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.)
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.
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.
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.
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.
For more inspiration, also browse all soup and chili recipes.
Vegan Minestrone Soup
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
Nutrition Per Serving (Estimate)
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
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Stephanie
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.
Kaitlin McGinn
So great to hear, Stephanie! Thanks for the kind feedback.