Vegan Minestrone Soup is loaded with fresh vegetables, beans, and pasta for a 30-minute, one-pot, complete and satisfying meal. It's easy to customize with whatever ingredients you have on hand.
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If you search for recipes for classic Italian minestrone, you'll find countless variations. That's because it's such a versatile soup that you can really make your own.
Like my vegan vegetable bean soup, Vegan Minestrone Soup is a fantastic dish for using up whatever produce is lurking in your fridge.
The seasoned tomato-based broth works well with your choice of veggies, beans, and pasta, such as my favorite combination of fresh green beans, red kidney beans, and elbow macaroni noodles. It's a quick and delicious meal any time of year.
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Why you'll love this recipe
- It's easy to make in 30 minutes with ingredients you may already have in your kitchen.
- You can make it with whatever vegetables, canned beans, and small pasta you have on hand.
- It's a delicious and complete meal on its own.
Ingredients
Canned beans: My choice for Vegan Minestrone Soup is red kidney beans, but cannellini beans (white kidney beans) or other white beans also work well.
Small pasta: I like using elbow macaroni, but small shells or ditalini are other popular options.
Fresh vegetables: In addition to the onion, carrots, celery, and garlic, my favorite fresh vegetable to use in this soup is fresh green beans. But you can use whatever you have on hand or needs using up, such as zucchini, cabbage, kale, butternut squash, or even potatoes. (You can also use frozen veggies if fresh are unavailable.)
Italian seasoning: If you don't have this spice blend in your pantry, try a combination of dried basil, oregano, and/or thyme.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- In a large pot, saute the onion in olive oil until soft and slightly translucent.
- Add the garlic, carrots, and celery, and saute for a few more minutes until the vegetables are soft.
- Add the vegetable broth, diced tomatoes with their juices, and Italian seasoning, and bring to a boil.
- Stir in the kidney beans, green beans, and pasta, and cook, stirring occasionally, until the noodles are al dente. Taste, add salt and pepper, as desired, and enjoy.
Serving suggestions
I personally love eating a bowl (or two) of Vegan Minestrone Soup with some toasted sourdough bread rubbed with fresh garlic and brushed with olive oil.
It's also wonderful served with a simple green salad tossed with pomegranate vinaigrette dressing, green olive dressing, or white balsamic vinaigrette.
Storing and freezing
Leftover soup can be refrigerated in an airtight container for 3 to 4 days or frozen for up to 3 months in individual servings. If you plan on making the minestrone in advance for future meals, you may choose to cook the noodles separately and add them to the reheated soup before serving.
More vegan noodle soup recipes
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Love and Veggies,
Amy
📋 Recipe
Vegan Minestrone Soup
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Ingredients
- 1 Tablespoon extra virgin olive oil, (optional)
- ½ cup onions, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1-14.5 ounce can diced tomatoes, with their juices (not drained)
- 1 Tablespoon Italian seasoning
- 1-15 ounce can kidney beans, (1½ cups) or cannellini (white kidney beans) rinsed and drained
- 1 cup fresh green beans, stems removed, sliced into bite-sized pieces
- ¾ cup elbow macaroni, or other small pasta such as shells or ditalini (gluten-free, if needed)
- salt and pepper, to taste
Instructions
- In a large pot over medium heat, saute the onion in the olive oil or a splash of water until soft and slightly translucent.1 Tablespoon extra virgin olive oil, ½ cup onions
- Add the carrots, celery, and garlic, and saute for a few more minutes until softened.½ cup carrots, ½ cup celery, 3 cloves garlic
- Add the vegetable broth, tomatoes with the juice, and Italian seasoning. Once it has come to a boil, add the kidney beans, green beans, and macaroni. Allow to simmer, stirring occasionally, until the pasta is cooked al dente.4 cups vegetable broth, 1-14.5 ounce can diced tomatoes, 1 Tablespoon Italian seasoning, 1-15 ounce can kidney beans, 1 cup fresh green beans, ¾ cup elbow macaroni
- Taste and add salt and pepper, as needed, and serve.salt and pepper
Notes
Nutrition
Nutritional information is an estimation only.
Debbie Knight says
Delicious!!!
Amy Katz says
Thanks Debbie!
Susan says
This looks great. I often make minestrone, will try this one. One thing I add to mine is a cup of V8 juice. Gives it extra flavor.
Amy Katz says
Thanks Susan! I've never tried that, interesting idea.