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Vegan Minestrone Soup is a hearty potful of fresh garden veggies, tender noodles, spices, and plant proteins simmered in a tomato broth. It is a healthy one-pot dish that will instantly warm you up and leave you feeling satisfied. Perfect for the chilly weather!
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Why You’ll Love This Vegan Minestrone Soup Recipe
This loaded savory soup is a classic for a reason! It is a simple soup that delivers big on flavor and nutrition. It’s also a favorite because it’s a simple, one-pot “dump and stir” soup, that can taste delicious with whatever you have on hand! Use it to clean out your pantry, freezer, and fridge, with delicious results every time!
Looking for more soups to include in your meal rotation? I’ve made a list of my favorite 23 cozy vegan soup recipes to warm you up!
What is Minestrone Soup?
The word minestrone simply means thick vegetable soup or big soup. This humble dish first came about during the early building of the Roman Empire. It is part of a budget-friendly diet, which is primarily vegetarian in nature. The ingredients used for making this rustic soup are not set in stone, and have continued to change over time. Nowadays, this wholesome soup is enjoyed in many kitchens as a heart-warming dish with lots of health benefits.
Ingredients for Minestrone Soup
How to Make Vegan Minestrone Soup
Making this delicious minestrone soup is super easy and it should be ready for serving after half an hour. This includes 10 minutes of preparation already.
Step 1: First, heat oil over medium heat on a large pot. Once hot, sauté onion, garlic, carrots, and celery until soft and slightly browned.
Step 2: Next, add the tomatoes, water, and bouillon cubes (or broth), beans, oregano, and cumin, and let it simmer. Optional: Add bay leaves, potatoes, broccoli, and green beans too!
Step 3: Then, add pasta and cook according to package instructions.
Step 4: Finally, remove from heat and add salt and pepper to taste. Enjoy!
Toni’s Recipe Tips
- Thicken (or thin) the soup: If you want a thicker soup, you can add more tomato sauce. Add more broth or water if you like it soupier.
- Pre-cook the pasta: If you are making this to serve later, pre-cook the pasta separately and add it when reheating the soup. It’s not good to let the pasta rest in the soup as it will soak the liquids.
- Make it low-carb: If you want to make low-carb minestrone soup, you can skip the pasta and add more plant proteins instead.
- Make it ‘cheesy’: You can sprinkle on vegan parmesan cheese and pesto like this parsley pesto with arugula before serving to make it even more flavorful!
FAQs
Sure, just make sure to use a gluten-free pasta brand to make it. And check that your broth is labeled gluten-free, if applicable.
Very! The wide range of vegetables used for this recipe boasts many vitamins and nutrients in each spoonful. Beans are known to have high fiber and protein content. At the same time, crunchy carrots and celery are rich in antioxidants, beta carotene, and vitamin C. These are all important for our immune system to fight off common flu and colds, especially this season.
Serving Suggestions
This soup can be a complete meal in one! Enjoy it on its own or serve it with other dishes if you are feeding a hungry crowd or stretching it for weekly meal prep.
- Bread: Try crusty easy no knead bread, easy vegan dinner rolls, vegan focaccia bread, or flatbread.
- Cornbread: Like this vegan cornbread recipe cast iron skillet or jalapeno cornbread.
- Biscuits: Consider quick and easy vegan biscuits or hearty sweet potato biscuits.
- A sandwich: Like vegan grilled cheese, this tempeh sandwich, or pesto tofu sandwich.
- A salad: Especially a leafy green salad like vegan Caesar salad, easy roasted pumpkin salad, or kale garbanzo bean salad.
- An appetizer: Serve some starters like fried green tomatoes or baked zucchini fries for a crunchy bite while the soup simmers.
Storage Instructions
Fridge: Make sure that the soup has thoroughly cooled down before storing. It is best to separate the noodles and keep them in a separate container when storing leftovers. Keep in the fridge for up to a week.
Freezer: The same applies before freezing the soup for longer storage.
Reheat: Reheat on a stovetop using low heat only, to make sure that the veggies do not turn mushy.
More Deliciously Hearty Vegan Soups
If you tried this vegan minestrone cake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Vegan Minestrone Soup
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Video
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-ounce, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 ½ cups pasta noodles bowties, tubular, penne, etc.
Optional Additions:
- 2 pieces bay leaves
- 2 cups kale or spinach, chopped
- 2 medium russet potatoes or red potatoes, chopped
- 1 cup broccoli fresh or frozen
- 1 cup green beans fresh or frozen
Instructions
- In a large pot over medium-high heat, heat the oil (or water).
- Add the onion, garlic, carrots, and celery. Saute for 3 minutes or until the onion is tender and translucent.
- Add the tomatoes, water, and bouillon cubes (or broth), beans, oregano, and cumin, and cook for 5 minutes.Optional: Add bay leaves, potatoes, broccoli, and green beans too!
- Add the pasta and cook for the amount of time suggested on the package.
- Remove from the heat. Add salt and pepper.
Notes
- Thicken (or thin) the soup: If you want a thicker soup, you can add more tomato sauce. Add more broth or water if you like it soupier.
- Pre-cook the pasta: If you are making this to serve later, pre-cook the pasta separately and add it when reheating the soup. It’s not good to let the pasta rest in the soup as it will soak the liquids.
- Make it low-carb: If you want to make low-carb minestrone soup, you can skip the pasta and add more plant proteins instead.
- Make it ‘cheesy’: You can sprinkle on vegan parmesan cheese and pesto like this parsley pesto with arugula before serving to make it even more flavorful!
![completed Vegan Chickpea Noodle Soup [Stove + Crockpot] in two bowls on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/12/Screen-Shot-2023-12-06-at-10.47.55-AM-378x378.png)
This is one recipe that I have saved in my Keep It In Rotation folder. We had it Monday as the freezing temps we coming in. I ate on it all week for lunch. Highly recommend!!
That is so awesome to hear! It’s such a great recipe to have on hand! Stay warm 🙂
Made this for a potluck & everyone loved it!!
That’s so amazing to hear! So glad everyone enjoyed this yummy soup!
Can it be done I the Instant Pot?
We haven’t tried that out yet but I’d say that you can 🙂 Let us know how it turns out if you end up giving it a go in the IP!
I have not made a minestrone in ages. Saw this by chance, made it. Will make again.
Awesome! So glad you enjoyed it! 🙂