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Bowl of vegan minestrone soup with kidney beans and pasta

Vegan Minestrone Soup

A simple minestrone filled with satisfying beans, vegetables, and pasta. Only 30 minutes to prepare and great for lunch or dinner!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins
CourseMain Dish, Soup
CuisineGluten-Free Option, Oil-Free, Vegan
Servings5 medium bowls

Ingredients

  • 1 yellow onion
  • 1 medium carrot
  • 3-4 cloves garlic
  • 5 cups vegetable broth
  • 15 oz. can diced tomatoes (I use petite-diced)
  • 15 oz. can tomato sauce*
  • 15 oz. can kidney beans (or white beans)
  • 1 cup elbow or small shell pasta (gluten-free if desired)
  • 1 1/2 cups cut green beans (frozen or fresh)
  • 1 tsp. dried basil (I often add 1/2 tsp. oregano as well)
  • Salt/pepper to taste

For serving (optional):

  • Fresh basil or parsley, vegan parmesan, 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 necessary.)
  • Meanwhile, mince garlic.
  • When onion is translucent, add garlic and dried basil. Stir and sauté 1 minute.
  • Add vegetable broth, diced tomatoes with juice, tomato sauce, and kidney beans (rinsed and drained). Increase heat and bring to a light boil.
  • When lightly boiling, add pasta and green beans. Stir.
  • Reduce heat, cover, and simmer for about 10 minutes or until pasta is tender. Salt/pepper to taste.

Notes

*Tomato sauce: Omit the can of tomato sauce for a slightly thinner, less tomato-rich broth. (Or replace it with another can of diced tomatoes.)
Herb + seasoning variations: Try Italian seasoning, oregano, thyme, bay leaf, red pepper flakes, etc.
Vegetable variations: Add spinach, kale, zucchini, celery, corn, peas, broccoli, potato, etc.
For gluten-free: Use your favorite GF pasta.

Nutrition Per Serving (Estimate)

Calories: 247 kcal | Carbohydrates: 51 g | Protein: 11 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 878 mg | Fiber: 9 g | Sugar: 13 g | Vitamin A: 3236 IU | Vitamin C: 21 mg | Calcium: 97 mg | Iron: 4 mg