vegan minestrone soup

Hearty and veggie-packed vegan minestrone soup. This delicious soup is perfect comfort food, and more like a stew than a soup. High in protein and fiber and a perfect one pot meal!

Vegan Minestrone Soup

Tbsp Olive Oil

Medium Onion (White, Yellow or Brown, Chopped)

tsp Crushed Garlic

tsp Dried Oregano

tsp Dried Thyme

tsp Dried Basil

Stalks Celery (Chopped)

Large Carrots (Chopped)

White Button Mushrooms ((240 grams) Sliced)

(15-ounce) Cans Kidney Beans (Drained)

Canned Chopped Tomatoes ((400 grams))

Tomato Paste ((130 grams))

Vegetable Stock ((1200 milliliters))

Water ((480 milliliters))

Tbsp Soy Sauce

Uncooked Brown Rice ((185 grams))

Baby Spinach ((90 grams))

Tbsp Coconut Sugar

Salt and Pepper (To Taste)

Add the olive oil to a pot with the chopped onions, crushed garlic, oregano, thyme and dried basil and  sauté until the onions are softened.

Then add in the chopped celery, carrot, sliced mushrooms and kidney beans and toss with the onions and spices.

Add the canned chopped tomatoes, tomato paste, vegetable stock, water and soy sauce. Bring to the boil.

When boiling, add in the uncooked brown rice and turn down the heat to a simmer, cover the pot and leave it to cook for around 35 minutes or so until the veggies and rice are cooked.

Add in the baby spinach and stir in until just wilted.

Add the coconut sugar and stir in. Taste test and add salt and pepper as needed.

https://embed.mediavine.com/videos/kjx43hj79vye3bwswe4p

Vegan Minestrone Soup - Loving It Vegan. Hearty and veggie-packed vegan minestrone soup. This delicious soup is perfect comfort food and more like a stew than a soup. A perfect one-pot meal.

Vegan Minestrone Soup - Loving It Vegan

Instant Pot Minestrone Soup- packed full of veggies and two kinds of beans, this vegan version is gluten-free adaptable. Top it with lively Gremolata for a burst of flavor! Can be made on the stove-top, see notes!

 Instant Pot Minestrone soup ( Vegan!) 

olive oil

onion- diced

4-6 garlic cloves- rough chopped

fennel bulb, cored, diced thinly (or sub 2 cups chopped celery)

carrots

tomatoes tomatoes

veggie broth or chicken stock

water

dry penne pasta- feel free to use GF, bean pasta, potatoes

salt,

teaspoons italian seasoning

kale (optional)

pepper and chili flakes

Gremolata!

Using the sauté setting of an Instant Pot, saute onion and garlic in the oil while you chop the rest of the veggies, adding them as you go.

Add the fennel, carrots and saute 3-4 minutes. Add beans, diced tomatoes, broth or stock, water,  salt, and Italian seasoning.  Stir in the dry pasta and optional lacinato kale and set the pressure cooker to high for 10 minutes.

While it&#8217;s cooking make the Gremolata.

Once the ten minutes are up, release the pressure manually (throw a kitchen towel over the pressure release valve to help mitigate the steam).

Taste and add more salt, to taste. Add pepper and chili flakes if you like. If it tastes bland, it needs salt. 😉

Serve in bowls with Gremolata, crusty bread and optional grated pecorino or parmesan if you like.

This is such a yummy recipe!!  So rich in flavor.  We will definitely be making it again. 
Thank you!!

Such a tasty soup on its own, and the Gremolata really brings it to perfection!

SOOOOOOO delicious! Made it twice in one week; that's how much me and my partner loved it! I'm usually not a soup eater either, but I couldn't get enough of this. Thank you so much for sharing this awesome recipe. It is definitely a staple dish at our home now!

This soup was the best minestrone soup I've ever had.  I have two brother in laws born and raised in Italy and have have many 'a bowl' of minestrone and though they have been wonderful - this was the best.  Every layer was- though simple - absolutely  perfect.  I did not add the gremolata but I did add a splash of fish sauce and a splash of red wine vinegar at the end with fresh grated parmesan cheese.  THANK YOU for perfecting this dish.  YUM!

A quick and easy, delicious, kid-friendly, veggie loaded soup using pantry and freezer staples! On your table in just about 30 minutes!

onion

garlic

(16 oz) frozen mixed vegetables (or 3 cups mixed vegetables

(28 oz) canned crushed tomatoes

carton (32 oz) low sodium vegetable broth

parsley

oregano

thyme

salt (or

pepper (or

can (15 oz) canned red kidney beans (rinsed

nutritional yeast (optional)

noodles

parsley (to garnish)

In a soup pot over medium heat, sauté the onion in 1/4 cup of the veggie broth until soft and translucent, about 4 to 5 minutes

Add the garlic, parsley, oregano, thyme, salt and pepper. Stir well and sauté 1 minute until fragrant.

Add the frozen vegetables, crushed tomatoes, the rest of the carton of veggie broth. Stir well to combine.

Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes to allow the veggies to become tender and the flavors to mingle.

Add kidney beans, nutritional yeast, and kale, if using. Simmer another 2 to 3 minutes to warm through.

Serve over cooked noodles with fresh chopped parsley to garnish.

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

celery

basil

dry parsley

tsp black pepper

tomatoes

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.

