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Italian Minestrone Soup Recipe – My Darling Vegan

A hearty and delicious homemade Minestrone Soup Recipe; a fan favorite. Packed with flavor, this vegan soup is made in just 1 pot and in under 30 minutes; an easy weeknight meal the whole family will love.

Growing up, my family ate a lot of soup for dinner. With two working parents, homemade soup was a quick and easy dinner option that worked for all of us. Among those most common soups in the rotation were Broccoli and Cheese, Vegetable Noodle, and Italian Minestrone.

This minestrone soup was the most common and while I ate it probably once a month for many years of my childhood, it took me well into adulthood to make my own minestrone soup recipe. When I finally did, I was immediately brought back to that warm and comforting soup that I know and love so well.

Why did it take me so many years to re-find you, my friend?

Regardless of how long it took, I am so glad that Minestrone and I have reconnected. Whether you’re familiar with minestrone soup or not, I think you’re going to love this recipe.

What is Minestrone Soup?

Minestrone soup is a thick, stew-like Italian soup. It is made with vegetables, often onions, celery, carrots, and tomatoes, as well as any seasonal vegetables you might have on hand. Minestrone soup is bulked up with the addition of beans and pasta (or sometimes rice).

Because minestrone soup is so hearty, it makes a great stand-alone meal.

I love this Minestrone Soup recipe because:

  • It’s easy to make. It can be made in just one pot and in under 30 minutes!
  • It makes a ton! I like to make this soup on Sunday and enjoy it throughout the week for easy grab-and-go lunches.
  • This soup is delicious.
  • And it is packed with vegetables and hearty proteins for a healthy wholesome meal.

Let’s take a closer look at how to make this soup.

One of the best parts about this Minestrone Soup is it’s made with just about 10 ingredients that you likely already have on hand. And for the ingredients you don’t have, they are easy to swap out!

Here is everything you need.

Ingredients & Substitutions

  • Olive Oil
  • Garlic
  • Vegetables – I like to use a combination of onions, carrots, zucchini, and celery.
  • Spices – You will need a combination of dried parsley, thyme, oregano, salt, and pepper.
  • Chickpeas – This recipe calls for one (15oz) can which is about 1 ½ cups. You can replace this with ¾ cup dried chickpeas.
  • Kidney Beans – This recipe calls for one (15oz) can which is about 1 ½ cups. You can replace this with ¾ cup dried kidney beans.
  • Diced Tomatoes
  • Tomato Paste
  • Vegetable Broth
  • Pasta – I recommend small shell pasta but any small pasta will do. For a gluten free soup, use gluten-free pasta (
  • Vegan Parmesan – I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan.

Most importantly, you will need a good soup pot. I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Although it’s a bit pricey, you will use it over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.

In addition, you will need a good chef’s knife, cutting board, and basic kitchen utensils. (

Check out the full list of my recommended kitchen tools and gadgets.

How to Make Italian Minestrone Soup

Step One: Sauté the Vegetables

As you would imagine, the onions and garlic are sautéed first until they are nice and translucent. Once the sweet fragrance of onion fills our kitchen, we can add the carrots, celery, and zucchini. Sauté the vegetable for just about 3 minutes to get them tender and slightly caramelized on the outside.

Stir in the spices to coat the vegetables. Then move on to the final step.

Step Two: Add the Remaining Ingredients

Toss everything else into your soup pot and bring to a boil. Once boiling, reduce heat to simmer, cover, and simmer until your pasta is cooked all the way through, about 12 minutes. Be careful not to overcook your pasta!

And that’s it! A little bit of sautéing and simmering and you’ve got yourself a warm and hearty vegan soup.

Serving and Storing

Serving – Let soup cool 10 minutes before serving it. Serve it with vegan parmesan and artisan bread.

Storing – If you are storing the soup, the pasta will continue to expand in the broth. You may need to add a little bit of vegetable broth when heating it up the following days. Soup can be stored in an airtight container in the refrigerator for up to 3 days.

Tips and Tricks

  1. This minestrone soup recipe is very versatile. That means you can adjust herbs and spices as you please and experiment with different vegetables and beans you have on hand.
  2. Keep a close eye on the pasta; you want to remove the soup from the heat when the pasta is al dente. The pasta will continue to cook in the hot broth as the soup cools. If you overcook the pasta, it will get soft and mushy.

