Simple vegan minestrone soup with Mutti tomatoes, vegetables, beans and pasta: a hearty, comforting Italian classic that’s easy to make.
2 people
1
Gently cook onions and garlic in olive oil until softened.
2
Add celery, carrots and potato. Cook for a few minutes.
3
Stir through tomato paste and cook for another few minutes.
4
Add dried oregano, salt and pepper.
5
Stir in Mutti tomatoes and break up with a spoon. Pour in 6-8 cups of boiling water.
6
Simmer mixture until potatoes are soft.
7
Add spaghetti and cook until al dente.
8
Mix in beans, zucchini and broccoli. Add more water if needed to achieve your desiredn consistency.
This vegan minestrone soup is a simple take on one of Italy’s most beloved vegetable soups. A hearty combination of potatoes, carrots, celery, zucchini, broccoli and beans is simmered with Mutti tomatoes to create a rich and flavorful broth. Spaghetti makes this Italian minestrone even more satisfying, while oregano, garlic and olive oil bring classic Mediterranean aromas to every spoonful.
The beauty of homemade minestrone soup is its versatility: vegetables and beans can easily be adapted according to what’s in season or already in your kitchen. Cooking the tomato paste for a few minutes before adding the Mutti tomatoes helps develop a deeper tomato flavor. Add the pasta once the potatoes are tender and keep an eye on the consistency as it cooks, adding extra water when necessary. For an even more flavorful vegan soup, let the minestrone rest for a few minutes before serving so all the flavors can come together.
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