Vegan Minestrone Soup


Vegan Minestrone Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This a delicious and satisfying meal all made in one pot. It has three different types of proteins from the lentils, black beans and the chickpeas. These can be replaced with other beans if you prefer, such as Haricot beans. I have not used any oil and it simply is as easy as putting everything in a large pan and simmering for 20 minutes. 

Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 72 kcal
  • 100 g Pink split Lentils
  • 800 g Tinned Beans (Haricot, Black beans, Chickpeas) make sure they are in water rather than brine, because you will use the water in the recipe.
  • 2 tsp Paprika
  • 3 tsp Salt
  • 400 g Tin Chopped Tomatoes
  • 90g g Carrot chopped
  • 180 g Courgette chopeed
  • 200 g Leek chopped
  • 170 g Sweet Potato skin on and chopped
  • 120 g Onion chooped
  • 3 tbsp Tomato puree
  • 1 tbsp Nutritional yeast
  • 150 g Spaghetti(broken into small bits) or any small pieces of pasta
  • 6 g Fresh Garlic crushed
  • 1200 ml Water/Stock
How to make
  1. Add all the ingredients into a large deep, heavy based pan. 

  2. Pour the water over to ensure everything is covered.

  3. Bring the soup up to the boil and simmer until cooked, which should take about 15 to 20 minutes.

  4. Serve with some fresh homemade pesto or a dollop of sour cream. 

Nutrition Facts
Vegan Minestrone Soup
Amount Per Serving (100 g)
Calories 72 Calories from Fat 9
% Daily Value*
Fat 0.97g1%
Saturated Fat 0.28g2%
Sodium 219mg10%
Carbohydrates 11.59g4%
Sugar 1.96g2%
Protein 4.2g8%
* Percent Daily Values are based on a 2000 calorie diet.

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