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Easy Vegan Minestrone Soup with Vegetables

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This hearty vegan minestrone soup delivers classic Italian flavors with fresh vegetables, tender pasta, and protein-packed beans all in one pot. Ready in just 30 minutes, it is perfect for busy weeknights, meal prep, or cozy evenings. Customize it with your favorite seasonal veggies for a nutritious, comforting bowl that everyone loves.

Ingredients

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2 tablespoons olive oil (or water for oil-free)

1 medium onion, diced

3 garlic cloves, minced

2 celery stalks, diced

2 medium carrots, diced

1 medium zucchini or potato, diced

1 (28-ounce) can crushed tomatoes (fire-roasted for smoky depth)

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

1 (15-ounce) can cannellini beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 cup green beans or peas, fresh or frozen

1 cup small pasta (ditalini or gluten-free elbows)

2 cups fresh spinach or kale, chopped

1 tablespoon lemon juice

Salt and black pepper, to taste

Fresh basil or parsley, chopped (for garnish)

Vegan Parmesan (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, carrots, and zucchini. Saute 5-7 minutes until softened and fragrant.

2. Stir in crushed tomatoes, vegetable broth, oregano, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.

3. Add both cans of beans and green beans. Simmer 10 minutes to meld flavors.

4. Stir in pasta and cook 8-10 minutes until al dente (check package). Add spinach during the last 2 minutes to wilt.

5. Remove bay leaf. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning.

6. Ladle into bowls, garnish with fresh herbs and vegan Parmesan. Serve with crusty bread.

Notes

• Use fire-roasted tomatoes and a Parmesan rind (vegan nut-based) during simmering for authentic umami.

• Roast veggies first on a sheet pan for deeper flavor if time allows (add 10 minutes).

• Store pasta separately: Cook it fresh each time or on the side to prevent sogginess in leftovers.

• For thicker soup, blend 1 cup of beans with broth before adding.

• Brighten with balsamic vinegar or red pepper flakes for a spicy kick.

Nutrition

Find it online: https://yummyyrecipe.com/easy-vegan-minestrone-soup-with-vegetables/