Vegan Minestrone Soup

Vegan Minestrone Soup Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 50 mins


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)


1Add the olive oil to a pot with the chopped onions, crushed garlic, oregano, thyme and dried basil and sauté until the onions are softened.

2Then add in the chopped celery, carrot, sliced mushrooms and kidney beans and toss with the onions and spices.

3Add in the can of chopped tomatoes, the tomato paste, vegetable stock, water and soy sauce. Bring to the boil.

4When 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.

5Add in the baby spinach and stir in until just wilted.

6Add the coconut sugar and stir in. Taste test and add salt and pepper as needed.

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