Why You’ll Love This Recipe

This Vegan Minestrone Soup is full of flavor, packed with vegetables, and incredibly filling thanks to the addition of beans and pasta. The tomato broth is rich and savory, while the variety of veggies gives the soup plenty of texture and nutrition. It’s easy to make, customizable to your taste, and a great option for meal prep or freezing. Whether you’re a fan of Italian cuisine or just looking for a healthy, plant-based meal, this soup is sure to become a favorite.

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 medium zucchini, diced
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
6 cups vegetable broth
1/2 cup small pasta (like ditalini, elbow, or shell pasta)
1 cup spinach or kale, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground thyme
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Lemon wedges for serving (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
Add zucchini and tomatoes: Stir in the diced zucchini and the canned diced tomatoes (with their juices). Cook for an additional 2-3 minutes, allowing the zucchini to soften slightly.
Add the broth and beans: Pour in the vegetable broth, kidney beans, and cannellini beans. Stir everything together and bring the soup to a boil.
Simmer the soup: Once the soup is boiling, reduce the heat to low and let it simmer for 10-15 minutes, until the vegetables are tender and the flavors have melded together.
Cook the pasta: Add the pasta to the soup and continue to simmer for 8-10 minutes, or until the pasta is al dente.
Add greens and seasoning: Stir in the chopped spinach or kale, oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Cook for another 2-3 minutes, until the greens are wilted.
Serve: Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh basil or parsley, if desired. Serve with lemon wedges on the side for a burst of freshness.
Enjoy your hearty and wholesome Vegan Minestrone Soup!

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add More Vegetables: Feel free to add other vegetables like bell peppers, green beans, or potatoes for more texture and nutrition.
Use Different Beans: You can use other beans like pinto beans, black beans, or garbanzo beans (chickpeas) for variety.
Add Protein: For more protein, add tempeh or tofu cubes to the soup, or serve with a side of crusty bread for extra filling power.
Gluten-Free: Use gluten-free pasta if needed, and double-check that your vegetable broth is gluten-free.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat on the stovetop.
Reheating: Reheat the soup in a pot over medium heat, adding a little water or vegetable broth if it thickens too much.

FAQs

1. Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can work well in this recipe. Just add them directly to the pot when you would add the fresh vegetables, and they will cook just fine.

2. Can I use a different type of pasta?

Yes, you can substitute any small pasta for the one suggested in the recipe. Just ensure you adjust the cooking time based on the type of pasta you choose.

3. Can I add more beans to the soup?

Definitely! You can increase the amount of beans or add other types, such as chickpeas or black beans, for a heartier soup.

4. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also tastes better the next day as the flavors have more time to develop.

5. Can I make this soup spicy?

Yes, you can increase the amount of red pepper flakes or add some fresh chopped chilies to the soup for more heat.

6. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes if you prefer. You’ll need about 3-4 medium tomatoes, chopped, and you may want to cook them down for a few minutes before adding the broth and beans.

7. How do I make the soup richer?

For a richer soup, you can add a splash of non-dairy cream or coconut milk at the end of cooking to give it a creamy texture.

8. Can I use other greens besides spinach or kale?

Yes, you can use other greens like Swiss chard, arugula, or even cabbage if you prefer.

9. How do I make this soup thicker?

To thicken the soup, you can mash some of the beans with a potato masher or blend a portion of the soup and stir it back in. This will give the soup a thicker consistency.

10. Can I add cheese to this soup?

If you’re not strictly vegan, you can top the soup with grated Parmesan cheese. Alternatively, you can use vegan cheese for a dairy-free option.

Conclusion

Vegan Minestrone Soup is the perfect dish for anyone looking for a comforting, healthy, and flavorful meal. Packed with vegetables, beans, and pasta, this soup is a complete meal that’s full of plant-based protein and fiber. It’s easy to make, versatile, and great for meal prep. Whether you’re enjoying it on a cold day or serving it to friends and family, this soup will be a crowd-pleaser. Enjoy this hearty, wholesome soup with a slice of crusty bread for a truly satisfying meal!

Vegan Minestrone Soup

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Vegan Minestrone Soup is a hearty, nutritious, and comforting dish filled with vibrant vegetables, beans, and pasta, all simmered in a savory tomato-based broth. This plant-based version is rich in fiber, protein, and vitamins, making it perfect for a cozy meal or meal prep.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Category: Main Dish
Method: Simmering
Cuisine: Italian-inspired

Instructions

Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.

Add zucchini and tomatoes: Stir in the diced zucchini and canned diced tomatoes (with their juices). Cook for another 2-3 minutes, allowing the zucchini to soften slightly.
Add the broth and beans: Pour in the vegetable broth, kidney beans, and cannellini beans. Stir everything together and bring the soup to a boil.
Simmer the soup: Once the soup is boiling, reduce the heat to low and let it simmer for 10-15 minutes, until the vegetables are tender and the flavors meld together.
Cook the pasta: Add the pasta to the soup and continue to simmer for 8-10 minutes, or until the pasta is al dente.
Add greens and seasoning: Stir in the chopped spinach or kale, oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Cook for another 2-3 minutes, until the greens are wilted.
Serve: Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh basil or parsley, if desired. Serve with lemon wedges on the side for freshness.

Notes

Add more vegetables like bell peppers, green beans, or potatoes for extra texture.
Use different beans such as pinto beans or chickpeas for variety.
For extra protein, add tempeh or tofu cubes to the soup.
Use gluten-free pasta if needed, and check that vegetable broth is gluten-free.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 7g
Sodium: 550mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg