This comforting Vegan Minestrone Soup recipe is filled with hearty beans, fresh veggies, and pasta. It's thick, nourishing, and ready in just 30 minutes! Plus easy to customize. (Vegan, oil-free, gluten-free option.)
This Italian-inspired vegan Minestrone Soup is ultra-satisfying and so easy to make!
Classic minestrone combines fresh veggies, pasta, and hearty beans swimming in a tomato-rich broth.
It's a deliciously thick, vegetable soup filled to the brim with plant-based nutrients, protein, and fiber.
Plus it's quick and easy to prepare, so it's great for lunch, dinner, or meal prep. The simple ingredients are mostly pantry staples.
Ingredients for Minestrone Soup
For this recipe you'll simmer in a large pot on the stove:
- Onion: Most often I use yellow onion or sweet onion, but white onion works great too.
- Carrot
- Fresh garlic cloves: I like the taste of fresh, but you can substitute dried garlic powder if needed.
- Vegetable broth: Be sure to use low sodium if desired.
- Canned diced tomatoes: Either regular, petite diced, or fire-roasted tomatoes.
- Canned tomato sauce: We'll use a 15-ounce can of plain tomato sauce (not marinara). See customizing notes below for substitution options.
- Red kidney beans: Red kidneys are the classic choice, but you can use white beans like cannellini beans if you prefer. Sometimes I'm in the mood for extra beans, so I double this and use two cans.
- Small pasta: Use gluten-free pasta if needed. Most often I use brown rice elbow pasta because that's what I have on hand. But you can use ditalini or small shell pasta instead. (Or you could try substituting about 1/3 cup quinoa for the pasta instead.)
- Green beans: You can use either fresh green beans or frozen cut green beans depending on your preference. There's no need to defrost frozen beans before adding to the pot.
- Italian seasoning: Or substitute with your own favorite dried herbs such as dried basil, oregano, thyme, or bay leaves (remove before serving).
Customizing
Vegetables: Stir in other veggies or seasonal favorites like potato, sweet corn, bell pepper, zucchini, summer squash, butternut squash, broccoli, cauliflower, a couple stalks celery, fresh kale, or baby spinach.
Tomato sauce substitute: Instead of the 15 ounce can tomato sauce, you can use an additional can of diced tomatoes. Or simply substitute with 2 tablespoons tomato paste for rich flavor.
Make it cheesy: Sprinkle vegan parmesan cheese on top before serving. Or add a dollop of homemade Vegan Ricotta Cheese.
Serving
Garnish: Top your bowl with a teaspoon of chopped fresh parsley, fresh basil, vegan parmesan cheese, fresh lemon juice, red pepper flakes, or a dash of hot sauce if desired. You can also add salt and black pepper to taste.
Try a seasonal twist! This Spring Minestrone features seasonal produce, white beans, and fresh dill. It's delightful!
Storing
Store leftovers in an airtight container in the fridge. I find they keep well 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 easy vegan dinner recipes or soup recipes.
Vegan Minestrone Soup (Easy!)
Ingredients
- 1 yellow onion
- 1 large carrot
- 3-4 cloves garlic
- 5 cups vegetable broth
- 15 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 15 oz. can kidney beans
- 1 cup small pasta (gluten-free if desired)
- 6 oz. fresh green beans (or 1.5 cups frozen)
- 1 tsp. Italian seasoning
- 2-3 Tbsp. fresh parsley, chopped
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 needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic and Italian seasoning. Stir and sauté 1 minute.
- Add vegetable broth, diced tomatoes, and tomato sauce. Increase heat and bring to a light boil.
- Meanwhile, trim and cut green beans.
- When lightly boiling, add kidney beans (rinsed and drained), pasta, and green beans. Stir and return to a light boil.
- Then reduce heat, cover, and simmer for about 10-12 minutes or until pasta and green beans are tender. Turn off heat and stir in fresh parsley. Salt and pepper to taste.
Notes
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Ashley B.
Do you have a preferred brand for the GF pasta? I’ve tried so many over the years and they tend to just break down into tiny pieces or soak up everything when left in soup for any amount of time.
Kaitlin
Hi Ashely! I've used a few different brands, but my favorite is the "Field Day" brand which I find at our local co-op. They have some great organic, gluten-free options that hold up really well! (The pasta does soak up broth as it sits however, so you can cook it separately or add more broth to compensate if desired.)
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
So great to hear, Stephanie! Thanks for sharing your kind feedback.