5 from 12 votes
Vegan Minestrone Soup (Easy!)
Vegan Minestrone Soup brings together diced onion, carrot, garlic, kidney beans, green beans, pasta, and a tomato base simmered with Italian seasoning. The sautéed vegetables and hearty beans meld with the broth, pasta, and herbs to create a comforting, textured soup. Adding fresh parsley and apple cider vinegar at the end brightens the flavors without oil, making this soup flexible and wholesome for plant-based meals.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
6
medium bowls
Calories:
208 kcal
Course:
Soup
Cuisine:
Italian-American Fussion, Vegan, gluten-free
Ingredients
- 1 yellow onion
- 1 carrot large
- 4 cloves garlic
- 5 cups vegetable broth
- 15 oz. diced tomatoes canned
- 15 oz. tomato sauce canned
- 15 oz. Kidney Beans can
- 1 cup pasta gluten-free if desired, small
- 6 oz. Green bean or 1.5 cups frozen, fresh
- 1 1/2 tsp. Italian seasoning
Stir-in (optional):
- 2-3 Tbsp. parsley fresh, chopped
- 2 tsp. apple cider vinegar (or fresh lemon juice)
Instructions
- Dice onion and carrot.
- In a stockpot over medium-high heat, sauté onion and carrot for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic and Italian seasoning. Stir and sauté 1 minute.
- Add vegetable broth, diced tomatoes, and tomato sauce. Increase heat and bring to a light boil.
- Meanwhile, trim and cut green beans.
- When lightly boiling, add kidney beans (rinsed and drained), pasta, and green beans. Stir and return to a light boil.
- Then reduce heat, cover, and simmer for about 10-12 minutes or until pasta and green beans are tender. Turn off heat and stir in fresh parsley and apple cider vinegar, if using. Salt and pepper to taste.
Cup of Yum
Notes
- Herbs can be varied with basil, oregano, thyme, rosemary, or bay leaf (remove before serving) for different flavor profiles.
- Additional vegetables like spinach, kale, zucchini, celery, corn, peas, broccoli, cauliflower, or potato can be added to customize the soup.
- For a heartier version, add up to two cans of kidney beans or substitute with white beans.
- Use gluten-free pasta or substitute about 1/3 cup dry quinoa instead, if desired.
- The recipe yields approximately 12 cups, suitable for multiple servings or leftovers.
Nutrition Information
Calories
208kcal
(10%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
0.1g
(1%)
Potassium
722mg
(15%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
2822IU
(56%)
Vitamin C
20mg
(22%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 medium bowls
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.1g | 1% |
| Potassium | 722mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 2822IU | 56% |
| Vitamin C | 20mg | 22% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.