This amazing Vegan Minestrone recipe is one of the best vegetable soups you’ll make! Basically, minestrone is a thick, hearty, vegetable-infused soup that includes beans and pasta. Better yet, it’s one of the few dinners that the entire family loves and can eat together. Make this Italian vegetable soup for your weekday dinner or lunch!
Maybe you’ve heard about minestrone soup but never thought of it as a vegetable soup. In fact, maybe you’ve always had it with meat? So, that might lead you to wonder, is it hard to make minestrone soup vegan?
Actually, it’s not hard at all. Once you understand that the origin of this recipe is an Italian vegetable soup, it all makes sense. Sure, some people may add meat to their minestrone, and others may use some kind of chicken stock, but it’s not necessary and tastes great with lots of vegetables and vegetable broth instead.
Soup is such a go-to favorite around my house because I can make a big batch and enjoy the leftovers throughout the week. This is how my family went about making food when I was a child and so it’s really the only way I know to cook. Besides, I love serving vegan minestrone with some vegan garlic bread. The two are so good together!
How to Make Vegan Minestrone
It’s so easy to make a minestrone soup recipe vegan. First, let’s talk about the ingredients. Because when you see the list, you might think it’s a little too long. Trust me, these ingredients come together quickly and easily and they all combine to make the best soup ever.
Besides, I’ll share with you some favorite time-saving tricks to make this soup fast!
Vegan Minestrone Ingredients
Here’s the list of ingredients to make this vegetarian minestrone soup recipe:
- olive oil
- chopped onion
- chopped carrots
- diced red potatoes
- fresh garlic cloves
- tomato paste
- Better than Bouillon Vegan Broth Base + water (Of course you can use your own preferred vegetable broth, but I recommend Better than Bouillon for a high=quality consistent broth
- canned diced tomatoes
- elbow noodles (macaroni) — You can use regular, whole wheat, gluten-free, or even bean pasta based on your preferences.
- bay leaves
- chopped spinach (fresh or frozen)
- chopped zucchini
- kidney beans (dark red, red, or white)
- seasonings — dried basil, oregano, black pepper, and salt
- lemon juice
Note: Yes, this is a vegan pasta soup, which means it’s not gluten-free. However, you can make a gluten-free minestrone soup by using gluten-free pasta. There are so many different gluten-free pasta options these days too!
Now, let’s discuss the steps to make this delicious vegan soup.
Step One: Sauté Veggies
Place a large pot or dutch oven over medium heat and add the oil. Once the oil is shimmering, add the chopped onions, chopped carrots, chopped potatoes, and chopped celery. Cook for 7–10 minutes, stirring occasionally until the vegetables are tender.
Stir in the garlic and tomato paste and cook for another 1–2 minutes, stirring occasionally.
Quick Fix Tip
Speed up the cooking process by placing chopped carrots in a microwave-safe bowl with a lid. Prop the lid on top of the container to allow the steam to vent, then microwave for one minute. Be sure to allow the container to cool in the microwave for a few moments. Then pour the contents of the bowl (including any liquids steamed from the carrots) into the pot with the cooking onions. You can repeat this process with the potatoes too, but they can take a little longer to cook in the microwave (up to 3 or 4 minutes).
Step Two: Add Liquids
Next, we’ll be adding the canned tomatoes (including the liquid from the can) water, bouillon, and pasta. Give this a stir, and then add the bay leaves. Increase the heat to medium-high to bring the pot to a boil. Then reduce the heat to a gentle simmer, partially cover the pot with a lid (to create a vent). Simmer for 15–20 minutes, until the carrots are tender.
Step Three: Add Veggies
Remove the lid and add beans, chopped zucchini, chopped spinach, basil, and oregano. Stir and then continue simmering for another 5–10 minutes, until the pasta is cooked according to your preferences.
When the soup is done, remove the pot from heat and remove the bay leaves. Next, stir in the lemon juice. I know it may sound unusual to add lemon juice to soup, but it does make a difference. Lemon Juice really brings out the flavors in your soup (although this is optional if you don’t have any lemon juice handy).
You may consider using a potato masher to mash a little bit of the soup to add thickness. Just a couple of mashes will do the trick. Finally, season the soup with some salt and pepper to taste.
Remove from heat and allow to cool slightly before serving in bowls, topped with Vegan Parmesan and bread of your choice.
Favorite Vegan Soup Recipes
I’m all about the vegan soup because it is such an easy vegan dinner! In fact, soup can easily be stored in the fridge and reheated for dinner or lunch any day of the week. So, here are more of my favorite vegan soup recipes that you might love too!
- This Vegan Chicken Noodle Soup is everyone’s favorite! Seriously. It’s one of the most popular recipes on the site because it’s so easy and so good!
- Looking for a vegan gluten-free soup? I love this Vegan Lentil Soup because adding beans and legumes to your diet is important and why not do that in a way that’s also delicious (and gluten-free too).
- Sometimes I just need some comfort food in a bowl and when that happens I go to my Vegan Potato Soup recipe. It feeds more than my hunger pangs, it’s like potato soup for the soul food.
- Speaking of creamy soup, there’s nothing like this Vegan Broccoli Soup recipe. It’s a cheesy go-to favorite!
- For a healthy, low carb option, this Vegan Cauliflower Soup recipe is something special. I serve it with air fryer chickpeas instead of croutons to keep the carbs in check.
- Here are even more Vegan Soup Recipes to add to your meal prep routines!
So now, in addition to this veggie minestrone, you’ve got lots of great vegan soup options!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Minestrone Soup
- 3 tablespoons olive oil
- 1 cup chopped onion (1 medium onion)
- 2 cups chopped carrots (2 large carrots)
- 2 cups diced red potatoes (smaller cubes will speed up cooking time)
- 2 ribs celery washed, ends removed, and chopped
- 4 cloves garlic chopped
- 1/4 cup tomato paste
- 6 cups water
- 4 teaspoons Better than Bouillon Vegan Broth Base
- 28 oz can diced tomatoes with its juices
- 1 cup elbow noodles (see note)
- 2 bay leaves
- 2 cups chopped spinach (fresh or frozen)
- 1 cup chopped zucchini
- 2 15 oz kidney beans (dark red, red, or white) rinsed and drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/8 teaspoon black pepper
- Salt to taste (the vegetable stock might be enough)
- 2 teaspoons lemon juice (optional)
- Garnish: Vegan Parmesan
- Heat the oil in a dutch oven over medium heat. Once the oil is shimmering, add chopped onions, chopped carrots, chopped potatoes, and chopped celery. Cook for 7–10 minutes, stirring occasionally, until vegetables are tender.
- Stir in the garlic and tomato paste and cook for another 1–2 minutes, stirring occasionally.
- Next add the canned tomatoes (including the liquid) water, bouillon, and pasta. Give it a stir and add the 2 bay leaves. Increase heat to medium-high and bring the pot to a boil. Reduce heat to a gentle simmer, partially cover the pot with a lid (to create a vent). Simmer for 15–20 minutes, until the carrots are tender.
- Remove the lid and add beans, chopped zucchini, chopped spinach, basil, and oregano. Stir and then continue simmering for another 5–10 minutes, until the pasta is cooked according to your preferences.
- When the soup is done, remove from heat and remove bay leaves. Stir in lemon juice. You may consider using a potato masher to mash a little bit of the soup to add thickness. Just a couple of mashes will do the trick. Season with salt and pepper.
- Remove from heat and allow to cool slightly before serving in bowls, topped with Vegan Parmesan and bread of your choice.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.