vegan minestrone

A delicious recipe for Minestrone Soup with Chickpeas and vibrant spring green vegetables. Keep it vegetarian or make it vegan- a simple adaptable recipe that makes for a healthy weeknight dinner. Allow 8-10 hours bean soaking time.

Spring Minestrone Soup with Chickpeas and Vegetables

dry garbanzo beans (or sub 2 cans)

olive oil

onion – diced (or sub 2 leeks)

fennel bulb or celery

garlic

flavorful stock – veggie stock or chicken stock

water

salt

cayenne

coriander

pasta (like little elbows, orzo, mini shells, penne)

thyme

dill

lemon juice, more to taste

parsley

herbs

Soak dry garbanzo beans in a bowl of water for 8-10 hours. Drain.

In a large pot or dutch oven, heat oil over medium-high heat. Add onion and fennel and saute 2-3 minutes, stirring often. Turn heat to medium and cook for 5 more minutes or until tender.

Add stock, water, spices and salt and the soaked chickpeas and bring to a boil. Cover and simmer on medium-low for 20 minutes or until chickpeas are tender. (If using canned chickpeas, drain and rinse and simmer 3 minutes.)

Add pasta, bring to a boil, and when the pasta is about 1/2 way cooked, add the vegetables. (You don&#8217;t want to cook the veggies too long, or they will lose their beautiful green color)

When pasta is cooked and veggies are just tender and bright green, stir in parsley and dill or tarragon.

Add the lemon juice a tablespoon at a time, tasting.

Serve in bowls and garnish with more tarragon, gremolata, grated Romano, chili flakes, or a dollop of sour cream. Croutons add a nice texture too.

Hi Sylvia, 
Flash from the past.  We went to grad school together!    I have only just discovered your blog and made this soup twice in a week  Delicious, easy and turned out perfectly.  It is so fun to see your creative life here on your site!, Best wishes, Suzanne

Yum! I made this for dinner tonight. Very fresh and satisfying. I didn’t have fresh tarragon, so I subbed in Italian parsley. Helped me to meet my goal of eating more veggies :)

This recipe is delicious!!  I highly recommend it.  I made as is, except used GF red lentil penne.   For veggies, I used fresh green beans and kale (both added last 6 mins);  and fresh broccoli and frozen peas (both cooked for last 4 mins).  .. .  I knew I had extra, so, today, I added a little more broth (because pasta soaked up plenty) and some cooked chicken just to try it.  This was also wonderful, and, of course, a full meal.
Thanks so much, Sylvia.

Sylvia, I stocked up on garbanzo beans for the pandemic.  I've tried one of your salad recipes and loved it.  I plan to make this pronto to make up for mostly gray, dismal skies in Ohio.

I have to admit I had my doubts about this recipe but was craving veggie soup.  This was so delicious!  I love this website; everything I've made so far from recipes here has been so delicious, healthy and easy!

Made With lots of fennel &amp; onion, chicken stock, green beans, fava beans and escarole…used the gremolata and grated parm…absolutely delicious!

Excellent balance of flavors, clean ingredients, and easily adaptable to what's in the fridge.  Another 5-star recipe!  Thanks, Sylvia.

A quick and healthy Minestrone soup recipe {can be made vegan and gluten-free if desired} with zucchini and basil. Only 111 calories per cup.

Healthy Delicious Minestrone Soup Recipe

macaroni, gluten-free

extra-virgin olive oil,

onion

carrots

celery

dry Italian seasoning

dry white wine

vegetable broth

zucchini,

tomatoes

basil

Parmesan cheese

Cook Pasta

Bring a medium saucepan of water to a boil. Add macaroni and cook according to package instructions. Drain.

Sauté The Vegetables

Meanwhile, heat 2 tablespoons oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes.

Make The Soup

Pour in wine and cook, stirring until most of the wine is evaporated, 1 to 3 minutes. Add in broth and zucchini, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, 4 to 6 minutes. Crush tomatoes into the soup and add any tomato sauce from the can. Stir in beans and the cooked macaroni and cook, stirring often until heated through, about 4 minutes.

To Finish and Serve

Remove from heat. Stir in basil. Serve in bowls topped with Parmesan and additional olive oil if desired.

