🍲 Hearty Vegan Minestrone Soup (Easy One-Pot Recipe!)

🍲 The Ultimate Hearty Vegan Minestrone Soup (A One-Pot Wonder!) 🍲

As the autumn air turns crisp and cool here in Bursa, there is nothing more comforting than a big, steaming bowl of soup. Minestrone is a classic Italian favorite for a reason. It is a hearty, rustic soup packed with a vibrant medley of vegetables, beans, and pasta. It is a complete and satisfying meal in a single bowl.

While some traditional recipes may use meat or chicken broth, creating a delicious and robust vegan minestrone soup is incredibly easy. This recipe is a celebration of fresh, seasonal produce. It is simple, affordable, and wonderfully nourishing.

This guide will give you a simple, one-pot recipe that will become a new family favorite. Get ready to enjoy a bowl of pure comfort! ✅

🤔 What Are the Key Components of a Great Minestrone?

A great minestrone is all about building layers of flavor. It is a flexible recipe, so you can adapt it to what you have on hand. A perfect vegan minestrone soup is built on these key foundations.

The Soffritto: This is the essential flavor base. A simple mix of sautéed onion, carrots, and celery creates a sweet and savory foundation for the entire soup.
The Legumes: Beans provide the hearty, plant-based protein. Kidney beans or cannellini beans are classic choices.
The Vegetables: This is where you can get creative! Use a variety of seasonal vegetables for flavor, color, and nutrients.
The Broth & Herbs: A rich vegetable broth and a good blend of Italian herbs like oregano and basil are crucial for a deep, savory flavor.

🥣 How Do You Make an Easy Vegan Minestrone Soup?

This simple, one-pot recipe is perfect for a busy weeknight. It makes a big batch, so it is fantastic for leftovers. The flavors get even better the next day!

What Ingredients Do You Need?

2 tablespoons of olive oil ("zeytinyağı")
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves of garlic, minced
8 cups of vegetable broth
1 (28-ounce) can of crushed tomatoes
1 can of kidney beans or cannellini beans, rinsed
1 teaspoon each of dried oregano and basil
1 cup of small pasta (like ditalini or small shells)
2 cups of chopped seasonal vegetables (like zucchini/"kabak" or green beans)
A large handful of fresh spinach or kale
Salt and pepper to taste

What Are the Instructions?

1. Sauté the Base: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 8-10 minutes, until softened.

2. Build the Flavor: Add the minced garlic and cook for one more minute until fragrant. Pour in the vegetable broth and the crushed tomatoes. Add the rinsed beans and the dried herbs.

3. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for at least 20 minutes to allow the flavors to meld.

4. Add the Pasta and Veggies: Stir in the small pasta and the chopped seasonal vegetables. Continue to simmer for another 10-12 minutes, until the pasta and vegetables are tender.

5. Wilt the Greens: In the final minute of cooking, stir in the fresh spinach or kale until it has just wilted.

⭐ How Can You Customize Your Minestrone?

This vegan minestrone soup is a perfect template for your creativity. The autumn season is a great time to visit a local market ("pazar") and use whatever is fresh. You could add some cubed pumpkin ("balkabağı") or other root vegetables. You can swap the kidney beans for chickpeas. For a final flourish, serve the soup with a swirl of vegan pesto on top. Enjoy your hearty, healthy meal! 🌿