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Easy Vegan Minestrone Soup Recipe – Perfect for Fall

Easy Vegan Minestrone Soup Recipe – Perfect for Fall

This easy vegan Minestrone Soup Recipe is the perfect one-pot meal for a cozy, nutritious fall dinner. Packed with fresh vegetables like carrots, zucchini, and green beans, plus protein-rich beans like cannellini and kidney beans, it’s a hearty, satisfying dish. A blend of diced tomatoes, vegetable broth, fresh herbs, and a hint of parmesan rind adds incredible flavor. Small pasta shells make the soup even more filling, and it's all cooked in one pot for minimal cleanup. Perfect for meal prep or enjoying leftovers, this Minestrone is both healthy and comforting! Enjoy with crusty bread for best results!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Course, Soup
Cuisine Italian
Servings 6
Calories 220 kcal

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

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.

Nutrition

Calories: 220kcalCarbohydrates: 35gProtein: 10gFat: 5gSodium: 500mgFiber: 10g
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