Classis Vegan Minestrone Soup Recipe for Cozy Meals

There’s something truly comforting about a warm bowl of minestrone soup, especially when it’s made vegan and packed with wholesome vegetables, beans, and aromatic herbs. This classic vegan minestrone soup recipe is perfect for chilly days when you crave something hearty, nutritious, and bursting with flavor.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your routine, this soup hits all the right notes with its rich tomato base, tender veggies, and satisfying beans. Plus, it’s incredibly easy to make and stores beautifully for leftovers or meal prep.

In this blog post, I’ll guide you through every step of creating this delicious vegan minestrone soup from scratch. You’ll learn why this recipe is a kitchen staple, the exact ingredients and equipment you’ll need, and some helpful tips and variations to customize it to your taste.

So, grab your apron and get ready to savor a bowl of wholesome goodness!

Why You’ll Love This Recipe

This classic vegan minestrone soup recipe is a wonderful blend of fresh vegetables, fiber-rich beans, and aromatic herbs simmered in a savory tomato broth. It’s not only nutrient-dense and filling, but also incredibly versatile—perfect as a main course or a starter.

The soup is naturally gluten-free if you use gluten-free pasta or omit it altogether, and it’s free from any animal products, making it ideal for vegans and vegetarians. Plus, it’s budget-friendly, easy to make in one pot, and lends itself well to batch cooking so you can enjoy it all week long.

Whether you’re new to plant-based cooking or a seasoned pro, this recipe balances classic Italian flavors with wholesome ingredients to deliver a soup that feels both nostalgic and fresh.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14 oz) can diced tomatoes with juices
• 6 cups vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• ½ cup small pasta (like ditalini or elbow macaroni), optional
• Fresh parsley or basil, chopped for garnish
• Freshly squeezed lemon juice, optional (for a bright finish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Ladle for serving
• Colander (for rinsing beans and draining pasta)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent and soft.
2. Add the garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, allowing the vegetables to soften but not brown.
3. Stir in the diced zucchini and green beans, cooking for 3 minutes to combine the flavors.
4. Add the canned diced tomatoes with their juice, vegetable broth, dried oregano, basil, and thyme. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the vegetables to become tender.
6. While the soup simmers, rinse the cannellini beans under cold water to remove excess sodium.
7. Add the beans to the pot. If using pasta, add it now as well. Continue simmering for another 10-12 minutes, or until the pasta is cooked al dente.
8. Season with salt and freshly ground black pepper to taste. If desired, squeeze a little fresh lemon juice into the soup to brighten the flavors.
9. Ladle the soup into bowls and garnish with chopped fresh parsley or basil before serving.

Tips & Variations

To make this minestrone soup gluten-free, simply omit the pasta or substitute it with gluten-free pasta. For extra protein, add some cooked quinoa or lentils. Feel free to swap out veggies based on what you have on hand—kale, spinach, or potatoes make excellent additions.

Make it spicy: Add red pepper flakes or a dash of hot sauce for a warming kick.

Boost flavor: Use a splash of balsamic vinegar or a teaspoon of smoked paprika for depth.

Meal prep friendly: This soup tastes even better the next day and freezes well for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan minestrone soup pairs beautifully with a slice of crusty bread or a warm garlic baguette. For a light meal, serve it alongside a fresh green salad tossed with a lemon vinaigrette.

Looking to add some extra protein? A side of roasted chickpeas or a small bowl of hummus with veggie sticks complements the soup perfectly.

If you love hearty soups, you might also enjoy our Thelma Sanders Squash Recipe or a comforting Bariatric Meatloaf Recipe.

Conclusion

Classic vegan minestrone soup is a timeless dish that brings warmth, nutrition, and satisfying flavors to your table. This recipe is not only easy to prepare but also versatile—allowing you to customize it with your favorite vegetables and seasonings.

Its rich tomato base combined with tender beans and pasta makes it an excellent one-pot meal, perfect for weeknight dinners or meal prep.

Whether you’re cooking for yourself, your family, or friends, this minestrone soup is sure to become a go-to favorite. Don’t forget to garnish it with fresh herbs and serve with a side of crusty bread for the ultimate cozy meal.

For more delicious recipes to complement your cooking, check out our Pickled Cherry Pepper Recipe or treat yourself to something sweet with the Peanut Butter Gelato Recipe.

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