Monday, December 1, 2014

Vegan Minestrone Soup

A hearty vegan minestrone soup with pasta, kale, spinach, oven roasted tomatoes, and three different kinds of beans.

2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
2 bay leaves
1/2 teaspoon dried oregano
2 cups oven roasted tomatoes, crushed (375 degrees F. 20 to 25 minutes)
4 cups vegetable broth
2 potatoes, peeled and diced
1/2 cup frozen spinach
1 cup fresh kale, chopped
1 15-ounce can of beans, rinsed and drained (I used a tri-blend) 
1 cup pasta
2 teaspoons maple syrup (optional)
2 to 3 dashes hot sauce (optional)

Heat olive oil in a large pot over medium high heat. Saute carrots, celery, and onion till soft and lightly golden, 10 to 15 minutes. Add in garlic, bay leaf, and oregano. Saute for another 2 minutes. Add in tomatoes, vegetable broth, and potatoes. Cover and simmer on low for 1 to 4 hours. 30 minutes before serving, add in spinach, kale, beans, and pasta. Cover and simmer till pasta is cooked. Season with salt and pepper to taste. Depending on the sweetness of your tomatoes, you may want to add in the maple syrup. And if you like a little heat, add in the hot sauce!


  1. You mention three different kinds of beans under the photo but I don't see any beans in the recipe. Did you actually use beans in this recipe?

  2. Just a mistake in typing! I used 1 can of organic tri-blend beans, rinsed and drained, added in the soup with the kale.