This Vegan Minestrone Soup is cozy, hearty, and full of flavor.
It’s the kind of soup that warms you up, fills you up, and still feels light and healthy.
Packed with vegetables, beans, and pasta, it’s a one-pot meal that makes you feel good with every spoonful.
Why I Love This Recipe
There’s something so comforting about a bowl of minestrone. It reminds me of cozy nights when you want something filling but still packed with vegetables. This recipe is also so versatile—you can adjust the veggies based on what you have at home.
- It’s hearty and filling without being heavy
- Packed with fiber, protein, and fresh veggies
- Great for meal prep and leftovers
- Freezer-friendly for busy weeks
Servings and Time
- Servings: 6 bowls
- Cook Time: About 45 minutes
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 ½ cups small pasta shells
- 2 cups baby spinach leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley and lemon wedges for serving
Make Ahead Tips
This soup keeps well in the fridge for up to 5 days. Store it without the pasta and add fresh pasta when reheating so it doesn’t soak up all the broth. You can also freeze the soup (without pasta) for up to 3 months.
Step 1: Prep the Base Veggies
Step 2: Sauté the Aromatics
Step 3: Add Zucchini and Green Beans
Step 4: Add Tomatoes and Spices
Step 5: Pour in Broth
Step 6: Add the Beans
Step 7: Cook the Pasta
Step 8: Stir in Spinach
Step 9: Serve and Garnish
Macros Information (per serving)
- Calories: ~280
- Protein: 11g
- Carbs: 47g
- Fat: 6g
- Fiber: 11g
Why This Recipe Works (Quick Science)
Minestrone works so well because the mix of beans and pasta gives a balance of protein and carbs, making the soup filling. The tomato base adds acidity, which brightens the flavors, while the herbs layer in depth. Adding spinach at the end keeps it vibrant and fresh instead of overcooked.
Common Mistakes
- Adding pasta too early: It will soak up too much broth and turn mushy.
- Overcooking spinach: Add it at the very end to keep the color and nutrients.
- Not draining beans: This can make the broth too starchy or salty.
What to Serve With
- Crusty bread or garlic bread for dipping
- A simple green salad for freshness
- Vegan parmesan or nutritional yeast sprinkled on top for extra flavor
FAQ
Can I use different beans? Yes, chickpeas or black beans work great too.
Can I make it gluten-free? Use gluten-free pasta or replace pasta with quinoa.
Can I freeze minestrone soup? Yes, but freeze without pasta. Add fresh pasta when reheating.
Can I add more veggies? Absolutely! Try potatoes, peas, or kale for variety.