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When the weather gets chilly, I always turn to my favorite Vegan Minestrone Soup. It's hearty, healthy, and packed with nutrients, making it the perfect comforting meal. It only takes me 15 minutes to prep, and I can easily tweak it to make it a gluten-free vegetable soup whenever I need to.
I made this recipe just for you because I know how much it matters to have meals that are healthy, plant-based, and easy to make. This vegan minestrone soup is my way of bringing a little taste of Italy right into your home.
Just like my eggplant parmesan without breadcrumbs, it shows that simple, wholesome dishes can be full of flavor and so satisfying.
As a busy mom, I adore this Vegan Minestrone Soup because it's my trusty go-to for turning chilly, hectic days into warm, cozy moments. There's something so comforting about knowing that, in just 15 minutes of prep and 40 minutes of cooking, I can have a big, hearty bowl of vegetable-packed goodness ready to enjoy.
My minestrone soup recipe has become my favorite meal prep hack! I love chopping all the veggies like carrot, onion, celery, potato, and Swiss chard the night before, so when it's time to cook, everything is ready to go. I always double the recipe because this soup freezes like a dream, which means I've got a wholesome, homemade meal on hand for those busy days when cooking feels impossible. And the best part? My kids absolutely love it, so it's a win-win for everyone.
This soup has been a total hit for me, especially during the winter months when we hunker down at home and going out feels like a chore. I'm all about hosting cozy dinners with friends, and my vegan minestrone soup is always the star of the table. It's warm, hearty, and so good that my friends keep coming back for more (I think they secretly hope I'll make it every time!). I'm sure you'll love it just as much as we do, it's a crowd-pleaser every time.
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🥘 Ingredients
I love how easy it is to grab everything I need for my vegan minestrone soup at my local grocery store. Here's what you'll need to make my favorite soup.
Vegetables: I love using red onion, garlic, carrots, celery, russet potato, and Swiss chard, they add the perfect mix of textures and flavors to this soup. Each veggie brings something special to the bowl.
Diced Tomatoes: Since minestrone is a tomato-based soup, canned diced tomatoes are my go-to for adding juicy chunks and a rich, flavorful base.
Italian Herbs & Bay Leaves: I use a mix of Italian herbs like oregano, thyme, rosemary, and sage for that classic flavor. Bay leaves simmering in the broth take it to the next level, but don't forget to remove them before serving.
Pasta: I go for smaller pasta shapes like elbows or shells, they're just the right size. If you're gluten-free, there are plenty of great pasta options to keep it vegan and delicious.
Cannellini Beans: These creamy beans are a must for adding plant-based protein and making the soup hearty and filling. They make every bite extra satisfying.
🍲 Substitutions
Oil: I use whatever oil I have on hand to sauté the veggies. Olive oil is my favorite, but any oil works great.
Vegetables: This soup is super flexible, I love tossing in whatever fresh veggies I have. Green beans, bell pepper, or white onion are all amazing additions.
Tomato: You can have fun with the tomato base! I like using tomato paste for a richer flavor or fire-roasted tomatoes for a little smoky kick.
Greens: Don't love Swiss chard? No problem, baby spinach or collard greens make great substitutes and taste just as delicious.
Beans: Feel free to switch up the beans. I've tried it with kidney beans, chickpeas, and other white beans, and they're all fantastic.
🔪 How To Make
Making my vegan minestrone soup is a breeze! Just follow my simple steps, and you'll have a foolproof recipe on your table in no time.
Sauté Onions & Additional Vegetables: I start by heating a little oil in a large soup pot over medium heat. First, I sauté the onions for 2-3 minutes, then toss in the garlic, carrots, celery, and potatoes, letting them cook for about 5 minutes to bring out their flavors.
Add Other Ingredients: Next, I add the diced tomatoes, vegetable broth, and pasta to the pot and give everything a good stir. Then, I mix in the dried herbs and bay leaves, bring it all to a boil, lower the heat, and let it simmer for 15 minutes.
Add Final Ingredients: Finally, I add the Swiss chard and cannellini beans, giving everything a good stir to combine. It's the last step before this delicious soup is ready to enjoy!
