Minestrone Vegan Soup

There are soups that you can eat every day, the soups that you never get tired of, those that are also cooked only from vegetables, so they are light and healthy.

Yes, we are talking about minestrone soup. This easy to cook, but surprisingly delicious soup is a frequent guest on my table.

Thick, fragrant, tomato, slightly sour/sweet, with a delicate aroma of oregano and basil.

To fill out the soup, I add red beans to it, however, I skip the pasta, because I prefer it lighter.

For those who like to see a whole dinner in their soup, I advise you add a small sized pasta in the middle of the cooking process.

It will quickly boil and add a pleasant density to your soup. Ready? Set?

Let’s go cooking!

We will need: (3 servings)

650 ml. vegetable broth or water

1 large carrot

1 stick of celery

1 large zucchini

12-15 cherry tomatoes

1/4 sweet red pepper

1/4 onion

1 clove of garlic

3 tbsp. of frozen green peas

3/4 cans (1 can is 420 g) of red beans (or cook them yourself)

3 tbsp. of balsamic vinegar

A handful of spinach or any other greens

1/2 tsp. of oregano

1/4 tsp dry basil (if you have fresh basil, then a few leaves)

Olive oil for frying

Cut the zucchini, onions, celery and fry in olive oil. I do this right away in the saucepan where the soup will be so you avoid excess dirty dishes.

Cut the carrots, garlic, sweet peppers and add the vegetables to the pan.

Add the oregano.

Cut the tomatoes and add them to the soup. Vegetables should be slightly soft, and tomatoes should give juice.

Add the beans.

Add the peas.

Cover everything with broth.

In the end, add the greens. Add the vinegar.

Add the basil. If you have fresh one, then it’s the perfect time to add it. Cook for 5-7 minutes. Done! Healthy, thick, fragrant – this is our version of minestrone!

Bon appetit!