21-Ingredient Hearty Minestrone Soup Vegan Comfort In A Bowl

Name: 21-Ingredient Hearty Minestrone Soup Vegan Comfort In A Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 can (14 oz) diced tomatoes; 1 can (14 oz) kidney beans, drained; 1 can (14 oz) cannellini beans, drained; 1 zucchini, diced; 4 cups vegetable broth; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup small pasta; 2 cups fresh spinach

Author: Sarah Milen

Published: November 9, 2025

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Oh, there’s nothing quite like a steaming bowl of hearty minestrone soup to wrap you in warmth on a chilly day! This vegan version has become my absolute go-to when I need something nourishing that still feels like a big hug in a bowl. Packed with colorful veggies, protein-rich beans, and tender pasta, it’s the kind of meal that satisfies without weighing you down.

I first fell in love with this recipe during a particularly hectic week when I needed comfort food that could pull double duty – delicious right away and even better as leftovers. The aroma of garlic and herbs simmering with tomatoes and fresh vegetables fills my kitchen with the most incredible smells. What I adore most is how flexible it is – toss in whatever seasonal veggies you have, and it always turns out amazing!

Why You’ll Love This Hearty Minestrone Soup Vegan

This isn’t just any soup – it’s a bowl full of goodness that checks all the boxes. Here’s why it’s become my weeknight hero:

Packed with nutrients: Between the rainbow of veggies and protein-packed beans, every spoonful delivers vitamins and fiber
Crazy easy to make: Just chop, sauté, and simmer – even my teenage nephew can whip this up
Meal prep magic: Tastes even better the next day (I always make a double batch for this reason!)
Kind to your wallet: Uses pantry staples and whatever veggies are in season

The best part? This hearty minestrone soup vegan version keeps all the comfort of the classic while being completely plant-based – you won’t miss a thing!

Ingredients for Hearty Minestrone Soup Vegan

Gathering the right ingredients makes all the difference in this cozy vegan minestrone. I’ve learned through trial and error that fresh veggies and quality canned goods create the perfect balance of flavors. Here’s what you’ll need – I swear by these exact measurements for that just-right heartiness:

The Veggie Base (where all the magic starts):

2 tbsp good olive oil (the kind you’d drizzle on bread)
1 medium onion, diced (yellow works best here)
2 carrots, chopped into half-moons (no need to peel if they’re organic!)
2 celery stalks, chopped (leaves and all – they add great flavor)
3 garlic cloves, minced (or more if you’re garlic-obsessed like me)
1 medium zucchini, diced (I leave the skin on for extra nutrients)

The Pantry Stars:

1 can (14 oz) diced tomatoes (with their juices – don’t drain!)
1 can (14 oz) kidney beans, drained and rinsed
1 can (14 oz) cannellini beans, drained and rinsed
4 cups vegetable broth (low-sodium so you can control the salt)

The Flavor Boosters:

1 tsp dried oregano (rub between your fingers to wake it up)
1 tsp dried basil (or 1 tbsp fresh if you have it)
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper (freshly cracked is ideal)
1 cup small pasta (ditalini or elbow macaroni work great)
2 cups fresh spinach (packed – it wilts down to nothing!)

Equipment You’ll Need

Don’t worry – you probably already have everything needed for this cozy minestrone! Here’s my trusty lineup:

Large pot (at least 5 quarts – this soup likes to spread out)
Sharp chef’s knife (for all that satisfying veggie chopping)
Cutting board (I use my biggest one to avoid onion avalanche)
Measuring cups & spoons (eyeballing herbs never ends well for me!)
Wooden spoon (for all the stirring and scraping goodness)
Can opener (because wrestling with cans is no fun)

That’s it – no fancy gadgets required! Now let’s get cooking.

How to Make Hearty Minestrone Soup Vegan

Okay, let’s dive into making this comforting bowl of goodness! I’ve broken it down into simple stages so you can follow along easily. The key is taking your time with each step – this isn’t one of those “dump and go” recipes. But trust me, the extra care makes all the difference!

Preparing the Vegetables

First, grab your biggest pot – this soup expands as it cooks! Warm the olive oil over medium heat until it shimmers. Toss in the diced onion, carrots, and celery all at once. Now here’s my secret: stir them every minute or two until they just start to soften (about 5 minutes total). We’re not looking for browning here – just that moment when the onions turn translucent and the carrots brighten in color. Add the garlic last and stir for about 30 seconds until fragrant. Oh, that smell! It’s the best kitchen perfume.

