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Easy Vegan No Stock Minestrone

Course Soup
Cuisine Western
Servings 4 people


  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 medium carrots
  • 1 medium zucchini
  • 2 stalks celery
  • 1 14 oz can diced tomatoes
  • 1 14 oz can crushed tomatoes or a smaller amt of puree/paste
  • 1 14 oz can pinto beans or other beans
  • 2 cups water approximately
  • salt to taste
  • pepper to taste
  • 1 tablespoon parsley flakes
  • 2 teaspoons chia seeds optional


  • Prepare chopped celery, carrots, and zucchini.
  • Heat up oil in large saucepan, add the bay leaf and grind some pepper into the saucepan.
  • Add carrots and celery and allow it to cook/sweat for 5 to 10 minutes.
  • After that, add zucchini and water (preferably already hot/boiling). You can replace the water with stock if you prefer.
  • Add beans, crushed tomatoes and diced tomatoes, and then close the lid and allow it to boil.
  • Once it starts reaches a violent boil, allow it to simmer by either turning down the flame or leaving the lid slightly open.
  • Keep it simmering until vegetables are completely soft, about 30 to 45 minutes.
  • Add parsley flakes after you turn off the flame, and if you have some chia seeds on hand, add some too, to up the nutrition content. Stir the soup and make sure the chia seeds are dispersed (or else they will all glue together).