The Garden Grazer

  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Subscribe
  • About
×
Home » Recipes » Soup

Vegan Minestrone Soup (Easy!)

Mar 13, 2023 by Kaitlin · 8 Comments

Jump to Recipe

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.)

Vegan minestrone soup in a white bowl on a wooden table

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.

Kidney beans, pasta, tomato sauce, carrots green beans, onion, and seasoning ingredients laid out on a metal tray

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).
Vegan minestrone soup cooking in a large stockpot

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!

Overhead view of vegan minestrone soup cooking in a large pot with ladle

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.

Close up view of minestrone soup in a white serving bowl with spoon

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

Vegan minestrone soup in a white bowl on a wooden table

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 4 votes
Print Recipe Pin Recipe Comment
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Soup
Cuisine: Gluten-Free Option, Italian-Inspired, Oil-Free, Vegan
Servings: 6 medium bowls

Ingredients

  • 1 yellow onion
  • 1 large carrot
  • 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 1/2 tsp. Italian seasoning

Stir-in (optional):

  • 2-3 Tbsp. fresh parsley, chopped
  • 2 tsp. apple cider vinegar (or 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 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 and apple cider vinegar, if using. 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, sweet corn, peas, broccoli, cauliflower, potato, etc.
Kidney beans: Add up to two cans for an extra-hearty version. Or use white beans instead of red.
For gluten-free: Use your favorite GF pasta. Most often I use Field Day brand. (Or you could substitute about 1/3 cup dry quinoa for the pasta instead.)
Yield: Recipe makes about 12 cups soup.
Recipe originally published October 26, 2017. Updated March 13, 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts
Vegan Minestrone Soup (Easy!)
Amount per Serving
Calories
208
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.2
g
1
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
0.1
g
Potassium
 
722
mg
21
%
Carbohydrates
 
43
g
14
%
Fiber
 
8
g
33
%
Sugar
 
10
g
11
%
Protein
 
9
g
18
%
Vitamin A
 
2822
IU
56
%
Vitamin C
 
20
mg
24
%
Calcium
 
89
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: 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.

Get the Monthly NewsletterSubscribe here!

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

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

More Vegan Soup & Chili Recipes

  • Three bean chili cover photo
    Fiesta Three Bean Chili (Vegan!)
  • Chickpea Noodle Soup (Easy!)
  • Vegan tomato soup cover photo
    Vegan Tomato Soup (Easy!)
  • Southwest corn chowder cover photo
    Southwest Corn Chowder (Vegan!)

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating:




  1. Jennifer says

    September 28, 2023 at 8:05 pm

    5 stars
    There's just nothing as comforting as a bowl of minestrone soup on a cool fall day! I added zucchini because growing up we always had zucchini in our minestrone, and I added spinach, too. This was wonderful and reminded me of my childhood! I served this with homemade chickpea flour breadsticks. Thanks so much for this delicious recipe!

    Reply
    • Kaitlin says

      September 29, 2023 at 7:27 am

      Aww, love that you carried on your childhood tradition by adding zucchini to this. Beautiful. And chickpea flour breadsticks - YES! Would love the recipe for those if you get a chance to send it along. That sounds like a spectacular pairing! Thanks for sharing your awesome feedback, Jennifer!

      Reply
      • Jennifer says

        September 29, 2023 at 6:11 pm

        5 stars
        Hi Kaitlin,
        This is the recipe I used for the breadsticks…not oil-free, unfortunately. But, I am oil-free most of the time, just didn’t know what to substitute to make it so.
        https://www.powerhungry.com/2021/04/08/crisp-chickpea-flour-breadsticks/
        Let me know if you come up with a creative way to make these oil-free! 😁

        Reply
        • Kaitlin says

          September 29, 2023 at 7:20 pm

          Awesome, thanks for sharing! I'm oil-free most of the time as well, but still include it in small amounts here and there. Vegan, GF, oil-free bread is a bit of an enigma but I like a challenge. I might play around with this one - it looks fun!

  2. Ashley B. says

    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 says

      March 13, 2023 at 5:54 pm

      Hi Ashely! I've used a few different brands, but my current favorites are Jovial or Field Day brand. 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
  3. Stephanie says

    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 says

      March 13, 2023 at 2:17 pm

      So great to hear, Stephanie! Thanks for sharing your kind feedback.

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

Footer

↑ back to top

Info

About
Privacy Policy
Contact

Follow

Newsletter
Facebook
Instagram
Pinterest

Recipes

Recipe Index
Oil-Free Recipes
Gluten-Free Recipes

Copyright © 2025 The Garden Grazer

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required