Minestrone Soup is one of my favorites! It’s HEARTY, FLAVORFUL AND PACKED WITH ALL THE GOOD STUFF. Filling, but incredibly light at the same time. It has veggies, beans and pasta… what’s not to like?! And it’s usually vegan, so it’s one of my go-to meals when I travel and I can’t find vegan food.
This version of the classic Italian dish has so many wonderful vegetables it’s as healthy as it is delicious! It’s perfect for winter days, but I also love having minestrone soup on a cold summer night. It’s so versatile you can use whatever veggies are in season, I used carrots, zucchini, potato, celery, leek and spinach (SO GOOD!) but feel free to use what you have on hand. Minestrone is great for using up leftover vegetables, so this recipe is ideal for ‘clean out the fridge day’.
This Italian soup is easy, fuss-free and budget-friendly. It’s loaded with plants, whole grains, legumes and SO MUCH FLAVOR. And if you use whole grain pasta, minestrone soup is a perfectly balanced plant-based meal. And trust me, a big bowl of this comforting soup will make your day!
Feel like getting cozy with a bowl of soup?! Then you’ll love this Vegan Minestrone Soup. If you try it, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
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