This hearty vegan minestrone soup is a delicious combination of flavors that will warm your soul and satisfy your hunger. It is a comforting, nourishing bowl of goodness, brimming with various veggies, beans, and pasta, all simmered in a savory broth. It is the perfect meal for those chilly evenings or when you need a pick-me-up.

Tbsp Olive oil

Onion (medium)

Garlic

Potato (large)

Carrots (large)

Parsnip

Celery

kidney beans (or any other bean

oz Chickpeas (dry not canned)

oz Chopped tomatoes

2,5 oz Tomato paste

Veggie broth

tsp Oregano (ground)

tsp Basil (ground)

tsp Thyme (dried) (ground)

tsp Sweet paprika powder

Bay leaves

Parsley (fresh)

Salt and Pepper to taste

Peel and chop onion and garlic. Wash, peel, and dice the potato. Wash, peel, and slice carrot, and parsnip. Wash and chop the celery stalk. We used canned kidney beans and canned chickpeas so nothing to do there.

Cook the pasta of your choice separately according to package instructions. 

Preparing the ingredients

Heat a stockpot or Dutch oven to medium heat and add olive oil and chopped onion. Cook them for 1-2 minutes.

Add chopped garlic, sliced carrot, parsnip, and celery. Stir and cook for 5-6 minutes.

Add tomato paste, canned chopped tomatoes, and sweet paprika powder. Bring to boil, which should take 2-3 minutes.

Add seasoning: salt, pepper, dried basil, oregano, and thyme, as well as the dried bay leaf. Stir to combine.

Add veggie broth and cook the soup for 10 minutes on medium heat.

Add diced potatoes and cook for 6-8 minutes.

When the potatoes are soft, add canned or cooked beans and chickpeas and cook for 5 minutes.

Finally, add cooked pasta and top it with vegan parmesan, nutritional yeast, freshly chopped parsley, or basil. Enjoy!

Making the soup

https://content.jwplatform.com/videos/SKPab7Ms.mp4

To make vegan minestrone soup all you need is a mix of vegetables, legumes, and egg-free pasta cooked in a rich mix of tomato sauce and vegetable broth and you have delicious Italian comfort food.

This quick and easy vegan minestrone soup is brimming with fresh veggies, tender pasta, and hearty beans, all in a rich tomato broth. It&rsquo;s made in one pot and comes together in 30 minutes!

30-Minute Vegan Minestrone Soup

olive oil (extra virgin)

garlic (minced)

red pepper flakes

beans

kidney beans (or cannellini, borlotti, or chickpeas)

pasta (orzo, ditalini, macaroni, etc.)

vegetable broth

bay leaves

Salt & pepper

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, celery, and carrots. Saut&eacute; the vegetables for 6-7 minutes until the onions become translucent and the carrots start to soften.

Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for another 1-2 minutes until the garlic and seasonings are fragrant.

Add the chopped green beans, kidney beans, diced tomatoes with their juice, vegetable broth, and bay leaves. Mix everything to combine.

Bring the soup to a boil, then reduce the heat to a simmer for 12-15 minutes until the green beans and other veggies are tender.

Add the small pasta (we used orzo) to the simmering soup and cook according to the package instructions, typically about 8-10 minutes, until the pasta is al dente. It should still have a little bite to it since it will continue to cook in the hot soup.

Remove the bay leaves, then taste and season the soup with salt and pepper to your liking. Serve your vegan minestrone soup immediately while hot with garnishes like vegan Parmesan, fresh herbs, or a drizzle of olive oil and a side of bread. Happy eating!

This comforting minestrone is filled with hearty beans, fresh veggies, and pasta. It&#39;s thick, nourishing, and ready in just 30 minutes! Plus easy to customize.

Vegan Minestrone Soup (Easy!)

yellow onion

carrot

tomato sauce

kidney beans

pasta

2-3 Tbsp. fresh parsley, chopped

Dice onion and carrot.

In a stockpot over medium-high heat, sauté onion and carrot for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic.

When onion is translucent, add garlic and Italian seasoning. Stir and sauté 1 minute.

Add vegetable broth, diced tomatoes, and tomato sauce. Increase heat and bring to a light boil.

Meanwhile, trim and cut green beans.

When lightly boiling, add kidney beans (rinsed and drained), pasta, and green beans. Stir and return to a light boil.

Then reduce heat, cover, and simmer for about 10-12 minutes or until pasta and green beans are tender. Turn off heat and stir in fresh parsley. Salt and pepper to taste.

Hi Kaitlin,
This is the recipe I used for the breadsticks…not oil-free, unfortunately.  But, I am oil-free most of the time, just didn’t know what to substitute to make it so.
https://www.powerhungry.com/2021/04/08/crisp-chickpea-flour-breadsticks/ 
Let me know if you come up with a creative way to make these oil-free! 😁

There's just nothing as comforting as a bowl of minestrone soup on a cool fall day!  I added zucchini because growing up we always had zucchini in our minestrone, and I added spinach, too.  This was wonderful and reminded me of my childhood!  I served this with homemade chickpea flour breadsticks.  Thanks so much for this delicious recipe!

I have made this multiple times. My family loves it! I put more pasta in it for a more stew like effect. It is now a standard recipe in our home.

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Top 8 vegan minestrone soup recipes from across the web

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Vegan Minestrone Soup

Instant Pot Minestrone soup ( Vega...

Vegan Minestrone Soup

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Minestrone Soup Recipe

Vegan Minestrone Soup

30-Minute Vegan Minestrone Soup

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The most viewed vegan minestrone soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine