Dinner

Vegan Minestrone Soup Recipe

BySimon Carel January 8, 2026January 8, 2026

Introduction

This hearty Vegan Minestrone Soup is packed with fresh vegetables, beans, and pasta, making it a comforting and nutritious meal. It’s easy to prepare and perfect for a cozy dinner any day of the week.

A white bowl with a blue rim holds a colorful vegetable and bean soup with pasta. The soup has large pieces of orange carrot slices in a curved line on the left side, deep purple kidney beans scattered across the center, bright green celery pieces mixed around, and green broccoli florets near the bottom right. Large tubular pasta pieces, light yellow with ridges, float near the middle and back. The soup looks creamy with a light orange broth and small bits of tomato and onion visible throughout. The bowl sits on a white marbled surface with a silver spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil
½ yellow or red onion, diced
1 garlic clove, minced
2 medium carrots, sliced
2 ribs celery, sliced
1 can diced tomatoes (14.5 ounces, in their juices)
5 cups vegetable broth
2 cans kidney beans (15 ounces each, drained)
1 teaspoon dried oregano
1 teaspoon ground cumin
1½ cups pasta noodles (bowties, tubular, penne, etc.)
2 bay leaves
2 cups kale or spinach, chopped
2 medium russet or red potatoes, chopped
1 cup broccoli (fresh or frozen)
1 cup green beans (fresh or frozen)

Instructions

Step 1: In a large pot over medium-high heat, heat the vegetable oil (or water for oil-free cooking).
Step 2: Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 3 minutes, or until the onion becomes tender and translucent.
Step 3: Stir in the canned diced tomatoes with their juices, vegetable broth, kidney beans, dried oregano, ground cumin, and bay leaves. Let everything cook together for 5 minutes.
Step 4: Add the pasta noodles and cook according to the package instructions until al dente.
Step 5: In the last 5 minutes of pasta cooking, add the chopped potatoes, kale (or spinach), broccoli, and green beans so they cook through.
Step 6: Remove the soup from heat. Discard the bay leaves. Season with salt and pepper to taste. Serve warm.

Tips & Variations

For added depth, simmer the soup longer before adding pasta to develop more flavor.
Substitute other beans like cannellini or chickpeas for variety.
Use gluten-free pasta to make the soup gluten-free.
Add a squeeze of fresh lemon juice before serving for a bright, fresh finish.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, add a little water or broth to loosen the soup as the pasta may absorb liquid overnight. It can also be frozen for up to 3 months; thaw overnight in the fridge before reheating gently on the stove.

How to Serve

The image shows a close-up of a white enamel cooking pot with a black rim, filled with a colorful vegetable soup. The soup has large tube-shaped pasta in pale yellow, dark red kidney beans, bright orange carrot slices, green broccoli florets, leafy dark green kale, and small chunks of light beige potato, all immersed in a slightly thick light brown broth. Some pieces of diced onion and celery are scattered throughout, adding texture and lightness. The pot sits on a white marbled surface, and a white bowl with a blue rim is partially visible at the bottom right corner next to a shiny silver ladle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without pasta?

Yes, you can omit the pasta and add extra vegetables or beans for a lower-carb version. Just adjust cooking times accordingly.

How do I prevent the pasta from getting mushy?

Add the pasta towards the end of cooking and follow the package instructions closely. You can also cook pasta separately and add it just before serving to keep it firm.