Celebrate soup season with this one-pot, 30-minute Vegan Minestrone Soup. Jam-packed with veggies, beans, pasta, and a rich broth, it’s a healthy comfort food you can feel good about.

PS: I have plenty of other vegan soup recipes to help warm you up during soup season.

a large soup pot full of vegetable-packed minestrone soup.

Say hello to this veggie-packed, super easy, and extra satisfying Vegan Minestrone Soup. It’s the comfort food you’ve been dreaming about that doesn’t take hours to make. Simply throw the ingredients in a pot and it’s ready to eat in just 30 minutes!

I’ve tested minestrone soup recipes before that turned out thin and watery; that’s a big ‘no’ from me. Instead, this one is thick, flavorful, and totally delicious. It’s 1000 times better than the Olive Garden minestrone soup!

Minestrone soup vs. vegetable soup

Minestrone soup is a classic, hearty vegetable soup made with a variety of vegetables, beans, and pasta. It’s essentially the extra filling version of a regular vegetable soup (which omits the beans and pasta) and the perfect “clean the fridge out” meal.

sauteeing vegetables in a large soup pot.

Ingredients needed (with substitutions)

  • Olive oil – For sauteing the vegetables. Use vegetable broth or water for an oil free soup.
  • Sweet onion
  • Garlic
  • Celery
  • Carrots
  • Zucchini – Feel free to swap this for yellow squash, white potato, sweet potato, or butternut squash.
  • Tomatoes – Use canned diced tomatoes to keep this soup recipe as easy as possible.
  • Vegetable broth
  • Oregano, thyme, and basil – Dried herbs are fine. Feel free to use a pre-mixed Italian seasoning blend to keep things simple.
  • White beans – Cannellini beans, white navy beans, or chickpeas are all great options.
  • Kidney beans – Or replace these with black beans or pinto beans.
  • Green beans – You can use fresh or frozen green beans, or replace them with frozen green peas.
  • Pasta – Keep the pasta small and bite-sized, like ditalini, macaroni, or farfalle. For gluten free minestrone, use your favorite short gluten free pasta instead.
  • Baby spinach – Kale, swiss chard, or collard greens would work well as substitutes.
  • Fresh parsley – For garnish!

How to make vegan minestrone soup

Find the complete recipe with measurements in the recipe card below.

Heat the olive oil in a large soup pot, then add the onion, garlic, celery, carrots, and zucchini. Saute until slightly tender.

Next, add everything but the spinach to the pot and stir to combine. Bring the soup up to a boil, then lower the heat to simmer (uncovered) until the pasta is cooked.

Stir the spinach leaves into the soup and let them wilt. Season with salt and pepper to your liking, then ladle the finished soup into bowls with a sprinkle of vegan parmesan and fresh parsley on top.

Serve with a piece of crusty artisan bread or crackers and enjoy!

ingredients for vegan minestrone soup in a large white pot.

Frequently asked questions

  • Can you make minestrone soup in the Instant Pot? I haven’t tested this recipe in the Instant Pot, but you could use the Saute function to saute the vegetables, then turn it off and add the rest of the ingredients (except the pasta and spinach). Cook on High Pressure for 5 minutes. When it’s done, add the pasta and use Saute mode again to simmer for 5 to 10 minutes or until the pasta is cooked. Stir in the spinach and you’re done!
  • How long does minestrone soup last? Keep the soup in an airtight container in the fridge for 3 to 4 days. I recommend storing the cooked pasta separately to prevent it from soaking up the liquid and becoming mushy.
  • Can you freeze it? Yes, you can freeze minestrone but the pasta will be mushy when reheated.
2 red bowls with filled with minestrone soup.

Want more hearty soups?

Blustery weather calls for a big bowl of loaded, chunky soup, like:

whole pot of minestrone soup, green spinach, white pot
4.87 stars (15 ratings)

Vegan Minestrone Soup

Celebrate soup season with this one-pot, 30-minute Vegan Minestrone Soup. Jam-packed with veggies, beans, pasta, and a rich broth, it’s a healthy comfort food you can feel good about.
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings

Ingredients 
 

  • 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

Instructions 

  • 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.

Notes

  1. May substitute the dried herbs for 2 teaspoons of Italian Seasoning.
  2. Gluten free: Use gluten free pasta.
  3. The soup can be frozen, though the pasta will be mushy when reheated. Leftover soup will keep in the refrigerator for 3-4 days.
  4. 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.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 46g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 1038mg | Potassium: 1068mg | Fiber: 11g | Sugar: 9g | Vitamin A: 5012IU | Vitamin C: 26mg | Calcium: 160mg | Iron: 5mg
Course: Appetizer, Main Course, Soup
Cuisine: American, Italian
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

Recipe inspired by Dinner at the Zoo.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , ,

you may also like:

Comments

    1. Hi Isis. I’m thrilled you loved the soup! I agree that it is great with some homemade bread! Thanks for taking time to share your feedback and great review!

