I’m sharing my Vegan Minestrone Soup that’s ready in under an hour, loaded with veggies, diced tomatoes and pasta, and featuring a small pantry secret that makes the leftovers far more interesting.

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I never thought a pot of soup could turn a boring night into something interesting, but this Vegan Minestrone Soup did. It features yellow onion and diced tomatoes that give the bowl a bright, layered flavor you keep coming back to.

I write recipes a lot and few pull me in like this one, honestly. It’s simple, a little surprising, and yeah it’s one of my Best Vegan Soup Recipes Ever, the kind that gets people asking what’s in it without me having to nag.

If you like leftovers that actually improve, this will make you curious.

Ingredients

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Olive oil: Adds healthy fats silky mouthfeel and helps it absorb vitamins mild fruity flavor.
Cannellini beans: Creamy white beans great plant protein and fiber make soup hearty and filling.
Diced tomatoes: Bring bright acidity umami and lycopene antioxidants keep broth tangy not sweet.
Carrots: Sweet earthiness beta carotene vitamin A add color and subtle natural sweetness.
Zucchini: Light watery veg that soaks up flavor low calorie and mild tasting.
Ditalini pasta: Small pasta gives chewy comfort carbs bulks the soup kids usually love it.
Spinach: Tender greens loaded with iron calcium and vitamins wilt down for bright freshness.
Garlic: Pungent gives depth and warmth small calories but big flavor.
Potato: Starchy carbs help thicken broth adds comfort and creamy bites.

Ingredient Quantities

2 tbsp olive oil

1 medium yellow onion, diced

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 medium zucchini, diced

1 cup green beans, cut into pieces

1 medium potato, peeled and diced

1 (14.5 oz) can diced tomatoes

1 tbsp tomato paste

6 cups vegetable broth

1 (15 oz) can cannellini beans drained and rinsed

1 cup small pasta like ditalini or elbow macaroni

2 cups baby spinach or chopped kale

1 tsp dried oregano

1 tsp dried basil

1 bay leaf

1 tsp salt

1/2 tsp black pepper

Pinch red pepper flakes (optional)

2 tbsp chopped fresh parsley or basil

How to Make this

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1. Heat 2 tbsp olive oil in a large pot over medium heat, add diced onion, carrots and celery and cook until soft about 5 to 7 minutes, stir now and then so they dont stick.

2. Add minced garlic and 1 tbsp tomato paste, cook 1 minute until fragrant, then stir in the can of diced tomatoes.

3. Pour in 6 cups vegetable broth, add diced potato, bay leaf, 1 tsp dried oregano, 1 tsp dried basil, pinch of red pepper flakes if you want heat, and bring to a simmer.

4. Simmer gently about 10 to 12 minutes until the potatoes are almost tender, then add the green beans and zucchini and simmer another 5 minutes.

5. Stir in 1 cup small pasta and simmer until pasta is al dente following package time, stirring occasionally so it doesnt clump; add more broth or water if soup gets too thick.

6. When the pasta is nearly done stir in the drained cannellini beans and 2 cups spinach or chopped kale, cook just until the greens wilt and the beans are heated through, about 2 to 3 minutes.

7. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust seasoning, remove the bay leaf.

8. Turn off the heat and stir in 2 tbsp chopped fresh parsley or basil, drizzle a little extra olive oil if you like, and serve hot.

9. Tip for leftovers: cook the pasta separately and store in the fridge, then add to reheated soup when serving so it doesnt get mushy; soup actually tastes better the next day.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 qt or bigger)
2. Chef’s knife (sharp)
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh sieve (for draining beans and pasta)
8. Ladle for serving
9. Small saucepan (optional, for cooking pasta separately so it doesnt get mushy)

FAQ

Q: Can I make this soup gluten free?

A: Yes. Use gluten free ditalini or elbow pasta, or skip the pasta and serve over rice or quinoa. Tip: cook the gluten free pasta separately and add to bowls so it dont get mushy.

Q: Can I freeze the minestrone?

A: You can, but leave out the pasta and greens first. Freeze the soup (up to 3 months), thaw and reheat, then stir in freshly cooked pasta and spinach or kale so they stay bright and not soggy.

Q: How do I stop the pasta from getting overcooked and gummy?

A: Either cook the pasta al dente in a separate pot and add to bowls, or undercook it by 1-2 minutes in the soup so it finishes cooking while resting. Also dont add dried pasta if you plan to freeze the soup.

