This quick and easy vegan minestrone soup is brimming with fresh veggies, tender pasta, and hearty beans all in a rich tomato broth. It’s 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.
Heat the olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and sauté 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.
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.
Stir in your pasta of choice and let it cook until it’s just al dente. You don’t 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.
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!