A variety of vegetables and plant-based protein come together in a rich tomato broth to make the best and easy vegan minestrone soup recipe. Italian seasoning ties all the flavors together while (gluten-free) pasta turns this delicious soup into a full meal.
Similar to my One-Pot Vegan Lasagna Soup, this easy minestrone soup is a healthy, hearty meal for the whole family and one of my absolute favorites. It’s a classic minestrone soup with a plant-based twist—perfect for meal prep or enjoying it as a quick dinner. The mix of fresh veggies, hearty beans, and that delicious tomato broth makes it a meal that’s both cozy and filling. I always make a big batch and store it for the week, to have a quick comforting meal that only requires some reheating. Let's make it!
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Ingredients To Make This Healthy Minestrone Soup:
This hearty vegan minestrone soup is made with simple, wholesome ingredients. Here's what you need from the grocery store.
- Onion And Garlic: When briefly sautéed they add a natural sweetness and depth of flavor to the base of the soup. Yellow onions are a great choice because they balance sweetness with a slight sharpness.
- Olive Oil: You only need 2 tablespoons to sauté the aromatics. But it also enhances the flavor and adds healthy fats. Choose a high-quality extra virgin olive oil for the best taste.
- Carrots: They provide natural sweetness and important nutrients like vitamin A and fiber. Any leftovers from your carrot bag can be used to make this healthy Cold Pressed Carrot Beet Juice.
- Celery: It adds that classic vegetable base flavor, is low in calories but packed with vitamins and minerals.
- Mushrooms: This meaty veggie adds both texture and depth to the soup while being low in calories and high in antioxidants.
- Veggie Broth: You can use vegetable broth or veggie stock for a rich, savory base.
- Tomato Paste: It thickens this hearty soup and infuses it with a deep tomato flavor similar to my Vegan Creamy Tomato Soup.
- Beans: A combo of cannellini and dark red kidney beans adds tons of plant-based protein and fiber. Cannellini are high in iron too and adds a creamy velvety texture to the soup while kidney beans adds heartiness and a delicious bite.
- Wagon Wheel Pasta: It adds a fun, kid-friendly touch to this soup, but you can substitute it with any short pasta you prefer like rigatoni from my One-Pot Vegan Pasta Bake—choose chickpea or brown rice pasta if you want to keep it gluten-free.
- Seasoning: Italian seasoning brings all the right flavors to this soup, giving it an authentic, savory Italian touch. Garlic salt enhances the savory depth of the soup while freshly ground black pepper adds the perfect balance.
See the recipe card for quantities.
How To Make It:
This plant-based Italian soup is so easy to make, all in one big pot. Let's have a look.
- Create The Base: Sauté garlic and onions for a few minutes in heated olive oil until fragrant. Then add the diced veggies, cook and stir until soften and their natural sweetness have been released.
- Incorporate the Broth & Seasonings: Stir in vegetable broth, tomato paste, and water. Season and bring to a gentle simmer, allowing the flavors to meld.
- Add the Pasta & Beans: Stir in pasta and drained and rinsed beans. Simmer until the pasta is al dente and the vegetables are tender.
- Taste & Adjust: Taste test and adjust seasoning as needed. Serve your minestrone hot.
Top Tips:
- Garlic: Make sure to use fresh garlic instead of garlic powder to give the broth that rich, aromatic flavor.
- Consistency Of Soup: If the soup thickens too much, feel free to add a bit more vegetable broth or water to adjust the consistency.
- Serving Suggestions: Serve the soup hot and enjoy with crusty bread or a side salad like this Lemon Avocado Kale Salad or Sweet Pepper Cucumber Crunch Salad. Garnish with some chopped fresh parsley.
- Great Option for Meal Prep: Make a big batch on a Sunday, and you’ll have easy lunches or dinners for the week. Leftover vegan minestrone soup tastes even better.
Variations And Substitutions:
Here are a few things I can recommend if you want to switch things up or use leftover fresh produce in this large soup pot.
- Add Other Fresh Veggies: Think fresh green beans chopped or yellow squash for variety. If you're looking for more heartiness, add some sweet potatoes or baby spinach.
- Customize the Beans: You can use a variety of beans in this recipe! Swap in white beans even chickpeas if that's what you have in your pantry or any leftovers from making my Tuscan Marry Me Chickpeas.
- Add Some Heat: For those who like it a bit spicy, feel free to serve it with a sprinkle of red pepper flakes.
Storage:
- This vegan minestrone soup makes great leftovers! Store any unused soup in an airtight container in the fridge for up to 4 days.
- It’s also a fantastic soup to freeze—just let it cool first, and transfer to a freezer-safe container for up to 3 months.
- Reheat on the stove or in the microwave, adding extra veggie broth or vegetable stock if needed.
Equipment Needed:
- Large Soup Pot or Big Pot: You’ll need something large enough to cook the soup and allow the flavors to blend together.
- Wooden Spoon: For stirring and sautéing.
- Airtight Container or Freezer-Safe Container: For storing leftovers.
Recipe FAQs:
Use gluten-free brown rice or chickpea pasta or omit pasta altogether and replace it with potatoes for a heartier touch.
Yes, this soup tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat gently before serving. It's also great for meal prep. You can make a large batch and portion it into containers for quick lunches or dinners throughout the week.
More Amazing Vegan Soups To Try Next:
Looking for more amazing soup recipes like this delicious vegan minestrone soup? Check out some of the other ones on my website!
Here you have it. A cozy vegetable soup with Italian flavors, packed with fresh veggies, plant-based protein, and a rich tomato broth. It's a filling and nutritious meal that the whole family will love. Enjoy!
If you try this Hearty Vegan Minestrone Soup recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
The Best Hearty Vegan Minestrone Soup
Ingredients
- 1 onion
- 4 garlic cloves
- 2 tablespoons olive oil omit for oil-free version
- 2-3 medium carrots
- 2 ribs celery
- 1 cup mushrooms
- 4 cups vegetable broth
- 1 6oz can tomato paste
- 2 tablespoons Italian seasonings
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 2 cups water
- 8 oz wagon wheel pasta use gluten-free if needed
- 1 15.5oz can dark kidney beans
- 2 15.5oz cans cans cannellini beans
Instructions
Sauté the Aromatics
- In a large pot over medium heat, warm the olive oil.
- Add the chopped onion and sauté for 2-3 minutes until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
Add the Vegetables
- Dice the carrots, celery, and mushrooms, then add them to the pot.
- Sauté for about 5 minutes, stirring occasionally.
Incorporate the Broth & Seasonings
- Pour in the vegetable broth, tomato paste, and 2 cups of water.
- Stir in the Italian seasonings, garlic salt, and black pepper.
- Bring the mixture to a gentle simmer.
Cook the Pasta & Beans
- Add the wagon wheel pasta and both types of beans (drained and rinsed).
- Simmer for about 20 minutes, or until the pasta is tender.
Adjust & Serve
- Taste and adjust seasonings as needed. Add more broth or water if the soup thickens too much.
- Serve hot and enjoy with crusty bread or a side salad!
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