DELICIOUS !!!! THANK YOU FOR THE RECIPE !!!

This minestrone soup is delicious!! And it’s so colorful and pretty. The whole family loved it. ❤️

Easy to make, makes a lot of food and delicious!

This was awesome! Thanks so much for this. Followed the recipe except for one change which is that I used 4 cups chicken stock and no water instead of 2 cups stock and 2 cups water. Finished off my dinner and can’t wait for the leftovers for lunch tomorrow. Just brilliant!

Delicious and easy to make. ❤️  I used fire roasted diced tomatoes.  

https://mediavine-res.cloudinary.com/video/upload/t_original/v1547237197/iaxhc4gkhntzuot3ghsi.mp4

Minestrone Soup

This Vegan Minestrone Soup is made in one-pot with loads of fresh veggies, pasta and beans. Have this cooking for dinner or meal prep in just 10 minutes. Gluten-free option, Oil-free option.

One Pot Vegan Minestrone Soup

olive oil (optional, see notes)

celery (sliced)

carrots (sliced)

Italian seasoning

tomato paste

tomatoes (fire-roasted or regular)

vegetable broth (homemade

red kidney beans (drained and rinsed; about 3 cups (480 grams))

dry pasta of choice (gluten-free if necessary)

green beans

fresh basil and dairy-free parmesan cheese (for garnish (optional))

Aromatics: Turn the Instant Pot on to the “Saute” setting and warm the oil in the pot. Add the yellow onion and cook for 3 to 5 minutes, until golden. Add the garlic, celery, carrots, and italian seasoning to the pot and sauté for an additional 1 to 2 minutes, until the garlic is fragrant.

Broth: Stir the tomato paste into the vegetables until evenly incorporated, then add the diced tomatoes, broth, and water; mix well.

Cook: Add the beans, pasta, and green beans to the pot. Press “Cancel” to stop the Saute mode. Close the Instant Pot, set the valve to “Sealing”, then cook on Manual High Pressure for 5 Minutes.

Serve: Immediately release the pressure from the Pot once the timer goes off (cover the valve with a kitchen towel to prevent splatter). Remove the lid and let the soup cool for 5 minutes, then ladle into serving bowls and top with fresh basil and dairy-free parmesan, or as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.

Hearty minestrone soup is a classic dish and the favorite of so many. And for good reason. Thick, delicious tomato broth is packed with flavorful garden veggies, beans, and pasta. Serve it as an opener to an Italian-inspired main meal or as a meal itself with some homemade crusty garlic bread and a big leafy salad.

Minestrone Soup Recipe

oregano

dry parsley

tsp black pepper

potatoes

green beans, trimmed to 1/2-1” pieces

vegan chicken bouillon

(1/2 gallon) water

dry small shell pasta

escarole

In a large stock pot, heat the olive...

In a large stock pot, heat the olive oil over medium high heat. 

Saute the garlic, carrots, celery, and onion on...

Saute the garlic, carrots, celery, and onion on medium high for 3-5 minutes.

Add all the seasonings except the bouillon and...

Add all the seasonings except the bouillon and continue to saute for another 2-3 minutes.

Add the tomatoes, potatoes, green beans, bouillon and...

Add the tomatoes, potatoes, green beans, bouillon and water and give it all a good stir.

Turn heat to high, bring to a boil...

Turn heat to high, bring to a boil then reduce heat to a simmer at med-low, and cover the pot partially, leaving a little gap for steam to escape. Simmer for 15 minutes.

Uncover. Add the pasta, kidney beans, escarole/spinach and...

Uncover. Add the pasta, kidney beans, escarole/spinach and continue to simmer, uncovered, for another 15-18 minutes until the pasta and green beans are tender.

Taste and adjust servings as you see fit....

Taste and adjust servings as you see fit. You may need to add more salt depending on your preference and the saltiness of the bouillon you’re using, up to 1/2 tsp. Serve topped with grated vegan parmesan.

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Top 4 vegan minestrone recipes from across the web

The most viewed vegan minestrone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spring Minestrone Soup with Chickpe...

Healthy Delicious Minestrone Soup R...

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The most viewed vegan minestrone recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine