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Vegan minestrone soup

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!
Course Main Course, Soup
Cuisine Vegan
Keyword butter beans, carrots, easy, pasta, soup, tomatoes, Vegetables, zucchini
Cook Time 45 minutes
Total Time 45 minutes
Servings 4
Calories 324kcal
Author Maria Gureeva


  • Large pan


  • 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


  • 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



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