Best Vegan Minestrone Soup Recipe
Add Preferred SourceVegan Minestrone Soup is your go-to for when you want something filling, fresh, and downright delicious. It’s packed with colorful veggies, tender pasta, and white beans, all swimming in a rich, flavorful broth. Whether you’re cooking for the whole family or just looking for an easy meal to warm you up, this soup checks all the boxes. So grab a spoon because you’ll want to keep coming back for more!
This has to be one of my favorite soups to serve my friends and family who aren’t vegan; it’s super easy to make, has minimal cleanup as it’s all cooked in one-pot, and tastes amazing. It’s the perfect potluck dish, great for tailgating and fall gatherings. Customize it, batch it, freeze it, and make it yours!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Minestrone Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped carrots and sauté for a few minutes until slightly softened.
Then, add the onion, garlic, and celery. Cook everything together, stirring frequently, until the vegetables are softened.
Add the Zucchini
Toss the chopped zucchini into the pot. Continue cooking and stirring until the zucchini begins to soften, usually just a few minutes.
Combine the Rest of the Ingredients
Add the fresh parsley, thyme, bay leaves, crushed tomatoes, green beans, oregano, kale, vegetable broth, salt, and pepper. Stir everything well, ensuring that all ingredients are combined. Bring the soup to a simmer.
Cook the Pasta and Beans
Once the soup reaches a simmer, add your small shell pasta (you could use macaroni if you don’t have shell pasta) and let it cook according to the package instructions.
Add the cannellini beans during the last 5 minutes of cooking. Stir everything together and continue simmering until the pasta is cooked and the beans are warmed through.
Serve Warm
Remove the bay leaves from the soup and give everything a final stir. Your Vegan Minestrone Soup is ready to serve warm and fresh. Enjoy!
Recipe Notes and Expert Tips
- Perfect Pasta: Cook the pasta just until al dente so it doesn’t get mushy in the soup. This keeps the texture spot-on.
- Kale Tips: Remove the tough kale stems for a smoother soup. You can blanch the kale if you want it even softer.
- Adjusting Thickness: If you prefer a thicker soup, reduce the amount of vegetable broth by about half a cup. On the other hand, if you like a brothier, more liquid soup, simply add more broth or water as it simmers.
- Tomato Choice: Using crushed tomatoes will give the soup a smoother consistency. However, if you want a chunkier texture with more bite, feel free to substitute crushed tomatoes with diced tomatoes.
- Herb Substitutes: If you don’t have fresh thyme available, you can use dried thyme. Just remember to reduce the quantity by about half, as dried herbs tend to have a more concentrated flavor.
- Extra Veggies: Add sweet potatoes, white potatoes, spinach, butternut squash, fire-roasted tomatoes, or any other vegetables you like. Frozen veggies work well for quick prep.
- Gluten-Free Option: If you’re serving this soup to someone who is gluten-sensitive or gluten-intolerant, simply use your favorite gluten-free pasta. Brown rice pasta or chickpea pasta both work well in this recipe, holding up nicely without getting soggy.
- Flavor Boost: For an extra depth of flavor, try adding a splash of balsamic vinegar or lemon juice at the end of cooking. This will give the soup a slight tangy brightness, balancing out the richness of the broth and making the flavors pop.
How to Store Leftover Vegan Minestrone Soup
The great thing about this Minestrone vegetable soup is that it stores well in the refrigerator for up to 4 days. Just allow the soup to cool completely before transferring it to an airtight container to keep it fresh.
If you plan to freeze it, divide the soup into individual portions and store it in freezer-safe containers or bags. It can be frozen for up to 3 months.
When reheating it, thaw the soup in the fridge overnight and heat on the stovetop or microwave until warmed through. For best results, you may want to cook the pasta separately and add it when reheating to prevent it from becoming too soft.
What to Serve With Vegan Minestrone Vegetable Soup
Vegan Minestrone Soup pairs beautifully with crusty bread or a light green salad. You can also serve it alongside a sandwich for a heartier meal. Italians love to drizzle olive oil or sprinkle vegan Parmesan cheese over it, which can enhance the flavor when serving.
More Easy Vegan Recipes for You to Try at Home
If you’re looking for warming vegan food, then try these tasty recipes.
- Hearty Cabbage Soup
- Roasted Tomato Basil Soup
- Vegetable Casserole
- Homemade Ratatouille
- Ultimate Vegan Lasagna
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 large carrots chopped
- 1 yellow onion chopped
- 3 cloves garlic chopped
- ½ cup chopped celery
- 1 large zucchini/courgette chopped
- ⅓ cup fresh parsley chopped
- 2 teaspoons fresh thyme
- 4 bay leaves
- 1 15oz / 400g can crushed tomatoes
- 1 cup green beans
- 2 cups kale stems removed and chopped
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ cups pasta
- 1 15oz / 400g can cannellini beans
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the chopped carrots and cook for a few minutes until they begin to soften. Then, add olive oil, chopped onion, garlic, and celery. Continue to cook, stirring occasionally, until all the vegetables are softened.2 tablespoons olive oil, 2 large carrots, 1 yellow onion, 3 cloves garlic, ½ cup chopped celery
- Next, add the chopped zucchini to the pot and cook until it softens. Stir in the fresh parsley, thyme, bay leaves, crushed tomatoes, green beans, kale, oregano, and vegetable broth. Season with salt and black pepper to taste. Bring the mixture to a simmer.1 large zucchini/courgette, ⅓ cup fresh parsley, 2 teaspoons fresh thyme, 4 bay leaves, 1 15oz / 400g can crushed tomatoes, 1 cup green beans, 2 cups kale, 1 teaspoon dried oregano, 4 cups vegetable broth, 1 teaspoon salt, ½ teaspoon ground black pepper
- Once simmering, add the pasta to the pot and cook until tender, following the package instructions. During the last five minutes of cooking, stir in the cannellini beans and let everything heat through.1 ½ cups pasta, 1 15oz / 400g can cannellini beans
- Finally, remove the bay leaves and serve the soup warm. Enjoy it as is or with your favorite toppings like fresh herbs or a drizzle of olive oil.
Notes
- Perfect Pasta: Cook the pasta just until al dente so it doesn’t get mushy in the soup. This keeps the texture spot-on.
- Kale Tips: Remove the tough kale stems for a smoother soup. You can blanch the kale if you want it even softer.
- Adjusting Thickness: If you prefer a thicker soup, reduce the amount of vegetable broth by about half a cup. On the other hand, if you like a brothier, more liquid soup, simply add more broth or water as it simmers.
- Tomato Choice: Using crushed tomatoes will give the soup a smoother consistency. However, if you want a chunkier texture with more bite, feel free to substitute crushed tomatoes with diced tomatoes.
- Herb Substitutes: If you don’t have fresh thyme available, you can use dried thyme. Just remember to reduce the quantity by about half, as dried herbs tend to have a more concentrated flavor.
- Extra Veggies: Add potatoes, spinach, or any other vegetables you like. Frozen veggies work well for quick prep.
- Gluten-Free Option: If you’re serving this soup to someone who is gluten-sensitive or gluten-intolerant, simply use your favorite gluten-free pasta. Brown rice pasta or chickpea pasta both work well in this recipe, holding up nicely without getting soggy.
- Flavor Boost: For an extra depth of flavor, try adding a splash of balsamic vinegar or lemon juice at the end of cooking. This will give the soup a slight tangy brightness, balancing out the richness of the broth and making the flavors pop.
