Vegan Minestrone Soup Recipe

Introduction

This Vegan Minestrone Soup is a hearty and comforting dish packed with fresh vegetables, beans, and pasta. Perfect for any season, it’s easy to make and full of flavor without any animal products.

Ingredients

• 1 tablespoon vegetable oil
• ½ yellow or red onion, diced
• 1 garlic clove, minced
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 1 can diced tomatoes (14.5 ounces, in their juices)
• 5 cups vegetable broth
• 2 cans kidney beans (15 ounces each, drained)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 ½ cups pasta noodles (bowties, tubular, penne, etc.)
• 2 bay leaves
• 2 cups kale or spinach, chopped
• 2 medium russet or red potatoes, chopped
• 1 cup broccoli (fresh or frozen)
• 1 cup green beans (fresh or frozen)

Instructions

1. Step 1: In a large pot over medium-high heat, heat the vegetable oil.
2. Step 2: Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 3 minutes, until the onion is tender and translucent.
3. Step 3: Stir in the diced tomatoes with their juices, vegetable broth, drained kidney beans, dried oregano, ground cumin, and bay leaves. Bring the mixture to a gentle boil and cook for 5 minutes.
4. Step 4: Add the pasta noodles and cook according to the time suggested on the package until al dente.
5. Step 5: Add the chopped potatoes, kale or spinach, broccoli, and green beans. Continue simmering until the potatoes and vegetables are tender, about 10–15 minutes.
6. Step 6: Remove the pot from heat. Season with salt and pepper to taste. Remove the bay leaves before serving.

Tips & Variations

• Use gluten-free pasta if you want to make this soup gluten-free.
• Feel free to substitute other seasonal vegetables like zucchini or bell peppers for added variety.
• For a spicier version, add a pinch of red pepper flakes while sautéing the vegetables.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stove over medium heat until heated through. The pasta may absorb some broth over time, so you can add a splash of vegetable broth or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook dried beans fully before adding them to the soup, as canned beans are already cooked.

Can I prepare this soup in advance?

Absolutely. This soup tastes even better the next day when the flavors have had time to meld. Just store it in the fridge and reheat before serving.

Vegan Minestrone Soup Recipe

Print Recipe

★★★★★

4.7 from 63 reviews

A hearty and flavorful Vegan Minestrone Soup loaded with fresh vegetables, kidney beans, and pasta, simmered in a savory vegetable broth enhanced with herbs and spices. This comforting soup is perfect for a nourishing meal and is easy to prepare on the stovetop.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

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Vegetables and Herbs

• ½ yellow or red onion, diced
• 1 garlic clove, minced
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 2 cups kale or spinach, chopped
• 2 medium russet or red potatoes, chopped
• 1 cup broccoli, fresh or frozen
• 1 cup green beans, fresh or frozen
• 2 pieces bay leaves

Pantry Items

• 1 tablespoon vegetable oil
• 1 can diced tomatoes (14.5 ounces, in their juices)
• 5 cups vegetable broth
• 2 cans kidney beans (15 ounces each, drained)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 ½ cups pasta noodles (bowties, tubular, penne, etc.)

Instructions

1. Heat oil and sauté aromatics: In a large pot over medium-high heat, heat the vegetable oil. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 3 minutes or until the onions become tender and translucent.
2. Add tomatoes, broth, spices, and beans: Stir in the canned diced tomatoes with their juices, the vegetable broth, drained kidney beans, dried oregano, and ground cumin. Add the bay leaves. Let the mixture cook for 5 minutes to meld the flavors.
3. Cook the pasta: Add the pasta noodles to the pot. Cook according to the package instructions, usually around 9-12 minutes, until the pasta is al dente.
4. Add remaining vegetables: During the last 5 minutes of pasta cooking, add the chopped potatoes, kale or spinach, broccoli, and green beans so they cook through but remain vibrant and slightly crisp.
5. Finish and season: Remove the pot from heat. Discard the bay leaves. Season the soup with salt and freshly ground black pepper to taste. Stir well and serve warm.

Notes

• For a gluten-free version, use gluten-free pasta.
• You can substitute fresh herbs for dried oregano if available.
• Adjust vegetables based on seasonal availability or personal preference.
• To make it spicier, add red pepper flakes during cooking.
• This soup stores well and often tastes better the next day.

Keywords: Vegan Minestrone Soup, vegetable soup, healthy soup, vegan dinner, Italian soup, kidney beans soup