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Whip up this Vegan Minestrone Soup for dinner tonight! Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.

This hearty plant-based soup takes just 30 minutes to throw together - making it perfect for an easy weeknight meal.

This Vegan Minestrone Soup is...

• A classic recipe 
• Full of flavor 
• Packed with healthy veggies and fiber!
• Vegan and Vegetarian Friendly
• Great for meal prep.

Making Vegan Minestrone Soup

1. Start by heating up some oil in a pot. Add in your vegetables and sauté until softened. 
2. Now add in the kidney beans, spices, and fire-roasted tomatoes. Break down the tomatoes with a wooden spoon. 
3. Then add the potatoes, pasta, and stock. Cover and cook on low for 10 minutes. 
4. Once the pasta is fully cooked, stir and serve up the minestrone soup. 

Measurements and complete directions are in the printable recipe card below. 

Tips and Tricks

Heavy-Bottom Pot 

One thing I recommend is having a heavy-bottom pot. This will help your soup to cook evenly. 

A Dutch oven, or even a nice stockpot, would also be great for cooking soups and stews. You will find that lighter-bottomed pans can burn in spots or create uneven cooking. 

Vegetables 

It's very important to make sure your vegetables are evenly diced. That way they all cook evenly. Otherwise, some veggies will be underdone and some overcooked.

Variations

Beans 

Go ahead and swap out the kidney beans with pinto beans or white cannellini beans if you want. Or try a mix of two types of beans for more variety.

Seasonal Produce 

Take advantage of any seasonal produce you might have around the house. Just about any veggies will work here. Zucchini and summer squash are both great additions to this plant based soup.

Creamy Base 

Try stirring in some coconut milk. Cream is often added to soups to get a creamy texture, and coconut milk is a wonderful vegan-friendly alternative.

FAQs

Can you freeze minestrone soup? 

Yes, you can freeze minestrone soup. The pasta will be softer in texture after freezing, but it will still be delicious when reheated.

Just store your leftover soup in an airtight container and pop it in the freezer. Make sure to leave a little room at the top of the container to ensure the soup has room to expand. 

How long can you store leftover minestrone soup? 

You can store the soup in the refrigerator for 4-5 days, in an air tight container. Reheat on low heat on the stovetop, or microwave.

What to serve with this minestrone soup? 

Reach for some bread, breadsticks, or even a salad to serve alongside this tasty minestrone soup. Even a half sandwich could be great alongside this tasty soup. 

This gluten-free tomato focaccia bread would be a perfect match! Or check out this easy beer bread. Yum!

More Recipes

If you love this recipe, be sure to check out these other delicious ideas:

Also worth trying: our miso butternut squash soup.

• 35+ Tasty Vegan Soup Recipes
• Vegan Lentil Soup
• My famous Thai Pumpkin Soup !
• For a lighter summer soup, also try our yellow squash soup.

Recipe

Vegan Minestrone Soup

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Whip up this Vegan Minestrone Soup for dinner tonight. Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

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Ingredients

• 2 tablespoon olive oil
• ½ onion chopped
• ⅓ Cup celery stalks chopped
• ⅓ Cup carrots chopped
• 1 can whole fire roasted tomatoes
• 1 can kidney beans
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 large potato diced
• 2 Cups pasta
• 5 Cups stock
• salt and pepper, to taste
• chopped parsley and parmesan cheese, for topping

US Customary - Metric

Instructions

• Heat the oil in a pot over medium heat. Add the onion, celery, and carrot and cook until softened, around 5 minutes.
  
• Add the fire roasted tomatoes, kidney beans, and spices and stir to combine.
  
• Cover with a lid and cook for 5 minutes. With the help of a wooden spatula, roughly break down the tomatoes.
  
• Add the potatoes, pasta, and stock. Stir.
  
• Cover and cook on low for 10 minutes or until the pasta is done.
  

Notes

• Dice the potatoes in small pieces so they cook at the same speed as the pasta.
• Top your soup with a fresh crack of pepper, a pinch of parmesan cheese, and some chopped parsley.
• You can refrigerate minestrone soup for up to 2 days.

Nutrition (Estimate per Serving)

Calories: 205kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 1194mgPotassium: 164mgFiber: 2gSugar: 5gVitamin A: 2455IUVitamin C: 2mgCalcium: 27mgIron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto-a tasty comfort dish that's both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, enjoy your perfectly cooked risotto. 

When it comes to rice dishes like this vegan mushroom risotto, Vegan Fried Rice with Tofu, Rice Stuffed Tomatoes, and Spanish Vegan Paella, they're true comfort food. They always leave you extremely satisfied and they truly don't take a ton of effort.

I always feel like it's time for a nap or a good book in front of the fire after a meal like this. I might just include a glass of Vegan Eggnog or a Vegan Chocolate Chip Cookie while I'm at it. 

Dishes like this are great for a vegan meal because they can be customized as desired. If you're not a fan of mushrooms, you can always swap it out for another vegetable or add more vegetables to the mixture. You can also adjust the seasonings and thickness of the meal to your preferences. This risotto recipe is pure gold and the perfect go-to dinner dish. 

