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    Recipes » Recipes

    Vegan Pea Pasta Minestrone Soup (GF)

    Last updated - July 15, 2021; Published - August 21, 2017 By Rhian Williams 6 Comments

    Jump to Recipe Print Recipe

    This Vegan Pea Pasta Minestrone Soup is comforting yet light, full of flavour, and super easy to make.

    Vegan Pea Pasta Minestrone Soup (GF)

    This Vegan Pea Pasta Minestrone Soup is a lovely late summer dish - it's a great way to use up the last of the fresh tomatoes and basil, but it's also satisfying and comforting at the same time.

    Although minestrone is traditionally made with normal wheat pasta, I decided to mix things up and use pea pasta! It adds extra protein and fibre, and also makes it gluten-free, and even grain-free, too.

    I've been loving pea pasta recently, as it only takes 5 minutes to become perfectly al dente, and has a delicious nutty, slightly sweet flavour which makes it such an interesting substitute for dishes such as this minestrone!

    Pea pasta sounds a little unusual, but you can should be able to get hold of it in most supermarkets, and if not, you can buy it from local health stores, or online.

    Vegan Pea Pasta Minestrone Soup (GF)

    This minestrone starts with a simple base of onion, garlic, carrot and celery (aka a soffritto or mirepoix), which adds sweetness and flavour.

    Although minestrone usually contains potatoes, I decided to use sweet potatoes for extra colour and fibre.

    Vegan Pea Pasta Minestrone Soup (GF)

    Cannellini beans also add extra protein and fibre, and work beautifully to soak up all the delicious flavours.

    Instead of tinned tomatoes, I decided to use fresh tomatoes to use up the best of the summer produce, and they add a delicious fragrance and sweetness.

    Vegan Pea Pasta Minestrone Soup (GF)

    To serve, I recommend scattering a generous amount of nutritional yeast for nutty, cheesy, parmesan-like flavour, and heaps of aromatic fresh basil.

    This Vegan Pea Pasta Minestrone is delicious on its own, but you could also serve it with something such as:

    • Lazy Falafel Lettuce Wraps
    • Mediterranean Chickpea “Tuna” Pittas
    • Vegan Egg Mayonnaise Salad
    • Chickpea Mayonnaise Salad Sandwich
    • Vegan Stretchy Melty Grilled Cheese

    Vegan Pea Pasta Minestrone Soup (GF)

    For more soups, check out my:

    • Miso Pumpkin Soup
    • Miso Brown Rice Soup
    • Pea Zucchini Mint Soup
    • Rice Noodle Soup

    Vegan Pea Pasta Minestrone Soup (GF)

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

    Vegan Pea Pasta Minestrone Soup (GF)

    Vegan Pea Pasta Minestrone Soup (GF)

    This Vegan Pea Pasta Minestrone Soup is comforting yet light, full of flavour, and super easy to make. 
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: Italian
    Keyword: gluten-free minestrone, vegan minestrone, vegan vegetable soup
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 544kcal
    Author: Rhian Williams

    Ingredients

    • 1 tablespoon oil (olive, coconut, rapeseed or olive)
    • 1 onion, diced
    • 2 cloves of garlic, minced
    • 1 carrot, peeled and diced
    • 1 celery stick, diced
    • 1 sweet potato, peeled and diced
    • 200 g (7oz) fresh tomatoes, roughly chopped
    • 400 g (14oz) tin of cannellini beans, drained and rinsed (or sub butter beans or haricot beans)
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • ¼ teaspoon dried oregano
    • 200 g (7oz) pea pasta (ensure gluten-free if necessary)
    • Salt + pepper, to taste

    To serve:

    • Fresh basil
    • Nutritional yeast

    Instructions

    • Heat up oil in pan 
    • Once hot, add onion, garlic, carrot and celery 
    • Fry for about 10 minutes until softened 
    • Add sweet potato, fresh tomatoes, cannellini beans, stock cube, dried oregano and enough water to cover 
    • Bring to the boil, turn down heat and simmer for about 15 minutes until sweet potato is soft enough to pierce with a fork
    • Add pea pasta about 5 minutes before it is done 
    • Taste and add salt + pepper 

    To serve:

    • Ladle into bowls and sprinkle over fresh basil and nutritional yeast 
    Nutrition Facts
    Vegan Pea Pasta Minestrone Soup (GF)
    Amount Per Serving
    Calories 544
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Claire

      March 18, 2018 at 7:20 pm

      5 stars
      I LOVE this recipe! Easy to make but so nourishing! Especially in Winter!

      Reply
      • Rhian Williams

        March 18, 2018 at 7:23 pm

        Thank you Claire, I couldn't agree more!

    2. Anonymous

      May 01, 2018 at 4:06 pm

      5 stars
      So simple and delicious - made a big batch in my Instant Pot and now I have leftovers for days!

      Reply
      • Rhian Williams

        May 01, 2018 at 4:07 pm

        Thank you!

    3. Shane

      September 08, 2020 at 3:10 pm

      Cooked this last evening. Easy recipe to follow, tasted great and was filling. Added a chilli for a little spice. Thanks for sharing this recipe and stay well.

      Reply
      • Rhian Williams

        September 09, 2020 at 2:30 pm

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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