Vegan Minestrone Soup
Make this easy and quick vegan minestrone soup for your weekday's dinner. This is an Italian vegatable soup with lots of veggies, beans, and pasta added to this.
Servings: 4 Servings
Equipment
- Dutch Oven
Ingredients
- 1 cup Beans cooked/ canned
- 4 tbsp Olive Oil
- 1 cup Pasta small shells or elbow or bow tie
- 1 Zucchini (1 cup chopped)
- 1 Yellow squash (1 cup chopped)
- 2 Celery stalks
- 2 Carrots (1/2 cup chopped)
- 1 cup Green Beans chopped
- 1 Onion chopped
- 5-6 Garlic Pods minced finely
- 1 tsp Italian seasoning (oregano, thyme, basil)
- 1/2 tsp Black Pepper
- 1/4 tsp Paparika powder
- 1/2 tsp Salt or as per taste
- 2 cups Veg Broth or water
- 1 cup Water
- 4 - 5 tbsp Tomatoes diced
- 2 tbsp Basil leaves Chopped
- 1 tbsp Cilantro Leaves Chopped
Instructions
Minestrone Soup on Stovetop
- Heat oil in a heavy pot or dutch oven.
- Add chopped garlic, onion, celery and saute till translucent.
- Add chopped vegetables and stir well.
- Next add in tomatoes (chopped or tomato paste).
- Season with salt, pepper, oregano, thyme, basil, paparika.
- Add pasta & beans to the pan.
- Pour in broath or water into pan.
- Let it simmer for 15 minutes or till pasta is cooked al dente.
- Add cilantro leaves, basil leaves chopped.
- Turn off heat and cover with a lid. Serve hot
Minestrone Soup in Instant Pot
- Keep it on saute mode.
- Heat oil. Saute onion, garlic, celery.
- Saute for 2 minutes till translucent.
- Then add the veggies, spices, diced tomatoes or tomato paste.
- Saute for a minute.
- Now add beans, pasta and broth to it.
- Close the lid and cook on normal pressure for 3 minutes.
- Once done, wait for natural pressure release for 2 minutes and then quick release.