This healthy minestrone soup transforms simple ingredients into a rich tomato broth filled with fresh veggies and pasta. A classic Italian vegetable soup that’s perfect for busy weeknights and meal prep – ready in just 35 minutes!
Y’all, as someone who believes healthy eating should never be complicated, this vegetarian minestrone represents everything I love about plant-based cooking.
Whether you’re looking for a cozy dinner or planning meals for the next day, this recipe delivers with its rich flavors and satisfying texture.
In This Post
Why you’ll love this healthy recipe
This Italian-inspired minestrone soup is more than just another addition to your soup recipes collection.
It’s a versatile, hearty soup combining seasonal produce with pantry staples to create a nourishing meal for the whole family. Made in one large pot, this traditional minestrone soup recipe delivers restaurant-quality results with minimal effort.
What makes this recipe special is its adaptability – you can use fresh green beans or frozen, swap in chickpea pasta for a gluten-free option, or add sweet potatoes or butternut squash for extra heartiness.
The best part? It’s an excellent way to use leftover vegetables from your last grocery store run.
Ingredients you’ll need
Everything you need for this cozy Italian soup can be found at your local grocery store, and many items are probably already in your pantry. For this delicious vegan minestrone soup recipe, gather:
For the base:
- yellow onion or white onion, diced
- fresh garlic (or garlic powder)
- celery
- carrots
- Italian seasoning
- Optional: bay leaf, red pepper flakes for heat
For the soup:
- Fresh green beans (can use frozen)
- Dark red kidney beans or cannellini beans (white beans)
- Fire-roasted tomatoes
- Tomato paste for thickness
- Vegetable broth or veggie broth (low-sodium)
- Your favorite kind of pasta (regular, brown rice pasta, or gluten-free pasta)
- Collard greens, baby spinach, or kale
- Balsamic vinegar and maple syrup for depth
- Optional: nutritional yeast or vegan parmesan cheese for topping
How to make this vegan minestrone
This hearty soup is as simple as chopping a few fresh veggies and letting everything simmer together in one large pot.
- Heat your large pot over medium heat. Add diced onion, fresh garlic, celery, and carrots with Italian seasoning. Cook until vegetables reach a similar size, and onions soften (5-6 minutes).
- Add the remaining ingredients: green beans, beans, diced tomatoes, tomato paste, and vegetable stock. Pour in enough liquid to create a thick vegetable soup consistency.
- Bring to a boil, then reduce heat. Let this delicious tomato broth simmer for 20 minutes.
- Add your pasta of choice and cook until al dente (about 10 minutes).
- Finally, stir in your greens until wilted-season with black pepper to taste.
Storage tips and meal prep ideas
This healthy minestrone soup is a great way to prepare for the next day or even the summer months ahead. Here’s how to store it properly:
- Refrigerator: Keep in an airtight container for up to a week
- Freezer: Store in a freezer-safe container for up to 3 months (leave out pasta)
- For best results with leftover soup, let the soup cool completely before storing
- Prep individual portions for easy reheating on busy weeknights
Variations and tips
Make this Italian soup your own with these customizations:
- Add bell pepper or yellow squash for an extra variety of vegetables
- Try adding butternut squash or sweet potatoes
- Use a parmesan (affiliate link) rind while cooking for traditional flavor (remove before serving)
- Finish with lemon juice and fresh parsley
- Serve with crusty bread and a sprinkle of vegan parmesan
Cooking methods
This versatile recipe works great in different cooking vessels:
Slow Cooker:
- Add all ingredients except pasta and greens
- Cook on low 6-8 hours
- Add pasta in the final 30 minutes
Instant Pot:
- Sauté vegetables first
- Pressure cook for 4 minutes
- Natural release 10 minutes
- Add greens after
Final tips for success
If you’re going to make this recipe, make sure to follow these top tips!
- Choose pasta and vegetables of similar size for even cooking
- Add more liquid if needed – the pasta will absorb quite a bit
- For meal prep, cook and store pasta separately
- Taste and adjust seasonings before serving
Check out these healthy soup recipes!
- Instant Pot Potato Soup
- Instant Pot Vegan Chili
- Instant Pot Vegetable Soup
- Vegan Cream Of Mushroom Soup
- Fire Roasted Tomato Soup
Did you like this recipe?
Leave a comment below with a star rating, check out my Facebook page, my Instagram page, or Pinterest for saving recipes.
The recipes are free but donations and tips are more than welcome and help to keep this site running.
CLICK here to donate and show your support!
Easy Vegan Minestrone Soup Recipe (Healthy & Delicious!)
- Total Time40 minutes
- Yield8 1x
- DietVegan
This healthy minestrone soup transforms simple ingredients into a rich tomato broth filled with fresh veggies and pasta. A classic Italian vegetable soup that’s perfect for busy weeknights and meal prep – ready in just 35 minutes!
