Vegan Minestrone Soup (Easy One Pot Recipe)

Easy, one-pot vegan minestrone soup recipe. If you are a fan of vegetable soup but are looking for an Italian twist, then this is for you. The first time I had Minestrone, I have to admit, it was at the Olive Garden. Then, I was on a mission to replicate it and improve on it so I could make it at home.

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Table of Contents

Why You’ll Love This Recipe

Cozy: This soup is the epitome of comfort food. A warm bowl of vegan minestrone with some crusty Artisan Bread or No-Knead Focaccia. Yum!
Veggie-packed: Packed with onions, garlic, celery, green beans, and zucchini, this soup is both delicious and nutritious.
Versatile: I always recommend using what you have on hand. So, if you have slightly different veggies on hand, no problem! This minestrone soup will be just as delicious!

Nutrition For Mental Health

This vegan minestrone soup recipe contains 116 calories per serving. With 21 grams of carbohydrates, 5 grams of protein, and 5 grams of plant-based fat. This easy minestrone is an excellent source of vitamin A (615IU). It is also a good source of fiber (4g), vitamin C (15mg), and Iron (2mg).

Parsley is rich in vitamin K and a good source of vitamins C and A. It has been shown to have awesome anxiolytic and antidepressant-like activity.

Ingredients + Notes

Simple plant-based ingredients for a great recipe!

A variety of ingredients labeled on a wooden surface, perfect for crafting minestrone soup, including herbs, beans, vegetables, spices, and pasta.

Onion: A staple in soup recipes, onions are sautéed until translucent, forming a fragrant base that adds depth to the Italian minestrone.
Vegetable Bouillon: Used instead of vegetable stock, bouillon adds a concentrated flavor, giving a robust soup base packed with flavor.
Herbs: A mix of bay leaf, thyme, rosemary, basil, and parsley infuses the soup with aromatic flavors, a signature of great Italian soup recipes.
Cannellini Beans: These white beans add protein and texture.
Noodles: Small pasta shapes, cooked al dente, are a classic addition to minestrone, absorbing the tomato broth and making the soup even more satisfying.

A full list of ingredients with exact amounts can be found in the recipe card below.

Recipe Variations

Beans: Several different types of beans will work in this recipe if you don’t have cannellini beans on hand. Great Northern beans or kidney beans would be my top choices. (Don’t worry, it will still taste amazing.)
Noodles: You can use most types of noodles in this recipe. For a gluten-free option, I recommend Banza noodles. (If you opt for spaghetti noodles, then I would cut them into much smaller pieces.)
Broth: You can easily substitute the water and bouillon called for in this recipe with a store-bought veggie stock or homemade vegetable broth if you like.

How To Make Vegan Minestrone

Here are simple instructions for the best vegan minestrone soup!

Heat oil in a large pot and saute the onion and garlic for about 5 minutes.

A pot with vegetables and a wooden spoon on a wooden table.

A pot with vegetables and a wooden spoon in it.

Stir bay leaf, thyme, rosemary, oregano, salt, pepper, zucchini, celery, and green beans. Cook until the veggies start to soften.

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An electric skillet with vegetables and a wooden spoon.

Pour in water, vegetable bouillon, crushed tomatoes, beans, and fresh parsley. Bring to a boil.

A person holding a spoonful of food in a pan.

A person stirs vegetables in a pan on a wooden table.

Add in the noodles and let simmer for 10 minutes.

A person holding a bowl of pasta in front of a stove.

A pot of soup with a wooden spoon on a wooden table.

Serve with vegan parmesan and fresh herbs.

A wooden spoon full of soup on a stove top.

A pot of soup with vegetables and a wooden spoon.

Serving Suggestions

This vegan minestrone can be enjoyed as a side or as the main course. Here are some tasty pairings to consider!

Bread: My favorite pairing with this vegan minestrone is a warm loaf of Rosemary Bread.
Veggies: Another great side dish is Winter Roasted Vegetables or Roasted Sweet Potato Fries.
Pie: A tasty main dish to serve with this vegan minestrone is this Vegan Shepherdless Pie (Air Fryer & Oven Baked) or Veggie Pot Pie!

Storage Tips

This easy vegan minestrone soup stores well! So don’t worry if you have leftovers. I highly recommend storing this soup in an airtight glass container like a large jar.

Refrigeration: Store in an airtight container in the fridge for up to 3-4 days.
Freezing: You can keep leftovers in a freezer-safe container in the freezer for up to a month. When you’re ready to enjoy it, you can thaw it overnight in the refrigerator before reheating.

FAQ

Is this vegan soup recipe a copycat of Olive Garden minestrone soup?

Yes, this recipe is inspired by Olive Garden’s minestrone soup.

What is the thickening agent for minestrone?

Minestrone typically doesn’t require a thickening agent. The starches from the pasta and beans naturally thicken the soup as they cook.

Does minestrone traditionally contain meat?

Traditionally, minestrone soup is a vegetable-based soup that does not contain meat. It originated as a simple, hearty meal made with whatever vegetables were available.

Key ingredients typically include a variety of vegetables, beans, and pasta or rice, ususally in a tomato-based broth. The main point of minestrone is to use seasonal vegetables.

More Vegan Soup Recipes

If you tried this Vegan Minestrone Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Recipe

Equipment

Ingredients

1 tablespoon avocado oil
1 red onion, diced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon dried oregano
2 teaspoons dried basil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
2 celery stalks, diced
1 medium zucchini, thinly sliced
1 cup fresh green beans, chopped
8 cups water + vegetable bouillon
1 14 ounce can crushed tomatoes, can
1 15.5 ounce can cannellini beans
1/4 cup fresh parsley, chopped
1 cup dry pasta, of choice

Instructions

Heat oil in a large pot and saute the onion and garlic for about 5 minutes.
Stir bay leaf, thyme, rosemary, oregano, salt, pepper, zucchini, celery, and green beans. Cook until the veggies start to soften.
Pour in water, vegetable bouillon, crushed tomatoes, beans, and fresh parsley. Bring to a boil.
Add in the noodles and let simmer for 10 minutes.
Serve with vegan parmesan and fresh herbs.

Notes

Storage Tips

This easy vegan minestrone soup stores well! So don’t worry if you have leftovers. I highly recommend storing this soup in an airtight glass container like a large jar.

Refrigeration: Store in an airtight container in the fridge for up to 3-4 days.
Freezing: Freeze in a suitable container for up to a month. Thaw overnight in the refrigerator before reheating.

Please read the blog post above for more helpful tips, tricks, and topping suggestions!

Nutrition

Did you make this recipe?

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Reference

Es-Safi, I., Mechchate, H., Amaghnouje, A., Kamaly, O. M. A., Jawhari, F. Z., Imtara, H., Grafov, A., & Bousta, D. (2021). The Potential of Parsley Polyphenols and Their Antioxidant Capacity to Help in the Treatment of Depression and Anxiety: An In Vivo Subacute Study. Molecules (Basel, Switzerland), 26(7), 2009. https://doi.org/10.3390/molecules26072009