Bowl of minestrone soup with beans and pasta.

Easy Vegan Minestrone Soup

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

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! 



  • 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


  1. 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. 
  2. 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.
  3. If you want to add some spinach or kale, stir that in now and turn off the heat.
  4. 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