Vegan Minestrone Soup (Easy!)

Vegan minestrone soup in a white bowl garnished with fresh parsley

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.

AuthorKaitlin - The Garden Grazer

Prep Time:20

Cook Time:10

Total Time:30

CourseSoup

CuisineGluten-Free Option, Italian-Inspired, Oil-Free, Vegan

Servings 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. (Or you could substitute about 1/3 cup dry quinoa for the pasta instead.)

Recipe originally published October 26, 2017. Updated March 13, 2023.

Nutrition Per Serving (Estimate)