Easy Vegan Minestrone Soup
This easy vegan minestrone soup recipe is so great for a quick weeknight meal. It can be on the table in about 25 minutes including prep time and it makes a healthy, filling meal that the whole family will love.
This vegan minestrone is healthy, filling, budget-friendly and easy to make in no time at all. It’s been a go-to at my house lately when I don’t feel like thinking too much about dinner. I hope you enjoy it too!
Table of Contents
Ingredient Notes
- pasta – try bowties, penne or rotini
- kidney beans – canned works just great, drain and rinse well before adding, chickpeas make a good sub!
- veggies – for flavour use carrots, celery, onion, garlic
- vegetable broth – homemade, carton, powder or cubes all work great
- canned diced tomatoes – I like fire roasted best but any kinds works, choose no salt added if sodium is a concern
Can I Sub the Vegetables?
Sure! You can use any veggies you like up to 2-3 cups. I would keep the onion and garlic in there but from there you can sub in other veggies like brussel sprouts, 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.
What Kind of Pasta to Use
You can use any kind of pasta you like! I’ve used whole wheat bows, rotini and fusilli. To make it gluten-free, 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.
Nutrition Details
This recipe makes 6 large meal-sized servings or 8 smaller servings. If you make 6 servings each serving provides 131 calories with 27 grams of carbohydrates, 1 gram of fat, 6 grams of protein and 5 grams of fibre.
or more nutrition details see the nutrition facts box below. For more information on plant-based nutrition, check out my vegan nutrition guide and list of the best vegan protein sources. Just starting out? Read my post on how to transition to a plant-based diet.
Related Recipes
- Vegan Sweet Potato Corn Chowder
- Red Lentil Tomato Soup
- Healthy Kale and Cauliflower Soup
- Vegan Chickpea Vegetable Chowder
- Spicy Vegan Black Bean Soup
Did you make this recipe? Click here to leave a review!
PrintEasy Vegan Minestrone Soup
-
Prep Time: 5 mins
-
Cook Time: 20 mins
-
Total Time: 25 minutes
-
Yield: 6 1x
-
Category: Soup
-
Method: Stovetop
-
Cuisine: American
- Diet: Vegan
This easy soup is perfect for weeknight meals when you want something quick but still hearty and healthy. It’s great for cleaning out the fridge and pantry too! Switch up the veggies with anything you like such as chopped zucchini or green beans, up to 3 total cups.
Ingredients
- 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 28 oz can diced tomatoes the juices
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 1/4 cup uncooked pasta of choice such as whole wheat 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 handfuls of fresh spinach or chopped kale
Instructions
- 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 for 10 minutes, stirring frequently and adding water as needed if it starts to dry out.
- Add the diced tomatoes, herbs, broth, beans and pasta and simmer lightly until the pasta is tender, 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.
Nutrition
- 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
I made this the other night and it was great! We used macaroni since that was what was handy, as well a rehydrated cannelini beans. We added a little sirarcha to our to kick it up a bit and loved it. My kids also liked it blended up since they’re still not fully into chunky soups. Thanks!
★★★★★
Nice! That sounds great. You can’t go wrong with a little sriracha 😉 Glad you enjoyed it!
WOW!! This was really yummy and so easy to make. I added Frontier brand Italian Seasoning Blend and celery to frozen mixed veggies and it turned out great. Plus, it also looked fantastic!
This is really good — super quick and easy and just right on a cold winter’s night — and we’ve got plenty of those here in Boston! Thanks!
★★★★★
So glad you enjoyed it! Agreed – quick, easy and so cozy. Thanks for the review!
Could I substitute garbanzo beans for kidney beans?
Sure. Enjoy!
Just made this tonight . Very good and simple. Liked it alot
Glad you enjoyed it!
Makin this for my vegan daughter. We will also be having some. Looks and smells delicious. Very easy to make.
Glad you enjoyed it!
Hi Deryn,
At which point in the cooking process do you add the dried basil & oregano specified in the ingredients list?
They can go in with the tomato and beans. Enjoy!
Nice, thanks for the quick reply – making this right now!
I’ve made this recipe a few times and my family loves it. I like to add a can of rotel also because I like it spicy and I add zucchini instead of spinach. I also use gluten free pasta. I usually double the recipe because we enjoy it for days after!
★★★★★
That’s awesome! I had to look up what Rotel was..I’d never heard of it! Glad you enjoy the recipe. Thanks for the comment!
Just made this for dinner and it is so simple and very good !! Liked it a lot. Thanks for sharing.
I’m so happy to hear that! Glad you enjoyed it.
This was dinner tonight. Seriously SO good! It’s so flavorful and cozy. I used crushed tomatoes instead of diced which probably changed the consistency a little but I really liked it. Thanks for the recipe!
★★★★★
So glad you liked it, Bethany! Ya, it might have been a bit less thick and chunky with the crushed tomatoes, but other than that about the same.
This recipe is a real winner. Really easy to make it. Hearty and filling. Very much appreciated on this fresh, rainy cold day in Ireland! Thank you so much.
★★★★★
Thank you for the comment! I’m so happy you enjoyed it. I love how easy it is too..and so good!
Thanks for sharing this recipe! I love vegan minestrone soup and this one has a completely different flavor palate than those I’ve made! It’s perfect for a week of my cold weather lunches!!
★★★★★
Ooh so glad you liked it! I enjoyed it for days after making it too, it only gets better!
How much beans? It doesn’t say.
Oops. Sorry I missed that! I used one 19 oz can of kidney beans. I’ve added that to the recipe. Thanks.
Omg, this soup looks fantastic! I’m so excited to try it.
It’s great! I hope you enjoy it! Let me know if you make it.
This sounds so delicious!!
It is really good and so easy! Let me know how you like it if you make it!