Vegan Minestrone Soup

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.

Course Soup

Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Nut-free, Soy-free, Vegan, Vegetarian

Keyword italian vegetable soup, vegan minestrone soup, vegetarian minestrone soup

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 370kcal

Author Nandor Barta

Equipment

Ingredients

1 Tbsp Olive oil
1 Onion (medium)
3-4 cloves Garlic
1 Potato (large)
1 Carrots (large)
1 Parsnip
1 Celery stalk
14 oz Red kidney beans or any other bean like canellini beans, pinto beans, or cranberry beans
14 oz Chickpeas (dry not canned)
14 oz Chopped tomatoes
2,5 oz Tomato paste
6 cup Veggie broth
1 cup Small shells pasta aka Conchiglie (dry) or any other pasta of your choice
1 tsp Oregano ground
1 tsp Basil ground
1 tsp Thyme (dried) ground
1 tsp Sweet paprika powder
1 Bay leaves
Parsley (fresh)
Salt and Pepper to taste

US Customary - Metric

Instructions

Preparing the ingredients

Peel and chop onion and garlic. Wash, peel, and dice the potato. Wash, peel, and slice carrot, and parsnip. Wash and chop the celery stalk. We used canned kidney beans and canned chickpeas so nothing to do there.
Cook the pasta of your choice separately according to package instructions.

Making the soup

Heat a stockpot or Dutch oven to medium heat and add olive oil and chopped onion. Cook them for 1-2 minutes.
Add chopped garlic, sliced carrot, parsnip, and celery. Stir and cook for 5-6 minutes.
Add tomato paste, canned chopped tomatoes, and sweet paprika powder. Bring to boil, which should take 2-3 minutes.
Add seasoning: salt, pepper, dried basil, oregano, and thyme, as well as the dried bay leaf. Stir to combine.
Add veggie broth and cook the soup for 10 minutes on medium heat.
Add diced potatoes and cook for 6-8 minutes.
When the potatoes are soft, add canned or cooked beans and chickpeas and cook for 5 minutes.
Finally, add cooked pasta and top it with vegan parmesan, nutritional yeast, freshly chopped parsley, or basil. Enjoy!

Video

Notes

Top tips

Chop vegetables evenly – We added carrots and root veggies first as they need the most time to be cooked. The next one should be potatoes, as they need less time to be tender. Mushrooms and leafy greens need even less time to be ready.
Dry vs canned legumes – If you’d like to use dry beans and chickpeas, you should cook them separately and only add them to the soup once soft and ready to eat.
Is it hot and spicy? – Well, not really. However, if you prefer a little hotness, you can add a bit of chili powder or red pepper flakes.
Thickening the soup – It is a hearty soup and usually, it doesn’t need to be thickened with flour or starch.

Not to make the printable recipe card too long all other tips like what to serve with it, what other veggies and legumes you can add, and what pasta should you use... are detailed above the recipe card.

Nutrition