Frequently Asked Questions

Can this recipe be made in an instant pot?

Yes! To make this Instant Pot (EXCEPT for the beans. Close the lid and press the MANUAL or PRESSURE COOK button. Set it for 2 minutes.

When the time is up, release the pressure. Stir in the beans until they are heated all the way through (about 3 minutes). Season with salt and pepper and serve!

Can this recipe be made in advance?

Again, yes. This minestrone soup can be made a day or two in advance. However, as the pasta absorbs the liquids, it will continue to expand. The best option for making ahead of time is preparing the soup without adding the pasta. On the day you are ready to serve, reheat the soup. Add the pasta and cook it for 12 minutes, until al dente. Alternatively, you can prepare the soup and cook the pasta to the point where it is slightly less done (about 10 minutes). The pasta will continue to soften as the soup cools and sets in the refrigerator.

To store this soup, let it cool down to room temperature before transferring it to an airtight container and placing it in the refrigerator for up to 3 days.

Can this soup be made gluten-free?

Yes! Just swap out the pasta for gluten-free pasta (

More Vegan Soup Recipes

Italian Minestrone Soup Recipe

This hearty and delicious homemade Minestrone Soup is a fan favorite. Packed with flavor, this vegan soup is made in just 1 pot and in under 30 minutes; an easy weeknight meal the whole family will love.

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6 people

Calories: 164kcal

Ingredients

  • 1 tbsp. olive oil
  • 2-3 cloves garlic, minced
  • ½ medium white onion, diced
  • 2 stalks celery, diced
  • 2 small carrots, peeled and diced
  • 1 medium zucchini, chopped
  • 1 tbsp. dried parsley
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • 1 (15 oz) can chickpeas
  • 1 (15 oz) can kidney beans
  • 2 (15 oz) cans diced tomatoes
  • 2 tbsp. tomato paste
  • 4 cups vegetable broth
  • 1 cup dried shell pasta
  • salt and pepper, to taste
  • vegan parmesan, optional

Instructions

  • Heat the olive oil in a large soup pot over medium heat. Add onions and garlic and sauté, stirring frequently, until onions are translucent and fragrant – about 5 minutes. Add celery, carrots, and zucchini and sauté for another 2-3 minutes. 

  • Add spices and mix until vegetables are well coated. Stir in beans, diced tomatoes, tomato paste, vegetable broth, and pasta. Bring to a boil. Reduce heat to a simmer and simmer for 15 minutes until the pasta is al dente. Be careful not to overcook the pasta. 

  • Remove from heat and season with salt and pepper. Let cool 10 minutes before serving with vegan parmesan. Serve with Caesar Salad and artisan bread. 

Notes

Serving And Storing – Let soup cool 10 minutes before serving it. Serve it with vegan parmesan and artisan bread. If you are storing the soup, the pasta will continue to expand in the broth. You may need to add a little bit of vegetable broth when heating it up the following days. Soup can be stored in an airtight container in the refrigerator for up to 3 days. Make in Advance – This minestrone soup can be made a day or two in advance. However, as the pasta absorbs the liquids, it will continue to expand. The best option for making ahead of time is preparing the soup without adding the pasta. On the day you are ready to serve, reheat the soup. Add the pasta and cook it for 12 minutes, until al dente. Alternatively, you can prepare the soup and cook the pasta to the point where it is slightly less done (about 10 minutes). The pasta will continue to soften as the soup cools and sets in the refrigerator.  Variations – This minestrone soup recipe is very versatile.That means you can adjust herbs and spices as you please and experiment with different vegetables and beans you have on hand. Frequently Asked Questions
  • Can this recipe be made in an instant pot? Yes! To make this Instant Pot Minestrone Soup follow the instructions for sautéing the vegetables on the SAUTE setting of your instant pot. Once the vegetables are sautéed, add the remaining ingredients EXCEPT for the beans. Close the lid and press the MANUAL or PRESSURE COOK button. Set it for 2 minutes. When the time is up, release the pressure. Stir in the beans until they are heated all the way through (about 3 minutes). Season with salt and pepper and serve!
  • Can this soup be made gluten-free? Yes! Just swap out the pasta for gluten-free pasta (

Nutrition

Calories: 164kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Sodium: 1053mg | Potassium: 454mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5075IU | Vitamin C: 18.9mg | Calcium: 96mg | Iron: 2.3mg

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