Vegan Minestrone Soup Recipe

Introduction

This vegan minestrone soup is a comforting and hearty dish packed with fresh vegetables, beans, and tender pasta. It’s perfect for a cozy meal any day of the week and is easy to customize with your favorite veggies.

Ingredients

• 1 tablespoon vegetable oil
• ½ yellow or red onion, diced
• 1 garlic clove, minced
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 1 can diced tomatoes (14.5 ounces, in their juices)
• 5 cups vegetable broth
• 2 cans kidney beans (15 ounces each), drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1½ cups pasta noodles (bowties, tubular, penne, etc.)
• 2 bay leaves
• 2 cups kale or spinach, chopped
• 2 medium russet or red potatoes, chopped
• 1 cup broccoli (fresh or frozen)
• 1 cup green beans (fresh or frozen)

Instructions

1. Step 1: In a large pot over medium-high heat, heat the vegetable oil (or water for oil-free).
2. Step 2: Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 3 minutes until the onion is tender and translucent.
3. Step 3: Stir in the diced tomatoes with their juices, vegetable broth, drained kidney beans, dried oregano, ground cumin, chopped potatoes, bay leaves, broccoli, and green beans. Bring to a simmer and cook for 5 minutes to let the flavors meld.
4. Step 4: Add the pasta noodles to the pot and cook according to the package instructions until al dente.
5. Step 5: Remove from heat. Stir in the chopped kale or spinach and let it wilt. Season with salt and pepper to taste before serving.

Tips & Variations

• For a gluten-free version, substitute regular pasta with gluten-free noodles or use spiralized vegetables instead.
• Add a squeeze of fresh lemon juice or a splash of balsamic vinegar before serving to brighten the flavors.
• Swap kidney beans with cannellini or chickpeas to vary the texture and taste.
• Use any seasonal vegetables you have on hand, such as zucchini or bell peppers, for added color and nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator and reheat thoroughly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, minestrone soup often tastes even better the next day as the flavors develop. Just store it in the refrigerator and reheat before serving.

What pasta types work best for minestrone?

Small to medium-sized pasta shapes like bowties, penne, tubetti, or ditalini are ideal because they hold up well in soup and are easy to eat with a spoon.

Vegan Minestrone Soup Recipe

Print Recipe

★★★★★

5 from 90 reviews

This Vegan Minestrone Soup is a hearty, nutritious, and comforting bowl packed with vegetables, beans, and pasta. Perfect as a wholesome meal on chilly days, this recipe is easy to prepare on the stovetop with simple ingredients like kale, potatoes, tomatoes, and kidney beans simmered in a flavorful vegetable broth with aromatic herbs and spices.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• ½ yellow or red onion, diced
• 1 garlic clove, minced
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 2 medium russet potatoes or red potatoes, chopped
• 2 cups kale or spinach, chopped
• 1 cup broccoli, fresh or frozen
• 1 cup green beans, fresh or frozen

Beans and Legumes

• 2 cans kidney beans (15 ounces each), drained

Liquids and Broth

• 1 tablespoon vegetable oil
• 1 can diced tomatoes (14.5 ounces, with juices)
• 5 cups vegetable broth

Spices and Herbs

• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 pieces bay leaves

Other Ingredients

• 1 ½ cups pasta noodles (bowties, tubular, penne, etc.)
• Salt and pepper, to taste

Instructions

1. Heat the Oil and Vegetables: In a large pot over medium-high heat, heat 1 tablespoon of vegetable oil (or water for oil-free option).
2. Sauté Aromatics: Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 3 minutes or until the onion becomes tender and translucent, stirring occasionally to prevent sticking.
3. Add Tomatoes and Broth: Stir in the canned diced tomatoes with their juices, 5 cups of vegetable broth, drained kidney beans, dried oregano, ground cumin, and bay leaves. Let this mixture cook for about 5 minutes to combine flavors and warm through.
4. Add Pasta and Cook: Pour in the pasta noodles and cook according to the package instructions, usually about 8-12 minutes, until the pasta is al dente. Stir occasionally to prevent sticking to the bottom of the pot.
5. Finish with Vegetables and Seasoning: Add chopped potatoes, kale or spinach, broccoli, and green beans halfway through or after pasta has cooked about 3-4 minutes, so vegetables have time to tenderize. Remove the pot from heat once the pasta and vegetables are tender.
6. Season and Serve: Remove bay leaves. Add salt and pepper to taste. Stir well and serve hot for a delicious vegan minestrone soup.

Notes

• You can substitute any pasta shape you prefer or use gluten-free pasta for a gluten-free version.
• Frozen vegetables can be used in place of fresh for convenience.
• Adjust seasoning by adding chili flakes for a spicy kick or fresh herbs like basil or parsley for added aroma.
• To reduce sodium, use low-sodium vegetable broth and rinse canned beans thoroughly.
• This soup keeps well refrigerated for up to 4 days and freezes nicely for meal prep.

Keywords: vegan minestrone soup, vegetable soup, kidney beans soup, Italian soup, healthy vegan dinner, hearty soup, plant-based minestrone