pepper
10 cups water (2.5 quarts)

1
Heat the oil in a large stock pot over medium heat. Add the garlic, onions, celery and carrots, sprinkle with salt, and stir. Sweat the vegetables until their moisture is released and they begin to soften.
2
Add everything except the canned tomatoes, zucchini and spinach. Add the water slowly and make sure it covers the vegetables by at least 1 inch, also making sure there is room in the pot for the last few ingredients.
3
Turn the heat to high, bringing the water to a boil, reduce and simmer for at least 30 minutes or until the vegetables are fork-tender and the lentils and rice are cooked.
4
Add the tomatoes and zucchini and simmer for another 10 minutes. Before serving, add the spinach and stir well to combine everything. Add more salt or pepper if needed.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 onion, chopped, 3 carrots, quartered lengthwise and chopped, 2 celery ribs, halved lengthwise and chopped, 3 large garlic cloves, minced, and more.

Yes, Vegan Minestrone Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Minestrone Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions