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Bowl of minestrone soup with black background

Minestrone Soup

  • Author: Rae Aflatooni
  • Total Time: 45 minutes
  • Yield: 10 Servings 1x
  • Diet: Vegan


This easy vegan minestrone is easy to make and feels like a cozy fall day. It’s packed with veggies, so it is nutrient-dense and filling. 


Units Scale
  • 8 1/2 cups water + vegetable bouillon
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 14ounce can crushed tomatoes
  • 1/2 cup celery, diced
  • 1 medium zucchini, chopped into 1/31/5 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


  1. In a large pot, heat half of a cup of water, onion, and cook until onions are semi-translucent. 
  2. Next, add water, vegetable bouillon, crushed tomatoes, and bring to a boil. 
  3. Add all remaining ingredients and let simmer for 20 minutes.
  4. Enjoy a little taste of Italy! 


  • When using any kind of canned food, I recommend using organic and salt-free when possible. 
  • Sometimes I make this soup with noodles; sometimes, I make it without. If you would like to have noodles in it, I recommend cooking them separately. Then, add them directly to your bowl of soup. This way, they won’t get soggy.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup, Side, Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: vegan minestrone soup, easy vegan soup, easy minestrone