This satisfying vegan Minestrone Soup recipe combines beans, vegetables, and pasta. It's an easy, customizable lunch or dinner. Just one pot, 10 ingredients, and 30 minutes! (Gluten-free, oil-free.)
This simple vegan Minestrone Soup recipe is so cozy and satisfying!
Plus it's filled with healthy plant-based nutrients, protein, and fiber.
It's 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, so it's 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: Or you can use white onion or sweet onion instead.
- Fresh garlic cloves: Or substitute with dried garlic powder if needed.
- Vegetable broth: Be sure to use low sodium if desired.
- Canned diced tomatoes: Either regular or fire-roasted tomatoes work great.
- Canned tomato sauce: We will use a 15-ounce can of plain tomato sauce (not marinara).
- Red kidney beans: Or you can use white beans like cannellini beans instead.
- Small pasta: Use your own favorite or gluten-free pasta if needed. Most often I use elbow pasta or small shell.
- Green beans: I use frozen cut green beans, but fresh are great too. There's no need to defrost the frozen beans before adding to the pot.
- Dried basil: Or you can substitute with your own favorite herbs such as oregano, Italian seasoning, thyme, etc.
This is an easy recipe to adapt depending on your favorite flavors or what's in season. A couple ideas include:
Vegetables: Add other veggies like potato, sweet corn, bell pepper, zucchini, summer squash, a couple stalks celery, fresh kale, or baby spinach.
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.
Garnish: Top your bowl with a teaspoon of chopped fresh parsley, fresh basil, vegan parmesan cheese, fresh lemon juice, or a dash of hot sauce if desired.
Ricotta: A dollop of homemade Vegan Ricotta Cheese is also tasty!
This recipe yields about 5 bowls of soup. Any leftovers keep well in an airtight container in the refrigerator for about 4-5 days. Simply reheat in the microwave when ready to enjoy.
Freezer: I have not tried freezing this recipe. Soups with pre-boiled pasta generally don't retain their shape and texture very well after you freeze, thaw, and reheat it.
For more inspiration, also browse all soup and chili recipes.
Vegan Minestrone Soup
- 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
- 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.
Nutrition Per Serving (Estimate)
If you are enjoying this easy Vegan Minestrone Soup recipe, also check out:
- Easy Vegan Lasagna with Chickpea Ricotta
- Tomato White Bean Soup with Kale
- Vegan Avocado Quesadilla
- Black Bean Tacos with Avocado Sauce