  1. great taste, my husband is not vegan and he enjoyed it as well. its a keeper, as Im finding out all your recipes are. Your vegan gravy is the best. tried others,you have them all beat with taste. Thanks

    1. Thank you for using my recipes, Kaye! I’m so glad you guys are enjoying them! Thank you for sharing your great feedback!

  2. So easy and hit the spot for something comfortable but healthy on a cool spring day. It was easy enough that I also had time to make a vegan mac and cheese as well and we had leftovers for a couple of days. Will definitely make this one again!

    1. Hi Nicole. Sounds like you’ve had fun in the kitchen! Thank you for sharing your wonderful feedback and review! I’m so glad you love the soup!

  3. I cooked this for dinner and it was easy and delicious. I had all ingredients available except for the green beans so I just left them out and the soup was still hearty and full of vegetables. I’ve yet to try a Nora Cooks recipe that I don’t love. Thank you so much Nora!

    1. Thank you for your wonderful feedback! I’m glad you loved the soup! I appreciate you using my recipes, and am thrilled you are enjoying them, Tonya! Happy cooking!

  4. Super yummy, hearty, and family-approved! Even my husband’s 85 year old grandmother called me today to tell me she made it for dinner tonight, after seeing me make it yesterday. We all love it and it will definitely be in the regular dinner rotation! Love your recipes, Nora! Keep ‘em comin’! 

    1. Thank you, Carrie, for using my recipes, and for reaching out with your wonderful review and feedback! I am glad you and your family love the soup! Wishing you lots of happy cooking!

  5. I love this recipe. I have made it a couple of times now. And you are right much better than Olive Garden. I have used so many of your recipes love them all. Thank you for doing this and sharing with all of us. 

  6. Made this for dinner last night and it was delicious! It is simple but so nice and cozy for a cold night. I love that it is packed full of veggies but the beans and pasta make it still feel hearty. I’ll definitely make it again! 🙂 

    1. Hi Bethany! I’m so glad you loved the soup! Tis the season for cozy soup! Thank you for taking time to share your wonderful review and comments! Happy cooking!

  7. I have never tried a Ñora recipe I did not like. This one was no different. So satisfying and filling. I had a friend who needed some extra TLC today  and I brought over a big batch of this soup. It made her day. This is the perfect soup to soothe the soul. 

    1. Hi Maria. What a wonderful way to cheer a friend by taking them soup! Thank you for being kind to your friend, and for taking time to share your great review and comments! I love the description ‘perfect soup to soothe the soul.’ Thank you!

  8. So yummy! I cut the recipe in half so I only used a can of kidney beans. I skipped the carrots as I don’t like cooked carrots.  Used local green green beans and zucchini. I used whole grain bow tie pasta. Topped with Follow Your Heart vegan Parmesan cheese. This recipe is. Keeper!

  9. The minestrone soup is so easy and delicious! Love it so much and have made it several times!

  10. I never had Olive Garden’s minestrone soup, but my wife did. She confirmed that this soup is better that the one served at Olive Garden!
    I just know that this soup is delicious and very easy to prepare! 
    Thanks Nora, it’s another home run! 

  11. Love this soup! It’s so hearty and satisfying. I topped mine with nutritional yeast instead of parmesan and it was awesome.

  12. Restaurant quality!  This was delicious!  I used some frozen mixed veggies in with fresh veggies.  Thank you!

  13. This soup is  so simple yet so delicious, vegan or not!!!! I have never been a veg soup lover but this has made me one! I have made it 4 times since finding the recipe  a couple weeks a go and my kids ask me for it now!! 

  14. Ate 3 bowls of this last night, simple and delicious. I’m pregnant so just craving wholesome, nourishing meals at the moment.
    Just used what I had on hand. I used soaked borlotti beans and french lentils with what ever veg was in the fridge 🙂

  15. The sodium seems to be very high per serving. Is that from the canned beans? I have cooked fried beans that I plan to use. Will that reduce the sodium content? Thanks!

    1. The sodium content will vary depending on the canned beans you use, as well as what vegetable broth you use. If you use low sodium canned beans (or homemade from dried) plus low sodium vegetable broth, the sodium will be much lower.

  16. This looks delicious! Have a question – I recently bought an Instant Pot and was wondering what modifications I would make to do this in the IP? Thank you!

    1. So I haven’t tested it, but I would probably use the saute feature for the first part just like you would in a pot. Add everything except the noodles and cook on high pressure for 5 minutes. Then add in the pasta and use the saute feature again, simmering for 5-10 minutes until the pasta is cooked. Then you can stir in the spinach. Hope that helps!

Leave a Reply

Your email address will not be published.

Recipe Rating




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