My Vegan Minestrone soup is a classic hearty Italian soup loaded with veggies, red beans, pasta in a rich savoury broth! Quick and easy 1 pot soup! Healthy, tastes incredible!
If you like Olive Garden minestrone soup you will love my vegan minestrone soup recipe!! It’s better by far and super simple to make. Great for winter, fall or spring! -January, February, March and April! Ready in 30 minutes time give or take.
Packed with healthy veggies, noodles and beans you can’t go wrong! It’s a perfect vegetarian soup for a satisfying family meal with some warm no knead crispy artisan bread or focaccia Yes! Lunch or dinner.
Last night after I made it I promptly ate 2 bowls - Absolutley delicious! I dropped off some to my daughter and she says the kids gobbled it up😊 sharing is caring
Have not made this minestrone recipe in the crockpot or instant pot- yet..
Jump to:
What is minestrone?
Name minestrone is pronounced "min eh stron ee" or "min eh stron eh" It is a thick vegetable soup usually with cannellini beans and small pasta added. Sometimes cabbage, kale or squash too. Originated from Italy. Ingredients vary slightly by region
Ingredients:
- vegetables: carrots, celery, onions, garilic, cabbage and zucchini or green beans or squash
- oil: grapeseed or olive oil are my go to's. Vegan butter will work also
- beans: I usually add red beans or cannellini beans
- tomatoes: tomato sauce and canned diced tomatoes, no tomato paste
- herbs and spices: basil, oregano, celery salt, garlic and onion powder
- vegetable broth: I use better than bouillon no chicken soup base. It adds umami flavour!
- nutritional yeast: gives it a slight cheesy flavour- yum! which works well in replacing the parmesan cheese rind
- pasta: I usually used elbow macaroni but any small pasta will work like Ditalini pasta which is common in this type of soup and of course use gluten free pasta if needed
- optional add ins: chopped potatoes and spinach
How to make vegan minestrone soup:
- Heat large soup pot / dutch oven over medium heat. Add oil, onions, celery, carrots, cabbage a pinch of salt and pepper. Sauté for 7 minutes or so until veggies are softened.
- Stir in the rest of ingredients except the pasta. Bring to a boil on high heat. Cover, reduce to a good simmer and cook for 20 minutes.
- Stir in pasta, cover and cook for 8-10 minutes or until pasta is al dente. Remove from heat, uncover and let sit for 5 minutes. Pasta will continue to cook and plump up a bit. Season with salt and pepper to taste if necessary. Enjoy!
- Serve as is or add little fresh chopped basil, or drizzle of pesto, sprinkle of vegan parmesan, squeeze of lemon if you like. Lovely with no knead artisan bread or focaccia for dipping! For full recipe ingredients and instructions see recipe card below
FAQ:
Is Campbell's minestrone soup vegan?
- No it is not
Is Olive garden minestrone vegan?
- Yes it is
What's difference between vegetable soup and minestrone soup?
- They are both made using lots of veggies but minestrone is beefed up with beans and pasta too!
Can minestrone be frozen?
- The soup will keep covered in fridge for 3-4 days. Can freeze for 2-3 months but I don’t recommend it unless you cook pasta separately. The noodles tend to go a bit mushy once defrosted.
Pro tips:
- dice carrots small so they cook at the same time as other veggies, same goes for cabbage!
- under cook pasta by a bit as it will keep on cooking in the soup broth
- cook pasta separately if you're planning on freezing soup
You'll love this soup, it's:
- hearty and savoury
- healthy
- vegan
- customizable
- full of veggies
- quick and simple to prepare
- a great family friendly meal
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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More hearty soup recipes:
- Vegan Zuppa Toscana
- Vegan Lentil Soup
- Jamaican Vegetable Soup
- Mexican Bean Soup ( Slow cooker option)
- Classic Vegan Chicken Noodle Soup
- Vegan Corn Chowder With Potatoes
Incredible Vegan Minestrone Soup
- Total Time: 50 minutes
- Yield: 6-8 Servings 1x
- Diet: Vegan
Description
My Vegan Minestrone soup is a classic hearty Italian soup loaded with veggies, red beans, pasta in a rich savoury broth! Quick and easy 1 pot soup! Healthy, tastes incredible!
Ingredients
For soup:
- 2 tablespoons oil, I use grapeseed or olive oil, vegan butter works too
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced small
- 2 cups shredded green cabbage (sliced thin and chopped)
- 3-4 cloves garlic, finely chopped (minced)
- 6 cups water
- 2 cups chopped zucchini (can sub green beans or yellow squash)
- 2 tablespoons better than bouillon vegetarian no chicken soup base
- 1 can red kidney beans or cannellini beans
- 1 can (398 ml/14 fl oz) diced tomatoes
- 1 can (398 ml/14 fl oz) tomato sauce
- 3 tablespoons nutritional yeast
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- ½ teaspoon each garlic and onion powder
- 1 cup uncooked elbow macaroni or Ditalini pasta, use gluten free if needed
Optional add ins:
- 1 cup peeled and chopped potatoes
- 2 cups raw spinach (stir in at end if using)
For serving (totally optional)
- little chopped fresh basil or drizzle of basil pesto
- squeeze of lemon juice
- vegan parmesan
- pinch of red chili flakes
Instructions
- Heat large soup pot / dutch oven over medium heat. Add oil, onions, celery, carrots, cabbage a pinch of salt and pepper. Sauté for 7 minutes or so until veggies are softened. Stir in garlic.
- Add in the rest of ingredients except the pasta. Bring to a boil on high heat. Cover, reduce to a good simmer and cook for 20 minutes.
- Stir in pasta, cover and cook for 8-10 minutes or until pasta is al dente. Remove from heat, uncover and let sit for 5 minutes. Pasta will continue to cook and plump up a bit. Season with salt and pepper to taste if necessary. Enjoy!
- Serve as is or add some fresh chopped basil, or drizzle of pesto, sprinkle of vegan parmesan, squeeze of lemon if you like. Lovely with no knead artisan bread or focaccia for dipping! For step by step photos, FAQ, tips, see above post
Notes
- To store and freeze: The soup will keep covered in fridge for 3-4 days. Can freeze for 2-3 months but I don’t recommend it unless you cook pasta separately. The noodles tend to go a bit mushy once defrosted.
- Prep Time: 15 Minutes
- Cook Time: 35 Minutes
- Category: Soups, Gluten free
- Method: Stovetop
- Cuisine: Italian
Karin
Omg it’s not even done yet and it’s delicious! Just tasted the broth!! This may be my new favorite!! Thank you!
Verna
I am thrilled you love it! Thank you for the wonderful feedback 🙂
Catherine
This minestrone was so good! I needed a soup with the ingredients I had in the pantry and fridge, and this was so much better than the canned version I had as a kid. I was really happy with it, will be making again!
Verna
So glad you enjoyed it, what a wonderful review thank you!
Laura
Great minestrone soup added some fried spicy vegan sausage it was so good!
Verna
Sounds great! Glad you liked it
Rita
This is soup is so tasty and filling
Verna
thank you so much Rita!