Vegan Minestrone Soup
This quick and easy vegan minestrone soup is brimming with fresh veggies, tender pasta, and hearty beans all in a rich tomato broth. Itโs made in one pot and comes together in 30 minutes or less! Perfect for any occasion, enjoy this comforting and budget-friendly soup with a side of crusty bread or a sandwich.
โค๏ธ Why youโll love this recipe
When it comes to classic Italian dishes, pasta is often the first thing that comes to mind. However, this vegan minestrone soup is about to open your eyes to the diversity of this cuisine. Here’s why we love it:
- Quick prep: With just 5 minutes of prep time and 25 minutes of cooking time, this vegan minestrone soup is a lifesaver on busy weeknights.
- Customizable ingredients: Swap in your favorite veggies or beans or use up ingredients sitting in your fridge or pantry.
- Wholesome: Packed with a medley of fresh vegetables, beans, and pasta, this vegan minestrone soup is ultra-satisfying and filling.
- Perfect for any season: Whether itโs a chilly winter evening or a breezy summer night, this soup always hits the spot!
If youโre a fan of nutritious, plant-based soups, check out our chickpea soup, vegan lentil soup, fava bean soup, and vegan split pea soup. Don’t forget to serve it with a slice of dairy-free bread, sourdough bread recipe, or vegan garlic bread!
๐ Ingredients & substitutions
- Olive oil: To sautรฉ the veggies and add a rich flavor. You can replace it with avocado, grapeseed, sunflower, or safflower oil for a similar effect.
- Mirepoix: We use white or yellow onions, celery, and garlic to build depth of flavor with a sweet undertone. You can also use red onions, shallots, leeks, or parsnips.
- Garlic: Imparts a pungent, spicy flavor. Garlic powder can be used in a pinch.
- Italian seasoning: Gives the soup its characteristic Italian flair. Herbes de Provence can be used for a French twist, or you can mix and match single herbs like basil, oregano, thyme, rosemary, and parsley.
- Red pepper flakes: For a subtle kick of heat. For a milder soup, you can reduce the amount or omit the red pepper flakes entirely.
- Green beans: Impart a nice crunch and a pop of color. Other great options include zucchini, squash, green peas, corn, or potatoes.
- Kidney beans: Add rich, earthy flavors and a creamy yet hearty texture. Other beans like cannellini, borlotti, Great Northern beans, or chickpeas work well too.
- Diced tomatoes: Provide acidity and depth. We prefer canned diced tomatoes since they are always extra ripe and juicy, but fresh tomatoes can be used when theyโre in season.
- Small pasta: For texture and heartiness. Opt for small pasta shapes like ditalini, macaroni, orecchiette, or orzo. Quinoa or rice are good gluten-free options.
- Vegetable broth: Forms the base of the soup. Homemade or store-bought vegetable broth, vegetable stock powder, or vegetable bouillon all work.
- Bay leaves: Imparts a subtle, herbal aroma that ties the soup together. If you donโt have bay leaves on hand, a pinch of thyme or oregano can be used.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
๐ How to make vegan minestrone soup
Step 1: Sautรฉ the vegetables
Heat the olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and sautรฉ them until the onions are translucent. Be patient to build the flavor foundation.
Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking for another minute or so. Make sure to stir the mixture to prevent burning the garlic.
Step 2: Simmer the soup
Add the green beans, kidney beans, tomatoes with their juices, vegetable broth, and bay leaves. Bring the soup to a boil, then lower the heat and let it simmer until the green beans are tender.
Step 3: Add the pasta
Stir in your pasta of choice and let it cook until itโs just al dente. You donโt want to let the pasta go past al dente since it will continue to cook a little even when you remove the soup from the heat.
Step 4: Final touches
Discard the bay leaves and season your vegan minestrone soup with salt and pepper to taste. Serve it hot with your favorite garnishes and sides. Happy eating!
If you have questions about this vegan minestrone soup recipe, check out our FAQs or leave a comment down below!
๐งโ๐ณ Top tips
- Sautรฉ gently: Sautรฉ the onions, carrots, and celery until they’re soft but not brown for a deep, savory flavor base.
