Vegan Minestrone Soup


  • 2 tbsp avocado oil (or vegetable oil)
  • 1 medium onion, finely chopped
  • 1/4 tsp salt
  • 4 garlic cloves, finely chopped
  • 1 stalk celery, chopped
  • 1 large carrot, chopped
  • 1 potato, cut into small cubes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 5 cups vegetable broth
  • 1 1/2 cups crushed tomatoes (I like San Marzano tomatoes) 
  • 1/2 cup pasta (I use chickpea pasta)
  • 1 can cannellini beans
  • 1 can of red kidney beans
  • salt & pepper to taste
  • 1 big handful fresh parsley, chopped


  1. Heat the oil in a pot on medium-high heat, then add the onion, salt, garlic, celery and carrots. Let cook for 5-6 minutes until the vegetables are tender. (*Reduce heat to medium if they start to brown too much.) 
  2. Add the potato and herbs and mix everything together, then add the vegetable broth and crushed tomatoes.
  3. Bring the soup to a boil then reduce the heat to low. Cover and let simmer for 10 minutes until the potatoes are tender. 
  4. Add the pasta and the beans and continue to cook for another 10-15 minutes until the pasta is cooked. 
  5. Serve with fresh parsley