Hearty and veggie-packed vegan minestrone soup. This delicious soup is perfect comfort food, and more like a stew than a soup. High in protein and fiber and a perfect one pot meal!
- 2 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1 tsp Dried Basil
- 3 Stalks Celery (Chopped)
- 2 Large Carrots (Chopped)
- 8oz (226g) Button Mushrooms (Sliced)
- 2 Cans (15oz/425g each) Kidney Beans (Drained)
- 1 14oz (400ml) Can Chopped Tomatoes
- 1/2 cup (130g) Tomato Paste
- 5 cups (1200ml) Vegetable Stock
- 2 cups (480ml) Water
- 1 Tbsp Soy Sauce*
- 1 cup (185g) Uncooked Brown Rice*
- 3 cups Baby Spinach
- 1 Tbsp Coconut Sugar
- Salt and Pepper (To Taste)
- Add the olive oil to a pot with the chopped onions, crushed garlic, oregano, thyme and dried basil and sauté until the onions are softened.
- Then add in the chopped celery, carrot, sliced mushrooms and kidney beans and toss with the onions and spices.
- Add in the can of chopped tomatoes, the tomato paste, vegetable stock, water and soy sauce. Bring to the boil.
- When boiling, add in the uncooked brown rice and turn down the heat to a simmer, cover the pot and leave it to cook for around 35 minutes or so until the veggies and rice are cooked.
- Add in the baby spinach and stir in until just wilted.
- Add the coconut sugar and stir in. Taste test and add salt and pepper as needed.
*Use a gluten-free soy sauce or tamari if you want to make this entirely gluten-free.
*You can use a mix of brown and wild rice in this soup as well, that’s also really tasty.
- Category: Entree, Appetizer, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
- Serving Size: 1 Serve (of 6)
- Calories: 369
- Sugar: 13.1g
- Sodium: 1159mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 64.6
- Fiber: 10.6g
- Protein: 14g
Keywords: vegan minestrone soup