This hearty vegan minestrone soup is a delicious combination of flavors that will warm your soul and satisfy your hunger. It is a comforting, nourishing bowl of goodness, brimming with various veggies, beans, and pasta, all simmered in a savory broth. It is the perfect meal for those chilly evenings or when you need a pick-me-up.

White bowl with a red soup full of red kidney beans, chickpeas, potatoes, carrots and shell pasta. It is topped with fresh parsley. A spoon is taking a carrot.

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If you are looking to try other delicious vegan soups, then check out my vegan dumpling soup, vegan chicken noodle soup, or my lemony vegan white bean soup.

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❤️ Why you’ll love it
🧾 Key ingredients
🥘 Equipment
👩‍🍳 Instructions
💡 Expert tip
🔄 Variations
🥣 Serving ideas
❄️ Storing tips
🤔 FAQs
More vegan soup recipes
Vegan Minestrone Soup

❤️ Why you’ll love it

I love how my vegan minestrone recipe takes everyday vegetables and elevates them to one of the most comforting and delicious dishes out there! Plus, you do not need meat for a rich flavor and depth in this dish; the vegetables, beans, and pasta make it hearty, delicious, and filling for the whole family.

The traditional minestrone was a frugal peasant dish, so potato, carrot, and celery were the usual ingredients. However, this recipe is versatile enough that I have tested it with various vegetables like mushrooms, root vegetables (turnip, kohlrabi, rutabaga, or celeriac), and even spinach or kale, which tastes absolutely delicious every single time.

It is the perfect recipe to use whatever you can find in your pantry in one go. The more colorful it is, the better. So feel free to add your favorite vegetables to it and make this recipe truly your own. It is guaranteed to become a family favorite with its rich flavors and heartiness.

2 white bowls with a red soup full of red kidney beans, chickpeas, potatoes, carrots and shell pasta. It is topped with fresh parsley.

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🧾 Key ingredients

This vegan minestrone soup is a hearty, comforting dish with ingredients that are readily available. You will find most of these plant-based staples at your local grocery store, or you might even have them in your pantry already!

Onions and garlic are the aromatic foundation of the minestrone. They provide an excellent flavor profile that enhances the taste of the other ingredients.

Red kidney beans and chickpeas are what make this soup filling and nutritious. Remember, if you are using dry beans and chickpeas, cook them separately and add them once they are soft and ready to eat.

Chopped tomatoes and tomato paste give it a tangy flavor and rich red color. They form the perfect tomatoey backdrop for the other ingredients to shine.

Carrots, parsnip, and celery stalks are essential vegetables in this recipe. They add a delightful crunch and flavor. Remember to chop these vegetables evenly, with root vegetables going in first, as they take longer to cook.

Italian seasoning makes this vegetable soup a real minestrone. I use a combination of herbs like oregano, basil, thyme, parsley, and bay leaves.

Small shell pasta adds a delicious texture and heartiness to it. I recommend cooking the pasta separately to prevent it from releasing starch and making it cloudy.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this vegan minestrone soup recipe, a good quality stock pot or enameled Dutch oven is an absolute must-have. It is perfect for sautéing the vegetables and simmering the dish, guaranteeing that all the flavors meld together beautifully. Its heavy-duty construction provides even heat distribution, crucial to cooking it evenly without burning.

Red soup in a white dutch oven full of carrot slices, diced potatoes, beans, chickpeas and chopped green herbs.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by preparing your vegetables. Peel and chop your onion and garlic. Then, wash, peel, and dice your potato. Next, clean, skin, and slice your carrot and parsnip. Finally, wash and chop your celery stalk. If you’re using canned kidney beans and chickpeas, you can skip any prep for these.

STEP 2
Now, it is time to cook your pasta. Follow the instructions on the package to cook the pasta of your choice. Once cooked, set it aside for later.

Making vegan minestrone soup

STEP 1
Heat a stock pot or Dutch oven to medium heat. Add your olive oil and chopped onion, cooking them for about one to two minutes.

STEP 2
Next, add your chopped garlic, sliced carrot, parsnip, and celery. Stir these ingredients together and cook for about five to six minutes.

Stockpot with minced onion, carrot slices, celery slices, and parsnip slices.

STEP 3
Now, add your tomato paste, canned chopped tomatoes, and sweet paprika powder. Stir these ingredients together and bring your mixture to a boil. This should take about two to three minutes.

Stockpot with carrot, celery, and parsnip slices with a large heap of tomato sauce, paste and paprika powder

STEP 4
Add your seasoning next. This includes salt, pepper, dried basil, oregano, and thyme, as well as a dried bay leaf. Stir these ingredients together to combine them.

A stockpot with a thick tomato-based soup with sliced vegetables and small heaps of dried herbs.

STEP 5
Pour your vegetable broth and let your soup cook for about ten minutes on medium heat.

Stockpot with a thin red soup full of sliced vegetables and dried herbs.

STEP 6
Add your diced potatoes to the pot and cook for about six to eight minutes.

Stockpot with a thin red soup full of sliced vegetables and dried herbs. A wooden spatula shows that diced potatoes were added.

STEP 7
Once the potatoes are soft, add your canned or cooked beans and chickpeas. Let these cook for about five minutes.