Ingredients
- 1 onion, diced
- 3 cloves of garlic, minced (can also sub 1 Tbsp garlic powder)
- 3 stalks of celery, chopped
- 2 large carrots, sliced
- 1 Tbsp Italian seasoning
- 1 cup cut frozen green beans
- 2 cans low-sodium or no salt added red kidney beans
- 1 28–ounce can fire roasted tomatoes (plain are fine as well)
- ¼ cup tomato paste
- 4 cups low-sodium vegetable broth
- 1–2 cups water (or as needed to cover ingredients)
- 1 Tbsp low-sodium Soy Sauce
- 2 tsp. balsamic vinegar
- 1–2 cups of pasta shells or macaroni pasta (I prefer 2 becasue I like more pasta)
- 2 cups chopped kale or spinach
- 1 Tbsp maple syrup
- Salt and pepper to taste
Instructions
- Heat your large pot over medium heat. Add diced onion, fresh garlic, celery, and carrots with Italian seasoning. Cook until vegetables reach a similar size, and onions soften (5-6 minutes).
- Add the remaining ingredients: green beans, beans, diced tomatoes, tomato paste, and vegetable stock. Pour in enough liquid to create a thick vegetable soup consistency.
- Bring to a boil, then reduce heat. Let this delicious tomato broth simmer for 20 minutes.
- Add your pasta of choice and cook until al dente (about 10 minutes).
- Finally, stir in your greens until wilted-season with black pepper to taste
Notes
Use gluten free pasta and tamari sauce to make this dish gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 198
- Sugar: 8.6 g
- Sodium: 374 mg
- Fat: 0.9 g
- Carbohydrates: 39.3 g
- Fiber: 10.2 g
- Protein: 8.9 g
- Cholesterol: 0 mg
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Category: One Bowl
- Method: Stovetop
- Cuisine: Vegan
Save this recipe and PIN IT here!
I made it this afternoon. All that’s needed for dinner is to heat it back up, add the pasta and spinach. Oh, and make the beer bread! So far the soup tastes better than Olive Garden’s! I did notice that the recipe doesn’t specifically say when to add the soy sauce and balsamic, so I just added them as “the rest of the ingredients.” Delish!
I made this for dinner last night, it was delicious! Can’t wait to have leftovers tonight!!
This soup was easy to make and super delicious! Thank you for sharing the recipe, and I will be making it again and again.
I have this on the stove right now. about 45 minutes prior to lunchtime. The soup tastes really good and somehow I have enough for the next two days (I added a few potatoes, cubed). The malt vinegar and maple syrup work well and I love the flavor.
Nice! I’m always looking for plant based recipes using no oil. Used 3 cans of beans (kidney, chickpeas & pinto) and added a cup of shredded cabbage, some nutritional yeast and a little Franks for a bit of heat. Thank you for sharing!
I found this soup easy to make and delicious. This will be on repeat.
This soup was delicious! Husband asked that it go into the rotation of soups I make.
Soooo good! I had to force myself to stop eating it.
Thank you for being who you are. Every recipe I make always comes out delicious. You are THE reference when it comes to WFPB recipes.
Thank you so very much!
Hi Shane ..I made the Minestrone Soup today and it was amazing, packed with flavour! I also love your chickpea curry and look forward to trying many more of your recipes. Having recently switched to vegetarian your website is full of ideas. Thanks again from Cairns in Far North Queensland. Christine.
Thank you so much! And, G’day!
I usually make all my soups in the instant pot but recently have been using my dutch oven…something about the simmering soup and cold weather. This soup cooked up perfectly, so delicious and satisfying. Will definitely make again and again. Thanks!
This is the best Minestrone Soup I’ve ever had! It was even tastier when we warmed up the leftovers. I always say that’s because all the ingredients and the spices had time to mingle and get to know each other better. 😁 We LOVED it, and it will definitely be another one of Shane’s recipes we use on a frequent basis.
This was delicious. The only change I made was that I did not put in maple syrup. Nonetheless it was great. I’m sure I’ll make it again and again.
Do you drain the kidney beans or add with juice in can? I am making as we speak and with all the great reviews, I can only imagine it will be a hit!
I usually drain all my beans just so there’s not excessive liquid.
This soup is amazing! And I made the whole wheat beer bread to go with it and it was a hit! This will be a go-to recipe for me!
My new favorite soup. So delicious and hearty. I enjoyed the whole wheat beer bread with it. Thank you for sharing these great healthy recipes.
Shane, I made this last night for my 101 year-old mother (who still lives by herself). She LOVED it! Thanks so much!
