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Jump To Recipe 13 reviews posted Oct 7, 2019 by Jessica Hoffman
Warm-up with a big bowl of this Vegan Minestrone Soup! It’s easy to make and loaded with ingredients like beans, potatoes and noodles for a hearty soup that will keep you feeling full! Make it gluten-free if needed with gluten-free pasta!
One of my favourite things to eat in the fall is soups. I especially love making soups on Sundays, (meal prep day for me) and having a big batch in my fridge to make a quick and easy dinner for busy weeknights.
Soups with lentils or beans are options for heartier “meal soups” since they are loaded with protein, they’ll keep you feeling full and satisfied.
This recipe for Vegan Minestrone Soup is cozy and tastes similar to the one from Olive Garden that everyone knows and loves. (But you don’t need to leave your house for it!)
Why you’ll love this recipe
- Eats like a meal. This soup is hearty and filled with ingredients like potatoes, beans, and noodles so it can be enjoyed as a meal.
- Easy to make. I love a good one-pot recipe. And this minestrone soup is just that. It’s easy to make and comes together in one pot on the stove.
- Can be made in a slow cooker.Just sautee the veggies and add them to the slow cooker with the rest of the ingredients and cook on high for 4 hours. (I recommend cooking and adding the noodles separately to prevent them from getting soggy.)
- High in protein and fiber. One serving of this soup is packed with 9 grams of fiber and 15 grams of protein to keep you feeling full!
- Freezer-friendly. This soup freezes well so you can make a double batch and freeze half for a busy day.
What is minestrone soup made of?
Minestrone soup is an Italian soup made with vegetables, pasta and a tomato base. The vegetables can vary from recipe to recipe, though there is generally always beans. In this recipe we have:
- Onion
- Garlic
- Celery
- Carrots
- Potato
- Herbs
- Vegetable broth
- Crushed Tomatoes
- Pasta
- Cannellini beans
- Kidney beans
- Kale
- Salt & pepper
How to make Vegan Minestrone Soup (step by step instructions)
Step 1
Saute the onion, garlic, celery and carrot in a pot for 5-6 minutes until the veggies are tender. This step is important to add flavour to the soup, rather than just tossing these veggies in raw with the broth.
Step 2
Next, it’s time to add the potato (peeled and cut into small cubes) and the herbs. We also add a bay leaf which gives the soup a great flavour. (Don’t forget to remove it before eating!)
Step 3
Stir everything together then add the crushed tomatoes and the broth. I recommend using a good-quality Italian brand of crushed tomatoes. This will make sure you’re soup has a great flavour.
Step 4
Bring the broth to a boil then cover and let simmer for 15 minutes. Then it’s time to add the beans and kale.
Tip: Only add the pasta right before serving to prevent the noodles from getting soggy and absorbing the soup broth.
How to store Minestrone Soup
Fridge: Store leftover soup in a sealed container in the fridge for up to 7 days. It’s best to store the pasta separately from the soup so the noodles don’t become soggy. Reheat the soup on the stovetop or in a bowl in the microwave.
Freezer: Let the soup cool completely then transfer to a freezer-safe container. Store in the freezer for up to 3 months. I recommend freezing the soup without the pasta since the pasta can become soggy. Defrost the soup on the counter or in the microwave.
Tips for making this minestrone recipe perfectly
- Be patient when sauteeing the veggies. This helps to build up the flavour in the soup, so don’t rush or skip this step.
- Use a good quality Italian brand of crushed tomatoes. (or chopped tomatoes) This makes a huge difference in the flavour too. Cheaper brands of tomato tend to be more acidic and less flavourful. My favourite type is the San Marzano tomatoes.
- Don’t add the beans and pasta in right away, they can become a bit mushy and soggy in the soup. It’s best to add them at the end.
- Minestrone soup builds more flavour as it continues to cook, so if you have the time, leave it to simmer on low on your stove for an hour.
- If you want to freeze this soup, freeze it before you add in the pasta. Frozen pasta in the soup will be soggy and mushy when you defrost it, so it’s best to leave it out and add the noodles in fresh.
Minestrone Soup FAQ
Where did minestrone soup originate?
Minestrone originated in Italy and is still a classic Italian soup made with a variety of vegetables and beans.
Is minestrone soup always vegetarian?
While minestrone soup is generally a vegetable soup, there are many different varieties. Minestrone can be made with meat, bone-broth, or vegetable broth. This particular recipe is vegetarian and vegan-friendly.
Can I use dried beans in this recipe?
You can use dried beans instead of canned beans but you’ll need to cook them before. If you add dried beans directly to the soup they will absorb all the soup broth and won’t cook properly.
More vegan soups to try
- Vegetable Barley Soup
- Vegan Tortilla Soup
- Vegan Stuffed Pepper Soup
- Creamy Vegan Tomato Soup
Vegan Minestrone Soup
5 Stars4 Stars3 Stars2 Stars1 Star5 from 13 reviews
- Author: Jess
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer/Main
- Method: Cook
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp avocado oil (or vegetable oil)
- 1 medium onion, finely chopped
- 1/4 tsp salt
- 4 garlic cloves, finely chopped
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 1 potato, cut into small cubes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 5 cups vegetable broth
- 1 1/2 cups crushed tomatoes (I like San Marzano tomatoes)
- 1/2 cup pasta (I use chickpea pasta)
- 1 can cannellini beans
- 1 can ofred kidney beans
- 1 cup shredded kale
- salt & pepper to taste
- 1 big handful fresh parsley, chopped
Instructions
- Heat the oil in a pot on medium-high heat, then add the onion, salt, garlic, celery and carrots. Let cook for 5-6 minutes until the vegetables are tender. (*Reduce heat to medium if they start to brown too much.)
