Whip up this Vegan Minestrone Soup for dinner tonight! This healthy, vegetable-packed take on the Italian classic is loaded with kidney beans, fire-roasted tomatoes, tender potatoes, flavorful broth, and pasta, all cooked in one pot.
This hearty plant-based soup takes just about 30 minutes of simmering, which makes it perfect for an easy weeknight meal. It uses pantry staples you probably already have, and the leftovers are even better the next day.
This Vegan Minestrone Soup is...
- A classic, comforting recipe
- Full of flavor from fire-roasted tomatoes and Italian herbs
- Packed with healthy veggies and fiber
- Completely vegan and dairy-free
- Great for meal prep
Key Ingredients & Substitutions
- Onion, celery, and carrots. This classic trio is the flavor base of almost every good minestrone. Sauté them gently in olive oil until soft and sweet before anything else goes in. A diced red bell pepper or a small zucchini can join them if you have one to use up.
- Whole fire-roasted tomatoes. Fire-roasted tomatoes add a subtle smoky depth that regular canned tomatoes don't have. Plain whole or diced canned tomatoes work too; just add a pinch more Italian seasoning to make up for the flavor.
- Kidney beans. They make the soup filling and add plant protein. Cannellini, great northern, pinto, or chickpeas are all easy swaps. Rinse and drain canned beans so the broth stays clean-tasting.
- Potato. A diced potato gives the soup body and a little creaminess. Yukon gold holds its shape best, but a russet or red potato is fine. Cut it small so it cooks as fast as the pasta.
- Pasta. Small shapes such as elbows, ditalini, or small shells are ideal because they fit on a spoon. Gluten-free pasta works well; add it near the end, since it tends to soften faster.
- Vegetable broth. The broth is most of the soup, so use one you like the taste of. Low-sodium broth lets you control the salt yourself.
- Dried spices. Garlic powder, onion powder, and Italian seasoning keep this recipe quick. If you have fresh garlic, sauté two minced cloves with the vegetables instead of the garlic powder.
- Vegan parmesan. A sprinkle on top adds a salty, nutty finish. Use a store-bought cashew parm such as NOOCH IT Cashew Parmesan, or make your own homemade vegan parmesan with nuts and nutritional yeast.
Making Vegan Minestrone Soup
- Start by heating some oil in a large pot. Add the onion, celery, and carrots and sauté until softened.
- Add the kidney beans, spices, and fire-roasted tomatoes. Break the tomatoes down with a wooden spoon.
- Add the potatoes, pasta, and broth. Bring it to a simmer, then cover and cook on low until the potatoes are tender and the pasta is done.
- Season with salt and pepper, then serve the minestrone topped with parsley and vegan parmesan.
Measurements and complete directions are in the printable recipe card below.
Helpful Tips
Use a heavy-bottomed pot. A heavy pot helps your soup cook evenly. An enameled cast-iron Dutch oven, or even a sturdy stockpot, is ideal for soups and stews. Lighter, thin-bottomed pans can scorch in spots once the pasta starts releasing starch.
Dice the vegetables evenly. It's important that your vegetables are cut to roughly the same size so they all cook at the same rate. Otherwise, some veggies will be underdone while others turn mushy. Keep the potato pieces small (about ½ inch) so they're tender by the time the pasta is cooked.
Stir while it simmers. Pasta cooked right in the soup likes to settle and stick to the bottom of the pot. Give it a good stir every few minutes, and keep the heat at a gentle simmer rather than a hard boil.
Keep extra broth on hand. The pasta keeps soaking up liquid as it sits, so the soup thickens noticeably after cooking. Loosen it with a splash of broth or water just before serving, especially when reheating leftovers.
Season at the end. Broths vary a lot in saltiness, so taste the soup once the pasta is cooked and add salt and pepper then. A squeeze of lemon juice right before serving brightens all the flavors.
Variations
- Beans. Swap the kidney beans for pinto beans or white cannellini beans, or try a mix of two types of beans for more variety.
- Seasonal produce. Take advantage of any seasonal produce you have around the house. Just about any veggies will work here; zucchini, summer squash, green beans, and peas are all great additions.
