Vegan Minestrone Soup (Easy!)

This wholesome 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 Minestrone Soup is so wholesome and satisfying!

Classic minestrone combines fresh veggies, pasta, and 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.

Best of all, it's quick and easy to prepare! So it's great for lunch, dinner, or meal prep. Plus the simple ingredients are mostly pantry staples, and you can easily customize it as you see fit.

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'll 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 some 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, 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 or in a small saucepan on the stovetop when ready to enjoy.

Freezer: I haven't 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.

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

• Garden Vegetable Soup
• Easy Vegan Lasagna with Chickpea Ricotta
• Tomato White Bean Soup with Kale

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