Easy Vegan Minestrone Soup Recipe – Perfect for Fall
There’s nothing better than cozying up with a hearty soup when the weather starts cooling down. Fall is the perfect time to break out the soup pot and get creative in the kitchen. One of my absolute favorite soups for this season? You guessed it—Minestrone! Not only is this Minestrone Soup Recipe incredibly comforting and packed with flavor, but it’s also 100% vegan, making it an awesome option for plant-based eaters. Let’s dive into this delicious recipe, explore its origins, and learn why this classic dish has stood the test of time.
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What is Minestrone Soup?
Minestrone soup is a traditional Italian soup made with seasonal vegetables, beans, and pasta in a savory broth. It’s the definition of cucina povera, or “poor kitchen,” which refers to Italian peasant-style cooking where simple, affordable ingredients are transformed into hearty, filling meals. This traditional minestrone soup recipe has evolved over time, but the beauty lies in its versatility—using whatever vegetables you have on hand to create something truly special.
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Why You’ll Love This Easy Vegan Minestrone Soup Recipe
If you’re a big soup fan like I am, you’ll love this minestrone recipe because it’s:
- Hearty: Packed with protein-rich beans like cannellini beans and great northern beans, this soup keeps you full and satisfied.
- Flavorful: The addition of fresh herbs, diced tomatoes, and the secret ingredient (read further to discover what it is) brings out so much flavor!
- Healthy: Full of fresh veggies, seasonal vegetables and beans, this is one of those healthy dinner recipes that feels indulgent while still being great for you. In addition, this soup is a complete food, making it a balanced and nutritious meal.
- One-Pot Meal: Everything cooks in a single large pot or large dutch oven, which means minimal cleanup and maximum convenience!
- Easy to Make: The steps are simple and straightforward, making this soup perfect even if you’re short on time or don’t want to fuss in the kitchen.
- Budget-Friendly: Made with affordable, everyday ingredients like fresh vegetables and protein-rich beans, this soup is a frugal yet delicious meal!
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A Personal Story: My Minestrone Journey
I first fell in love with minestrone soup during a trip to Italy, where I was introduced to its humble origins. Sitting in a tiny trattoria, I was served a bowl of the best minestrone soup I had ever tasted. The soup was simple but full of fresh vegetables and bursting with flavor. Since then, I’ve been making my own vegan minestrone soup version at home, especially during the fall, when I’m craving something warm and comforting.
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Vegan Minestrone Soup Recipe
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1/2 cup small pasta (like small shells)
- 1 cup fresh spinach or other leafy greens
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- Black pepper and extra salt to taste
- Optional: parmesan rind or vegan cheese for garnish
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
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Equipment:
- Large pot or large dutch oven
- Cutting board and knife
- Wooden spoon
- Ladle
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Instructions:
- Sauté the Veggies: Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook for about 5 minutes until the veggies begin to soften. Stir in the minced garlic cloves and cook for another minute.
- Build the Flavor: Add the diced tomatoes, tomato paste, vegetable broth, bay leaf, Italian seasoning, and red pepper flakes. Stir to combine, then bring the soup to a boil. Reduce the heat to medium heat and let it simmer for 20 minutes, allowing the flavors to meld together.
- Add the Beans & Pasta: Stir in the cannellini beans, red kidney beans, and small pasta. Simmer for another 10-12 minutes, or until the pasta is al dente.
- Finish the Soup: Add the green beans, fresh spinach, fresh parsley, and fresh basil. Simmer for 5 more minutes, until the greens are wilted and tender.
- Season and Serve: Taste the soup and add black pepper and extra salt to taste. If you’re using a parmesan rind for an extra burst of flavor, remove it before serving. Ladle the soup into bowls and top with a sprinkle of vegan parmesan, if desired.
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Nutritional Content:
| Nutrient | Amount Per Serving |
| Calories | 220 |
| Carbohydrates | 35g |
| Protein | 10g |
| Fat | 5g |
| Fiber | 10g |
| Sodium | 500mg |
Pro Tips for the Best Results:
- Use a Parmesan Rind: This is my secret ingredient for adding depth of flavor to the broth. You can also use a vegan cheese rind if you’re keeping it 100% plant-based.
- Cook the Pasta Separately: If you plan on having leftover soup, cook the pasta separately and add it to each bowl when serving. This prevents the pasta from getting mushy.
- Fresh Herbs: Don’t skip the fresh basil and fresh parsley at the end—they make all the difference for a vibrant finish.
- Add a Splash of Red Wine: For a richer flavor, you can add a splash of red wine to the broth while it simmers.
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Variations:
- Gluten-Free: Swap the small pasta for gluten-free pasta or use quinoa for a healthier option.
- Slow Cooker Minestrone Soup Recipe: Want a more hands-off approach? Throw everything into a crock pot and let it simmer on low for 6-8 hours. Just add the pasta during the last 30 minutes of cooking.
