The very best minestrone soup recipe ever. Vegan, quick and easy to make from scratch, on the stovetop, hearty, healthy and 100% plant based. Made without pasta but loaded with clean plant protein from white creamy cannellini beans, spinach, leeks, zucchini and nutty good for you whole ancient grain farro.
Minestrone is an Authentic Tuscan Italian Vegetable Soup!
If you choose to use pasta instead of farro, just make sure to go for a whole wheat or gluten free variety. Traditionally short shapes like penne, elbow macaroni, ditalini, orzo and even gnocchi are used.
Ideally you’ll have some homemade vegetable stock in the fridge, but If you don’t you can use an organic low-sodium store bough variety. There’s nothing like a steaming hot bowl of soup and a sandwich on a cold winter day.
This Minestrone Soup is Truly the Best:
- Quick & Easy
- Freezes Well
- Tastes even better the next day
- Traditional recipe
- Hearty & healthy
- It’s Vegan!
Classic Vegan Minestrone Ingredients:
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How to Make the Best Vegan Minestrone Soup:
Best Minestrone Soup Recipe
the very best minestrone soup recipe ever. Quick and easy to make on the stovetop, hearty, healthy, plant based and of course vegan.
- 1 leek - sliced and rinsed well
- 1 carrot - diced
- 5 cloves garlic - minced
- 3/4 cups Farro (organic non-gmo)
- 1 zucchini - diced
- 15 oz canned San Marzano Tomatoes - crushed
- 1 cup cannellini beans - cooked
- 1 cup baby spinach or kale - packed
- 6 cups low sodium vegetable stock (+ more to your liking)
- 1 tbsp veggie stock (or olive oil)
- 2 leaves bay
- 1 sprig sage
- 3 sprigs oregano
- 8 sprigs thyme
- 1 tbsp dry oregano
- 1/4 cup fresh chives - snipped ( for garnish )
- 2 tbsp fresh thyme leaves - for garnish
- 1 pinch sea salt + more to your taste
- 3-4 tbsp nutritional yeast (optional)
Rinse and slice the leek in half lengthwise. Slice it across into small pieces and rinse them well in a colander. Alternatively you can add them to a bowl with cold water and all the sand and grit will fall to the bottom. Gently scoop them out and dry well on a tea towel.
Heat up a medium soup pot on low flame. Add splash of veggies stock (or a lug of olive oil) and the sliced leeks with a pinch of sea salt. Give it a good stir and sauté for 5 minutes until they start to wilt.
Stir in the carrots and cook an additional 5 minutes then add the farro. Toss to coat and toast for a few minutes. Add the dry oregano, bay leaf, thyme, sage and fresh oregano sprigs.
Pour in the vegetable stock, give everything a good stir and bring to a simmer. Add the nutritional yeast and cook 15 minutes.
Add the crushed tomatoes to the pot together with the zucchini. Simmer another 15 minutes or until the farro is cooked through but still a little al dente.
Rinse the cannellini beans if using a canned variety and add them to the minestrone soup. Cook another minute or so until the beans are warmed through.
Remove from heat and taste. Adjust seasonings with more sea salt then add the fresh spinach or kale. Give it a stir so the spinach will wilt from the steam. If using kale I would cook it an extra couple of minutes as it needs a little extra time to soften.
Ladle the soup into bowls and serve garnished with the fresh chives and whatever edible flowers you have on hand.