- Low and slow: Simmer the soup gently to meld the flavors together without overcooking the vegetables.
- Pasta timing: Add pasta toward the end to prevent it from turning mushy.
- Adjust the consistency: You can add more broth if the soup is too thick after cooking the pasta.
- Garnish generously: Don’t skip garnishes like vegan Parmesan or fresh herbs for an extra flavor kick!
๐ก๏ธ Storage & reheating
- Fridge: Once cooled, you can store this vegan minestrone soup in an airtight container for up to 5 days.
- Freezer: You can freeze leftovers for up to 3 months in freezer-safe containers, bags, or mason jars. Just remember to leave room at the top for expansion.
- Reheating: Gently reheat minestrone soup over low-medium on the stovetop until itโs hot. Add a bit of water if the soup has thickened too much.
- Prep ahead: You can chop your veggies in advance and keep them in containers in the fridge to save time on busy days.
โป๏ธ Variations
- Winter veggies: Add root vegetables like turnips and parsnips.
- Protein-packed: Stir in cubed vegan chicken or marinated tofu for added protein.
- Grains: Swap pasta with barley or farro for a wholesome twist.
- Spicy kick: Add a dash of hot sauce or a diced chile for extra heat.
- Creamy: Swirl in some coconut milk or vegan heavy cream for a creamier broth.
- Leafy greens: Stir in kale or spinach during the last few minutes of cooking.
๐ฌ FAQ
Absolutely! Frozen veggies are a great time-saver and work well in this recipe.
Small pasta varieties like orzo, ditalini, orecchiette, or macaroni are ideal for this soup. However, you can get away with most pasta shapes depending on availability.
If you prefer a thicker vegan minestrone soup, you can mash some of the beans or add a small amount of tomato paste to thicken the broth.
๐ด More soup recipes
- Vegan Tortilla Soup
- Vegan Potato Leek Soup
- Butternut Squash Soup
- Vegan Pumpkin Soup
- Vegan Sweet Potato Soup
- Vegan Potato Soup
- Sopa de Frijoles
30-Minute Vegan Minestrone Soup
Equipment
- Chef's knife
- Cutting board
- Stockpot
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 medium white or yellow onion (diced)
- 1 cup diced celery
- 1 cup diced carrots
- 4 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- ยฝ teaspoon red pepper flakes
- 2 cups chopped green beans (or zucchini, squash, or green peas)
- 1 15-ounce can kidney beans (or cannellini, borlotti, or chickpeas)
- 1 28-ounce can diced tomatoes
- ยฝ cup small pasta (orzo, ditalini, macaroni, etc.)
- 5 cups vegetable broth
- 2 bay leaves
- Salt & pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, celery, and carrots. Sautรฉ the vegetables for 6-7 minutes until the onions become translucent and the carrots start to soften.
- Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for another 1-2 minutes until the garlic and seasonings are fragrant.
- Add the chopped green beans, kidney beans, diced tomatoes with their juice, vegetable broth, and bay leaves. Mix everything to combine.
- Bring the soup to a boil, then reduce the heat to a simmer for 12-15 minutes until the green beans and other veggies are tender.
- Add the small pasta (we used orzo) to the simmering soup and cook according to the package instructions, typically about 8-10 minutes, until the pasta is al dente. It should still have a little bite to it since it will continue to cook in the hot soup.
- Remove the bay leaves, then taste and season the soup with salt and pepper to your liking. Serve your vegan minestrone soup immediately while hot with garnishes like vegan Parmesan, fresh herbs, or a drizzle of olive oil and a side of bread. Happy eating!
Notes
- Sautรฉ gently: Sautรฉ the onions, carrots, and celery until they’re soft but not brown for a deep, savory flavor base.
- Low and slow: Simmer the soup gently to meld the flavors together without overcooking the vegetables.
- Pasta timing: Add pasta toward the end to prevent it from turning mushy.
- Adjust the consistency: You can add more broth if the soup is too thick after cooking the pasta.
- Garnish generously: Don’t skip garnishes like vegan Parmesan or fresh herbs for an extra flavor kick!
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.