Cook Soup: I let the soup cook for another 10-15 minutes, just until the vegetables are tender and the pasta is perfectly al dente. The whole kitchen smells amazing by this point!
Season & Serve: I finish by adjusting the seasoning to taste and stirring in some fresh basil leaves and a pinch of dried red pepper flakes if I'm feeling a little spicy. Then, I ladle the soup into bowls and top it off with more fresh basil for the perfect finishing touch.
📖 Variations
I love how versatile my vegan minestrone soup is because it's the ultimate comfort food that can easily be customized to your taste. For a fun variation try my favorites:
Autumn Minestrone: I love making this soup feel extra cozy for fall by adding seasonal veggies like sweet potatoes, butternut squash, and yellow squash. It's the perfect way to embrace autumn flavors.
Vegan Zuppa Toscana: For a creamy twist, I swap the diced tomatoes with coconut cream to create a vegan Zuppa Toscana. I leave out the pasta, celery, and carrots for a more traditional version.
More Protein: When I want a protein boost, I like adding about 1-2 tablespoons of nutritional yeast, 1/2 to 1 cup of lentils, or one 5-ounce can garbanzo beans. If you're not vegan, sprinkle 2-3 tablespoons of cheese or a dollop of high-protein yogurt is also a great option.
🍽 Serving Suggestions
There's nothing better than enjoying a big bowl of this plant-based minestrone soup with something equally delicious on the side.
For me, it's all about the pairings! I love serving it with a warm slice of crusty bread or my favorite my vegan garlic bread, it's perfect for soaking up every last bit of that flavorful broth.
To make it a complete meal, I always pair my soup with a fresh, vibrant salad. One of my favorites is a simple mixed greens salad tossed in a creamy avocado green goddess dressing. It's light, zesty, and complements the hearty soup beautifully.
On other days, I go for my beetroot and feta salad, which brings a burst of freshness and a pop of color to the table. These combinations always make me feel like I'm dining at a cozy café, and I think you'll love them too.
🫙 Storage Directions
Refrigeration: I store any leftover vegan minestrone soup in an airtight container in the fridge, and it stays fresh for up to four days. It's perfect for easy lunches or quick dinners throughout the week.
Freezing: To keep it longer, I pour the soup into a freezer-safe container and freeze it for up to two months. It's a lifesaver on those busy days when I need something hearty and comforting.
Reheating: When I'm ready to enjoy it again, I simply reheat the soup on the stovetop or in the microwave. It warms up beautifully and tastes just as amazing as when it was freshly made.
❓Recipe FAQs
WHY IS THIS MINESTRONE HEALTHY?
As a nutritionist, I love how this vegan minestrone soup is packed with so many health benefits in every bowl. It's loaded with nutrient-rich vegetables like tomatoes, carrots, and potatoes, which provide essential vitamins like Vitamin C, B6, and potassium, along with powerful antioxidants. The Swiss chard is one of my favorite ingredients because it's high in fiber, rich in Vitamin K, and full of antioxidants that support overall health. The protein-rich beans make it hearty and satisfying while keeping it low in calories, making this soup a perfect choice for a balanced, nourishing meal.
WHY DOES MY MINESTRONE TASTE BLAND?
When I make this vegan minestrone soup, it's always packed with flavor and never bland but if yours is falling short, there are a few things to check. First, be sure to use a good vegetable broth, and unless you need it to be low sodium, go for the regular kind to build a flavorful base. Second, don't be afraid to get generous with your herbs and spices! I always taste the soup as I go and add a pinch of salt or more Italian seasoning if needed. And trust me, the fresh basil leaves on top make all the difference, don't skip them!
WHAT IS THE DIFFERENCE BETWEEN VEGETABLE SOUP AND MINESTRONE SOUP?
When I think of traditional vegetable soup, I picture a mix of all kinds of veggies and greens. But minestrone is something special, it's a hearty Italian soup with beans, potatoes, and pasta that give it a comforting, satisfying touch. Unlike some veggie soups that might have different broth bases or even be puréed, minestrone always stands out with its rich tomato-based broth and fragrant Italian herbs.
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