Winter is all about cozy soups and stews, and you bet we are in comfort food heaven with our new tasty soup! Bursting with delicious flavor, this Healthy Minestrone Soup is loaded with nourishing veggies, hearty beans, savory spices, and tasty pasta. There is nothing quite as comforting as a delicious warming bowl of soup, and this classic Italian favorite is sure to keep you warm and giddy! Don’t miss this easy and healthy soup, your tastebuds will thank you.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

Mom always made lots of Minestrone Soup while growing up as it is one of Dad’s favorite soups. It makes for a perfect meal because it is so filling and delicious. Packed with tons of healthy veggies, hearty beans, and pasta, it’s perfect comfort food.

Whole Food Plant Based Conversion

It wasn’t too difficult to convert this dish to WFPB.  We needed something to reduce the acidity of the tomatoes as normally oil would do this, as well as carry the spices.  We found that oil-free sundried tomatoes added a beautiful natural sweetness to this dish and miso tempered the acidity. It turned out perfect.  We absolutely loved it.

Dad said it tasted better than regular (not WFPB) Minestrone and scarfed it down with our Quinoa flatbread.  Normally, he would eat this soup with huge chunks of crusty Italian bread, but he loves our quinoa flatbread so much that he actually prefers it with his soup.

Twist on our Basic Quinoa Flatbread

We made our Basic Quinoa Flatbread recipe, but added 1 teaspoon of garlic powder, 2 Tablespoons of Nutritional Yeast and 1 extra teaspoon of unsweetened plain plant milk. Then after we poured it out onto the parchment paper and shaped it, we lightly sprinkled the top with some dried oregano and baked as normal.  Oh boy, if you have tried this version of our Quinoa Flatbread, you simply must try it, soooooo gosh darned delicious! Dad requests it daily!

Instant Pot Vegan Pesto Risotto

We are all about cozy dishes right now, and this beautiful Instant Pot Vegan Pesto Risotto by our friend Summer at Summer and Spice has got us seeing *Heart Eyes* over this deliciousness. We have partnered up with Summer for the past two months, sharing each other’s recipes.  Summer’s dish is bursting with rich flavors and creamy goodness.  This easy Vegan Pesto Ristotto comes together in a fraction of the time. Check out this fantastic Whole Food Plant Based recipe here. (Note: Unfortunately, Summer + Spice is no longer blogging.)

These two fabulous dishes are perfect for snuggling up with and filled with tons of feel-good ingredients. I’ll let mom tell you more!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here!

I have been making Minestrone Soup ever since I married TP109 in 1983.  TP’s family taught me how to make it “the Italian way”.  Converting this soup to WFPB wasn’t too difficult; Monkey and I tried several versions before landing on this final kitchen test.  TP loves it.  Since Minestrone is one of his most beloved soups, he felt that he should have half of the soup and Monkey and I could split the other half. HAH!  He also started requesting his own quinoa flatbread just for him. LOL

He eats it like is going out of style.  He likes his quinoa flatbread extra crunchy.  I love it crunchy too, while Monkey prefers a flatbread that is both crunchy and “not so crunchy”.  Try the new variation of the quinoa flatbread that Monkey provides above, it tastes soooooo good!  Like a crunchy, cheesy, garlic bread version of the quinoa flatbread.  Pure YUMMM!  Couple that with this Minestrone soup and you are in heaven!  I know we were scarfing it down.

We would love for you to give this recipe a try!  We just know you are going to love it.

If you try this recipe, we would love to know if you love it as much as we do, please leave us a review!

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Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock

Healthy Minestrone Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes
• Yield: 4-6 Servings 1x
• Category: Soup
• Cuisine: Italian

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Description

Winter is all about cozy soups and stews, and you bet we are in comfort food heaven with our new tasty soup! Bursting with delicious flavor, this Healthy Minestrone Soup is loaded with nourishing veggies, hearty beans, savory spices, and tasty pasta. There is nothing quite as comforting as a delicious warming bowl of soup, and this classic Italian favorite is sure to keep you warm and giddy! Don’t miss this easy and healthy soup, your tastebuds will thank you.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 medium yellow onion, fine dice
• 3 celery ribs, fine dice
• 2 Tablespoon minced garlic
• 1 cup vegetable broth *
• 5 cups water (or broth)
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 3 Tablespoons tomato paste
• 6 sundried tomato halves, chopped, about ¼ cup *
• 1 Tablespoon white miso *
• 2 Tablespoons nutritional yeast (+/-)
• 1 cup, or up to 1 ½ cups dry pasta (of choice) *
• 1 – [ 15.5 oz. can ] red kidney beans, drained and rinsed
• 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
• 2 cups, or up to 1 lb. frozen mixed vegetables *

Spice/Herb Ingredients:

• 2 Tablespoons dried minced onions
• 2 teaspoon onion powder
• 1 Tablespoon garlic powder
• 1 teaspoon Italian seasoning *
• 2 teaspoons dried basil *
• 2 teaspoon dried oregano *
• 2 teaspoons dried parsley *
• 2 bay leaves
• Pinch cumin (+/- )
• 2 ½ teaspoons sea salt (+/-) *
• ¼ teaspoon black pepper

Optional Ingredients:

• 3 cups fresh baby spinach (or greens of choice)

Optional Toppings:

• Crushed red pepper flakes
• Italian microgreens
• Fresh parsley, chopped
• Vegan Parmesan Cheese

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Instructions

1. Place the Spice/Herb Ingredients into a small bowl, whisk to combine, set aside.
2. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the finely diced onion and celery. Sauté over medium-high heat for 7 to 9 minutes until the veggies are tender. (If needed to prevent sticking, add a splash of vegetable broth or water).
3. Add the minced garlic and sauté for one minute.
4. Add the water, vegetable broth, petite diced tomatoes, tomato paste, and chopped sundried tomatoes, and bring to a boil, then immediately lower to a simmer.
5. Add the Spice/Herb Mix, stir to combine.
6. Add the pasta, beans, nutritional yeast, miso, and mixed veggies, and simmer until the pasta is almost tender, then add the baby spinach. Continue to simmer until the pasta is tender. Discard the bay leaf.
7. Serve with your favorite toppings.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Miso:  We use Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil.  You can also substitute with chickpea miso for a soy free version.

*Sundried Tomatoes:  Be sure to select oil free sundried tomatoes. They are typically dried like dates.

*Spices/Spice Ingredients: Sometimes miso tends to mellow out spices. Taste the soup toward the end and ramp up any spices to suit personal preferences.

*Frozen veggies: We used a mix of corn, peas, carrots, green beans. If you want more broth, use less veggies (2 cups).

*Pasta: If you want more broth, use less pasta (1 cup).  Pasta really tends to soak up broth.  This Minestrone soup is packed with veggies and pasta. The pasta will continue to soak up broth in the fridge.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 6

*Storage: Refrigerate and use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.