Easy Minestrone Soup
This easy vegan minestrone soup recipe is the best for a quick weeknight meal. It can be on the table in 30 minutes including prep time and makes a healthy, filling meal that the whole family will love.
This vegan minestrone recipes healthy, filling, budget-friendly and easy to make in no time at all. It’s loaded with vegetables, pasta and a delicious tomato broth and is a go-to at my house when I don’t feel like thinking too much about dinner.
- Dietary Needs: Vegan, oil-free, can be gluten-free.
- The recipe makes 6 large meal-sized servings or can be served as a starter or side for 8-10.
- Nutrition Features: Each serving contains just 131 calories and 1 gram of fat while providing 6 grams of protein and 5 grams of fiber.
- Quick and Easy: 1-pot and on the table in 30 minutes!
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Pasta: Try bows, penne, shells or rotini, for a gluten-free recipe, use a gluten-free pasta like brown rice or quinoa.
- Kidney beans: Canned works just great, drain and rinse well before adding, chickpeas, white kidney beans or pinto beans make a good sub!
- Vegetables: For the flavour based use carrots, celery, onion, garlic. Feel free to add any other veggies you like, such as green beans or zucchini.
- Vegetable Broth: Homemade, carton, powder or cubes all work great. Choose no salt-added or low-sodium to keep the recipe lower in sodium.
- Canned diced tomatoes: I like fire roasted best but any kinds works, choose no salt-added if sodium intake is a concern.
Step 1. Add the onions, garlic, carrots and celery to a large soup pot with 2-3 tbsp of water, broth or olive oil and cook over medium heat for 7-8 minutes until soft and fragrant.
If the pan starts to dry out, add a little more water or broth as needed.
Step 2. Add the rest of the ingredients and simmer lightly until the pasta is cooked al dente. This may take anywhere from 8-15 minutes depending on the pasta you use.
Quick Tip: Err on the side of slightly underdone for the pasta as it will continue to cook even after you turn off the heat and you want to avoid mushy pasta!
Step 3. Season with salt and pepper and enjoy!
Quick Tip: If you’d like to add some greens to the soup, stir in a few handfuls of spinach or chopped kale at the end.
Sure! You can use any veggies you like, up to 2 cups in addition to the onion. I would keep the onion and garlic in there but from there you can sub in other veggies like brussels sprouts, green beans, zucchini or bell peppers. I sometimes add 2 cups of fresh spinach or chopped kale at the end just to get some greens in there.
Since the soup already has pasta, potato wouldn’t be my go-to for this soup, though you can it them if you like. I would recommend peeling and slicing into small 1 cm cubes before adding so they cook fairly quickly. Add them when you add the diced tomatoes.
You can use any kind of pasta you like! I’ve used whole wheat bows, rotini and fusilli. I would recommend sticking to short pasta shapes but if you want to use spaghetti or linguine, break the pieces in half or into thirds before adding to the soup for a more even cooking time.
To make it gluten-free minestrone, you can use chickpea pasta, lentil pasta or a quinoa or brown rice pasta. Just check the cooking time for the type of pasta you use so you have a general idea of how long it will take to cook in the soup.
Sure! Chickpeas, white beans, black eye peas, pinto beans or even cooked green lentils would work! Simply swap out the can of kidney beans for whatever you have on hand.
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- 1 large white onion, diced, approx. 2 cups (300 g)
- 3 cloves garlic, minced
- 3 carrots, chopped, approx. 1 heaping cup (150 g)
- 2 ribs celery, chopped, approx. 1 cup (125 g)
- 1 x 28 oz can diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, omit if sensitive to spice)
- 1 1/4 cups small uncooked pasta of choice such as bows or rotini (85 g)
- 1 19 oz can kidney beans, drained and well-rinsed (approx. 2 cups cooked beans, 330 g)
- sea salt and black pepper, to taste
- optional, 2 cups of fresh baby spinach or chopped kale
- Add the onions, garlic, carrots and celery to a 7.5 qt. soup pot and cook over medium heat in 2-3 tbsp of water or broth (or olive oil) for 7-8 minutes, stirring frequently and adding water as needed if it starts to dry out.
- Add the diced tomatoes, basil, oregano, beans, broth and pasta and simmer lightly until the pasta is tender and cooked al dente, approximately 10-15 minutes depending on the kind of pasta you use.
- If you want to add some spinach or kale, stir that in now and turn off the heat.
- Season with salt and pepper and either serve right away or store in the fridge for up to 5 days.
Storing: Let cool then store in an airtight container in the fridge for up to 5 days or freezer for up to 2 months. Thaw overnight in the fridge if frozen. Reheat as needed stovetop or in the microwave until heated to your preference.
Substitutions: Use cannellini beans, chickpeas, navy beans or black eye peas in place of kidney beans. Mix and match vegetables: green beans, carrots, celery, zucchini, peas, corn, cauliflower.
Gluten-Free Option: Use your favourite gluten-free pasta such as chickpea pasta, brown rice pasta or quinoa pasta.
If you don’t have dried basil and oregano on hand, Italian seasoning works well.
- Serving Size: 1/6th of recipe
- Calories: 131
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 5 g
- Protein: 5.5 g
Keywords: vegan minestrone soup, easy minestrone soup
Originally pubslihed September 28, 2018.