Vegan Minestrone Soup
Hearty veggie-packed vegan minestrone soup. This delicious soup is the best comfort food. A perfect 1-pot meal.
Servings: 6
Calories: 369kcal
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- 3 Stalks Celery Chopped
- 2 Large Carrots Chopped
- 2 ½ cups White Button Mushrooms (240g) Sliced
- 2 (15-ounce) Cans Kidney Beans Drained
- 14 ounces Canned Chopped Tomatoes (400g)
- ½ cup Tomato Paste (130g)
- 5 cups Vegetable Stock (1200ml)
- 2 cups Water (480ml)
- 1 Tablespoon Soy Sauce
- 1 cup Uncooked Brown Rice (185g)
- 3 cups Baby Spinach (90g)
- 1 Tablespoon Coconut Sugar
- Salt and Pepper To Taste
Instructions
- 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 the canned chopped tomatoes, 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.
Video
Notes
- 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.
- Leftovers keep very well in the fridge for up to a week in a sealed container. This soup also freezes very well for up to 3 months. Just thaw it in the fridge and then reheat on the stove.
Nutrition
Serving: 1Serve | Calories: 369kcal | Carbohydrates: 64.6g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 1159mg | Fiber: 10.6g | Sugar: 13.1g