How to Make Vegan Mushroom Risotto from Scratch

1. Saute - Heat some oil in a pot and saute the onion, garlic, and mushrooms until the onions are translucent. Cover pot until mushrooms release water. Add the rice and saute for a couple of minutes. 
2. Simmer - Add half the stock and let simmer for 15-20 minutes. Add half of the remaining stock and let simmer for another 10 minutes. Add the last of the stock and simmer for another 5-10 minutes. 
3. Season - Season with salt and pepper, to taste. Serve with some fresh herbs on top and enjoy!

Tips and Variations

• Storage - Store in a sealed container, in the fridge, for up to 5 days. Store in an airtight container, in the freezer, for up to 2 months.
• Reheating - Reheat in the microwave or over the stove. Be sure to add a bit of broth or water so the rice won't be dried out upon reheating. 
• Add more vegetables - This recipe is easy when it comes to adding ingredients. I love adding in some spinach, cabbage, zucchini, etc. Whatever you like! Just remember to ensure those veggies are cooked appropriately as you don't want to be biting into crunchy, uncooked veggies. 
• Use other rice options - If you can find risotto, you can always use arborio rice, sushi rice, jasmine rice, or similar types of rice. 
• Make it thinner - Add more vegetable stock and simmer a little less for a thinner risotto. 
• Make it thicker - You can mash the rice a bit or lighten up on the stock in order to make it thicker. 
• Make it creamy - Swap out some of the stock for full fat coconut milk. This will make the rice and sauce creamier and add another bit of flavor to the mix.
• Make it with leftover rice - If you have leftover rice you can skip the long simmering period and just toss in the rice. Be sure to reduce the stock by about half or more. 

Vegan Mushroom Risotto FAQs

What Goes with Mushroom Risotto?

Since rice is such a widely encompassing ingredient, there are tons of side dishes that go well with this mushroom risotto recipe. A light soup is always one of my go-tos such as Vegan Broccoli Cheddar Cheese Soup, Vegan Potato Leek Soup, or Vegan Asparagus Soup. I always love to add in Vegan Stuffed Mushrooms, Vegan Cornbread, or even a Cucumber Tomato Salad. Get creative because the sky's the limit with side dishes on this one. 

Is Risotto a Main Dish?

Risotto is a type of rice (sometimes mistaken as a type of pasta as well). So, in and of itself, it's commonly served as a side dish. However, like this risotto recipe, it can be turned into a main dish by adding a few simple ingredients. For a vegan dish, this is often various vegetables and the risotto is cooked in vegetable broth. 

If you decided to give this Vegan Mushroom Risotto a try, please let me know in the comments below or on social media!  

Other Dinner Recipes You Might Like:

• Vegan Pesto Pasta
• Vegan Ramen Noodles
• Vegan Carrot Soup
• Stuffed Acorn Squash
• Thai Noodles in Red Curry Sauce

Recipe

Vegan Mushroom Risotto

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Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto. A tasty comfort dish that's both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms and perfectly cooked risotto.

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

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Ingredients

• 6 cups vegetable stock
• 16 ounces mushrooms sliced
• 1 ½ cups risotto
• 1 onion diced
• 2 tablespoons olive oil
• 1 tablespoon garlic minced
• salt and pepper to taste

US Customary - Metric

Instructions

• Heat up olive oil in a pot. Saute onion, mushrooms, and garlic until the onions are tender (about 3-5 minutes).
  
• Cover the pot until the mushrooms have released water (5-7 minutes).
• Add the rice to saute with the vegetables for 2-3 minutes.
  
• Stir in 3 cups of vegetable stock and cover. Let simmer for 15-20 minutes or until the stock has been absorbed.
  
• Add another 1 ½ cups of stock and let simmer for another 10 minutes or until the stock has been absorbed.
  
• Add the last cup and a half of stock and let simmer for 5-10 minutes or until it is absorbed.
  
• Season with salt and pepper to taste.
  

Nutrition (Estimate per Serving)

Calories: 1548kcalCarbohydrates: 283gProtein: 35gFat: 31gSaturated Fat: 5gSodium: 5672mgPotassium: 1831mgFiber: 15gSugar: 26gVitamin A: 3003IUVitamin C: 20mgCalcium: 53mgIron: 15mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

This white bean and kale recipe makes for the perfect hearty, healthy meal. Complemented by fire-roasted tomatoes, sweet onions, and artichoke hearts, these Italian white beans are both delicious and 100% vegan.

This one skillet meal is ready in less than 20 minutes and requires minimal clean up! Just throw everything in the skillet to cook and serve it along with some warm bread.

If you're craving an Italian-style recipe without leaving the house, this is the perfect recipe for you! Feel free to add extra spices, such as fresh parsley, basil, rosemary, oregano, and thyme. You may even add a couple bay leaves to the mix once you've added in the liquid. 

This Italian white beans recipe is... 

