There’s nothing quite like a warm, hearty bowl of minestrone soup to bring comfort on a chilly day — and this Vegan Minestrone Soup is a plant-powered version that’s just as satisfying as the classic!
Packed with colorful veggies, tender pasta, and protein-rich beans, it’s a complete one-pot meal the whole family will love.
Plus, it’s super customizable, making it great for picky eaters or whatever veggies you have on hand.
I first made this soup when my youngest went through a “no green stuff” phase — and guess what?
With the right cut of green beans and a sprinkle of pasta, it passed the toddler test! It’s perfect for weeknights, great for leftovers, and makes your house smell like an Italian grandma’s kitchen (minus the meat and cheese).
Let’s make it together!
🛒 What You’ll Need
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and pepper to taste
- 1 cup fresh spinach (optional)
- 1 tbsp lemon juice
- Fresh parsley, for garnish
Ingredients
🧑🍳 Pro Tips for the Best Vegan Minestrone Soup
- Chop veggies evenly so they cook at the same rate — especially the carrots and celery.
- Add pasta just before serving if you’re meal prepping. It can get mushy if it sits in broth overnight.
- Let kids help! Younger children love stirring and sprinkling herbs. Give them a “soup job.”
- Customize the veggies based on the season: swap zucchini for squash or green beans for peas.
- Use low-sodium broth and salt gradually so you can adjust to taste.
🧂 Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Can opener
- Measuring cups and spoons
- Ladle
- Small bowls for prep
🔄 Substitutions & Variations
- Pasta: Use gluten-free pasta or skip it and add diced potatoes for a whole food version.
- Beans: Use black beans or chickpeas if you don’t have kidney or cannellini beans.
- Tomatoes: Crushed or diced both work!
- Leafy greens: Spinach, kale, or even finely chopped chard all work great.
- Spice it up: Add red pepper flakes for a kick!
⏲️ Make Ahead Tips
- Chop all the vegetables and store in airtight containers up to 2 days in advance.
- Cook the soup without the pasta and refrigerate; add fresh-cooked pasta when reheating.
- It freezes beautifully — just leave out the pasta and spinach until you’re ready to reheat.
👩🍳 How to Make Vegan Minestrone Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté until the onions are translucent and veggies start to soften, about 5-7 minutes.
Step 2: Add Remaining Veggies and Herbs
Stir in zucchini, green beans, oregano, basil, and thyme. Cook for another 3-4 minutes until slightly tender.
Step 3: Add Tomatoes, Broth, and Beans
Pour in the crushed tomatoes, vegetable broth, and both cans of beans. Stir well and bring to a simmer. Let simmer uncovered for 15 minutes.
Step 4: Add Pasta
Add the pasta and simmer for another 8-10 minutes, or until pasta is al dente.
Step 5: Finish and Serve
Stir in fresh spinach (if using) and lemon juice. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Refrigerator: Store in an airtight container for up to 5 days.t
- Freezer: Freeze soup without pasta for up to 3 months. Thaw and add fresh-cooked pasta when reheating.
- Reheating: Warm on the stove or microwave with a splash of water or broth to loosen it up.
💬 Now It’s Your Turn!
This vegan minestrone soup is truly a hug in a bowl — and so flexible that once you make it once, you’ll start riffing on your own seasonal versions. Whether you’re feeding a crowd, meal prepping for the week, or just trying to sneak more veggies into your family’s day, this soup will deliver.
Try it out and let me know in the comments how it went! Did your kids love it? Did you swap in any fun veggies or pasta shapes? I’d love to hear how you made this recipe your own. 💛