Stockpot with a thin red soup full of sliced vegetables and dried herbs. A wooden spatula shows that beans and chickpeas were added.

STEP 8
Finally, add your cooked pasta to the dish. Top it with vegan parmesan cheese, nutritional yeast, and freshly chopped parsley or basil. Enjoy your delicious, homemade vegan minestrone soup!

Stockpot with a thin red soup full of sliced vegetables and dried herbs. In the middle shell pasta is visible under a small heap of freshly chopped herbs.

💡 Expert tip

For the best vegan minestrone soup, always cook the pasta separately. If you cook the pasta directly, its starch content will be released, making it cloudy and thick. Especially if you are using gluten-free pasta made from corn flour, it can completely alter the texture and clarity of your minestrone.

🔄 Variations

Add a touch of sweetness with sweet potatoes. If you want to experiment with a slightly sweeter version of this vegan minestrone soup, consider replacing the regular potatoes with sweet potatoes. They are high in sugar, so they will give the dish a sweeter flavor, deviating from the traditional minestrone taste.

Bring in some different textures with mushrooms. If you are a fan of mushrooms, why not add them to your minestrone? They will provide a unique texture and earthy flavor to the dish. Remember to add them later in the cooking process, as they do not need as much time to cook as root vegetables.

If you like your food with a bit of heat, consider adding some chili powder or red pepper flakes. These spices will give your vegan minestrone a kick without overpowering the other flavors.

Experiment with different legumes. The beauty of minestrone is its versatility. You can try using different beans like cannellini beans, black beans, pinto beans, or borlotti beans. Each type of bean will bring a unique flavor and texture to this recipe. Green beans are also quite a popular addition.

Red soup in a white dutch oven full of carrot slices, diced potatoes, beans, chickpeas and chopped green herbs. A hand holding a ladle is taking a serving. 2 white bowls are already full next to ti.

🥣 Serving ideas

When it comes to the hearty and delicious vegan minestrone soup, there are countless ways to enjoy it. It is a beautiful complement to fresh and crisp salads. Try serving it with a vibrant quinoa salad with berries and candied nuts or a classic vegan chicken salad for a light and satisfying meal.

The robust flavors of this dish also make it an excellent starter for hearty main dishes. Pair it with a vegan lentil loaf, a vegan pot pie, or a vegan shepherd’s pie for a comforting and filling meal.

The rich tomato broth and hearty beans make it a great match for pasta dishes. Serve it alongside a plate of vegan mushroom pasta, casarecce pasta in peperonata sauce, or a red pesto tofu pasta for a delicious Italian feast.

A hand is dunking a bread and taking a spoonful from a red soup served in a white bowl that is full of red kidney beans, chickpeas, potatoes, carrots and shell pasta. It is topped with fresh parsley.

❄️ Storing tips

Storing and reheating vegan minestrone soup is a breeze and does not compromise the flavor. It tends to get even tastier when stored in the fridge as the seasonings meld further, enhancing the rich Italian flavors.

To store, allow it to cool completely, then transfer it into an airtight container and refrigerate. It should stay fresh and delicious for about four to five days. Remember to store any leftover pasta separately to prevent it from becoming mushy and spoiling the texture of your dish

While it is hearty and full of a variety of vegetables and legumes, it is not the best candidate for freezing. The pasta and certain vegetables like potatoes and mushrooms may hold up poorly in the freezer, resulting in a less desirable texture upon thawing.

To reheat, transfer the desired portion into a pot and slowly warm it up on the stovetop over medium heat, stirring occasionally. If you stored your pasta separately, now is the time to add it to the dish. Alternatively, you can reheat it in the microwave, but stir it every minute to guarantee even reheating.

A white bowl with a red soup full of red kidney beans, chickpeas, potatoes, carrots and shell pasta. It is topped with fresh parsley.

🤔 FAQs

What type of pasta should I use for vegan minestrone soup?

For this recipe, I recommend using small shells pasta or Conchiglie but feel free to use any pasta of your choice. Just remember to choose pasta that doesn’t contain eggs to keep the recipe vegan-friendly.

Can I use dry beans and chickpeas instead of canned ones?

Absolutely! If you prefer dry beans and chickpeas, just remember to cook them separately until they are soft and ready to eat before adding them to the dish.

How spicy is this vegan minestrone soup?

This recipe is not typically spicy. However, if you prefer a bit of heat, add a touch of chili powder or red pepper flakes to suit your taste.

Do I need to thicken the soup with flour or starch?

No, you do not. It is already hearty and does not require any additional thickening. The mix of vegetables, legumes, and pasta gives it a rich, satisfying texture. As the soup cools the pasta release a bit of starch and naturally thickens the soup over time.

Why should I cook the pasta separately?

Cooking the pasta separately prevents the starch from the pasta from being released into the dish, which can make it cloudy and overly thick. This is particularly important if you are using gluten-free pasta, which is made from corn flour and can significantly alter the consistency.

Can I vary the vegetables used in this recipe?

Definitely! It is versatile and can be adapted to use whichever vegetables you have. Just remember to add the vegetables that take the longest to cook, like carrots and root vegetables.

2 white bowls with a red soup full of red kidney beans, chickpeas, potatoes, carrots and shell pasta. It is topped with fresh parsley. A spoon is taking a carrot.

More vegan soup recipes

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Vegan Minestrone Soup