An easy vegan minestrone soup that’s bursting with flavor and plant-based nutrition. Easily customizable to your own tastes (or whatever vegetables you have on hand), it’ll become a winter-warming favorite.
Sometimes vegetable-based soups can come off as bland and uninspiring but this comforting and hearty veggie soup presented before you today is truly the best vegan minestrone soup recipe that I’ve tried and tested.
Cooking the veggies in various stages ensures maximum flavor and texture in this soup and the addition of a tomato-based herby broth adds a level of decadence. It doesn’t just taste great though, it’s also a very healthy soup option that’s brimming with nutritional value.
Use up leftover veggies in the refrigerator when making a fresh batch of this one pot minestrone soup and serve with soft homemade dinner rolls or garlic bread!
What is Minestrone?
Minestrone is a type of soup, an Italian soup to be more specific that’s loaded with hearty vegetables and beans in a tomato-based broth. This type of soup also typically includes pasta or rice too.
Is Minestrone Soup Vegan?
Typically, yes. Although do be aware that some variations call for cheese and some use meat broth – even more reason to make your own!
All of the ingredients in this veggie-packed minestrone soup are vegan-friendly so you won’t need to worry about any ingredient substitutions at all.
Is This Minestrone Vegan Soup Recipe Healthy?
Yes, it is! This soup is packed with a variety of raw veggies, to load you up with essential vitamins and minerals. In addition to that, the soup is low-fat and can easily be adapted to suit other dietary preferences.
For example, you can use whole wheat pasta as a healthier pasta choice or you can omit the pasta completely for a gluten-free or low-carb option!
What You’ll Need
- Olive oil
- Vegetables – onion, zucchini, celery, carrots, garlic, kale, and green beans
- Cans – crushed tomatoes and cannellini beans
- Fresh herbs – parsley, thyme, bay leaves
- Vegetable broth
- Dried oregano, salt & pepper
How to Make Easy Vegan Minestrone Soup
Heat olive oil in a large pot. Add chopped carrots and sauté for a few minutes.
Add chopped onion, garlic, and celery. And cook until soft.
Add chopped zucchini, and cook until soft.
Add fresh and dry herbs, kale, crushed tomatoes, green beans, vegetable broth, and salt & pepper to the pot. Simmer for 20 minutes or until the pasta and beans are tender.
Add the cannellini beans and simmer for another 5 minutes.
How to Store Vegetarian Minestrone Soup
As with most soups, this easy vegan minestrone soup can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.
Thaw your veggie packed minestrone soup overnight in the refrigerator and reheat it on the stovetop.
What to Serve with Veggie Packed Minestrone Soup
Vegan minestrone soup can be enjoyed as is for a hearty winter-warming meal for lunch or dinner. It’s also delicious alongside homemade dinner rolls or garlic bread.
Variations on This One Pot Minestrone Soup
- If you don’t enjoy any specific vegetables used in this recipe, simply omit them or swap them out for others that you do enjoy the most.
- Use any variety of short pasta that you like. Orzo pasta or pasta shells are a great option for this vegan minestrone soup while some variations use rice instead of pasta.
- For a kick of heat, consider adding in some Ro-Tel diced tomatoes, red chili flakes, or cayenne pepper.
Tips for Making this Healthy Vegan Minestrone Soup with Kale
- This is a totally customizable soup so feel free to swap and change any of the veggies, use different beans from what I’ve used, or make this dish gluten-free by only using beans or rice instead of the pasta.
- For a thicker soup, simply increase the cooking time to allow for more liquid to reduce or use 2 cans of crushed tomatoes when making this soup from scratch.
- Don’t rush the cooking process when making this vegan minestrone soup. It’s important that you cook the different veggies in the steps laid out in the recipe instructions for maximum flavor and texture otherwise you could end up with a bland and mushy soup!
Other Vegan Soups to try:
- 2 tbsp olive oil
- 2 large carrots, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 1/2 cup chopped celery
- 1 large zucchini/courgette, chopped
- 1/3 cup fresh parsley, chopped
- 2 cups kale, stems removed and chopped
- 2 tsp fresh thyme
- 4 bay leaves
- 1 (15oz / 400g) can crushed tomatoes
- 1 tsp dried oregano
- 1 cup green beans
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 cups vegetable broth
- 1 1/2 cups pasta
- 1 (15oz / 400g) can cannellini beans
- Heat olive oil in a large pot. Add chopped carrots and saute for a few minutes.
- Add chopped onion, garlic, and celery. And cook until soft.
- Add chopped zucchini, and cook until soft.
- Add fresh and dry herbs, kale, crushed tomatoes, green beans, vegetable broth, and salt & pepper to the pot. Simmer for 20 minutes or until the pasta and beans are tender.
- Add the cannellini beans and simmer for another 5 minutes.
- Serve warm.
You can play with the herbs and vegetables in this recipe. Feel free to use up any leftover vegetables you have in the refrigerator, and change up the beans. Chickpeas work well too.
If you'd like a thicker soup, you can add an extra can of crushed tomatoes.
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365 by Whole Foods Market, Organic Cannellini Beans, 15 Ounce
Mutti Crushed Tomatoes (Polpa), 14 oz. | 6 Pack | Italy’s #1 Brand of Tomatoes | Fresh Taste for Cooking | Canned Tomatoes | Vegan Friendly & Gluten Free | No Additives or Preservatives
365 by Whole Foods Market, Pasta Shells Organic, 16 Ounce
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 907mgCarbohydrates: 31gFiber: 6gSugar: 6gProtein: 8g
Nutrition information should be considered as an estimation only.