Vegan Minestrone Soup Recipe

Of all the soups on my website, this vegan minestrone soup is probably my most used and appreciated soup recipe, which is why I call this soup the Faithful Minestrone. It has not let me down yet. 

You can’t go wrong with this beautiful soup, packed full of fresh, healthy vegetables and hardy beans.  It’s the perfect winter warmer and so easy to make.

If you are after new vegan soup recipes to try, this vegan potato and kale soup is a must, as is my purple cauliflower soup.

When my family and I entertain guests, we most often start their visit with a bowl of Faithful Minestrone Soup, especially if the weather is on the cool side.  It is a great soup to have on hand when you don’t know exactly when the meal will be served.  It heats up quickly and is hardy enough for hungry family members and worn out visitors.  You can’t go wrong with this beautiful soup, packed full of fresh, healthy vegetables and hardy beans.  

Why you’ll love this yummy vegan minestrone soup

• Meal prep friendly: It is a great soup to have on hand when you don’t know exactly when the meal will be served. It can be pulled out of the fridge or freezer and on the table in minutes.
• Tried and tested: Several years ago, when we developed this recipe, we tested it over and over again to get just the right flavor blend. 
• Hearty and filling: Because of the wholesome vegetables and hardy beans, it feels more like a substantial meal.

Ingredients and substitution notes 

• Olive oil: Use a good-quality extra virgin olive oil. It adds rich flavor to the soup. You can use another neutral tasting oil, like an avocado oil in its place.
• Onion: Choose a yellow or white onion for a mild and slightly sweet flavor. I wouldn’t recommend red onion as a first choice for this soup.
• Garlic cloves: Use fresh garlic cloves for a robust flavor. I highly recommend fresh over powdered or dried garlic in this specific recipe.
• Celery stock: I adore using celery stock. It has such a wonderful savory flavor.
• Carrot: Choose firm and vibrant carrots. Parsnips are always a good alternative to carrots if you need one.
• Green beans: Opt for fresh green beans and trim the ends. Cut them into bite-sized pieces to add a crisp and fresh texture to the soup.
• Vegetable stock: Use a high-quality vegetable stock to enhance the overall flavor of the soup. Check for low-sodium options if you prefer to control the salt content.
• Petite diced tomatoes: Canned petite diced tomatoes are convenient and add a burst of rich tomato flavor. Look for varieties without added salt or herbs for better control over seasoning.
• Small red kidney beans and white beans: I like to rinse and drain canned beans to remove excess sodium. You can choose from navy beans, great white northern beans, or cannellini beans for the white bean variety.
• Dried oregano, dried thyme, dried basil: These dried herbs add depth and aroma to the soup. Crush them between your fingers before adding to release their essential oils.
• Dried parsley (or fresh parsley): Dried parsley works well, but if available, fresh parsley adds a vibrant, herby flavor. 
• Cayenne: Adjust the amount of cayenne based on your spice preference. It adds a subtle heat to balance the other flavors.
• Baby spinach: Add fresh baby spinach towards the end of cooking for a nutritious boost. It wilts quickly and retains its vibrant green color.
• Mini pasta shells (cooked al dente): Cook the pasta separately to al dente to prevent them from becoming mushy in the soup. Any small pasta shape works well; mini shells add a good texture.

Vegan Minestrone Soup Recipe variations and add-ins

Here are a couple of twists and turns you can take with this minestrone soup recipe:

• Grains and legumes: Add cooked quinoa or barley, or farro for additional texture and nutritional value. Add in some lentils or chickpeas to boost the protein content.
• Root vegetables: Include diced sweet potatoes or parsnips for a touch of sweetness and a heartier soup.
• Leafy greens: Experiment with kale or Swiss chard as alternatives to spinach for a robust flavor.
• Tomato varieties: Use a mix of fresh tomatoes in addition to canned tomatoes for a more complex tomato taste.
• Pesto swirl: Drizzle a spoonful of vegan pesto on top of each serving for a burst of fresh, herby flavor.
• Zesty lemon: Squeeze fresh lemon juice into the soup just before serving to brighten the flavors.
• Roasted garlic: Roast a few garlic cloves and mash them into the soup for a mellow, sweet garlic flavor.
• Nutritional yeast boost: Stir in nutritional yeast for a cheesy, umami flavor without dairy.
• Crouton crunch: Toast small bread cubes with a touch of olive oil and Italian herbs to create homemade croutons for a satisfying crunch.

Top tips to make the best vegan minestrone soup

Here’s how to make the very best soup with this recipe.

• Use fresh, high-quality vegetables for the best flavor. Go for seasonal produce for the best taste and nutritional value.
• Chop vegetables into uniform sizes to ensure even cooking. This helps maintain a consistent texture in every spoonful.
• Build a flavorful broth: Choose a rich vegetable stock or broth to enhance the overall taste of the soup. Consider making your own stock for a more customized flavor.
• Be mindful of salt content, especially if using canned tomatoes and beans. Opt for low-sodium varieties and adjust seasoning to taste.
• Cook pasta separately to al dente and add it to individual bowls before serving. This prevents the pasta from becoming mushy in the soup over time.
• Add leafy greens, such as spinach or kale, towards the end of cooking to preserve their color and nutrients. They only need a few minutes to wilt.
• Experiment with grains and legumes: Don’t be afraid to experiment with different grains like quinoa, barley, or farro, and various legumes such as lentils or chickpeas for added texture and nutrition.
• Taste and adjust: Taste the soup as it simmers and adjust seasonings accordingly. You may need to add more salt, herbs, or a squeeze of lemon juice to achieve the perfect balance.
• Prepare ahead for flavor enhancement: Like many soups, minestrone often tastes even better the next day. Consider making it ahead of time to allow the flavors to meld and intensify.

Make ahead of instructions and storage

Begin by washing, peeling, and chopping all the vegetables according to the recipe. This includes onions, garlic, celery, carrots, and green beans. Store them separately in airtight containers.

If you’re making your own vegetable stock or broth, prepare it in advance. 

Cook the pasta separately to al dente according to the package instructions. Drain, toss with a bit of olive oil to prevent sticking, and store it in a container in the refrigerator.

Drain and rinse the canned beans. Store them in a sealed container in the refrigerator. If using canned diced tomatoes, have them ready to go.

If you’re using fresh spinach or other greens, wash and store them separately. Add them to the soup just before reheating for the best texture and flavor.

Serving suggestions 

I love serving all my soups with a warm, cozy loaf of either homemade wholegrain bread or vegan roasted garlic and rosemary bread.

Watch My Vegan Minestrone Soup Recipe Video

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Looking For More Soup Recipes?

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• Vegan Red Lentil Soup
• Vegan Lasagna Soup
• Norwegian Cauliflower Soup