- Add the potato and herbs and mix everything together, then add the vegetable broth and crushed tomatoes.
- Bring the soup to a boil then reduce the heat to low. Cover and let simmer for 10 minutes until the potatoes are tender.
- Add the pasta, beans (drain first) and kale and continue to cook for another 10-15 minutes until the pasta is cooked.
- Serve with fresh parsley
Notes
Be patient when sauteeing the veggies. Don’t skip this step, it helps build flavour in the soup.
Use a good quality Italian brand of crushed tomateoes. (or you can use chopped tomatoes)
If freezing this soup, don’t add in the pasta. It tends to become mushy when frozen, so it’s best to freeze the soup without it.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 260
- Sugar: 6g
- Fat: 3g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 15g
If you tried thisVegan Minestrone Soupor any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness!
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
Fall Gluten Free Recipes Refined sugar-free Vegan Vegetarian Winter
posted by Jessica Hoffman on October 7, 2019 (updated October 22, 2021)
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37 comments on “Vegan Minestrone Soup”
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Kim — Reply
This is delicious to the max!! This is comfort food that makes you feel sooo good! Love this recipe!! Thank you!💜
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Jessica Hoffman — Reply
So happy you liked it kim!:)
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Aurélie — Reply
It’s a delicious recipe. Thanks for sharing it!
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Jessica Hoffman — Reply
Thanks for the review Aurélie! Happy you enjoyed! 🙂
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Sharan — Reply
I have made minestrone several times but this is superior. We are no oil so sautéed veggies in broth
Had spinach instead of kale and celery seed since I was out of celery. This was the bomb and will be making many many times. We are vegan and it was perfect! Thank you!-
Jessica Hoffman — Reply
Thank you!!
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Sharan — Reply
I made this on a rainy chilly afternoon. I sautéed in broth rather than oil and used small whole wheat macraroni with spinach because that’s what I had. Also sliced leek with onion. So good! Thank you!!
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Jessica Hoffman — Reply
Happy you enjoyed it Sharan 🙂
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Alison — Reply
Thanks for the recipe. It is delicious! Followed the recipe as is except used tomato sauce instead of crushed tomatoes as that is what I had on hand. Will definitely make again!
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Jessica Hoffman — Reply
You’re welcome Alison! Glad you enjoyed 🙂
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Jordan Olivia Walman — Reply
I can eat this soup for lunch and dinner DAYS in a row. And I do! I’m not vegan so I do sprinkle a bit of parm on top, but it’s so flavourful and hearty on its own!!
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Diane — Reply
Big Nor’easter in NYC tonight and this is on the stove simmering. I love this soup. It’s so comforting, hearty and just so yummy!
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Jessica — Reply
Looks awesome, but how much kale and when do you add it? It’s in the photo but not the recipe.
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Jessica Hoffman — Reply
Hi Jessica, you can add in 1 cup shredded kale towards the end with the beans!
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Jessica Hoffman — Reply
This will keep for up to a week in the fridge!
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Jessica Hoffman — Reply
Thank you Suzanne!
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Sinéad — Reply
Made this last night for my whole family and it was a hit!! Definitely a new staple here, and so easy to make. Thank you for the delicious recipe!
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Jessica Hoffman — Reply
So happy you enjoyed 🙂
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gabi — Reply
Thank you Jess! I led a cooking class inspired by this recipe for my church and everyone loved it!
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Josie — Reply
I made this soup the other day and the flavors were great! I loved that it was also very easy to make. I followed the recipe and for some reason all the broth got absorbed once I added the pasta so it became more of a pasta dish than soup. While it still tasted great, any advice on how to prevent the broth from being absorbed so it’s more soupy?
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Jessica Hoffman — Reply
Hi Josie, this can be due to the type of pasta you use if it absorbs too much liquid. (Though it shouldn’t be too absorbant, just as when you boil pasta in water it doesn’t absorb all the water.) If you want to avoid this in the future I’d recommend cooking your pasta separately in water, and then adding it to the soup after!
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Gina — Reply
This soup was so good and easy to put together.
Thanks for a great easy recipe.-
Jessica Hoffman — Reply
Your welcome Gina, glad you enjoyed! 🙂
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Kelsey — Reply
Used fresh tomatoes and a little tomato paste instead of crushed tomatoes and added in some basil. Sooo good
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Jessica Hoffman — Reply
So glad you liked the recipe Kelsey!
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Tony — Reply
Curious if you drained the canned beans. Looking forward to trying, thanks.
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Jessica Hoffman — Reply
Yes, drain the beans!
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Jessica Booth — Reply
I made this and it was delicious. But just FYI you feature kale in the image but not in the recipe ingredients or instructions. I made it without kale without realizing it was in the image and added spinach instead because I felt like I needed a green. Still sooo good though and I will definitely make it again with kale next time 🙂
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Jessica Hoffman — Reply
Thank you for the review Jessica! So happy you enjoyed the recipe 🙂
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Laurel — Reply
This Minestrone looks AMAZING! Love how hearty and warming it is. Perfect for Fall days!
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Jess — Reply
Hi Lauren! Thank you so much! It’s really a great one-pot type of meal for those cold days. Thanks for stopping by!
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Alia @ Everyday Easy Eats — Reply
Hi Jess! Your vegan minestrone soup looks so warm and comforting! Perfect fall-time soup recipe. Pinning this to my vegan recipes board right now!
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JessH — Reply
Hi Alia,
Thank you! I hope you enjoy the recipe. Perfect for a cold day!
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