There’s just something magical about a big, steamy bowl of minestrone soup.
It’s cozy, it’s packed with veggies, and it fills you up in the best way.
This hearty vegan version is one of my favorite go-to meals when I want something comforting but still healthy.
Plus, it’s one of those recipes where you can dump everything in one big pot, let it simmer, and your whole kitchen smells like a warm hug.
It’s the kind of soup that tastes even better the next day—and I’m not just saying that.
Why I Love This Recipe
I started making minestrone soup during a chilly fall when I just needed something cozy, plant-based, and full of flavor. It was one of those throw-everything-in-the-pot meals that instantly became a staple.
- It’s super flexible—use what you have!
- Packed with veggies, beans, and pasta—it’s a full meal
- Great for meal prep and leftovers
- Tastes even better the next day
- Naturally vegan and easy to make gluten-free
Servings: 6
Cook Time: 45 minutes
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red potato, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper (optional)
- Salt and black pepper, to taste
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup small pasta (elbows, shells, or ditalini)
- 1 cup chopped green beans (fresh or frozen)
- 2 cups chopped spinach or kale
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley for garnish
Pro Tips
- Dice all your veggies the same size so they cook evenly
- Add the pasta in the last 10 minutes so it doesn’t get mushy
- Don’t skip the lemon juice—it adds a nice brightness
- If using frozen green beans or spinach, add them at the very end
- Let it sit for 10 minutes before serving to thicken slightly
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Sharp knife
- Can opener
- Measuring cups and spoons
- Ladle
- Small prep bowls
Substitutions and Variations
- Use sweet potatoes instead of red potatoes for a twist
- Swap the pasta for cooked rice or quinoa to make it gluten-free
- Add chopped cabbage instead of spinach or kale
- Use chickpeas or black beans instead of kidney or cannellini beans
- Add a spoon of pesto on top for extra flavor
Make Ahead Tips
- Chop all the veggies up to 2 days in advance and store them in containers in the fridge
- Make the full soup without pasta and add pasta fresh when reheating to keep it from getting soggy
- It freezes great—just skip the pasta before freezing
Cooking Instructions
Step 1: Sauté the aromatics
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 3 cloves minced garlic, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5–7 minutes until veggies are softened and fragrant.
Step 2: Add zucchini, potatoes, and seasoning
Add 1 diced zucchini and 1 diced red potato. Stir in 1 tsp oregano, 1 tsp basil, ½ tsp thyme, ½ tsp crushed red pepper, salt, and pepper to taste. Cook for another 5 minutes to coat the veggies in the seasoning.
Step 3: Add broth and tomatoes
Pour in 4 cups vegetable broth and 1 can diced tomatoes with juices. Stir everything well and bring to a boil.
Step 4: Add beans and simmer
Add 1 can drained kidney beans and 1 can drained cannellini beans. Lower heat and let simmer for 15–20 minutes until veggies are tender.
Step 5: Add pasta and green beans
Add 1 cup small pasta and 1 cup chopped green beans. Simmer another 10 minutes, stirring occasionally, until pasta is cooked.
Step 6: Stir in spinach and lemon juice
Stir in 2 cups chopped spinach and 1 tablespoon lemon juice. Let cook for 2–3 more minutes until greens are wilted. Taste and adjust seasoning.
Step 7: Serve and garnish
Ladle into bowls and top with fresh parsley. Serve hot with crusty bread or crackers.
Leftovers & Storage
- Store in the fridge for up to 4 days in an airtight container
- Soup will thicken as it sits—add water or broth when reheating
- Freeze without the pasta for up to 3 months
Macros (Per Serving, approx. for 6 servings)
- Calories: 290
- Protein: 12g
- Carbs: 44g
- Fat: 7g
- Fiber: 11g
Why This Recipe Works (Quick Science)
Minestrone soup builds flavor in layers. First, you sauté the aromatics to release flavor compounds in the garlic and onion. The slow simmering allows starches from the potatoes and pasta to slightly thicken the broth. Beans add protein and creaminess, and the acid from the tomatoes and lemon balances the dish beautifully.
Common Mistakes
- Overcooking pasta – Add it near the end to keep it from getting mushy
- Too much salt early on – Wait until the end to fully season
- Skipping the simmer – Letting it simmer gives depth and softens the veggies
- Not draining the beans – Too much bean liquid can mess with the flavor
What to Serve With
- Crusty sourdough bread
- Garlic toast
- Simple green salad with lemon vinaigrette
- Roasted veggies on the side
- A sprinkle of nutritional yeast or vegan parmesan
FAQ
Can I freeze this soup?
Yes! Just leave out the pasta and add it fresh when you reheat.
Can I use canned green beans?
Fresh or frozen is better for texture, but canned will work in a pinch.
What kind of pasta works best?
Small shapes like ditalini, elbows, or shells hold up nicely.
Can I make this in a slow cooker?
Yes—just add pasta and greens in the last 30 minutes of cooking.
Final Thoughts
This hearty vegan minestrone soup is one of those recipes that always hits the spot. It’s filling, flexible, and full of good stuff. I hope you make it, love it, and feel just as comforted by it as I do. Let me know how it turns out for you—drop a comment if you have any questions or want to share your own twist!