vegan minestrone soup recipe with vitality beyond broth broth packet

Vegan Minestrone Soup


Winter isn’t my favorite because of snow and skiing and cozy nights and Christmas movie nights on the couch (well… maybe all of those are pretty great)… but it’s also because it’s the perfect time of year for throwing yummy vegetables into a pot and making easy delicious meal.

Soup can be cooked fairly easily and quickly.

It’s easily customizable.

There’s so many different varieties.

You can even cook it all day in a slow cooker and chow down once you get home from work or winter activities.

It’s seriously one of the easiest meals.

But just because it’s easy, doesn’t mean you have to sacrifice flavor and nutrition.

Something that’s different from last year is that I was introduced to Beyond Broth. Beyond Broth is broth company that specializes in organic easy-to-use broth packets.

And it’s a fantastic way to instantly add loads of flavor to a soup or other recipe.

For my minestrone recipe, I added the “Vitality” Rosemary Thyme packets that has vegetable and spices like: sweet potato, carrot, beet, garlic, spinach, salt, lemon, parsley, celery seed, rosemary, thyme, pepper, and cayenne. All ingredients are organic, and vegan as well as soy and gluten free.

To amp up my minestrone soup recipe, I also added fresh tomatoes instead of canned diced tomatoes, and used some kale from my garden ( that I somewhat forgot about it).

So remember when trying this recipe, don’t be afraid to branch out to vegetables that may be on the verge of going bad. Experiment and eat the benefits.

Description: Vegan Minestrone Soup

Diet: Plant- Based, Vegan, Nut-Free, Dairy- Free

Ways to make low-waste: buy fresh bulk veggies

Recipes makes: 10 servings

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30  minutes


2 packets of Beyond Broth Rosemary Thyme Vitality Instant Vegetable Broth

2 large carrots

2 stalks of celery

1 small zucchini

1 handful of kale

1 cup of green beans

1 large tomato

2 cloves of garlic

1 can of cannellini beans

1 can of red kidney beans

1 small can of tomato paste

1/2 cup of ditalini noodles

6 cups of water


Chop carrot, celery, zucchini, and shallots

Cut ends of green beans off, and chop in half

Add carrots, celery, green beans, and shallots to preheated pan on medium heat with olive oil

While vegetables are cooking, dice tomatoes and press garlic cloves

Once raw vegetables have been cooked, add in tomatoes and garlic

Add in tomato paste and stir until vegetables are coated.

Combine with water, and Beyond Broth broth packets. Let simmer for 5 minutes

Add beans, chopped kale, and noodles, and simmer until noodles have been cooked.

Your full-time plant eater and Beyond Broth advocate,



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