Vegan minestrone soup that only has four steps, including eating it! This plant-based soup is light, fresh, and full of healthy veggies. Olive Garden minestrone soup was my inspiration for this vegan soup adventure because I loved it so much growing up.
How to make Vegan minestrone soup
Minestrone is easy to make. The most important part of any vegan soup is the base. This is why I recommend finding a good veggie broth or vegetable bouillon that you really like that is salt-free or at least low sodium. If you’re feeling really adventurous, you can make your own Easy Homemade Vegetable Broth.
First, you’ll want to cut up all the veggies. Second, in half of a cup of water, sautée the onion until it is semi-translucent. Third, add the remaining water, vegetable bouillon, and crushed tomatoes and bring to a boil. Finally, add all remaining ingredients and let simmer for 20 minutes. Enjoy!
Yes, minestrone is vegan. Sometimes people add parmesan cheese to it, so you’d want to skip that.
Definitely. This vegan soup can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to a month.
Yup! This recipe was 100% inspired by their recipe.
More vegan soup recipes you’ll love
We hope you LOVE this vegan soup recipe! It’s:
& So tasty!
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- 8 1/2 cups water + vegetable bouillon
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 14- ounce crushed tomatoes, can
- 1/2 cup celery, diced
- 1 medium zucchini, chopped into 1/3 – 1/5 inch slices, and then halved
- 1 cup fresh green beans, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 1/2 cup cannellini beans
- 1 bay leaf
- 1/8 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon oregano
- 3/4 teaspoon Himalayan salt
- 3/4 teaspoon ground black pepper
- In a large pot, heat half of a cup of water, onion, and cook until onions are semi-translucent.
- Next, add water, vegetable bouillon, crushed tomatoes, and bring to a boil.
- Add all remaining ingredients and let simmer for 20 minutes.
- Enjoy a little taste of Italy!
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