A hearty vegan minestrone soup made with Romano beans, pasta and vegetables. This one-pot vegan soup tastes incredible and its the perfect comfort food!
Heat a strong bottom pan on medium heat and add 3 Tbsp of extra virgin olive oil
After 30 seconds, add shallots and cook for about 1 minute, until softened
Add garlic and mix with the shallots. Cook for 30 seconds
Add celery, asparagus and carrots
Mix well and cook for 5 minutes, until they are softened. Keep the heat at medium
Add baby spinach to the pan and cover without stirring
Cook for about 5 min or until the spinach is shrunk to half it's size
Open and mix well, before adding the dried herbs, lemon pepper and salt
Add pasta of your choice, romano beans and fire-roasted tomatoes
Cover lid and let it simmer for 20-25 min. When the anellini pasta has plumped to triple it's size, turn off the heat
Serve immediately
Video
Notes
Keep the heat even during the veggie cooking process. This way, the veggies can cook evenly. Once you are ready to simmer, it's ok to reduce heat at that point.
Use canned beans because they are already cooked and that will save you so much time. If you have to use dry beans, cook them first in the slow cooker or pressure cooker
I prefer adding uncooked pasta before simmering because it will infuse the flavors into the pasta. But, if you are on a crunch for time, it's ok to cook the pasta on side of the stove while you are cooking the veggies on the other side.
You can use vegan lentil pasta or gluten free pasta in this recipe. It will work perfectly well in this recipe
I went with dried basil and other dried herbs. If you have any fresh herbs instead of the dried ones, use those
Nutrition
Calories: 321kcal
Keyword how to make vegan minestrone soup, what is minestrone soup