Vegan Minestrone Soup 🍲
This Vegan Minestrone Soup is a one-pot Italian classic. A tomato broth gets loaded with pasta, beans, zucchini, carrots, and herbs until the bowl is hearty enough for dinner. No Parmesan rind. No meat. Just a big pot of vegetables that tastes like it simmered all afternoon.
I love this with crusty bread on the side. It’s flexible, freezer-friendly, and even better the next day. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Minestrone 💚
- 🌱 Completely vegan
- 🍲 One pot
- 🇮🇹 Classic Italian flavor
- 🥕 Packed with vegetables
- 🫘 Beans and pasta make it filling
- 🍞 Perfect with bread
The Secret to a Rich Tomato Broth
Sauté the onion, carrot, and celery first. That’s the flavor base. Tomato paste cooked for a minute adds depth, and a splash of balsamic or a pinch of sugar balances the acidity. Add the pasta near the end so it stays tender instead of turning to mush.
Frequently Asked Questions ❓
What pasta works best? 🍝
Small shapes like ditalini, elbows, or small shells. They fit on the spoon.
Can I freeze it? 🧊
Yes, but freeze it without the pasta if you can. Cook fresh pasta when you reheat so it doesn’t get soft.
How do I make it extra hearty? 💪
Add extra beans, chopped kale, or a scoop of cooked rice.
🌱 Vegan Minestrone Soup
Ingredients 🛒
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 5 cups vegetable broth
- 1 zucchini, diced
- 1 can (15 oz) cannellini or kidney beans, drained
- ¾ cup small pasta
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh basil, for serving
Instructions 👩🍳
- Heat the olive oil in a large pot. Cook the onion, carrots, and celery for 6 minutes, until softened.
- Add the garlic and tomato paste. Cook for 1 minute.
- Pour in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add the zucchini and beans. Simmer for 10 minutes.
- Stir in the pasta and cook until al dente, 8–10 minutes.
- Taste, adjust seasoning, and serve with basil and bread.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 210 |
| Protein | 8g |
| Net carbohydrates | 28g |
| Total carbohydrates | 34g |
| Fiber | 6g |
| Total fat | 6g |
| Sodium | 680mg |
Estimates based on vegetables, beans, pasta, and tomato broth. Exact numbers may vary by pasta and broth brand.
Notes & Tips 💡
- If the soup gets too thick, add more broth. The pasta keeps absorbing liquid as it sits.
- A handful of spinach or kale can go in at the end.
- A drizzle of olive oil and vegan parmesan on top is excellent.
- This tastes better after a night in the fridge.
This Vegan Minestrone Soup is one-pot, Italian, and full of vegetables. A bowl that always feels like home. 🍲🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
