One-Pot Vegan Minestrone Soup with Potatoes & Beans

An up close, overhead shot shows a bowl of vegan minestrone soup with a spoon sticking out.

As a seasoned vegan cook that’s been blogging recipes for over 10 years, I’m finally sharing my favourite vegan minestrone soup recipe. This is the vegan soup that I make most, often with bits of veg that need using up. You can use this recipe as a framework! Made entirely on the stovetop, it’s loaded with 9 different vegetables, garlic, rosemary, oregano, vegetable stock, pasta, potatoes, and satiating beans. Ready in a little over 1 hour, this hearty, but still brothy and light recipe is the perfect one-pot dinner with the best leftovers. I have a little trick to boost the umami without using parmesan that I explain in the post and recipe. For a Fall-inspired spin, check out my butternut minestrone!

An overhead shot shows a pot of vegan minestrone soup. A wooden ladle is sticking out of the pot.
An overhead shot shows ingredients needed for a vegan minestrone soup against a rough wooden background.
An overhead shot shows prepped and chopped green beans, zucchini, potatoes, parsley, cabbage, carrots, celery, fennel, onions, garlic, and rosemary.
A slight 3/4 angle image shows a kitchen stove with a pot on top. Nearby on the counter is a bowl of mixed beans, a jar of vegetable stock, tomato paste, a bowl of measured out spices, and a bowl of dry pasta.

Minestrone is a classic Italian soup recipe. The name itself is derived from the Latin minestra, which translates to the idea of serving in general, or the act of the person who cooked the dish administering it to others. This soup dates back to the Roman Empire, where it was largely vegetable-based. Today, minestrone refers to a very substantial soup of vegetables, beans, greens, sometimes meat, pasta, sometimes tomatoes etc. Many cooks don’t follow a particular recipe, but use the dish as a rough guide for using up odd bits of veg and other ingredients on hand.

Developing umami depth in vegan minestrone soup:

  • Simmering with a parmesan rind is common practice with minestrone soup! It boosts the umami and overall depth of flavour. Without it, minestrone soup is naturally vegan.
  • Of course I’m sharing a vegan minestrone soup recipe here, so I utilize a naturally plant-based and umami-rich ingredient: miso!
  • At the end of cooking, I dissolve a tablespoon of light miso with a few ladlefuls of hot broth from the pot. Then, I simply pour that mixture back in and stir to distribute. It’s salty, savoury, and well-rounded–similar to parmesan!
  • Of course, you can also top bowlfuls with vegan parmesan if you like for a little added deliciousness.

There is a lot of room for flexibility when you’re cooking this. I love using whole wheat pasta in mine, but regular or gluten-free varieties sub in well. Any type of beans are excellent, too. My favourites are white kidney and chickpea, but apparently Borlotti (also known as Roman or cranberry bean) is the most traditional type. I do insist on fire-roasted diced tomatoes though! They just have more flavour in my opinion and work so well here. Bianco Dinapoli makes the best ones.

I hope that you try and enjoy this recipe! It’s perfect to make on a weekend for lunch leftovers all week.

An overhead image shows a spoon stirring miso into hot water to dissolve.
An up close, overhead shot shows a pot of vegan minestrone soup. A wooden ladle is sticking out of the pot.
An overhead shot shows am individual bowl of vegan minestrone soup with a spoon sticking out.

One-Pot Vegan Minestrone Soup with Potatoes & Beans

One-pot vegan minestrone is the coziest dinner. This recipe is flavoured with garlic, rosemary, chili & oregano, and it makes a big batch. Loaded with beans, fresh veggies, whole wheat pasta, and comforting potatoes. Miso adds salty umami depth in place of parmesan.