Vegan Minestrone Soup

By Deryn Macey

5 from 7 votes

on Apr 22, 2021, Updated May 12, 2026

Jump to RecipeRate

This post may contain affiliate links.

This easy vegan minestrone soup recipe is the perfect recipe for a 30-minute weeknight meal packed with hearty beans and veggies.

Bowl of minestrone soup with beans and pasta.

Table of Contents

About the Recipe

This soup is loaded with veggies, pasta, beans and a delicious tomato broth. It’s a go-to at my house for busy weeknights when I don’t feel like cooking. This Vegan Vegetable Barley Soup and Vegan Curried Chickpea Stew are great for this too.

This recipe can be on the table in 30 minutes including prep time and makes a healthy, filling meal that the whole family will love. Here’s a bit more about it:

  • Vegan, oil-free, can be gluten-free.
  • Makes 6 large meal-sized servings or can be served as a starter or side for 8-10.
  • Each serving contains just 131 calories and 1 gram of fat while providing 6 grams of protein and 5 grams of fiber.
  • Easy to customize with different veggies like green beans or kidney beans for cannellini beans.

For more soups with pasta, this Chickpea Noodle Soup, Vegan Lemon Chickpea Orzo Soup and Vegan Lasagna Soup are really good too.

Ingredient Notes

Visual of ingredients labelled with text for making a minestrone soup recipe.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Pasta: Try bows, penne, shells or rotini, for a gluten-free recipe, use a gluten-free pasta like brown rice or quinoa (or lasagna noodles try my vegan lasagna soup).
  • 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.
  • Dried Herbs: If you don’t have basil or oregano on hand, you can use 2 tsp Italian seasoning.

Step-by-Step Instructions

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.

Cooked, chopped carrot, onion, celery and garlic in a soup pot with a wooden spoon.

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 and definitely for the pasta as it will continue to cook even after you turn off the heat and you want to avoid mushy pasta!

Beans, pasta and tomato sauce in a large soup pot.

Step 3. Season with salt and pepper and enjoy! A sprinkle of fresh parsley and vegan parmesan are also yummy for topping.

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.

Overhead view of two bowls of minestrone soup with pasta and beans.

FAQs

Can I use different vegetables?

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, collard greens or chopped kale at the end just to get some greens in there.

Can I add potatoes?

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.

What kind of pasta can I use?

You can use any kind of pasta you like!

I’ve used whole wheat pasta like 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.

Can I use something other than kidney beans?

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.

Spoon resting in a bowl of minestrone soup.

More Vegan Soups

Here are some more yummy homemade soup recipes to try:

Save this recipe!
Enter your email & I’ll send this recipe straight to your inbox.
Bowl of minestrone soup with beans and pasta.
5 from 7 votes

Vegan Minestrone Soup

By: Deryn Macey
Enjoy a big bowl of this vegan minestrone soup when you want something quick, easy, healthy and hearty! It’s great for cleaning out the fridge and pantry too! 
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 6
Save Recipe Pin Recipe Rate Recipe Print Recipe
Save Recipe
Enter your email & get the recipe!

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 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
  • 19 oz can kidney beans, drained and rinsed , approx. 2 cups cooked beans, 330 g
  • sea salt and black pepper, to taste
  • 2 cups fresh baby spinach , optional

Instructions 

  • Add the onions, garlic, carrots and celery to a large 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 canned 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, if needed.

Notes

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.

Nutrition

Serving: 1/6th of recipe, Calories: 131kcal, Carbohydrates: 27g, Protein: 5.5g, Fat: 1g, Sodium: 250mg, Fiber: 5g, Sugar: 6g
Like this recipe? Rate and comment below!

Originally pubslihed September 28, 2018.

About Deryn Macey

Deryn Macey is a nutrition coach, certified personal trainer, and the creator of Running on Real Food, where she's been sharing nutritious recipes since 2013. She holds a science degree and offers strength training and nutrition coaching through Onward Strong, focusing on strength, sustainable eating habits, and breaking free from diet culture.

Read More About Me

Categorized as:
, , , , , , , , , ,

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

34 Comments

  1. Makin this for my vegan daughter. We will also be having some. Looks and smells delicious. Very easy to make.

    Reply

  2. Hi Deryn,
    At which point in the cooking process do you add the dried basil & oregano specified in the ingredients list?

    Reply

  3. 5 stars
    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!

    Reply

    1. 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!

      Reply

  5. 5 stars
    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!

    Reply

    1. 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.

      Reply

  6. 5 stars
    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.

    Reply

  7. 5 stars
    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!!

    Reply