Vegan Minestrone Soup
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Better than Olive Garden Vegan Minestrone Soup! Loaded with vegetables, pasta, beans and a rich broth, this hearty soup is made in 1 pot and ready in about 30 minutes.
Minestrone Soup is a classic, hearty vegetable soup that is great for using up any leftover vegetables you have on hand. A perfect “clean the fridge out” meal if there ever was one!
Though the ingredient list a bit long, it’s a very simple soup to make and is ready in about a half hour. Unlike some minestrone soups I have tasted that are thin and watery, this one is thick, flavorful and totally delicious. It’s 1000 times better than the Olive Garden version!
How to make minestrone soup
(this is an overview with photos, the full recipe is at the bottom of the page)
First, chop and slice all your veggies.
In a large pot, saute the onion, garlic, celery, carrots and zucchini for 5-10 minutes, until they are a bit tender.
Now add the diced canned tomatoes, vegetable broth, dried herbs, beans, green beans and pasta to the pot. Stir, bring to a boil, then simmer for 10-15 minutes until the pasta is cooked.
Now stir in the fresh spinach and season with salt and pepper, to taste. Serve with a loaf of crusty bread, Vegan Parmesan and fresh chopped parsley, if desired.
Minestrone Soup Variations
- Use gluten free pasta if needed
- Swap the spinach for kale, swiss chard or collard greens
- Swap the zucchini for yellow squash, white potato, sweet potato or butternut squash
- Try green peas instead of green beans
Want more hearty soups?
- Everyday Lentil Soup
- Vegan Chicken Noodle Soup
- Black Bean Soup
- Vegan Corn Chowder
- and find more vegan soups here!
This post contains affiliate links. Read my full disclosure here.
Vegan Minestrone Soup
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 4 cloves garlic, minced
- 2 stalks celery, sliced
- 2 large carrots, peeled and chopped
- 1 medium zucchini, diced
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon dried basil
- 15 ounce can small white beans, drained and rinsed
- 15 ounce can kidney beans, drained and rinsed
- 1/2 cup frozen cut green beans (or fresh)
- 1/2 cup small shell pasta
- 2 cups baby spinach
- 2-3 tablespoons chopped fresh parsley, optional
- Optional: Vegan Parmesan
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, carrots and zucchini and saute for 5-10 minutes, until the vegetables are a bit tender.
- To the pot, add the diced tomatoes and their juices, vegetable broth, dried herbs (oregano, thyme, basil), white beans, kidney beans, green beans and pasta. Stir. Bring to a boil, then lower heat the heat and simmer for 10-15 minutes, until the pasta is cooked.
- Stir in the spinach and let it wilt. Season with salt and pepper to taste.
- Serve with a loaf of crusty bread, if desired, and sprinkle each bowl with a little fresh parsley and vegan parmesan.
- May substitute the dried herbs for 2 teaspoons of Italian Seasoning.
- Gluten free: Use gluten free pasta.
- The soup can be frozen, though the pasta will be mushy when reheated. Leftover soup will keep in the refrigerator for 3-4 days.
- You can use other seasonal vegetables as well, such as butternut squash, sweet potatoes, white potatoes, peas, kale, collard greens, swiss chard. Feel free to mix and match based on what you have on hand.
Recipe inspired by Dinner at the Zoo.
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