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5.0 from 9 votes

How To Make Vegan Minestrone Soup

Are you looking for a super easy and cozy vegetable soup for cold days? This vegan minestrone soup recipe is exactly that, and it's so easy to make with only 5 minutes of prep work required! We've made this classic soup recipe even more perfect for home cooking by using canned beans and cooking the dry pasta all together in one pot.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 servings
Calories: 360 kcal
Course: Side Dish , Main Course , Soup
Cuisine: Mediterranean , Italian , American

Ingredients

  • 2 Tbsp olive oil 30 mL
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 3 ribs celery diced
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes
  • ½ to 1 tsp salt start with ½ tsp
  • 2 .5-oz cans crushed tomatoes 411 g cans
  • 1 oz can Kidney Beans drained and rinsed, 425 g
  • 4 cups vegetable broth* 1 L
  • 2 cups orecchiette pasta can use any small pasta type, 170 g
  • 2 cups green beans trimmed and chopped into bite-sizes
  • 4 cups fresh spinach chopped
  • To serve: vegan parmesan, good bread

Instructions

    Cup of Yum
  1. Flavor Base: Heat 2 Tbsp olive oil in a large pot over medium heat. Add 1 medium yellow onion, 2 carrots, 3 ribs celery, and 4 cloves garlic. Cook until onion and carrots soften, 5 to 7 minutes. Stir in 1 tsp Italian seasoning, ½ tsp crushed red pepper flakes, and ½ to 1 tsp salt.
  2. Soup-ify: Stir in 2 14.5-oz cans crushed tomatoes, 1 15-oz can kidney beans, and 4 cups vegetable broth*. Bring to a simmer, cover, and cook for 10 to 15 minutes.
  3. Fillings: Add 2 cups orecchiette pasta and 2 cups green beans and continue cooking for 8 to 10 minutes, or until pasta is al dente. In the last minute of cooking, stir in the 4 cups fresh spinach, stirring until it wilts down.
  4. Serve: Taste the soup and add remaining salt, if needed. Serve warm with your favorite bread for dipping and topped with a vegan parmesan cheese!

Notes

  • *This makes a thick, stew-like soup. If you prefer a more liquidy soup, add 2 additional cups of broth.
  • Store leftovers in the refrigerator for up to 5 days. 

Nutrition Information

Serving 1serving Calories 360kcal (18%) Carbohydrates 54.5g (18%) Protein 17.6g (35%) Fat 9.5g (15%) Saturated Fat 1.5g (8%) Cholesterol 0mg (0%) Sodium 1607mg (67%) Potassium 936mg (27%) Fiber 11.9g (48%) Sugar 10.6g (21%) Calcium 114mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 360

% Daily Value*

Serving 1serving
Calories 360kcal 18%
Carbohydrates 54.5g 18%
Protein 17.6g 35%
Fat 9.5g 15%
Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 1607mg 67%
Potassium 936mg 20%
Fiber 11.9g 48%
Sugar 10.6g 21%
Calcium 114mg 11%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.