Q: Can I swap or add different beans and veggies?

A: Totally. Kidney, navy, or chickpeas work fine. Use frozen veggies if thats what you have, just add them later in the simmer so they dont turn to mush. Adjust cook times for sturdier veg like sweet potato or squash.

Q: How do I get more flavor without extra salt?

A: Brown the tomato paste a minute in the oil before adding veggies, use low sodium broth and taste at the end, add a splash of lemon or red wine vinegar to brighten it up. Fresh herbs at the end make a big difference.

Q: How long will leftovers last in the fridge and how should I reheat?

A: Keeps 3 to 4 days in the fridge. Reheat gently on the stove over medium low heat, add a little broth or water if it's thick. Remove the bay leaf before serving.

Vegan Minestrone Soup Recipe Substitutions and Variations

olive oil: swap with avocado oil, grapeseed oil, or light olive oil, same amount. they handle heat better and won’t change the flavor much.
cannellini beans: use chickpeas, navy beans, or great northern beans, drained and rinsed, same cup measurement but texture will vary a bit.
small pasta (ditalini/elbow): sub with small shells, orzo, or a gluten free small pasta, cook times might change so keep an eye on it.
baby spinach/chopped kale: try swiss chard, collard greens (thinly sliced), or frozen spinach, add tougher greens earlier so they soften.

Pro Tips

– Brown the tomato paste and sweat the veg a bit longer than you think — it really deepens the soup. Let the paste get a little darker and slightly caramelized before adding liquid, it adds real tomato-ness without extra cans.
– Toss in a Parmesan rind while it simmers for a savory boost, or if you need it vegan use a big spoon of nutritional yeast and a splash of soy sauce or miso. Remove the rind before serving.
– Never let pasta sit in leftovers, it goes mushy fast. Cook the pasta separately when you plan to store the soup, or just undercook it in the pot so you can finish it when reheating. Save a cup of the cooking liquid to loosen the soup if it gets thick.
– Brighten the final bowl with acid and fat: a squeeze of lemon or a teaspoon of red wine vinegar plus a drizzle of good olive oil makes flavors pop, and fresh herbs at the end keep them bright.
– For texture, add tender greens and soft beans at the very end so they dont overcook, and consider cutting some veggies larger for bite contrast so the soup isnt all the same mushy texture.

Vegan Minestrone Soup Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (6 qt or bigger)
2. Chef’s knife (sharp)
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and measuring spoons
6. Can opener
7. Colander or fine-mesh sieve (for draining beans and pasta)
8. Ladle for serving
9. Small saucepan (optional, for cooking pasta separately so it doesnt get mushy)

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 medium zucchini, diced
1 cup green beans, cut into pieces
1 medium potato, peeled and diced
1 (14.5 oz) can diced tomatoes
1 tbsp tomato paste
6 cups vegetable broth
1 (15 oz) can cannellini beans drained and rinsed
1 cup small pasta like ditalini or elbow macaroni
2 cups baby spinach or chopped kale
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
1 tsp salt
1/2 tsp black pepper
Pinch red pepper flakes (optional)
2 tbsp chopped fresh parsley or basil

Directions

Heat 2 tbsp olive oil in a large pot over medium heat, add diced onion, carrots and celery and cook until soft about 5 to 7 minutes, stir now and then so they dont stick.
Add minced garlic and 1 tbsp tomato paste, cook 1 minute until fragrant, then stir in the can of diced tomatoes.
Pour in 6 cups vegetable broth, add diced potato, bay leaf, 1 tsp dried oregano, 1 tsp dried basil, pinch of red pepper flakes if you want heat, and bring to a simmer.
Simmer gently about 10 to 12 minutes until the potatoes are almost tender, then add the green beans and zucchini and simmer another 5 minutes.
Stir in 1 cup small pasta and simmer until pasta is al dente following package time, stirring occasionally so it doesnt clump; add more broth or water if soup gets too thick.
When the pasta is nearly done stir in the drained cannellini beans and 2 cups spinach or chopped kale, cook just until the greens wilt and the beans are heated through, about 2 to 3 minutes.
Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust seasoning, remove the bay leaf.
Turn off the heat and stir in 2 tbsp chopped fresh parsley or basil, drizzle a little extra olive oil if you like, and serve hot.
Tip for leftovers: cook the pasta separately and store in the fridge, then add to reheated soup when serving so it doesnt get mushy; soup actually tastes better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.