Vegan Mix & Match Minestrone Soup

5 from 3 votes

Vegan minestrone soup you can make your own! This mix and match recipe is loaded with fresh veggies, beans, and pasta for a cozy, comforting meal.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Italian-inspired

Diet: Vegan

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings:

Calories: 284kcal

Author: Amy Katz

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 (or cannellini beans) rinsed and drained (about 1½ cups)
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

US Customary - Metric

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 (or cannellini beans), 1 cup fresh green beans, ¾ cup elbow macaroni
Taste and add salt and pepper, as needed, and serve.
salt and pepper

Notes

Leftover soup can be refrigerated in an airtight container for 3 to 4 days, or frozen for up to 3 months. The cooked pasta will absorb the broth, so you may need to add a little water before reheating it seems too thick.

Nutrition