Vegan Minestrone Soup Recipe

This vegan minestrone soup is healthy, easy, and satisfying. It has everything you want in a soup and more: it’s loaded with vegetables, flavor, and tastes great as leftovers. 

This soup, along with our Cauliflower Curry are popular plant-based comfort foods.

What Is Minestrone Soup?

Minestrone Soup is originally Italian. It’s a hearty soup made with vegetables and pasta. Common ingredients include: beans, carrots, celery, pasta, zucchini, onions and tomatoes.

Our recipe for Minestrone Soup is a classic, traditional Italian recipe. It’s also vegan, loaded with plenty of vegetables and nutrients. 

We LOVE this soup because the flavors of the vegetables all complement each other…this is the opposite of a bland, boring soup! It’s even pretty to look at (so colorful). 

Using Seasonal Vegetables

This is a great soup recipe because you can add seasonal vegetables or ones that you have on hand. We use zucchini but you can also throw in potatoes, squash, green beans, bell peppers, onions, spinach, etc.). 

How to Make Vegan Minestrone Soup

For the full recipe (instructions & ingredients), scroll to the bottom of this page).

STEP 1:

Add olive oil to the bottom of a dutch oven or stock pot over medium high heat. Add onion, celery, and tomato paste. Sprinkle with salt and pepper Stir and cook until the onions are translucent and the vegetables are tender (about 10 minutes).

STEP 2: 

Add zucchini, garlic, oregano and thyme to the pot. Stir and cook for 1 – 2 minutes. 

STEP 3: 

Add the diced tomatoes (including their juices) and broth. Add bay leaves, and salt and pepper to taste. If the vegetables in your pot aren’t covered by the broth, add a splash or two of water. 

STEP 5: 

Bring the pot to a boil, partially cover with the lid (leave about a 1” gap for steam to escape) and then reduce the head to a simmer. 

STEP 6: 

Simmer for 15 minutes. Add the pasta and beans. Simmer for 20 more minutes, uncovered, until the pasta is cooked and the greens are covered. 

NOTE: The pasta should cook to al dente, still firm and barely cooked. Especially if you plan to have leftovers, this will help preserve the texture of the soup. 

STEP 7:

Remove the pot from the heat and take out the bay leaves. Add additional salt and pepper if you like. 

How to Make Vegan Minestrone Soup in the Slow Cooker 

Instead of making this recipe in a stock pot or dutch oven, this recipe is also easy to make in your slow cooker. If you’re short on time — or want to enjoy this simmering in your crockpot all day — simply add the ingredients to your slow cooker. 

Here’s the exact steps: 

1. In your slow cooker, combine all of the ingredients except for the pasta. 
2. Cover and cook on low for 6 – 8 hours or high for 3 – 4 hours.
3. 10 minutes before serving, bring a large pot of water to boil and add pasta. Cook the pasta for 8 – 10 minutes, until cooked through.
4. Drain the pasta and stir it into the slow cooker. 

YUM. After you’ve tried this recipe once it will quickly become a favorite. Not only is Vegan Minestrone soup healthy, its bold flavors are always satisfying. 

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