I will eat soup year around, no matter the temperature. Summer soups are even better than winter soups sometimes because all of the best produce comes into season!
There is something about pasta in soup that is so comforting. This vegan fennel minestrone is no exception. It is packed with veggies and the fennel adds a different flavor than your standard minestrone.
This healthy and simple vegan minestrone is
- healthy for you
- full of protein and fiber
- vegan, plant based, dairy free and can be gluten free
- perfect for winter
What ingredients do I need to make fennel minestrone with beans and dill?
- onion
- fennel bulb finely chopped
- carrots finely chopped
- celery finely chopped
- garlic minced
- basil, dill or parsley finely chopped
- vegetable broth
- crushed tomatoes
- white beans or chickpeas
- thyme
- oregano
- paprika
- salt/pepper
- lemon
- kale or spinach
- olive oil
- pasta
How do I make a vegan minestrone?
- Heat oil in a large pot over medium heat. Add first 5 ingredients and saute for 8-10 minutes until veggies have softened. Add remaining ingredients except for the greens and pasta. Swirl olive oil on top of soup. Simmer for about 20 minutes. If you are using an instant pot cook on high pressure for 10 minutes and do an instant release
- Add cooked pasta and greens to the soup, letting the greens wilt.
- Let soup cool and enjoy with toasted bread.
Can I make this vegan minestrone in an instant pot?
Yes, I included instant pot instructions in the instructions.
If you make this vegan fennel minestrone soup please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Vegan Fennel Minestrone Soup
This vegan fennel minestrone soup is a delicious soup recipe.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: dinner
- Method: stove top
- Cuisine: american
Scale
Ingredients
This makes about 4 servings of soup
- 1 onion finely chopped
- 1 fennel bulb finely chopped
- 2 carrots finely chopped
- 2 stalks celery finely chopped
- 3 cloves garlic minced
- 1 cup basil, dill or parsley finely chopped
- 4 cups vegetable broth
- 1 18 oz can crushed tomatoes
- 1 can white beans or chickpeas
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 ½ tsp paprika
- salt/pepper to taste
- juice from ½ lemon
- 4 cups kale or spinach
- 2 tbsp olive oil for swirling on top
- 4 cups cooked pasta (about ½ of a regular sized box)
Instructions
- Heat oil in a large pot over medium heat. Add first 5 ingredients and saute for 8-10 minutes until veggies have softened. Add remaining ingredients except for the greens and pasta. Swirl olive oil on top of soup. Simmer for about 20 minutes. If you are using an instant pot cook on high pressure for 10 minutes and do an instant release
- Add cooked pasta and greens to the soup, letting the greens wilt.
- Let soup cool and enjoy with toasted bread.
Keywords: vegan fennel minestrone
Claire Di Meglio
Loved it! Tried it out for my food blog and it was great!
★★★★★