Vegan Minestrone Soup – Connoisseur Veg

This vegan minestrone soup is made with vegetables, red beans, and chickpeas, all simmered in a tomato broth with pasta. Top with some fresh basil for a tangy soup that’s both edible and delicious!

Bowl of vegan minestrone soup with a blue pot in the background.

My parents are probably a bit confused by it. I’ve never been a picky eater, but minestrone soup was one of my favorites as a kid. I think the problem was that my family’s minestrone soup contained ground beef. Even then meat can ruin a good meal for me, and that was certainly the case with minestrone.

Minestrone is an Italian vegetable soup, if you don’t know, a traditional minestrone soup recipe can include different types of meat such as bacon or beef.

But there’s so much more to love about minestrone soup. vegetable Yum Tomato Soup. Double yum. Herby garlic flavor. mmmmm So good stuff!

These days I have my own vegan minestrone soup recipe, made only with things I love. It is completely meatless, dairy-free and delicious. This is one of those great meal-worthy soups that is really easy to throw together.


Ingredients you will need

  • Small pasta shells. Feel free to substitute your favorite small pasta shape. Orzo and ditalini would both be good options. Use gluten-free pasta if necessary.
  • Olive oil. Olive oil will give your soup the best flavor, although any high-heat oil will do.
  • onion
  • Celery
  • the carrot
  • garlic
  • Vegetable broth.
  • Square tomatoes. We’ve been using canned shredded chicken, or juice or sauce – whatever is available is good!
  • Tomato paste.
  • Canned beans. We’re using canned chickpeas and red kidney beans, although there are plenty of beans you can substitute. Lentils, cannellini beans, and butter beans would all be good options.
  • Dried oregano.
  • Stay red pepper. These will add a little heat to the soup. You can leave them for a light soup.
  • zucchini You can substitute yellow summer squash if you like.
  • Baby spinach. Other greens such as kale can be used, but should be added a little earlier in the cooking time as they take longer.
  • Fresh mint.
  • Salt and pepper.
  • Vegan Parmesan Cheese. This is to top our soup. You can use store-bought or homemade vegan parmesan.

Variation: Vary the vegetables with your choice of green beans, potatoes and sweet potatoes, remembering to add the hard vegetables first and the soft vegetables later during cooking. For a creamy vegan minestrone, add some non-dairy milk or drizzle with some cashew cream when serving. Add some vegan sausage links for protein.

How is it made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

  • Cook your pasta according to package directions. I like to try and time the soup so it’s done when it’s done, but you can toss it with a little olive oil when it’s done first.
  • Heat some olive oil in a large pot and add the chopped onion, celery and carrot. Sweat the vegetables for a few minutes, stirring frequently, until they begin to soften.
  • Add the garlic and cook with everything for about a minute, until it becomes very fragrant.
Carrots onions and celery cooked in a pot.
  • Add broth, tomatoes, tomato paste, beans, oregano, and red pepper flakes. Increase the heat and bring the liquid to a boil.
  • Lower the heat and let the soup simmer for about 20 minutes, until the carrots are slightly soft.
Vegetables and beans are simmering in tomato broth.
  • Add the chopped zucchini to the pot and let it simmer.
  • Add the baby spinach during the last two minutes. Continue cooking until the soup thickens.
Vegan minestrone soup simmering in a pot.
  • Stir in the cooked pasta, remove the pot from the heat, then add the basil and season the soup with salt and pepper to taste.

Suggestion: Feel free to thin the soup with extra hot broth or water at this point. Depending on how vigorously it is boiled, the existing broth may reduce slightly.

Bowl of vegan minestrone soup with a wooden spoon.
  • Ladle your vegan minestrone soup into bowls and top each with a sprinkle of vegan parmesan cheese.
  • Enjoy!
Wooden surface set with a pot and bowl of vegan minestrone soup.

Remaining and storage

Leftover vegan minestrone soup will keep in an airtight container in the refrigerator for 3 to 4 days. Pasta will absorb liquid as it sits, so you may need to thin it with some broth or water when reheating.

It freezes really well and will keep in the fridge for about 3 months.

More vegan Italian soups

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Close-up of a bowl of vegan minestrone soup topped with vegan parmesan and fresh basil.

Vegan Minestrone Soup

This vegan minestrone soup is made with vegetables, red beans, and chickpeas, all simmered in a tomato broth with pasta. Top with some fresh basil for a tangy soup that’s both edible and delicious!


For Vegan Minestrone Soup

  • 1
    the cup
    Dry small pasta shells
    (or your favorite small pasta shape)
  • 2
    table spoon
    olive oil
  • 1
    medium onion,
    to cut
  • 2
    medium celery stalks,
    to cut
  • 2
    medium carrot,
    to cut
  • 3
    garlic cloves,
    minced meat
  • 5
    the cup
    Vegetable broth
  • 1
    (14 oz/400 g) can
    Square tomato
  • 3
    table spoon
    Tomato paste
  • 1
    (14 oz/400 g) can
    drained and rinsed
  • 1
    (14 oz/400 g) can
    kidney beans,
    drained and rinsed
  • 1
    Dried oregano
  • ¼
    stay red pepper
    or taste
  • 1
    small zucchini,
    Cut approx
  • 2
    the cup
    baby spinach leaves,
    Packed lightly
  • ½
    the cup
    chopped fresh basil leaves,
    Packed lightly
  • salt and pepper,
    to test
  • Vegan Parmesan Cheese,
    to serve


  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.

  2. Drain the pasta in a colander. Return it to the pot and toss with a little olive oil.

  3. While the pasta is cooking, coat the bottom of a large pot with oil and place over medium heat.

  4. When the oil is hot, add onion, celery and carrot. Sweat the vegetables for about 5 minutes, stirring frequently, until soft and translucent.

  5. Add the garlic and sauté with the vegetables for about 1 minute until very fragrant.

  6. Stir in broth, tomatoes, tomato paste, chickpeas, kidney beans, oregano, and red pepper flakes. Increase the heat and bring the liquid to a boil.

  7. Reduce the heat and let the mixture simmer for about 20 minutes, stirring occasionally, until the broth thickens slightly and the carrots are tender. You can add some water if the broth is too low. (Note)

  8. Stir in the zucchini and continue to simmer the soup for another 5 minutes, until the zucchini is tender but not mushy.

  9. Stir in the spinach and cook the soup for about 2 minutes, until the spinach is completely wilted.

  10. Remove the pot from the heat and stir in the cooked pasta and basil. Season the soup with salt and pepper to taste.

  11. Bake in bowls and serve with vegan parmesan cheese.

Recipe notes

Additional hot broth or water can be added at any time if the liquid has reduced too much.


Vegan Minestrone Soup

Amount per serving (1.5 cups)

calories 309
55 calories from fat

% Daily Value*

thick 6.1 grams9%

0.9 grams of saturated fat5%

Sodium 839 mg35%

potassium 829 mg24%

carbohydrates 50.9 grams17%

11.1 grams of fiber44%

6.8 grams of sugar8%

protein 14 grams28%

calcium 124 mg12%

iron 4 mg22%

* Percent Daily Value is based on a 2000 calorie diet.

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