If you’re craving a cozy, veggie-packed meal that’s easy to make with whatever you have on hand, this vegan minestrone soup is for you. It comes together in about 30 minutes and is perfect any time of year.
Classic Italian minestrone is famous for its flexibility. There’s no single way to make it. It’s all about using what’s in your fridge and pantry. I like to make mine with fresh green beans, kidney beans, and elbow macaroni, but you can mix it up with your favorite vegetables, beans, and pasta shapes.
Just like my vegan vegetable bean soup, this is one of my favorite ways to clear out the crisper drawer. The seasoned tomato broth ties everything together for a simple and satisfying meal.
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Ingredients
Canned beans: I like using red kidney beans, but white beans or chickpeas are great choices too.
Pasta: Gluten-free elbow macaroni is my go-to, but small shells or ditalini work just as well.
Vegetables: I love adding fresh green beans along with onion, carrots, celery, and garlic. You can use whatever vegetables you have, such as zucchini, cabbage, kale, potatoes, butternut squash, or even frozen veggies.
Seasoning: Italian seasoning is my favorite shortcut, but a combination of dried basil, oregano, and thyme also works well.
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 translucent.
- Add the garlic, carrots, and celery, and cook for a few more minutes until the vegetables soften.
- Stir in the vegetable broth, diced tomatoes with their juices, and Italian seasoning, and bring to a boil.
- Add the kidney beans, green beans, and pasta. Cook, stirring occasionally, until the pasta is al dente. Season with salt and pepper to taste and enjoy.
Serving suggestions
I love eating this vegan minestrone soup with 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.
So the next time you’re in the mood for an easy vegan soup, give this minestrone a try.
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Love and Veggies,
Amy
📋 Recipe
Vegan Mix & Match Minestrone Soup
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
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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.