Vegan Minestrone Soup

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 origins 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
• celery
• 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.

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’s 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

This Vegan Minestrone is made with all your favorite veggies. This soup is a family favorite and loved by all. Be sure to serve with your favorite bread and some vegan parmesan.

Print Pin Rate

Course: Soup

Cuisine: Italian

Keyword: Vegan Minestrone

Prep Time: 10 minutes

Cook Time: 40 minutes

Resting Time: 10 minutes

Total Time: 1 hour

Servings: 10

Calories: 150kcal

Author: Namely Marly

Ingredients

• 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

Instructions

• 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.

Equipment

Potato Masher

Notes

Regarding Pasta: Use whole wheat or gluten-free pasta based on your preferences.

To Speed Up Cooking Time: Consider cooking carrots and potatoes separately. I put chopped carrots in a microwave-safe bowl with a lid. Add a little bit of water, then prop the lid on top (it needs to be able to vent steam), and cook for 1 – 2 minutes. Allow it to sit in the microwave until cool enough to handle (or use oven mitts). Pour the cooked carrots and its juices in with the pot. Follow this same process for the potatoes.

Use Vegan Parmesan as a garnish. 

Nutrition Facts

Vegan Minestrone Soup

Amount Per Serving

Calories 150 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Sodium 542mg23%

Potassium 512mg15%

Carbohydrates 23g8%

Fiber 3g12%

Sugar 6g7%

Protein 4g8%

Vitamin A 5093IU102%

Vitamin C 18mg22%

Calcium 67mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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.

Enjoy!

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