Enjoy a bowl of vegan minestrone soup on a cold evening with crusty bread on the side for a dinner that’s hearty, cosy, and made with simple ingredients! This soup is bursting with vegetables and flavour, and you only need around 45 minutes to make it from start to finish. Gluten-free, oil-free.

Vegan minestrone soup

If I’m not sure what to make for dinner, the answer is soup a lot of the time. More specifically, a wholesome soup made with lots and lots of vegetables. Because after all, the more vegetables the better. And that’s why recently, I can’t get enough of this vegan minestrone soup.

Bowl of vegan soup with butter beans and kale

It’s pretty much comfort food at its best. I don’t like cold and rainy weather, but I do like the excuse to spend a little bit more time making myself lots of comfort food like this deliciousness. If you also love hearty soups, I couldn’t recommend this one more!

Bowl of soup with pasta and butter beans

About this vegan minestrone soup

Minestrone is a soup of Italian origin. Typically, it’s made with lots of vegetables, beans and rice or pasta. There isn’t a set list of vegetables that you have to add, which makes it a great meal for using whatever you have in the fridge.

Vegan minestrone soup with macaroni and butter beans

For this recipe, I used onion, carrots, zucchini, red pepper, tomatoes, green beans and celery. So, as you can tell, this soup is packed full of wholesomeness! Oftentimes, potatoes are also added to minestrone. But overall, I love this meal because dinners and lunches with lots of vegetables are my favourite.

Bowl of minestrone soup

I also used gluten-free macaroni pasta. But feel free to use any pasta of your choice. For the beans, I used tinned butter beans. You can either use beans from a tin, or cook your own from scratch ahead of time. Whenever I remember, I actually prefer to cook beans from scratch because in the long run, it saves a lot of money and time.

Two bowls of vegan minestrone soup

Crusty bread makes a great side for vegan minestrone soup. You can also add croutons and/or some grated vegan cheese on top!

Ingredients you’ll need

Ingredients for vegan minestrone soup
  • Garlic.
  • Onion. Either red onion or white onion will work.
  • Fresh cherry tomatoes.
  • Zucchini.
  • Red bell pepper.
  • Carrots.
  • Celery.
  • Green beans.
  • Tinned tomatoes.
  • Plant based milk. This makes the soup a little bit more creamy.
  • Nutritional yeast. Perfect for a hint of cheesiness.
  • Cumin.
  • Dried thyme.
  • Gluten-free macaroni, or any other pasta of your choice.
  • Butter beans, or any other cooked beans of your choice.
  • Maple syrup, or coconut sugar.
  • Tamari. Use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
  • Kale. Spinach also works well.
  • Salt to taste.
Two bowls of minestrone soup with beans and pasta

How to make this easy minestrone soup

It’s super easy! Firstly, add the garlic, onion, cherry tomatoes, zucchini, and red bell pepper to a pan and cook for 5-6 minutes, until the vegetables soften. You can use either olive oil for sautéing, or water if you want to keep it oil-free.

Now add the carrots, celery, green beans and tinned tomatoes. Mix everything together, breaking the tomatoes down using a wooden spoon. Now add the plant based milk, nutritional yeast, cumin and dried thyme. Bring to a simmer and cook for 3-4 minutes, stirring frequently.

Pour in the water or veggie broth. Bring to a simmer again, and cook for 20 minutes, stirring occasionally.

Now add the pasta, butter beans, maple syrup and tamari. Simmer for a further 10-12 minutes, or until the pasta is cooked through.

Bowl of vegetable soup with pasta and butter beans

At the last minute, stir in kale and season to taste with salt. Serve when the kale wilts.

Storting and freezing

Closeup of a bowl of vegan minestrone soup

You can store this soup in an airtight container for 3-4 days, reheating it on the stove or in the microwave. However, as this soup contains pasta, I would not recommend freezing it.

Other comforting vegan soup recipes

Vegan minestrone soup

Let me know in the comments: what are your favourite vegetables to put in soups? If you give this recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Vegan minestrone soup

Get the Recipe: Vegan Minestrone Soup

Serve a bowl of vegan minestrone soup for a cosy, hearty dinner that's packed full of vegetables and flavour. Ready in 45 minutes, using just simple ingredients, and delicious served with a side of crusty bread!

Ingredients

  • 2 cloves garlic, minced
  • 1 large onion, sliced
  • 1 cup cherry tomatoes, halved
  • 2 cups zucchini, chopped
  • 1 medium red bell pepper, chopped
  • 1 large carrot, peeled and sliced
  • 1 cup celery, chopped
  • 1/2 cup green beans, chopped
  • 1 can can tomatoes, (14 oz can)
  • 1 cup plant based milk
  • 2 tbsp nutritional yeast
  • 1 tsp cumin
  • 1 tbsp dried thyme
  • 4 cups water, or veggie broth
  • 1 cup gluten-free macaroni
  • 1 can butter beans, drained and rinsed (14 oz can)
  • 1 tbsp maple syrup
  • 2 tbsp tamari
  • 2 cups kale, de-stemmed and roughly chopped
  • 1/2 tsp salt, or to taste

Equipment

  • Large pan

Instructions 

  • Add the garlic, onion, cherry tomatoes, zucchini, and red bell pepper to a pan and cook for 5-6 minutes, until the vegetables soften. You can use either olive oil for sautéing, or water if you want to keep it oil-free.
    Vegetables in a large pan
  • Now add the carrots, celery, green beans and tinned tomatoes. Mix everything together, breaking the tomatoes down using a wooden spoon.
    Vegetable soup in a large pan
  • Add the plant based milk, nutritional yeast, cumin and dried thyme. Bring to a simmer and cook for 3-4 minutes, stirring frequently.
    Soup with vegetables in a large pan
  • Pour in the water or veggie broth. Bring to a simmer again, and cook for 20 minutes, stirring occasionally.
  • Add the pasta, butter beans, maple syrup and tamari. Simmer for a further 10-12 minutes, or until the pasta is cooked through. Add more water or veggie broth if it starts to dry out.
    Soup with pasta and vegetables in a pan
  • At the last minute, stir in kale and season to taste with salt. Serve when the kale wilts.
    Bowl of minestrone soup

Video

Calories: 324kcal, Carbohydrates: 62g, Protein: 17g, Fat: 3g, Saturated Fat: 1g, Sodium: 1085mg, Potassium: 1469mg, Fiber: 12g, Sugar: 17g, Vitamin A: 8059IU, Vitamin C: 114mg, Calcium: 259mg, Iron: 7mg
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Vegan minestrone soup