Vegan Minestrone Soup
This vegan minestrone soup packs a punch of nutrition, is light yet super filling, and is easy to make. It’s a great one pot meal that you can eat all week long and is packed with veggies and fibre! This homey soup is perfect for the whole family to enjoy. Top it off with fresh parsley, a sprinkle of vegan Parmesan cheese, and a loaf of crusty bread and you are in cozy season heaven!
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Vegan Lemon Orzo Soup (109g Protein)
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Why You’ll Love This Vegan Minestrone Soup
Complete Nutrition In A Bowl: Filled with nutritious veggies and loaded with a trio of beans, this classic minestrone soup is a complete meal in a bowl. Packed with plant-based protein, starchy carbs, and healthy fibre, each serving offers a stick-to-your-ribs meal that warms your soul and keeps you satisfied, nourished, and full for hours.
Easily Customizable: This Minestrone soup recipe is highly adaptable and welcomes almost all the leftover seasonal vegetables and greens you have on hand. If you’re out of celery, try tossing in chopped fennel. No green beans? Dice up some zucchini or yellow squash instead. Want more greens in your bowl of minestrone? Stir in some spinach or kale towards the end of cooking.
Budget-friendly One-Pan Soup: This Italian minestrone soup calls for leftover seasonal vegetables, affordable beans, and small pasta that you most likely already have in your pantry. No grocery trips, at least for this one. With under 30 minutes of prep time and one-pan preparation, it’s perfect for a quick yet healthy weeknight dinner with minimal cleanup.
Meal-prep, Storage and Freezer-friendly: This vegan minestrone soup freezes well and tastes even better the next day as the flavours meld together. Leftovers can be stored in an airtight container in the refrigerator for up to five days or in the freezer for up to three months. When you’re ready to eat, thaw the soup in the refrigerator, reheat it on the stove, and enjoy.
How to Make Vegan Minestrone Soup
Sauté the Vegetables
Sauté your onion, carrots and celery for 5 minutes until they begin to soften.
Add Garlic
Add in your garlic, and sauté for one more minute until fragrant.
Combine Ingredients
Pour in diced tomatoes, tomato paste, and water. Stir in the veggie broth paste until it dissolves.
Add Vegetables and Seasonings
Add chopped green beans, diced zucchini, white kidney beans, red kidney beans, pasta, Italian seasoning, bay leaves, thyme, salt, and pepper. Stir to combine all the ingredients.
Simmer
Bring the soup to a simmer and let it cook for about 10 minutes or until the pasta is cooked.
Serve
Remove from heat and serve with vegan parmesan cheese.
Recipe Tips
Use Small Pasta: Any type of small pasta will work well. Consider orzo, small macaroni, tiny shells, risoni, or even tiny star-shaped pasta!
Amp up the protein: Use chickpea pasta for a protein boost or add in some crispy tofu or soy curls!
Make it Gluten-Free: Substitute pasta for white rice to make Gluten-Free Minestrone Soup.
Meal Prep Hack: If you want to meal prep or make minestrone soup ahead of time, cook the pasta separately and stir it into the soup when ready to eat.
Don’t Overcook: To avoid mushy vegetables and pasta, simmer until the pasta and veggies are just cooked. They will continue to soak in the hot water and cook as it sits.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze your minestrone soup, do it without pasta, as it turns mushy while reheating.
Reheat: Let the soup thaw in the refrigerator. While it thaws, prepare the pasta separately. Heat the soup in the microwave or on the stovetop, then add the cooked pasta.
More Vegan Recipes You’ll Love
Curried Carrot and Lentil Soup
Creamy Lemon Chickpea Soup with Tempeh
Hearty Tomato and Lentil Soup
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Minestrone Soup
Ingredients
- 1 onion
- 3 stalk celery
- 2 carrots
- 6 garlic
- 2 cups green beans
- 1 zucchini
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 8 cups water
- 2 tbsp veggie broth paste
- 1 can white kidney beans
- 1 can red kidney beans
- 1 cup pasta
- 1.5 tsp Italian seasoning
- 3 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Sauté your onion, carrots and celery for 5 minutes.
- Add in your garlic, and sauté for one further minute.
- Add the rest of the ingredients and bring to a simmer. Let simmer for 10 minutes or until the pasta is cooked.
- Remove from heat and serve with a topping of vegan parmesan cheese.