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    Home » Recipes » Soup

    Vegan Minestrone Soup (30 Minute)

    Oct 26, 2017 by Kaitlin

    This satisfying vegan Minestrone Soup recipe combines beans, vegetables, and pasta. It is an easy, customizable lunch or dinner. Plus just one pot, 10 ingredients, and 30 minutes! (Gluten-free, oil-free.)

    Vegan minestrone soup in a bowl with spoon

    This simple vegan Minestrone Soup recipe tastes so cozy and satisfying. Plus it's filled with healthy plant-based protein and fiber.

    It is a beautiful mixture of so many good things. Tender veggies, pasta, and hearty beans all swimming in a thick, tomato-rich broth.

    Plus it is quick and easy to prepare, and great for lunch, dinner, or meal prep.

    The simple ingredients are mostly pantry staples that I usually have on hand.

    Close up view of dry elbow macaroni pasta ingredient

    Ingredients for Minestrone Soup

    For this recipe you will simmer in a large pot:

    • Yellow onion
    • Carrot
    • Garlic cloves: Or substitute with garlic powder.
    • Vegetable broth: Use low sodium if desired.
    • Canned diced tomatoes: Regular or fire-roasted tomatoes work great.
    • Canned tomato sauce
    • Red kidney beans
    • Small pasta: Use your own favorite or gluten-free pasta if needed. I use elbow or small shell.
    • Green beans: I use frozen cut green beans, but fresh are great too.
    • Dried basil: Or substitute with your own favorite herbs such as oregano, Italian seasoning, thyme, etc.
    Bowl of soup with pasta, kidney beans, and vegetables in a white bowl with spoon

    Serving

    Garnish: Top your bowl with a teaspoon of chopped fresh parsley, fresh basil, vegan parmesan cheese, or fresh lemon juice if desired.

    A couple dollops of homemade Vegan Ricotta Cheese is also tasty. Or I will even add a dash of hot sauce sometimes.

    Customizing

    This is an easy recipe to adapt other vegetables and herbs depending on your favorite flavors or what is in season.

    Other veggies: Potato, sweet corn, bell pepper, zucchini, summer squash, a couple stalks celery, fresh kale, or baby spinach do great in this soup as well.

    Oil-free: I do an oil-free sauté method (see recipe instructions below), but if you prefer to sauté with olive oil, simply add a tablespoon to your stockpot.

    Bowl of vegan minestrone soup with kidney beans and pasta

    Storage

    This recipe yields about 5 bowls of soup. We find any leftovers keep well in an airtight container in the refrigerator for about 4-5 days.

    Freezer notes: I have not tried freezing this recipe. Soups with pre-boiled pasta generally don't retain their shape and texture after you freeze, thaw, and reheat it.

    Healthy minestrone soup in a bowl with spoon

    For more inspiration, also browse all soup and chili recipes.

    Bowl of vegan minestrone soup with kidney beans and pasta

    Vegan Minestrone Soup

    A simple minestrone filled with satisfying beans, vegetables, and pasta. Only 30 minutes to prepare and great for lunch or dinner!
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Soup
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 5 medium bowls

    Ingredients

    • 1 yellow onion
    • 1 medium carrot
    • 3-4 cloves garlic
    • 5 cups vegetable broth
    • 15 oz. can diced tomatoes (I use petite-diced)
    • 15 oz. can tomato sauce*
    • 15 oz. can kidney beans (or white beans)
    • 1 cup elbow or small shell pasta (gluten-free if desired)
    • 1 1/2 cups cut green beans (frozen or fresh)
    • 1 tsp. dried basil (I often add 1/2 tsp. oregano as well)
    • Salt/pepper to taste

    For serving (optional):

    • Fresh basil or parsley, vegan parmesan, fresh lemon juice

    Instructions

    • Dice onion and carrot.
    • In a stockpot over medium-high heat, sauté onion and carrot for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as necessary.)
    • Meanwhile, mince garlic.
    • When onion is translucent, add garlic and dried basil. Stir and sauté 1 minute.
    • Add vegetable broth, diced tomatoes with juice, tomato sauce, and kidney beans (rinsed and drained). Increase heat and bring to a light boil.
    • When lightly boiling, add pasta and green beans. Stir.
    • Reduce heat, cover, and simmer for about 10 minutes or until pasta is tender. Salt/pepper to taste.

    Notes

    *Tomato sauce: Omit the can of tomato sauce for a slightly thinner, less tomato-rich broth. (Or replace it with another can of diced tomatoes.)
    Herb + seasoning variations: Try Italian seasoning, oregano, thyme, bay leaf, red pepper flakes, etc.
    Vegetable variations: Add spinach, kale, zucchini, celery, corn, peas, broccoli, potato, etc.
    For gluten-free: Use your favorite GF pasta.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Minestrone Soup
    Amount per Serving
    Calories
    247
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    878
    mg
    25
    %
    Carbohydrates
     
    51
    g
    17
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    3236
    IU
    65
    %
    Vitamin C
     
    21
    mg
    25
    %
    Calcium
     
    97
    mg
    10
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this easy Vegan Minestrone Soup recipe, also check out:

    • Easy Vegan Lasagna with Chickpea Ricotta
    • Fire-Roasted Tomato & White Bean Soup
    • Vegan Avocado Quesadilla
    • Black Bean Tacos with Avocado Sauce

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

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    Reader Interactions

    Comments

    1. Stephanie

      April 15, 2019 at 5:55 pm

      I have made this multiple times. My family loves it! I put more pasta in it for a more stew like effect. It is now a standard recipe in our home.

      Reply
      • Kaitlin McGinn

        April 17, 2019 at 11:50 am

        So great to hear, Stephanie! Thanks for the kind feedback.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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