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Creamy Minestrone Soup (Vegan, Gluten Free)

This vegan creamy minestrone soup is dairy free, vegan, and gluten free! Made with fresh vegetables, pasta, and beans in a flavorful sauce.  A healthy lunch, perfect to meal prep and enjoy all week.  Serve with a sideof crusty bread, top with croutons, or add in some crackers and enjoy!

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Fall is soup season here on our homestead!  I love making a big pot of hearty soup on the weekends and jarring it up for meal prepped lunches.  All you have to do is heat and eat!  Creamy minestrone soup is a fantastic fall soup that will keep you full until lunch.

This Creamy Minestrone Soup Recipe Is:

  • Hearty
  • Satisfying
  • Creamy
  • Earthy
  • Great for meal prep lunches
  • Vegan, gluten free, dairy free

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This rustic soup is absolutely loaded with veggies! It has: onions, tomatoes, celery, carrots, garlic, peas, tomatoes, and spinach.  A fantastic and healthy way to get your 5-a-day in.  This recipe is super versatile, so you can add or swap in any veggies you have on hand. This would be fantastic with butternut squash, corn, or zucchini too!

This is a fall favorite soup recipe, and it has all the elements of a tasty and filling lunch: plant protein, vegetables, and some carbohydrates for energy. It’s a great lunch option for that mid-day slump.

One of the BEST Pantry Staple Minestrone Soup Recipes

This creamy plant-based vegan minestrone soup recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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What’s In This Healthy Creamy Minestrone Soup Recipe?

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How Do I Make This Dairy Free Creamy Minestrone Recipe?

  1. Cook pasta according to package instructions.  Drain and set pasta aside.
  2. In a large soup pot, heat the olive oil over low heat. Add the onion and celery and saute on low for 4 or 5 minutes until vegetables begin to soften.
  3. Add the carrots, celery, diced tomatoes with juice, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
  4. Add the kidney beans, peas, and spinach to the soup.  Cook for an additional 10 minutes.
  5. To make the cashew cream, add the cashews and boiling water to a bowl.  Allow to sit for 10 minutes until cashews have soaked up some liquid and become soft.  Blend the cashews and the water together until they become creamy.  Add to the soup pot.
  6. Taste and adjust seasoning as needed. Grab a thick slice of sourdough bread and enjoy!
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Other Hearty Dairy Free Soup Recipes You’ll Love!

French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

Dairy Free Chicken Soup with Vegetables (Paleo, Whole30, Keto, GF)

Creamy White Bean Soup Recipe (Vegan, Gluten Free)

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)

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Get the Same Ingredients I Use For My Creamy Vegan Minestrone Soup Recipe:



As always, if you make this vegan creamy minestrone soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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creamy minestrone soup recipe vegan dairy free healthy high protein

Creamy Minestrone Soup (Vegan, Gluten Free)

Kelly Jensen
This vegan creamy minestrone soup is dairy free, vegan, and gluten free! Made with fresh vegetables, pasta, and beans in a flavorful sauce.  A healthy lunch, perfect to meal prep and enjoy all week.
5 from 4 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Lunch, Soup
Cuisine American, Italian
Servings 8 servings

Ingredients
  

  • 8 ounces pasta gluten free
  • 2 tablespoons olive oil
  • 1 onion sliced
  • 4 cloves garlic minced
  • 3 carrots sliced
  • 2 stalks celery chopped
  • 1 14 ounce can diced tomatoes with juice
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 8 cups Vegetable stock
  • 1 13.5 ounce can kidney beams
  • 1 cup peas
  • 1 cup chopped spinach
  • 1/2 cup raw unsalted cashews
  • 1/2 cup boiling water

Instructions
 

  • Cook pasta according to package instructions.  Drain and set pasta aside.
  • In a large soup pot, heat the olive oil over low heat. Add the onion and celery and saute on low for 4 or 5 minutes until vegetables begin to soften.
  • Add the carrots, celery, diced tomatoes with juice, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
  • Add the kidney beans, peas, and spinach to the soup.  Cook for an additional 10 minutes.
  • To make the cashew cream, add the cashews and boiling water to a bowl.  Allow to sit for 10 minutes until cashews have soaked up some liquid and become soft.  Blend the cashews and the water together until they become creamy.  Add to the soup pot.
  • Taste and adjust seasoning as needed. Grab a thick slice of sourdough bread and enjoy!
Keyword Cream of Minestrone Soup, Creamy Minestrone Recipe, Creamy Minestrone Soup, Creamy Vegan Minestrone, Minestrone Soup with Cream, Vegan Minestrone Soup Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Posted in American, Dairy Free, Fall Recipes, Favorites, Freezer Ingredients, Gluten Free, High Protein, Italian, Low Sodium, Lunches, Meal Prep, Recipe Index, Soups, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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