Awesome! Thank you so much.
Made this last night. What a delicious, rich flavor. Thank you for the great recipe!
I’m so glad you enjoyed it.
Had this for supper just now, this is the best! We went back for 2nds! Used date syrup instead of maple syrup & added the 2 cups of pasta. Thank u! 😇
Wow! The flavor in this soup is fabulous! Thank you! I will be making this all winter!!!
Thank you!!!
My husband and I are sitting on our sofa with big goofy happy smiles after enjoying this hearty soup for dinner. This was *so good*!!!! Healthy and delicious! Thank you!
That’s awesome! My goal is to make happy lives not just happy hearts:)
The whole family loves this soup! I subbed green beans for a couple of zucchini I had in hand, and did 1 can chickpeas, 1 can kidney beans. So delicious!! Also good with a sprinkle of cashew Parmesan and some. Read in the side. Will definitely make again.
Awesome!!!
Absolutely delicious my entire family enjoys Shane’s minestrone soup, and this recipe has become my go-to! Thank you so much Shane!
Thank you so much, Gayle! Blessings on you and your family. Be safe.
Fantastic soup, & about the only way I can get my mum, who I’m isolating with, to eat her veggies!
We also eat with our eyes and your photos are so good that I will be making this today! I know it will be delicious just by reading the ingredients list. Excellent Shane! I also like more pasta. 😀
Thank you, Mardi!
I’ll preface this by saying I have never liked minestrone soup, the only reason I tried this is because Hubby likes minestrone…
Holy Moly, I love this minestrone! Enjoying my 2nd bowlful right now, still hot from the stove top with a toasted slice of your wheat beer bread! It is definitely worth the time to make! I used fresh green beans that I had for another recipe instead of frozen, that was the only adjustment. I’m sure it’ll be even better tomorrow and the next day! Perfect for the chilly weather! YUM!
Thank you, Emily! I’m so glad, and honored, that you enjoyed it. Have a great week:)
Emily, I laughed when I read your comment because I was just about to enter my own comment about “I never liked minestrone…”.
Shane, this has such intensely yummy flavor and bears no resemblance to the minestrone I remember as a kid – and that’s a good thing! I used the 2 C of pasta shells (1/2 of a 16 oz. bag) and it was perfect. I skipped the onion and garlic due to personal preferences and still it was soooo flavorful. I’m guessing the soy/tamari and Balsamic vinegar are key to the depth of the flavor, but whatever it is you’ve unlocked it. Here’s yet ANOTHER Shane & Simple recipe that will be in my regular rotation. (Hubby specifically said he’ll ask for this – that’s the ultimate compliment in our family.)
Thank you, thank you, thank you!
Husband said ‘this soup is Golden, every bite is delicious’!
Beth, that is so awesome! Be sure and tell him Thank You for me. Blessings.
Just made this soup for lunch today. It is delicious, thick and hearty, really hits the spot on this cold January day! Thank you for this recipe and all you are doing to promote the plant-based lifestyle!
Thank you, Beth. I’m so glad you enjoyed it and so much appreciate the kind words.
Delicious! I made this today for lunch and loved it! I didn’t add the kale and used zucchini instead of green beans. It made do much that I shared with my neighbor and sticking some in the freezer for later! I love being able to freeze meals! Thanks again!
Sharon, thank you! I really appreciate your kind words and I’m so glad you enjoyed it. I’m super excited you shared it with your neighbor. Blessings.
A-M-A-Z-I-N-G. This was the recipe I decided to make for my first time using my new Instapot! Oh my goodness, it was divine. I used zucchini instead of the green beans, and they were cooked perfectly. Paired this with your cornbread recipe (which I will review next), and it was perfection. Your recipes are some of the best I’ve found. THANK YOU SHANE!!
Wow, Lindsay! You are killing it:) Thank you so much.
Simple, delicious, and lively:)
Could you make this in the Instantpot?
Yes, I’m updating the instructions as we speak:) Set the Instant Pot to “saute” and once it’s hot, add the chopped onions, garlic, Italian seasoning, celery, carrots. Cook until the onions are soft. Turn off the Instant and add all the remaining ingredients, except for the kale, and give everything a quick stir. Lock the lid and cook on “High Pressure” for 4 minutes. Once the timer goes off let the Instant Pot sit for 10 minutes then release any remaining pressure. Unlock the lid and add the kale. Give it quick a stir and let the soup sit until kale begins to wilt, usually about 1 minute. Season with to taste with salt and pepper. Hop this helps:)
Just made this tonight for dinner. This was awesome! All 6 in our family loved it! Made exactly as written, used chickpea pasta shells! And made your easy cornbread to have with it. Thanks!
Awesome, Jenny! Thanks so much for reaching out.