Soups, Vegan Italian Soups

Vegan Minestrone Soup

Vegan Gluten Free Minestrone Soup

Serving Size:

Recipe serves 8 to 10 people


2 TBSP Southern olive Basil olive oil

1 TBSP Southern olive Garlic Olive Oil

1 Large onion, chopped

1 clove garlic, minced

2 stalks of celery ( you can substitute carrots instead)

28 Oz box Organic diced tomato with liquid ( avoid buying tomatoes in can due to it leaching out BPA from can lining and causing health problems)

5 cups of vegetable broth (MSG/Gluten free)(Feel free to add more water or broth if soup is to thick)

1 tsp salt

1 tsp dried oregano

few grinds of black pepper

1 cup of fresh or frozen green beans

1 15 oz can each of kidney,garbanzo,and cannelloni beans

8 oz frozen chopped spinach or kale

1 cup of dried pasta


Saute onion, garlic, and celery on the bottom of a soup pot until tender. Add remaining ingredients, except pasta and spinach. Cook for 30 minutes over moderate heat, stirring occasionally. In a separate bowl, prepare pasta per package instructions. Drain. A few minutes before serving add spinach and pasta. Adjust salt to taste.