Building the Soup Base

Now for the fun part! Pour in those diced tomatoes with all their juices – I love the glugging sound they make. Next, add both types of drained beans and the zucchini. The vegetable broth goes in next, followed by oregano, basil, salt, and pepper. Give everything a good stir and crank the heat to bring it to a lively boil. Once bubbling, immediately reduce to a gentle simmer. This is when the magic happens – let it cook uncovered for 15 minutes so all those flavors can get to know each other.

Finishing Touches

Time for pasta! Stir in your small pasta of choice and cook for exactly 10 minutes – set a timer because mushy pasta ruins everything. In the last 2 minutes of cooking, add the fresh spinach handfuls at a time, stirring until wilted. Turn off the heat immediately – the residual warmth will finish cooking the greens perfectly. Let the soup sit for 5 minutes before serving (this patience test is the hardest part!). The pasta will soak up just enough broth while keeping its perfect texture.

Tips for Perfect Hearty Minestrone Soup Vegan

Oh, I’ve made this soup so many times I’ve learned all its little secrets! For gluten-free friends, just swap regular pasta with your favorite GF variety – I love brown rice elbows because they hold their shape beautifully. If your soup gets too thick (it loves to soak up broth!), just stir in a splash of hot water or extra veggie broth when reheating. And always, always taste before serving – sometimes it needs an extra pinch of salt or a squeeze of lemon to make all the flavors pop. Trust me, these small touches make all the difference!

Variations for Hearty Minestrone Soup Vegan

One of my favorite things about this vegan minestrone is how easily it adapts to whatever I’ve got in the fridge! For a heartier version, I’ll sometimes swap the beans – chickpeas add a lovely nuttiness, while black beans give it a Mexican twist. When kale’s in season, I’ll tear the leaves into bite-sized pieces and add them with the spinach (just give them an extra minute to soften). Craving heat? A generous pinch of red pepper flakes while sautéing the veggies wakes up the whole pot. Honestly, the only wrong way to make this soup is to not make it at all!

Serving and Storing

Nothing beats dipping a chunk of crusty sourdough into this steaming bowl of minestrone – the way the bread soaks up the broth is pure comfort! Leftovers keep beautifully in the fridge for up to 3 days (though mine never lasts that long). For freezing, I portion it into mason jars, leaving an inch of space at the top. When reheating, go low and slow – a gentle warm-up on the stove prevents the pasta from turning mushy. Pro tip: the soup thickens as it sits, so add a splash of broth when reheating to bring it back to perfect consistency.

Frequently Asked Questions

Can I use frozen vegetables instead of fresh? Absolutely! Frozen mixed veggies work great in a pinch – just toss them in straight from the freezer when you’d normally add the fresh ones. No need to thaw first! I’ve done this many winter nights when my fridge looked bare. The texture changes slightly, but the flavor stays delicious.

What if I want to skip the pasta? No problem at all! The soup is just as hearty without it. You might want to add an extra can of beans or some diced potatoes for more substance. My carb-conscious sister loves it with cauliflower rice stirred in at the end – genius!

How do I make this gluten-free? So easy! Just swap regular pasta for your favorite GF variety (I’m partial to brown rice elbows). Double-check that your vegetable broth is certified gluten-free too – some brands sneak in wheat. All other ingredients are naturally GF, so you’re golden!

Can I make this in a slow cooker? You bet! Sauté the veggies first (this step is non-negotiable for flavor), then dump everything except the pasta and spinach into the cooker. On low for 6 hours or high for 3. Add pasta and spinach during the last 30 minutes. Magic!

Nutritional Information

Now, I’m no nutritionist, but I can tell you this hearty minestrone soup is packed with good-for-you stuff! Between all those colorful veggies, fiber-rich beans, and whole grain pasta (if you use it), you’re getting a bowl full of vitamins and plant-based protein. Keep in mind that nutritional values can vary based on your exact ingredients – especially the type of pasta and broth you choose. But one thing’s for sure – it’s way better for you than that canned soup sitting on grocery store shelves!

I’d love to hear how your hearty minestrone soup turns out! Tag me on social or leave a comment below – nothing makes me happier than seeing your cozy soup creations. Now go enjoy that delicious bowl!