Dinner
Vegan Minestrone Soup on the Stove
This Vegan Minestrone Soup is simple to make and comes together all in one big pot in only over 30
- 6 servings
- Prep 20 minutes
- Cook 40 minutes
- Total 1 hour
And if you’re looking for more simple Vegan Soup Recipes, PLEASE give my Vegan Stew a try! I think you’ll also like this Vegan Corn Chowder, myTofu Coconut Soup, this Chickpea Noodle Soup AND this Vegan Lentil Soup!
WORTH KEEPING a good soup recipe, especially when it’s as well rounded as this minestrone soup! She’s got veggies, she’s got carbs, she’s got protein! Worth keeping this method so much!
Growing up, I always truly loved the Minestrone soup at Olive Garden! It’s been forever since i had it but I think this kitchen-made version is EVEN BETTER! PLUS, it’s entirely vegan which Worth keeping it for.
Ingredients we’re using
- Onion
- Carrots
- Celery
- Zucchini
- Garlic (lots of garlic)
- Italian seasoning (plus salt)
- Diced tomatoes
- Pasta of choice- this is most traditionally made with macaroni but use whatever you’d like!
- Beans- I used kidney beans but you can use whatever you’d like!
- Spinach
- Basil
- Lemon Juice
How to make it
One of the things that A regular here so much about this soup is HOW UNFUSSY it is to make. But, let’s briefly go over it!
You’re going to start by sautéing the onion, carrot, and celery in a big pot with the tomato paste. Then you add in the garlic and zucchini and cook a bit more.
Next up, the broth, seasoning, and diced tomatoes go in before everything simmers for about 15 minutes.
From there, the remaining ingredients get added including the beans and pasta (but minus the lemon!) and it cooks until the pasta is tender. Stir in the lemon juice and enjoy!
More vegan soups to try:
The recipe
Vegan Minestrone Soup at Home
This Vegan Minestrone soup holds true to the original while keeping it plant based and still completely flavor-packed!
- 6 servings
- Prep 20 minutes
- Cook 40 minutes
- Total 1 hour
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (peeled and diced)
- 2 stalks of celery (diced)
- ¼ cup tomato paste
- 4 cloves garlic (minced)
- 1 small zucchini (diced into half moons)
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 6 cups vegetable broth
- 2 15 ounce can of diced tomatoes (or tomato puree)
- 2 bay leaves
- 1 cup small shell pasta such as macaroni
- 1 15- ounce can red kidney beans (drained and rinsed)
- 2 cups chopped spinach (optional)
- ¼ cup fresh basil (chopped)
- 2 teaspoons lemon juice
- additional salt and ground pepper to taste
Method
- 1
In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add in the onion, carrot, celery and tomato paste. Stir to combine and saute until the onion becomes translucent and the the veggies have softened, about 8 minutes.
- 2
Add in the garlic, zucchini, and Italian seasoning. Stir to combine and cook for 2 additional minutes.
- 3
Stir in the broth, diced tomatoes, bay leaves, and salt. Raise the heat to medium-high, cover, and let simmer gently for 15 minutes.
- 4
Uncovered and mix in the pasta, kidney beans, spinach, and basil. Cook according to pasta directions, about 10 minutes, or until the pasta reaches your desired doneness.
- 5
Remove from the heat and stir in the lemon juice, as well as additional salt, pepper, and olive oil to taste. Serve and ENJOY!
Cook notes
*This stores well in the fridge and tastes great the next day BUT the pasta will absorb a lot of the liquid. Simply be aware. You can add additional water if desired but I like to simply eat it as a much thicker soup
Per serving
- Calories253 kcal
- Carbohydrates43 g
- Protein9 g
- Fat6 g
- Saturated Fat1 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat4 g
- Sodium1751 mg
- Potassium770 mg
- Fiber8 g
- Sugar10 g
- Vitamin A5237 IU
- Vitamin C23 mg
- Calcium102 mg
- Iron3 mg
