5.0 from 12 votes
Vegan Minestrone Soup (Easy!)
This comforting minestrone is filled with hearty beans, fresh veggies, and pasta. It's thick, nourishing, and ready in just 30 minutes! Plus easy to customize.
Prep Time
20 mins
Cook Time
20 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 large carrot
- 4 cloves garlic
- 5 cups vegetable broth
- 15 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 15 oz. can kidney beans
- 1 cup small pasta (gluten-free if desired)
- 6 oz. fresh green beans (or 1.5 cups frozen)
- 1 1/2 tsp. Italian seasoning
Stir-in (optional):
- 2-3 Tbsp. fresh parsley, 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: Change it up with basil, oregano, thyme, rosemary, bay leaf (remove before serving), red pepper flakes, etc.
- Vegetables: Add spinach, kale, zucchini, celery, sweet corn, peas, broccoli, cauliflower, potato, etc.
- Kidney beans: Add up to two cans for an extra-hearty version. Or use white beans instead of red.
- For gluten-free: Use your favorite GF pasta. Most often I use Field Day brand. (Or you could substitute about 1/3 cup dry quinoa for the pasta instead.)
- Yield: Recipe makes about 12 cups soup.
- Recipe originally published October 26, 2017. Updated March 13, 2023.
Nutrition Information
Calories
208kcal
(10%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0.1g
Potassium
722mg
(21%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
2822IU
(56%)
Vitamin C
20mg
(22%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6medium 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.