• vegan
• vegetarian
• plant-based
• Italian-inspired
• ready in 20 minutes
• an easy weeknight meal

And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!

How to Make White Beans and Kale

1. Heat up the olive (or avocado) oil in a large skillet on the stove. 
2. Add onions to the skilled and cook until they are softened.
3. Add the garlic and sun-dried tomatoes to the skillet and cook. 
4. Deglaze the skillet with either white wine or vegetable broth.
5. Throw the beans, fire-roasted tomatoes, artichoke hearts, and Italian spices to the skillet. 
6. Stir to combine and cover the pan to cook.
7. While the beans are cooking, turn on the oven and warm the bread. 
8. Uncover the skillet and add the kale. Stir until it wilts.
9. Season the beans with salt and pepper. 
10. Serve the white beans and kale with the warm bread and vegan butter.

Scroll down for the full recipe with measurements and detailed instructions.

Tips & Tricks

Avocado Oil & Olive Oil

Both avocado oil and olive oil are pretty similar in their nutritional content, except that olive oil has less fat than avocado oil. But they are both rich with antioxidants and unsaturated fats.

They also have a slightly different flavor. Avocado oil, for instance tastes a lot like avocados and has a slightly grassy (though mild) flavor. Olive oil, and the other hand can be herby, nutty, or have a vegetable flavor depending on the brand you buy. 

When heating up the oil, it's important to keep in mind that avocado oil has a higher smoke point than olive oil does. So, if you're using olive oil, keep the temperature of the stove lower. 

Variations

White Wine

If you use white wine instead of vegetable broth, or a mix of both, you'll get a nice extra hint of flavor. Try different types of white wine to get a flavor you'll love! A dry chardonnay would go perfectly with this dish.

Make it a Southwest Skillet

If you'd rather take a trip southwest than to Italy, switch up the vegetables and spices you add to these white beans and kale. 

Instead of using a yellow onion, switch it out for a purple onion for a sharper flavor. Then, trade the artichoke hearts for corn and red bell peppers. And finally, instead of Italian seasoning, add some fresh-squeezed lime, chili powder, and fresh cilantro.

FAQs About Italian White Beans

What are Italian white beans called?

Italian white beans are called cannellini beans. They are heartier than navy or great northern beans and have a nutty, earthy flavor. 

Cannellini beans are tender but retain their shape and texture well. These beans are great for chili, soups, and stews. 

What beans are similar to white beans?

If you don't have cannellini beans, you have a couple options that are similar. You can use butter beans, great northern, or navy beans.  

More Tasty Recipes

If you love this White Beans and Kale Skillet, be sure to check out these other delicious recipes:

Also try: our Tomato Relish Salad With Oregano And Thyme.

• Vegan Spinach Artichoke Dip (with creamy white beans!)
• 14+ Creative Kale Salad Recipes
• 50+ Healthy Vegan Dinner Ideas

Recipe

Vegan White Beans and Kale Skillet

4.94 from 32 votes

This white beans and kale recipe makes for the perfect hearty, healthy meal. Complemented by fire-roasted tomatoes, sweet onions, and artichoke hearts, these Italian white beans are both delicious and 100% vegan.

Print Pin Save Saved!

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

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Ingredients

• 1 tablespoon extra virgin olive oil or avocado oil
• 1 yellow onion diced
• ½ cup sun-dried tomatoes oil-packed, drained and chopped
• 2 cloves garlic minced
• ½ cup white wine or use vegetable broth
• 30 oz Cannellini beans drained and rinsed
• 14 oz fire roasted diced tomatoes canned
• 14 oz artichoke hearts drained and chopped, or you can leave them whole for presentation
• 1 tablespoon Italian Spice Blend
• 2 cups kale chopped
• salt and pepper to taste
• Crusty bread optional, for serving

US Customary - Metric

Instructions

• Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
  
• Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
  
• Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.
  
• Cover the pan and cook for 7-8 more minutes.
• While this is cooking, turn on your oven and start warming the crusty bread.
• Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.
  
• I serve with warm crusty bread and vegan butter!
  

Nutrition (Estimate per Serving)

Calories: 323kcalCarbohydrates: 56gProtein: 17gFat: 4gSaturated Fat: 1gSodium: 1026mgPotassium: 713mgFiber: 15gSugar: 10gVitamin A: 3885IUVitamin C: 50mgCalcium: 254mgIron: 7mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Want to switch up your routine Mexican cuisine? Try this unique Stacked Vegan Cheese Enchilada recipe for a twist on the typical rolled type. The word enchilada literally means "filled with chile," and so it is supposed to be drenched in pure, red chile.  I've modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side. Photos by Hannah Kaminsky. [Read more...]

This Super-Easy Vegan Tortilla Casserole is my favorite in-a-hurry casserole filled with southwestern flavors. The recipe involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it's unbelievably good when you need an emergency dinner. While it's in the oven, steam a big batch of broccoli or prepared stir-fried collard greens, and make a salad or a raw veggie platter. Adapted from Vegan Express.  Photos by Evan Atlas.  [Read more...]