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    Home » Recipes » Soup

    Vegan Minestrone Soup (Easy!)

    Mar 13, 2023 by Kaitlin

    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.)

    Overhead view of vegan minestrone soup in a white bowl with spoon

    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.

    Fresh carrot, onion, garlic, beans, pasta, and seasoning ingredients laid out on a white table

    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.
    • 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).
    Onions, carrot, garlic, and seasonings cooking in a pot with wooden stirring spoon

    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!

    Ladle scooping out vegan minestrone soup from a pot

    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.

    Vegan minestrone soup in a white bowl garnished with fresh parsley

    For more inspiration, also browse all easy vegan dinner recipes or soup recipes.

    Vegan minestrone soup in a white bowl garnished with fresh parsley

    Vegan Minestrone Soup (Easy!)

    This comforting minestrone is filled with hearty beans, fresh veggies, and pasta. It's thick, nourishing, and ready in just 30 minutes! Plus easy to customize.
    5 from 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Soup
    Cuisine: Gluten-Free Option, Italian-Inspired, Oil-Free, Vegan
    Servings: 5 medium bowls

    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

    Herbs: Change it up with basil, oregano, thyme, rosemary, bay leaf (remove before serving), red pepper flakes, etc.
    Vegetables: Add spinach, kale, zucchini, celery, corn, peas, broccoli, cauliflower, potato, etc.
    Kidney beans: Add up to two cans for an extra-hearty version.
    For gluten-free: Use your favorite GF pasta. Most often I use Field Day brand.
    Recipe originally published October 26, 2017. Updated March 13, 2023.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Minestrone Soup (Easy!)
    Amount per Serving
    Calories
    248
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    0.2
    g
    1
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    0.2
    g
    Potassium
     
    858
    mg
    25
    %
    Carbohydrates
     
    51
    g
    17
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    12
    g
    13
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    3376
    IU
    68
    %
    Vitamin C
     
    24
    mg
    29
    %
    Calcium
     
    102
    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:

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

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

    More Vegan Soup + Chili Recipes

    • Vegan Mushroom Soup
    • Vegan Potato Leek Soup
    • Mushroom Chili
    • Vegan Broccoli Potato Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Ashley B.

      March 13, 2023 at 4:57 pm

      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.

      Reply
      • Kaitlin

        March 13, 2023 at 5:54 pm

        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.)

        Reply
    2. Stephanie

      March 13, 2023 at 12:55 pm

      5 stars
      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

        March 13, 2023 at 2:17 pm

        So great to hear, Stephanie! Thanks for sharing your 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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