- Creamy base. Stir in some coconut milk at the end. Cream is often added to soups for a creamy texture, and coconut milk is a wonderful vegan-friendly alternative.
- Orzo. Tiny rice-shaped pasta makes a lighter, brothier soup. See our Vegan Orzo Minestrone Soup for a version built around it.
- Noodles. For a slurpable twist with long pasta, try our Italian Minestrone Noodle Soup.
Tuscan-Style Minestrone with Farro
For a heartier, fall-style bowl, replace the pasta with about ¾ cup of rinsed semi-pearled farro, and use cannellini or other white beans instead of kidney beans. Add the farro with the broth plus an extra cup or two of liquid, since farro needs more time (about 20 to 25 minutes) and absorbs more broth than pasta. Stir in 3 to 4 cups of chopped kale or Swiss chard during the last 5 minutes, just until wilted. Finish with a drizzle of good olive oil, a squeeze of lemon, and vegan parmesan. Note that farro is a type of wheat, so this version isn't gluten-free.
Serving Ideas
Minestrone is a complete meal on its own, but some bread for dunking makes it even better. Reach for crusty bread, breadsticks, or a pan of homemade focaccia bread. Even a half sandwich is a great match for this tasty soup.
For something fresh alongside, serve a crisp green salad or a vegan kale Caesar salad. Set out a bowl of vegan parmesan, chopped parsley, and red pepper flakes at the table so everyone can top their own bowl.
Storing & Freezing
Store leftover minestrone in an airtight container in the refrigerator for 4 to 5 days. The pasta will keep absorbing broth, so add a splash of broth or water when you reheat it on the stovetop over low heat or in the microwave. If you're making the soup ahead for meal prep, you can cook the pasta separately and add it to each bowl as you serve, which keeps it from getting too soft.
Yes, you can freeze minestrone soup for up to 3 months. The pasta will be softer in texture after freezing, but it will still be delicious. Let the soup cool completely, then transfer it to freezer-safe containers, leaving a little room at the top so the soup has space to expand. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra broth as needed.
More Vegan Soups
If you love this recipe, be sure to check out these other delicious ideas:
- Vegan Orzo Minestrone Soup
- Italian Minestrone Noodle Soup
- Miso-Butternut Squash Soup with Noodles
- Cozy Vegan Soups for Fall and Winter
Recipe
Vegan Minestrone Soup
Equipment
Ingredients
- 2 tablespoon olive oil
- ½ onion diced
- ⅓ Cup celery diced (about 1 stalk)
- ⅓ Cup carrots diced
- 1 can whole fire roasted tomatoes (28 oz) with juices
- 1 can kidney beans (15 oz), drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 large potato peeled and diced into ½-inch pieces
- 2 Cups pasta small shape, such as elbows or ditalini
- 5 Cups vegetable broth plus more as needed
- salt and pepper to taste
- vegan parmesan for topping
- fresh parsley chopped, for topping
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until softened, about 5 minutes.
- Add the fire-roasted tomatoes with their juices, the kidney beans, garlic powder, onion powder, and Italian seasoning. Stir to combine.
- Cover with a lid and cook for 5 minutes. Using a wooden spoon or spatula, roughly break down the tomatoes.
- Add the potatoes, pasta, and vegetable broth. Stir and bring to a simmer.
- Cover and cook on low, stirring every few minutes, for 12 to 15 minutes, until the potatoes are tender and the pasta is cooked. Add a splash more broth if the soup gets too thick.
- Season to taste with salt and pepper. Serve topped with chopped parsley and vegan parmesan.
Notes
- Dice the potatoes into small (about ½-inch) pieces so they cook at the same speed as the pasta.
- Top your soup with a fresh crack of pepper, a sprinkle of vegan parmesan, and some chopped parsley.
- The pasta keeps absorbing broth as the soup sits. Add a splash of broth or water when reheating.
- Refrigerate leftovers in an airtight container for 4 to 5 days, or freeze for up to 3 months.
- Tuscan-style variation: use ¾ cup semi-pearled farro instead of pasta and white beans instead of kidney beans, add 1 to 2 extra cups of broth, and simmer 20 to 25 minutes. Stir in 3 to 4 cups chopped kale or Swiss chard for the last 5 minutes.
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