Spiced Vegan Minestrone Soup. Brothy, herby and packed with bright flavor. This warming & comforting soup feels healing and cozy, and comes together quickly!
- 2 tablespoons refined coconut oil (or sub 1/4 cup water)
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon salt + 3/4 teaspoon pepper
- 1 cup carrots, sliced into thin rounds
- 1 zucchini, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes (optional)
- 6 cups low-sodium vegetable broth
- 3/4 cup dried pasta noodles (I used mini elbows)
- 1 15-ounce can chickpeas (or any white bean)
- 3/4 cup frozen green peas
- 1 28-ounce can of fire-roasted tomatoes (not drained)
- 1 tablespoon maple syrup (or agave)
- 1 cup kale or spinach, roughly chopped
- squeeze of fresh lemon, optional
- Preheat a large soup pot over medium heat. Sauté the onion and celery in coconut oil, with the salt and pepper, for about 5 minutes. Stir in carrots, zucchini and garlic and cook about 3 minutes.
- Add the thyme, rosemary, basil, red pepper flakes and vegetable broth. Cover and bring to a boil. Once boiling, lower heat to simmer and add in pasta noodles. Cook about 10 minutes, or until the pasta and vegetables are soft.
- Add the chickpeas, green peas, tomatoes and maple syrup and bring to a slow boil. Simmer for 10 more minutes. Remove from heat and stir in the kale or spinach.
- Serve with a squeeze of lemon, alongside crusty bread or crackers.
- Refrigerate leftovers up to 4 days.
- Serving Size: 6
Keywords: vegan minestrone soup, spicy vegan minestrone, Spiced, Spicy, Vegan, Minestrone, Soup, Noodle, Winter, Healing, Detox