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bright blue bowl filled with vegan minestrone soup with a slice of crusty bread in the bowl.
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4.37 from 11 votes

Vegan Minestrone Soup

This vegetable soup embodies all that I imagine a good soup should be--flavorful, hearty, and comforting. And, it doesn't hurt a bit that this is a one-pot vegan minestrone soup.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Soup Recipes
Cuisine: Italian
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6 servings
Calories: 189kcal
Author: Terri Edwards

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
US Customary - Metric

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

Tips & Suggestions:
  • 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

Calories: 189kcal | Carbohydrates: 37g | Protein: 10g | Fat: 1g | Fiber: 9g | Sugar: 7g