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Vegan Minestrone Soup

  • Total Time: 50 minutes
  • Yield: 8


Fresh, bold flavors are the hallmark of this Minestrone Soup recipe. It's loaded with hearty, satisfying vegetables and pasta.


  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 carrot (chopped)
  • 1 stalk celery (chopped)
  • 1 zucchini (chopped)
  • 2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 32 oz can diced tomatoes
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 4 cups vegetable broth
  • 1 can red kidney beans
  • 1 can cannelli beans
  • 1 1/2 cups dried medium shell pasta
  • salt & pepper to taste


  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).
  2. Add zucchini, garlic, oregano and thyme to the pot. Stir and cook for 1 – 2 minutes.
  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.
  4. 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.
  5. 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. 
  6. Remove the pot from the heat and take out the bay leaves. Add additional salt and pepper if you like. 
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Cuisine: American, Italian