Easy 1-pot vegetable minestrone with a delicious tomato-based oil-free broth. Perfect for meal prep, family style soup, and every day eating.
Friends, it’s been a week and it’s not even Friday.
I know you know what I mean.
A few weeks ago some pixels decided to party on my MacBook pro screen and they’ve been dancing up and down in vertical lines on the right side of my screen ever since.
I decided to let them do their thing, rock on, since I could still see the food photos on the left.
Annoying, but manageable.
Fast forward to last night, when, to add add insult to injury, I managed to actually crack the screen.
It went something like this– the laptop in the living room with Lauren.
I fell asleep on the couch, laptop open and sprawled across my lap, and sat up to watch said laptop crash into the hardwood floor at a dizzying 45 degree angle.
When it rains, it pours, right?
If only it was raining 1-Pot Vegetable Minestrone Soup.
So I’m writing you this post from Dan’s computer, which feels a little like wearing borrowing a coworker’s jacket, or renting a yoga mat at the yoga studio.
Not ideal, but it’ll get the job done.
I’ve been toying with the idea of starting Screenless Saturdays via The Minimalists but haven’t had the discipline to stop pressing the buttons that make my electronics glow.
Maybe this is the universe’s way of saying….enough now.
If so, did you have to be so literal, universe?
A metaphor instead of a broken computer screen would have worked just fine…
This soup, though. Back to the soup. No metaphors will do here…
How to Make 1-Pot Vegetable Minestrone Soup
My parents used to heat up cans of Minestrone soup to feed the fam on busy weekends.
I enjoyed it so much that I tried to mimic the veggies and flavor here.
This 1-Bowl Minestrone Soup is totally dairy free, gluten free, and oil free.
My version uses onion, carrot, zucchini, cherry tomato, leafy greens, and green peas.
Minestrone veggies are malleable, so feel free to swap in and out vegetables to make your own variation.
I think greens beans or corn would also be great included here, too!
What Make 1-Pot Vegetable Minestrone Soup
So what is minestrone soup and why is it so special?
Well, let me describe it for you.
This pot is a sweet tomato broth packed with Italian herbs, colorful veggies, white kidney beans, and your favorite pasta.
It’s light enough to serve with a salad or sandwich, but filling enough to make the main course, if you want.
Legumes and pasta add plenty of protein and fiber to keep you full until the next bowl-full.
Eden Foods Crushed Tomatoes
I used Eden Foods Crushed Tomatoes with Onion, Garlic, & Basil to create the flavorful tomato base.
These BPA-free amber glass jars are packed with crushed heirloom plum tomatoes with all organic onion, garlic, sweet basil, and sea salt!
Plum tomatoes are sweet with a beautiful deep red color and fewer seeds, making them ideal in sauces and soups.
How to Serve 1-Pot Vegetable Minestrone Soup
Enjoy this 1-Pot Vegetable Minestrone Soup as a cozy bowled entree or a hearty side.
Try adding in nutritional yeast for a “cheesy” flavor and a pinch of coconut sugar to compliment the sweetness of the tomatoes.
This soup is also great with a sprinkle of vegan parmesan and fresh basil.
I love to sneak a little avocado into all of my soups for extra creaminess and healthy fats!
Make a big pot for the week and freeze anything leftover for future cozy meals.
Enjoy!
More Vegan Soups
-
Oil-Free Detox Zoodle Soup
-
Chunky Chickpea Noodle Soup With Brussel Sprouts
-
“Clean Out The Fridge” Vegetable Chili
-
Vegan Chocolate Chili
-
Chickpea & Wild Rice Soup
-
Black Bean Quinoa Chili
-
The Quickest Vegan Curry
-
Everyday Carrot Lentil Soup
-
Roasted Pumpkin Vegetable Soup
-
5-Spice Squash & Chickpea Stew
-
Heart Beet Soup
-
Spicy Tempeh Bell Pepper Chili
I Want to Hear From You
If you make this 1-Pot Vegetable Minestrone Soup, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
1-Pot Vegetable Minestrone
- Total Time: 40 mins
- Yield: 4-6 servings
- Diet: Vegan
Description
Easy 1-pot vegetable minestrone with a delicious tomato-based oil-free broth. Perfect for meal prep, family style soup, and every day eating.
Ingredients
- 6 cups + 1/4 cup low sodium vegetable broth
- 1/2 white or yellow onion, diced
- 1/4 tsp garlic powder
- 4 large carrots, peeled and sliced into thin rounds
- 1 cup green peas, frozen or fresh
- 1 large zucchini, sliced into thin rounds
- 1 cup cherry tomatoes, halved
- 1 14-oz. jar Eden Foods Organic Crushed Tomatoes with Onion, Garlic, & Basil
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 15-oz. can white kidney beans, drained and rinsed
- 1 1/2 cups gluten-free pasta
- 1 cup spinach (or sub another hearty green)
- pinch of Himalayan sea salt & black pepper + more to taste
- 1 TBSP nutritional yeast (optional)
- pinch of unrefined coconut sugar (optional)
- fresh basil, for serving
Instructions
- Heat a large pan over medium heat. Once it’s warm, add the 1/4 cup veggie broth, diced onion, and garlic powder. Sauté for 3-5 minutes, until onion starts to turn translucent.
- Add the carrots and season them with salt and pepper. Stir and cook the vegetables for 3-4 minutes, stirring occasionally, until the carrots are slightly tender and vibrant orange.
- Next, add the zucchini, green peas, cherry tomatoes, crushed tomatoes, additional vegetable broth, and dried herbs and stir everything to combine.
- Increase the heat to medium-high and the bring soup to a low boil, then reduce the heat slightly to medium-low and allow it to simmer.
- Add in the pasta and stir it to combine. Cook the soup uncovered for ~10 minutes, stirring occasionally.
- Reduce the heat to low and simmer for an additional 4-5 minutes, stirring occasionally. At this time, add in the white kidney beans and leafy greens. Once the greens have wilted, taste the soup and adjust seasonings as needed. Stir in optional nutritional yeast and coconut sugar. Cook the soup for an additional 2-3 minutes to allow the flavors to meld. If the pasta starts to fall apart, remove from the heat and serve immediately.
- To serve, divide the soup between bowls and garnish with fresh basil.
- Store leftover soup in an airtight container in the refrigerator for 3-5 days.
Notes
Adapted from Minimalist Baker
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Oil Free, Gluten-Free, Grain-Free option
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
This recipe seems like the perfect meal for this cold weather!!!! I will have to try it this week and let you know how it came out. Wish me luck!!! 🙂
YESSS girl, let me know what you think! You’ll love it! 🙂
Is it possible if you could add the nutritional value to the recopie portion if that’s possible?
Hi Keeks! I don’t currently have nutrition information available on the blog but it’s something I’m hoping to add soon. Stay tune and hope you love this recipe!
XOXO
Lauren