Tuesday, April 29, 2014

Vegan Recipe - Minestrone Soup

I love Minestrone Soup ... it's warm and comforting on a cool evening and reminds me of my Italian Grandmother, who usually had a pot on the stove when we arrived for a visit.

Unfortunately, most recipes for this rustic dish include ingredients like Pancetta, chicken broth, and Parmesan ... items which don't fit into a vegan lifestyle.

I recently tried a vegetarian version at a restaurant. Sadly, it was very bland. So I turned to the Internet for inspiration. I found recipes but, again, they lacked flavor.

So, I headed into the kitchen and, thinking about the bold flavors in my Grandmother's soup, I started creating. The result is an easy-to-make, hearty soup with a lot of flavor. I hope you and your family enjoy it.

Vegan Minestrone Soup

Vegan Minestrone Soup Recipe


  1. 1 Can tomatoes with juice (if there isn't much juice, add some water)
  2. 1/2 teaspoon Italian seasoning
  3. 1/2 teaspoon oregano
  4. 1/8 teaspoon ginger
  5. 3 cloves garlic, minced
  6. 1/2 onion (small), diced
  7. 1/2 teaspoon Amino liquids
  8. 1/4 teaspoon dry mustard
  9. 1/2 teaspoon turmeric
  10. 1 Tablespoon parsley
  11. 1 bay leaf
  12. 1 pinch hot pepper flakes (or to your taste)
  13. Splash of vegan Worcestershire sauce
  14. Splash of liquid smoke
  15. 1 pinch of saffron (opt)
  16. Salt & Pepper to taste
  17. 1-1/3 Cup mixed vegetables (fresh, frozen, any variety)
  18. 1 Cup kidney beans (cooked)
  19. 2 Cups potato, diced
  20. 2 Cups broccoli
  21. Water


  • Combine the first 16 ingredients in a sturdy soup pot. Bring to a gentle boil and cook for 20 minutes.
  • Add in the vegetables, beans, potatoes, broccoli and enough water to cover the vegetables (add more if you like your soup brothy). Bring to a gentle boil and cook for another 15 minutes or until potatoes and vegetables are tender (or cooked to your preference).
  • Adjust seasoning.
  • Serve with a loaf of rustic bread.


  • This recipe is very versatile. We like a blend of Italian vegetables but any combination of vegetables will work.
  • For a twist, try other varieties of beans (chickpeas are wonderful in this soup).
  • If you like pasta in your Minestrone, add it in during the last 7-10 minutes of cooking. Be sure to adjust the salt accordingly.
  • Lentils are a lovely addition to this dish ... try adding 1/4 - 1/2 cup at the beginning of cooking.
  • Rice can be added to the soup. Add it towards the end, allowing enough time for it to cook according to the package instructions.
  • While Spanish Saffron is lovely, one can use the less expensive varieties found on the grocery store shelf.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.