5 years ago

Italian Bean and Vegetable Soup
[Vegan]

CD By: Caroline Doucet

Author Bio

I’m Caroline, a registered dietitian living in Kelowna, British Columbia. I help others eat more... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Italian Bean and Vegetable Soup [Vegan]

Dairy Free

Vegan

Italian bean & vegetable soup. Inspired by the popular minestrone soup, but without the added pasta. This nutritious soup can be made on the stovetop or in the slow cooker!

Ingredients You Need for Italian Bean and Vegetable Soup [Vegan]

1 tablespoon olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 stalks celery, sliced
4 carrots, peeled and sliced (about 2 cups)
1 can (156ml) tomato paste
1 can (796ml) diced tomatoes with juices
2 cups cooked dark red kidney beans (see note)
4 cups vegetable broth, no salt added
1/2 teaspoon thyme, dried
1 teaspoon basil, dried
2 teaspoons oregano, dried
1/2 teaspoon salt, or more to taste
Pepper to taste
1 large handful spinach (optional)

Order with Instacart Download Our App

How to Prepare Italian Bean and Vegetable Soup [Vegan]

Stovetop Method:

In a large saucepan, heat oil over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes.
Stir in the carrots and celery. Cook for another 5 minutes.
Add the thyme, basil, oregano and salt. Cook for 1 minute, then add the tomato paste, diced tomatoes, beans and broth.
Bring to a boil over high heat, then reduce heat to medium and let simmer, covered for 35 minutes or until the vegetables are cooked. Stir in the spinach in the last minute of cooking.

Slow Cooker Method:

Add all the ingredients (except the spinach) in your slow cooker. You don’t need the oil in this method. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are cooked. Stir in the spinach and let it cook one minute until soft.

Notes

Store in airtight containers in the fridge or freezer. You can use canned beans or beans cooked from scratch. If using canned beans, start with one can. You can add more beans if you’d like to increase the protein in this soup. The cooking time will depend on the size of your vegetables. I recommend slicing the carrots and celery thinly and possibly cutting the larger slices in half. Feel free to switch the vegetables in this soup to use up what you have.