This hearty vegan orzo minestrone combines classic minestrone staples (carrots, celery, green beans, tomatoes, and chickpeas) with tender, rice-shaped orzo in a rich, herby tomato broth. It's filling enough to serve as a meal on its own, and like any good minestrone, it only gets better as it sits.

Vegan orzo minestrone soup with chickpeas, green beans, and carrots in a white bowl

Key Ingredients & Substitutions

Orzo. This rice-shaped pasta cooks quickly and gives the soup a lovely texture. Look for it near the other dried pasta (Barilla orzo is easy to find), or substitute rosa marina if that's what your store carries.
Chickpeas. They add substance and protein, turning this into a filling one-bowl meal. White beans or cannellini beans work well too.
Green beans. Trimmed fresh green beans add color and a little bite; frozen ones work just as well when good fresh ones aren't available.
Diced tomatoes and tomato sauce. Together they build the rich, savory broth that minestrone is known for. Fire-roasted diced tomatoes add a subtle smoky note if you have them.
Dry red wine. Optional, but it adds real depth to the broth. Simply skip it or use a little extra water or vegetable broth if you'd rather not use wine.
Dried basil, oregano, and bay leaves. Dried herbs hold up to the long, gentle simmer better than fresh ones do. Fresh parsley stirred in at the end brightens everything back up.

Helpful Tips

Cook the orzo separately. Cooking the orzo in its own pot rather than in the soup keeps it from turning mushy or soaking up too much of the broth before you serve it. Drain it while it's still al dente, since it will soften a little more once it hits the hot soup.

Don't rush the aromatics. Sautéing the onion and garlic over medium-low heat until they're truly golden builds a much deeper base flavor for the whole pot. It takes a few extra minutes, but it's the difference between a flat broth and one that tastes like it simmered all day.

Use a heavy-bottomed pot. A Dutch oven or other heavy soup pot, like this 6-quart enameled cast iron Dutch oven, holds a steady, gentle heat, so the aromatics brown evenly and nothing scorches on the bottom during the long simmer.

Simmer gently. Keep the heat low once the tomatoes go in. A slow simmer lets the vegetables become tender without falling apart, and it gives the herbs and wine time to mellow into the broth.

Adjust the consistency as you go. Minestrone can be brothy or thick, so add water a little at a time until it's the way you like it. Keep in mind that the orzo continues to soak up liquid as the soup sits, so you'll likely want to thin leftovers with a splash of water or broth when reheating.

Variations

Add leafy greens. A few handfuls of spinach or chopped kale stirred in near the end wilt down quickly and add extra nutrition.
Swap the pasta. Small shapes like ditalini, tiny shells, or elbow macaroni work in place of orzo if that's what you have on hand.
Make it gluten-free. Use a gluten-free orzo or small pasta, or stir in cooked rice instead.
Make it heartier. Add diced zucchini or potatoes along with the carrots and celery for a more substantial soup.
Change up the beans. Kidney beans, borlotti, or a mix of white beans and chickpeas all feel right at home in minestrone.
Top it off. A sprinkle of homemade vegan Parmesan and a drizzle of good olive oil right before serving rounds out the flavor.

Serving Ideas

Serve this soup hot with a robust whole-grain loaf like Quick Three-Grain Brown Bread or a pan of homemade focaccia for dunking. Add a simple green salad or a Vegan Kale Caesar Salad and you have a complete, cozy meal.

For a dinner party or holiday meal, ladle it into smaller bowls as a starter before an Italian-inspired main course. It also packs well in a thermos for a warming work or school lunch.

Storing & Freezing

This soup keeps well in an airtight container in the refrigerator for up to 5 days, and the flavor only improves as it sits. If you're making it ahead, store the cooked orzo separately and stir it in at serving time, since it will keep absorbing broth the longer it sits in the pot.

Minestrone also freezes well for up to 3 months. For the best texture, freeze the soup without the orzo and cook a fresh batch when you reheat it; if the orzo is already in, just expect it to be a bit softer after thawing. Thaw overnight in the fridge, then reheat gently on the stovetop, adding a splash of water or broth to loosen it up.

Bowl of vegan orzo minestrone soup with chickpeas and vegetables, with sliced bread on the side

More Minestrone & Italian Soups

If you loved this recipe, here are a few more you might enjoy:

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