Vegan Minestrone ~ Recipe

Hi Everyone!

Happy Monday 🙂 You might be thinking… Girl… You’re crazy! Minestrone Soup in the Summer?!?


but I had this the other day and  it was DELICIOUS I couldn’t wait for winter to post for you guys! besides its getting cooler at nights now!

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alright so lets hop to it!

You will Need: 

  • 4 cloves garlic minced
  • 1 large Onion
  • 1 large carrot ( cut into small pieces)
  • handful of Green beans cut into small pieces.
  • 2 stalks celery diced.
  • 1 can of crushed tomatoes ( low sodium)
  • 2 fresh tomatoes diced.
  • 1 can of low sodium kidney Beans. ( rinse to get ride of sodium)
  • 1 cup pasta of choice. ( i did veggie pasta here, traditionally its elbow pasta)
  • 6 cups of veggie broth ( or water)
  • 1 Tbs tomato paste.
  • Juice of 1 Lemon.
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup Nutritional yeast.

How to: 

  1. Splash in some water in a large pot and add in the minced garlic and diced onions with some pepper, let it sizzle until fragrant. (4min or so)
  2. Add in the celery and carrots and cook until they soften ( 5 min)
  3. Add in the green beans, Oregano, basil, lemon juice and let it cook ( 2-3) minutes.
  4. Pour in the veggie broth and crushed tomatoes and bring to a boil.
  5. Add in the tomatoes paste and let it simmer for 10 minutes.
  6. after 10 minutes add in the fresh tomatoes, Pasta and kidney beans and cook until pasta is cooked. another 10 minutes.
  7. There you go! serve in a bowl and sprinkle some nutritional yeast on top! and ENJOY!


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Hope you guys enjoy this recipe, I will you see on Wednesday with an AWESOME Review!

thanks for reading!

Love & Peace


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