Vegan Minestrone

Hi guys! You guys asked for here I am to bring it to you! I love this soup. It’s always good, always comforting, and a total crowd pleaser! There’s something about a bunch of veggies in a soup that always fills me up and makes me feel really healthy!

I also love a soup that has a bit of spice! 🙂


These are all some of my favorite products…


We made a huge batch of this for meal prep last week and we loved it! Here’s what you need:

  • 1 tsp olive oil
  • 4 cups veggie worth
  • 1/2 cup chopped onion chopped
  • 4 cloves garlic chopped
  • 1/2 cup chopped celery
  • 3/4 cup chopped carrots
  • 1 cup fresh parsley
  • 1 giant can of crushed tomatoes with basil
  • 2 cans cannelloni beans
  • 1 can pinto beans
  • 3 cups chopped zucchini
  • 3 cups water
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp black pepper
  • 1 box Pasta Shells (I used Banza)
  • 1 cup baby spinach
  • 3 tbsp chopped basil


Easy Instructions:

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add onion and garlic and cook until translucent and both seem done.
  3. Add carrots, celery, and tomato and bring to a boil.
  4. Add the beans, zucchini, water, salt and spices and cook for about 20 minutes.
  5. Add 1/2 cup pasta and simmer for 12 or more minutes.
  6. Taste and adjust flavors as you please. ( I added siracha and nutritional yeast)
  7. Add in spinach and 2 tbsp chopped basil and simmer for another couple of minutes.
  8. Serve hot garnished with fresh basil and vegan parmesan.
  9. Enjoy! 🙂


See.. and they say being vegan is hard…. WELP.. it’s not!!

Hope you have a great rest of your week! ❤





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Ashley is a vegan flight attendant sharing her personal style, lifestyle and adventures with all of you! For inquiries or collaborations please email

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