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This Vegan Minestrone Soup is simple to make and comes together all in one big pot in just over 30 minutes! It makes for truly delicious leftovers and is perfect for SOUP SEASON!
And if you’re looking for more simple Vegan Soup Recipes, PLEASE give my Vegan Stew a try! I think you’ll also like this Vegan Corn Chowder, my Tofu Coconut Soup, this Chickpea Noodle Soup AND this Vegan Lentil Soup!
I LOVE a good soup recipe, especially when it’s as well rounded as this minestrone soup! She’s got veggies, she’s got carbs, she’s got protein! I love this recipe so much!
Growing up, I always really loved the Minestrone soup at Olive Garden! It’s been forever since i had it but I think this homemade version is EVEN BETTER! PLUS, it’s totally vegan which I love it for.
Ingredients we’re using
- Onion
- Carrots
- Celery
- Zucchini
- Garlic (lots of garlic)
- Italian seasoning (plus salt)
- Diced tomatoes
- Pasta of choice- this is most traditionally made with macaroni but use whatever you’d like!
- Beans- I used kidney beans but you can use whatever you’d like!
- Spinach
- Basil
- Lemon Juice
How to make it
One of the things that I love so much about this soup is HOW EASY it is to make. But, let’s briefly go over it!
You’re going to start by sautéing the onion, carrot, and celery in a big pot with the tomato paste. Then you add in the garlic and zucchini and cook a bit more.
Next up, the broth, seasoning, and diced tomatoes go in before everything simmers for about 15 minutes.
From there, the remaining ingredients get added including the beans and pasta (but minus the lemon!) and it cooks until the pasta is tender. Stir in the lemon juice and enjoy!
More vegan soups to try:
- Loaded Vegan Chili
- Butternut Squash Soup
- Crockpot Taco Soup
- Black Bean Soup
- Crockpot Chickpea Noodle Soup
- Sweet Potato Chili
- Acorn Squash Soup
As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
Vegan Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks of celery, diced
- ¼ cup tomato paste
- 4 cloves garlic, minced
- 1 small zucchini, diced into half moons
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 6 cups vegetable broth
- 2 15 ounce can of diced tomatoes, or tomato puree
- 2 bay leaves
- 1 cup small shell pasta such as macaroni
- 1 15- ounce can red kidney beans, drained and rinsed
- 2 cups chopped spinach, optional
- ¼ cup fresh basil, chopped
- 2 teaspoons lemon juice
- additional salt and ground pepper to taste
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add in the onion, carrot, celery and tomato paste. Stir to combine and saute until the onion becomes translucent and the the veggies have softened, about 8 minutes.2 tablespoons olive oil, 1 medium yellow onion, 2 medium carrots, 2 stalks of celery, ¼ cup tomato paste
- Add in the garlic, zucchini, and Italian seasoning. Stir to combine and cook for 2 additional minutes.4 cloves garlic, 1 small zucchini, 1 tablespoon Italian seasoning
- Stir in the broth, diced tomatoes, bay leaves, and salt. Raise the heat to medium-high, cover, and let simmer gently for 15 minutes.1 teaspoon fine sea salt, 6 cups vegetable broth, 2 15 ounce can of diced tomatoes, 2 bay leaves
- Uncovered and mix in the pasta, kidney beans, spinach, and basil. Cook according to pasta directions, about 10 minutes, or until the pasta reaches your desired doneness.1 cup small shell pasta such as macaroni, 1 15- ounce can red kidney beans, 2 cups chopped spinach, ¼ cup fresh basil
- Remove from the heat and stir in the lemon juice, as well as additional salt, pepper, and olive oil to taste. Serve and ENJOY!2 teaspoons lemon juice, additional salt and ground pepper to taste
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you so much for this recipe! I was searching Pinterest for a one pot meal that we could do at our last campout (in a cabin) to satisfy one of the steps for my Junior Girl Scout Troop’s Simple Meal’s Badge when I came across this delicious looking, relatively easy, super healthy and pretty quick soup. I am also vegan and we have a vegetarian in the troop, so making something that works for us as a one pot meal made sense as well. Plus, we shy away from cooking raw meat on campouts. Anyways, with a few changes and additions and doubling the recipe, we had a dish that all of the other 3 moms, the vegetarian girl and I thought was literally one of the best meals ever! It didn’t go over the best with most of the other girls, but they’re picky and mostly afraid of veggies, so they don’t count.
Because we were cooking with a somewhat limited pantry and budget and I brought some things from home and stopped at the store for others, we didn’t add as many herbs as listed, spinach and lemon juice. However, I read that adding a jar of marinara sauce could work to add flavor to a soup like this, so we did that as well as add 2 potatoes cut up small (they were still a little too hard though).
We had some leftovers and the other 3 moms were super excited to get them! I’m looking forward to making this again too.
This turned out very good. I followed the recipe exactly except I did not use oil and water sauteed my veggies, and I only added 1/2 cup of pasta since it expands so much Would this freeze well?
This soup is delicious! And forgiving. I improvised a little because I didn’t have all the ingredients – still turned out great. Thanks for posting!
This soup looks so flavorful! Will definitely try it, thanks for sharing!