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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 comfy and satisfied. Perfect for the chilly weather!
It is finally soup season, and I can’t wait to add this delicious vegan Minestrone Soup recipe to my list of 23 cozy vegan soup recipes to warm you up list! It is a simple soup that delivers big on flavors and nutrition! And you can make this classic Italian soup to your liking using whatever vegetables you have on hand.
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 and is part of the frugal 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.
How Healthy is Vegan Minestrone Soup?
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 body to fight off common flu and colds, especially this season.
Ingredients used:
How to Make Vegan Minestrone Soup
Making it is super easy and requires only one pot! It should be ready for serving after half an hour. This includes 10 minutes of preparation already.
Step 1: Heat oil over medium heat on a large pot. Sauté onion, garlic, carrots, and celery until soft and slightly browned.
Step 2: 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: Add pasta and cook according to package instructions.
Step 4: Remove from heat and add salt and pepper to taste. Enjoy!
Top Tips:
- If you want a thicker soup, you can add more tomato sauce, but add more broth or water if you like it soupier.
- 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.
- If you want to make it low-carb, you can skip the pasta and add more plant proteins instead.
- 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.
This soup is a complete meal in one! Enjoy it on its own or serve it with other dishes if you are feeding a hungry crowd. Go classic by serving this hearty soup with freshly baked crusty bread or cornbread. Or you can also serve some Fried Green Tomatoes or baked Zucchini Fries for a crunchy side dish.
How to Store Vegan Minestrone Soup?
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. You can keep them refrigerated for a week at most. The same applies before freezing the soup for longer storage. Reheat on a stovetop using low heat only to make sure that the veggies do not turn mushy.
Vegan Minestrone Soup
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.
- Add the pasta and cook for the amount of time suggested on the package.
- Remove from the heat. Add salt and pepper.
Notes
- If you want a thicker soup, you can add more tomato sauce, but add more broth or water if you like it soupier.
- 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.
- If you want to make it low-carb, you can skip the pasta and add more plant proteins instead.
- You can sprinkle on vegan parmesan cheese and pesto before serving to make it even more flavorful!
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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! 🙂