Vegetarian Minestrone is healthy, delicious, and so easy to make. This hearty Italian soup is made in one pot with wholesome vegetables, tender pasta, and cooked in a savory tomato broth.
There’s no shortage of soup recipes during the colder months. But, my favorite to make every winter s vegetarian minestrone. It’s insanely healthy, very filling, and it feeds a lot of people on the cheap.
So, what is minestrone? Answer: whatever you want it to be. There is no set recipe for minestrone because it’s usually made with whatever vegetables you have on hand and cooked in a warm tomato broth with your favorite pasta. Comfort food at it’s finest!
How To Make Vegetarian Minestrone Soup
This vegetarian minestrone soup is sure to be a family favorite. You can also make it gluten-free simply by using a different brand of pasta.
- Start by preheating a large pot over medium heat and sauté the veggies. Stir it all together and cook until the onions are soft. This usually takes about 5-6 minutes. FYI, I love this Lodge Cast Iron Dutch Oven!
- Add the green beans and red kidney beans into the onion mixture and stir until everything is well combined. Then, add the tomatoes, tomato paste, vegetable broth, water, soy sauce, balsamic vinegar, and maple syrup.
- Let the minestrone soup come to a boil, reduce the heat, and let it simmer for about 20 minutes. Then, add the pasta and cook for another 10 minutes or until the pasta is soft.
I add greens like chopped kale or spinach. Simply stir it into the soup until it starts to wilt. Then taste and adjust any seasonings as you desire.
That’s it! A wonderful soup that will fill you up and “should” give you plenty of leftovers.
The recipe will make a big pot that’s great for large gatherings or storing as leftovers for future meals. Add a few slices of this delicious No Yeast Bread and top with this Vegan Parmesan for one of the most glorious comfort food meals you’ve ever enjoyed.
Make Minestrone In An Instant Pot
This is an excellent recipe for you Instant Pot if you’re in a big hurry.
- 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 Pot 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.
That’s it! All that’s left is to season with salt and pepper.
How To Serve Vegetarian Minestrone Soup
Can I freeze minestrone soup?
Yes! If you plan on freezing it, make it without the pasta. The pasta will get really mushy when you reheat it. Simply leave it our and when ready to reheat simply add cooked pasta to the soup or cook the pasta while reheating the soup.
How To Store Vegetarian Minestrone
Place the vegetarian soup in an airtight container and store in the fridge up to a whole week.
You are going to love this Vegan Minestrone Soup. It’s…
- Easy to make
- Oil-free & Healthy
- Warming and so comforting
- Vegan
- & Delicious
More Vegan Soup Recipes
- Instant Pot Potato Soup
- Instant Pot Vegan Chili
- Instant Pot Vegetable Soup
- Vegan Cream Of Mushroom Soup
- Fire Roasted Tomato Soup
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Vegetarian Minestrone Soup
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Total Time: 40 minutes
- Yield: 8 1x
- Diet: Vegan
Description
Vegetarian Minestrone is healthy, delicious, and so easy to make. This hearty Italian soup is made in one pot with wholesome vegetables, tender pasta, and cooked in a savory tomato broth.
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)
- 1/4 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
- Preheat a large pot over medium heat. Once the pot is ready add the chopped onions, garlic, Italian seasoning, celery, carrots and sauté until the onions are soft. Usually about 5-6 minutes.
- Then, add the green beans and and kidney beans and toss with the everything until well combined.
- Add the tomatoes, tomato paste, veggie stock, water, soy sauce, balsamic vinegar, and maple syrup. Let the minestrone soup come to a boil then reduce the heat and let it simmer for 20-25 minutes. Add the pasta and cook for another 10 minutes or until the pasta is soft.
- Finally, add the chopped kale, stir, and mix well.
- Salt and pepper to taste.
Instant Pot Instructions
- Set the Instant Pot to “saute” and once it’s hot, add the chopped onions, garlic, Italian seasoning, celery, and carrots. Cook until the onions are soft.
- Turn the Instant Pot off and add all the remaining ingredients, except for the kale, and give 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 a stir and let sit until the kale begins to wilt, usually about 1 minute.
- Season to taste with salt and pepper.
- Serve.
Notes
Use gluten free pasta and tamari sauce to make this dish gluten-free.
- Category: One Bowl
- Method: Stovetop
- Cuisine: Vegan
Keywords: vegetarian minestrone soup, vegan minestrone soup, soup recipes, vegan, healthy, holiday, Christmas, winter, one pot
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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.
Simple, delicious, and lively:)
★★★★★
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.
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.
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.
★★★★★
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.
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:)
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!
Fantastic soup, & about the only way I can get my mum, who I’m isolating with, to eat her veggies!
★★★★★
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.
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!!!