This Vegan Minestrone Soup is the perfect winter comfort food. It’s healthy and hearty, full of vegetables, pasta and beans, and ready in about 30 min!
This Minestrone is packed full of veggies, a healthy recipe for lunch and dinner and also makes a great meal prep. Got to love those leftovers!
Here are the ingredients you need to make this vegan minestrone soup (measurements are in the full recipe at the bottom of this post)
- Vegetables: Onion, Carrots, Celery, Garlic, Zucchini, Frozen peas, Fresh spinach
- Olive oil
- Kidney beans
- Chickpeas (garbanzo beans)
- Diced tomatoes
- Small pasta, like elbow, shells, mini penne or rotini
- Vegetable broth
- Spices: Sweet paprika, Italian seasoning blend, Red pepper flakes, Bay leaves, salt and pepper
- Fresh basil
See recipe card for quantities.
In a large dutch oven or pot, add the oil and sauté the onion, carrot, zucchini and celery for about 5 minutes.
Add the garlic after 4 min and let cook with the veggies.
Add the remaining ingredients, except the spinach and peas. Bring the soup to a boil and reduce to a simmer until the veggies and pasta is done, stirring occasionally. Add more broth or water if needed while the soup cooks.
Stir in the spinach and peas and let the cook in the soup for the last 5 min. Taste the soup and season with salt and pepper to taste
Top with some fresh basil and a little fresh vegan parmesan or nutritional yeast. Serve with some crunchy bread like this Mulitseed No-Knead Dutch Oven Bread
Tips for making this recipe:
This soup is pack full of flavour with all the delicious veggies, tomato and herbs. I also added just a little hint of spice with some dried chili flakes. Adjust the spice to your liking by adding more or none at all. Here are a few more tips and tricks for serving up your best bowl of Minestrone soup.
- Use your favourite veggies: It easy to change up the veggies here. A few suggestions are, great beans, corn, potatoes, sweet potato, butternut squash, bell pepper, cabbage, kale, etc. You can also use frozen vegetables.
- Switch up the seasoning: I use a dry herb mix but feel free to add other dried, or fresh herbs to your liking. Basil, oregano, thyme or marjoram all work well.
- Let’s talk pasta: I recommend to use a smaller pasta so it doesn’t fall off your spoon and splashes all over! Small pasta like elbow, shells or macaroni works great. You can also use whole wheat or gluten-free pasta.
- Prep tip: Take out all the ingredient you will need for this recipe and chop all the veggies before starting to make this soup. Then it will come together fast and easy!
- To serve: I love to serve up a steaming hot bowl of soup topped with some fresh herbs like basil or parsley, a few chili flakes and a little vegan parmesan cheese of nutritional yeast. If your not vegan regular parmesan can of course be used!
How to store your leftovers:
- Refrigerator: Let the soup cool down completely, then store the soup in an airtight container for about 5 – 6 days in the fridge.
- Freezer: This minestrone soup freezes well for up to 2 – 3 months. Follow the directions for the fridge but make sure not to pack the containers too full. The liquid expands a little when frozen and you don’t want the lid to pop off in the freezer. Another option is to pour the soup in freezer friendly ziplock bags.
- Reheat: The easiest way to reheat one portion is to do it in the microwave. Pour a portion of soup in a microwave safe bowl. Heat on high for 2-3 minutes depending on the amount of soup and your microwave. Stop well and let it sit for 30 sec before serving. If you are reheating a lot of soup, you can heat it on low heat in a pot on the stove, Make sure to stir often until the soup comes to a simmer.
Yes! Its easy to make this soup gluten-free by using a small size gluten-free pasta.
Can I use frozen vegetables?
Yes you can! There are good options in the freezer isle in the grocery stores. Ready chopped frozen onion and garlic to save time. Frozen spinach also work well in this soup.
More Soups to try
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this vegan Minestrone Soup :
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This Minestrone Soup the perfect winter comfort food. It's healthy and hearty, full of vegetables, pasta and beans, and ready in about 30 min!
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots diced
- 1 celery stick diced
- 4 cloves garlic minced
- 1 zucchini diced in big chunks
- 1 can 400g (14oz) kidney beans, drained and rinsed
- 1 can 400g (14oz) chickpeas (garbanzo beans), drained and rinsed
- 2 x 400 g (2×14 oz)cans diced tomatoes, with juices
- 1 cup small pasta elbow, shells, mini penne, rotini
- 4 cups vegetable broth
- 2 – 4 cups water (500-900ml)
- 1 teaspoon sweet paprika
- 2 teaspoons Italian seasoning blend
- generous pinch of red pepper flakes
- 2 bay leaves
- ½ cup frozen peas (80g)
- 2 handfuls fresh spinach
- salt and pepper to taste
- To serve fresh basil, chopped
In a large dutch oven or pot, add the oil and sauté the onion, carrot, zucchini and celery for about 5 minutes. Add the garlic after 4 min and let cook with the veggies.
Add the remaining ingredients, except the spinach and peas. Bring the soup to a boil and reduce to a simmer. Let the soup simmer for 10-15 minutes, until the veggies and pasta is done, stirring occasionally. Add more broth or water if needed while the soup cooks.
Stir in the spinach and peas and let the cook in the soup for the last 5 min. . Taste the soup and season with salt and pepper to taste. Top with some fresh basil and a little fresh vegan parmesan or nutritional yeast. Serve with some crunchy bread and enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can also freeze this soup for up to 2 months.
Various herbs to use: If you don’t have Italian seasoning on hand, use 1 teaspoon EACH dried oregano, basil, thyme. Also, 1 tablespoon of herbs de provence would be great.
Change up the veggies. The ingredients for this Italian minestrone soup can be changed up with the seasons using whatever is available to you. Use other seasonal veggies such as corn, potatoes, winter squash, peas, parsnips, cabbage, kale, etc. Use frozen veggies when applicable.
Add vegan sausage. Add in sliced or diced vegan sausage for extra heartiness and protein.
Time saving tip: Prep the produce ahead, the night before or in the morning, and keep stored in the fridge until ready make the soup.