- Extra Protein: Add white beans or great northern beans for an even more protein-rich version.
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What to Serve with Minestrone Soup?
A nice slice of crusty bread or garlic bread is the perfect companion to this hearty Italian vegetable soup. You can also serve it with a side of leafy greens or even sprinkle some vegan cheese on top for an extra indulgent touch.
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Why Minestrone is a Great Option for Fall
Fall is the best time to make a big batch of this soup because it’s a great way to use up any seasonal vegetables you have on hand. The flavors come together beautifully, making it one of the ultimate Fall soup recipes. Plus, it’s the perfect cozy meal after a chilly day—just grab a bowl, sit by the fire, and enjoy!
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Explore other savoury recipes below:
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- Crockpot Cheesy Potatoes Recipe – Easy Comfort Food
- Crock Pot Gluten Free Mac and Cheese (Vegan Option)
- Vegan Gluten-Free Chili Con Carne Recipe
- Easy Chinese Claypot Tofu With Mushrooms (Vegan)
- Easy Hunan Tofu Recipe | Vegan & Hot Chinese Food
- Gluten Free Zucchini Bread – Vegan, Moist & Yummy
- Easy Dairy Free Bread Recipes (Gluten-Free Option)
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- 30 Spooky Halloween Food Ideas: Vegan & Gluten-Free
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- Vegan Gluten Free Greek Food: 30 Mediterranean Recipes
FAQs
1. Can I freeze Minestrone Soup?
Yes! This soup freezes beautifully. Just store it in an airtight container and freeze for up to 3 months. When ready to eat, thaw and reheat on the stove top.
2. How can I make this soup more filling?
Add extra protein-rich beans or even some lentils to make it more filling. You can also use diced potatoes.
3. What’s the best pasta to use for Minestrone?
Small pasta like small shells or ditalini works great in this soup because it complements the vegetables without overpowering them.
4. Can I make this Minestrone in advance?
Absolutely! Minestrone tastes even better the next day as the flavors continue to develop. Just store it in the fridge in an airtight container.
5. Is Minestrone Soup healthy?
Yes, this minestrone soup recipe is packed with fresh vegetables, beans, and nutritious broth, making it a healthy option for any meal.
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This Easy Vegan Minestrone Soup Recipe is the perfect fall comfort food. It’s hearty, healthy, and completely customizable, making it one of my go-to vegan fall recipes. Give it a try, and I guarantee it’ll become a staple in your kitchen too!
Printable Recipe Card
Easy Vegan Minestrone Soup Recipe – Perfect for Fall
Equipment
- Large pot or large dutch oven
- Cutting board and knife
- Wooden spoon
- Ladle
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 zucchini diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 can 14.5 oz diced tomatoes
- 1 tbsp tomato paste
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 can 15 oz red kidney beans, drained and rinsed
- 1/2 cup small pasta like small shells
- 1 cup fresh spinach or other leafy greens
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped
- Black pepper and extra salt to taste
- Optional: parmesan rind or vegan cheese for garnish
Instructions
- Sauté the Veggies: Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook for about 5 minutes until the veggies begin to soften. Stir in the minced garlic cloves and cook for another minute.
- Build the Flavor: Add the diced tomatoes, tomato paste, vegetable broth, bay leaf, Italian seasoning, and red pepper flakes. Stir to combine, then bring the soup to a boil. Reduce the heat to medium heat and let it simmer for 20 minutes, allowing the flavors to meld together.
- Add the Beans & Pasta: Stir in the cannellini beans, red kidney beans, and small pasta. Simmer for another 10-12 minutes, or until the pasta is al dente.
- Finish the Soup: Add the green beans, fresh spinach, fresh parsley, and fresh basil. Simmer for 5 more minutes, until the greens are wilted and tender.
- Season and Serve: Taste the soup and add black pepper and extra salt to taste. If you're using a parmesan rind for an extra burst of flavor, remove it before serving. Ladle the soup into bowls and top with a sprinkle of vegan parmesan, if desired.
Notes
- Use a Parmesan Rind: This is my secret ingredient for adding depth of flavor to the broth. You can also use a vegan cheese rind if you’re keeping it 100% plant-based.
- Cook the Pasta Separately: If you plan on having leftover soup, cook the pasta separately and add it to each bowl when serving. This prevents the pasta from getting mushy.
- Fresh Herbs: Don’t skip the fresh basil and fresh parsley at the end—they make all the difference for a vibrant finish.
- Add a Splash of Red Wine: For a richer flavor, you can add a splash of red wine to the broth while it simmers.
- Gluten-Free: Swap the small pasta for gluten-free pasta or use quinoa for a healthier option.
- Slow Cooker Minestrone Soup Recipe: Want a more hands-off approach? Throw everything into a crock pot and let it simmer on low for 6-8 hours. Just add the pasta during the last 30 minutes of cooking.
- Extra Protein: Add white beans or great northern beans for an even more protein-rich version.
