This Vegan Minestrone Soup is healthy, comforting and way better than what you’ll get in a can! Full of flavor and so easy to make, you can’t go wrong with a big hearty bowl of minestrone soup. A recipe keeper for sure!
What Is Minestrone Soup?
Italian in origin, minestrone is a rustic tomatoey soup brimming with vegetables, beans and pasta. Recipes for minestrone vary widely depending on the season, cooking times, and thickness of the soup, which ranges from thick to brothy. There is not really a one set recipe for minestrone as it can be made with whatever veggies are on hand and accessible.
Easy Minestrone Soup
This easy vegan minestrone soup reminds me very much of Olive Gardens minestrone soup, which I used to eat by the bowl fulls back in the day. Soup, salad and breadsticks was all I ever wanted!
Not only is this homemade soup delicious, but it’s low fat, can be made oil free and so easy to make. It just takes a little prepping of the veggies and a bit of simmering until you’ve got a hearty soup everyone will love!
This soup is jam packed with veggies, making it a healthy recipe you’ll definitely want to add to your dinner or lunch rotation. And it yields a pot full and makes great leftovers! Recipe adapted from Food Network.
What Is Italian Minestrone Soup Made Of?
What you’ll need for this recipe:
- Mirepoix of carrots, celery and onion
- Green beans
- Veggie broth
How To Make Vegan Minestrone Soup
Making vegan minestrone is very easy and only requires a few simple steps:
- Start by prepping the produce. Drain and rinse the beans.
- In a large pot, saute the onions, carrots and celery with oil or water, add the remaining ingredients, except for the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 minutes, stirring occasionally. Add more broth or water as needed.
- Five minutes before soup is done, add a handful of fresh spinach, stir to mix. Season with salt & pepper.
Alternately, you can just add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!
How Long Will Leftovers Keep?
Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Simply re-warm on the stovetop or the microwave. It makes a great meal prep for the week with homemade vegan cornbread, no knead bread or Naan on the side for soaking up the juices.
Can You Freeze Minestrone Soup?
Yes, it freezes well for up to 2 months! My favorite way to freeze this soup is in individual small containers that are freezer safe. That way whenever I want to cozy up with a bowl of warm soup I can just pull it from the freezer and warm it up. You can also freeze larger portions in large ziplock bags or containers.
Tip For The Best Minestrone Soup
This soup has a mild seasoning blend which lets the flavor of the vegetables shine, but you can add more herbs or spices to taste. Plus, there’s a few more ideas of what you could add for your best minestrone:
- Change up the veggies. The ingredients for this Italian minestrone soup can be changed up with the seasons using whatever is available to you. Use other seasonal veggies such as corn, potatoes, winter squash, peas, parsnips, cabbage, kale, etc. Use frozen veggies when applicable.
- Use different herbs. Fresh or dried herbs such as basil, oregano, thyme or marjoram all work well. Dried herb blends such as Italian seasoning or herbs de Provence are convenient and flavorful.
- Add a little heat. Red pepper flakes add a spicy kick.
- Use small pasta. For the pasta, use small such as elbow, shells, mini penne, rotini. Make your soup gluten-free by using gluten-free pasta.
- Add vegan sausage. Add in sliced or diced vegan sausage for extra heartiness and protein.
- Time saving tip: Prep the produce ahead, the night before or in the morning, and keep stored in the fridge until ready make the soup.
What Do You Eat With Minestrone Soup?
Minestrone is great with a side salad like this Vegan Caesar Salad. And it pairs perfectly with this Almond Parmesan sprinkled overtop and a side of homemade Artisan Bread, Sweet Chia Cornbread or Vegan Naan Bread for soaking up the juices.
Can I Make This Soup in a Crockpot?
Yes! Making Italian minestrone soup in the slow cooker is super easy, allowing you to set it and forget it. Take a look at this Slow Cooker Minestrone Soup recipe, it’s full of tips and tricks!
More Soup Recipes You’ll Love
- Quinoa Vegetable Soup
- Lemony Chickpea Orzo Soup
- Kale Quinoa & White Bean Soup
- A Very Good Split Pea Soup
- Rustic Cabbage, Potato & White Bean Soup
- Hearty Chickpea Noodle Soup
If you try this easy minestrone soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN MINESTRONE SOUP
Loaded with veggies, beans and pasta, this Vegan Minestrone Soup is healthy, comforting and so easy to make in one pot and ready in about 30 minutes!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Serves 4 - 6 1x
- Category: Soup, Entree
- Method: Simmer, Stovetop
- Cuisine: Vegan, Italian
- 1 tablespoon olive oil or 1/4 cup water for water saute
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 – 4 cloves garlic, minced
- 1 zucchini, cut into half moons
- 1/3 pound green beans (about 1 1/2 cup), cut into 1 inch pieces
- 1 can (14oz) kidney beans, drained and rinsed
- 1 can (14oz) chickpeas (garbanzo beans), drained and rinsed
- 1 can (28oz) diced tomatoes, with juices
- 2 teaspoons Italian seasoning blend
- generous pinch of red pepper flakes
- 2 – 3 bay leaves
- 1 cup small pasta (elbow, shells, mini penne, rotini)
- 4 cups vegetable broth
- 2 – 4 cups water
- 2 handfuls fresh spinach
- mineral salt & pepper to taste
To serve, optional
- lemon, juice of
- fresh parsley, chopped
Saute: In a large dutch oven or pot, add the oil or water and saute the onion, carrot and celery for 5 minutes.
*Alternately, you can skip sauteing and add all the ingredients, except for the spinach, to a large pot, bring to a boil and continue with the recipe as written. This makes for one less step!
Cook: Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 – 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
Add spinach: Five minutes before soup is done, add the spinach and stir to mix.
Let soup cool a few minutes and serve with a squeeze of lemon and chopped parsley on top. Pairs will with homemade Vegan Cornbread, crusty Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 days. This soup also freezes well and will last for up to 2 months.
Various herbs to use: If you don’t have Italian seasoning on hand, use 1 teaspoon EACH dried oregano, basil, thyme. Also, 1 tablespoon of herbs de provence would be great.
Change up the veggies. The ingredients for this Italian minestrone soup can be changed up with the seasons using whatever is available to you. Use other seasonal veggies such as corn, potatoes, winter squash, peas, parsnips, cabbage, kale, etc. Use frozen veggies when applicable.
Add vegan sausage. Add in sliced or diced vegan sausage for extra heartiness and protein.
Time saving tip: Prep the produce ahead, the night before or in the morning, and keep stored in the fridge until ready make the soup.
Slow-Cooker: Take a look at this Slow Cooker Minestrone Soup recipe, it’s full of tips and tricks!
Recipe adapted from Food Network.
Keywords: vegan minestrone soup