One-Pot Vegan Minestrone Soup
This vegan minestrone soup is such a good recipe because it’s packed with fresh vegetables, hearty beans, and flavorful herbs, creating a nutritious and satisfying meal. Perfect for any season, it’s a delicious and comforting dish that’s easy to make and enjoy. It doesn’t hurt a bit that this is a one-pot vegetable soup recipe either.
Minestrone is a flavorful healthy Italian soup that is so versatile because there’s no set recipe. Varieties of vegan minestrone soup are endless and include nearly any vegetable you want to add. It’s basically your entire garden in one meal!
We have other healthy vegetable soups on this website like this barley veggie soup, my Instant Pot vegetable soup, and our creamy vegan potato soup.
Reasons to love this healthy soup recipe
- Hearty and Nutritious: This vegan minestrone soup is filled with a variety of vegetables, beans, and whole grains, offering a nutrient-rich and satisfying meal.
- Flavorful and Comforting: With a blend of fresh herbs and savory broth, this soup delivers a delicious and comforting flavor perfect for any time of the year.
- Versatile and Customizable: Easily adaptable to your taste preferences, you can add your favorite vegetables, pasta, or legumes to make this minestrone uniquely yours.
Ingredients Needed
- Beans- Use kidney beans, cannellini, or whatever you have on hand.
- Pasta– Elbow, spiral, or other varieties are good. Use brown rice pasta for gluten-free.
- Veggies- I use onions, garlic, celery, carrots, green beans, tomatoes, spinach, zucchini, and cabbage. Frozen or fresh vegetables will work fine.
- Vegetable broth– Purchase store-bought or make our homemade veggie stock from scraps.
- Italian spices– I like basil and oregano.
How to make vegan minestrone soup
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Heat 3 tablespoons of veggie broth in a large stock pot over medium-high heat. Add the garlic, onion, celery, and carrots, and allow to cook for about 3 minutes.
STEP #2: Toss in the green beans, cannellini (or another type of beans), and all other ingredients and spices, along with the veggie broth. Except for the pasta. Bring soup to a strong simmer. Reduce the heat to medium and allow to cook for approximately 15 minutes.
STEP #3: Bring soup to a strong simmer. Reduce the heat to medium and allow to cook for approximately 15 minutes.
STEP #4: Stir in the pasta and cook for another 10-12 minutes.
Crockpot Instructions
You caught that, right? One-pot. That means clean-up is a breeze too. In my book, that is always a good thing. It can even be made in a crockpot.
- To make it in a slow cooker or crockpot, simply add all ingredients and set the temperature to low. Allow to cook for 3-4 hours.
- Taste and season with additional salt and pepper if needed. Ladle into bowls and serve.
Tips for making minestrone soup
- One thing I love about soup is that it makes feeding a crowd easy and affordable. It’s so simple to double or even triple a recipe and freeze leftovers, so there will always be something in the freezer for a quick meal.
- To me, soup is an all-year-round meal. I know many people prefer eating soups during the fall and winter, but that’s not the regiment at my house. On any given day of the year, you might find a soup of some variety simmering on the stovetop.
- If you like to batch cook, this soup is perfect! Serve it for meals throughout the week. Freeze some for later meals.
UPDATE: I now have a delicious Homemade Vegetable Bouillon Powder that is a wonderful addition to soups, beans, and so much more!
Frequently Asked Questions
Minestrone soup is easily made gluten-free by adding rice pasta (or other gluten-free variety) or leaving the pasta out completely. Brown rice is a good substitute for pasta in this recipe.
Yes. Homemade vegan minestrone soup is one of our favorites. One reason is that it’s a great meal to make when you need to clean out some of those vegetables in the refrigerator before they go bad.
Yes. If you have frozen vegetables in the freezer as most of us do, it’s so easy to pull this one-pot meal together without much effort.
This soup will stay fresh in an airtight container in the refrigerator for up to 7 days. It freezes well too.
More Favorite Vegan Soups
Some other one-pot meals that make cleaning up the dishes much less of a hassle are in this article, 15 Easy Vegan One-Pot Meals. The list includes soups, chili, barbecue sandwiches, and even black bean burgers.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Vegan Minestrone Soup
Ingredients
- 3 cloves garlic minced
- 1 cup onion chopped
- 2 stalks celery diced
- 1 cup carrots diced
- 1.5 cups cooked cannellini beans or other bean of choice
- 1 cup fresh green beans cut into 1"
- 1.5 cups fire roasted tomatoes
- 1 cup whole grain pasta elbow, spiral, etc
- 6 cups vegetable broth
- 1 teaspoon dry poultry seasoning
- 1 teaspoon basil
- 1 teaspoon oregano
- salt and pepper to taste
Instructions
- Heat 3 tablespoons of veggie broth in a large stock pot over medium-high heat.
- Add garlic, onion, celery, and carrots and allow to cook for about 3 minutes.
- Toss in the green beans, cannellini (or another type of beans) and all other ingredients and spices, along with the veggie broth. Except for the pasta.
- Bring soup to a strong simmer. Reduce the heat to medium and allow to cook for approximately 15 minutes.
- Stir in the pasta and cook for another 10-12 minutes.
CROCK POT INSTRUCTIONS
- To make in a slow cooker or crockpot, simply add all ingredients and set the temperature to low. Allow to cook for 3-4 hours.
- Taste and season with additional salt and pepper if needed. Ladle into bowls and serve.
Video
Notes
- Minestrone soup is easily made gluten-free by adding rice pasta (or other gluten-free variety) or leaving the pasta out completely. Brown rice is a good substitute for pasta in this recipe.
- If you have frozen vegetables in the freezer as most of us do, it's so easy to pull this one-pot meal together without much effort.
- This soup will stay fresh in an airtight container in the refrigerator for up to 7 days. It freezes well too.
- One thing I love about soup is that it makes feeding a crowd easy and affordable. It's so simple to double or even triple a recipe and freeze leftovers, so there will always be something in the freezer for a quick meal.
- If you like to batch cook, this soup is perfect! Serve it for meals throughout the week. Freeze some for later meals.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
