Thank you Modern Table for sponsoring this post. This delicious, complete protein pasta is made from just three plant-based ingredients — eat clean with Modern Table pasta today!
Vegan Minestrone Soup is the perfect lunch or dinner recipe! This one pot meal is ready in under 30 minutes and is so easy to make! Packed with vegetables and protein, this recipe will fill you up for hours! Be sure to check out the Instant Pot and Crockpot instructions too!
Hands down one of my favorite ways to warm up in the winter time is with a big bowl of soup! And this vegan minestrone soup might just be my favorite recipe this year! Cooking the pasta in the soup gives the soup a thick almost creamy consistency and it’s so incredibly filling!
This vegan minestrone soup is the perfect soup to clean out veggies hanging out in the fridge at the end of the week.
Minestrone soup was invented as a way to use up whatever vegetables were on hand. Just combine the veggies with beans and pasta for a simple but filling dish!
What do you need to make vegan minestrone soup:
- Mirepoix (onion, celery and carrots) all chopped
- Salt and spices (garlic powder, Italian seasoning)
- Tomato paste
- Diced tomatoes
- Bay leaves (optional)
- Vegetable broth
- Zucchini (in large chunks)
- Green beans (bite size pieces)
- Cannellini beans
- Pasta (I used Modern Table Pasta to add more protein)
- Spinach or baby kale
- Pesto (optional)
Other vegetables you could add to Minestrone Soup
Veggies to add at the beginning:
- Mushrooms
- Potatoes (white or sweet)
- Butternut squash
- Bell peppers
- Yellow squash
Veggies to add in the last 5 minutes of cooking:
- Kale
- Swiss chard
- Peas
- Cabbage (thinly sliced)
What pasta is best to use in Vegan Minestrone Soup?
For this recipe I decided to use Modern Table Protein Pasta Elbows (affiliate). If you haven’t tried Modern Table pasta, its pasta made with only three plant-based ingredients, the plain pastas are vegan, non-GMO, and gluten-free.
All Modern Table pastas are lentil-based and contain complete proteins – meaning they have the 9 essential amino acids our bodies need for strong energy, good digestion, and muscle health. The added protein and fiber from the lentils and pea protein make this vegan minestrone soup more filling and the perfect lunch or dinner idea!
Modern Table pastas are for those looking for a healthy lifestyle, and a perfect way to get more nutrition from your meals — a blend of nutrition, with the texture of tradition. Gluten free pasta can sometimes break up if over-cooked!
To ensure that you get great texture in this vegan minestrone soup, cook the Modern Table pasta in boiling soup for 4 minutes. After 4 minutes, take the soup off the heat and stir in the spinach. Let the soup sit for 2 minutes, and the pasta will be perfectly cooked!
Tips for storing Vegan Minestrone Soup
- You can store the leftover vegan minestrone soup in the fridge for 3-4 days.
- If you decide to freeze the soup, you will want to freeze the soup without the pasta. Instead, cook the pasta in the soup as you are reheating it. Simply bring the soup up to a boil and cook the pasta for 4 minutes in the soup. It will be perfectly done!
How to make Vegan Minestrone Soup (on the stove)
- In a large dutch oven over medium high heat, add olive oil and the chopped mirepoix (onion, celery and carrots). Cook for 4 minutes to soften.
- Once the veggies have cooked, add the salt, spices, tomato paste and stir well to combine with the mirepoix. Add the diced tomatoes, vegetable broth, zucchini, green beans and cannellini beans and cover the pot, cook for 10 minutes, eventually it will come up to a boil
- After 10 minutes, add the Modern Table pasta and cook for 4 minutes, covered.
- Turn off the heat and remove the lid. Add the spinach and stir well. Allow 2 minutes for the pasta to finish cooking and the spinach to wilt. Serve hot!
How to make Vegan Minestrone Soup (in the Instant Pot)
- Start by turning the instant pot (affiliate) on sauté mode for 6 minutes. Allow the instant pot to warm up 1-2 minutes
- Add olive oil and the chopped mirepoix. Stir well and allow to sauté until the Instant Pot beeps from the 7 minute timer.
- Add the rest of the ingredients (except the pasta and the spinach) and put the lid on the instant pot.
- Cook on high pressure for 2 minutes. Manually release immediately.
- Turn the instant pot back on sauté mode for 5 minutes. Add the pasta and cook for 4 minutes.
- After 4 minutes, add the spinach and stir well. Serve hot!
- For added flavor, add a spoonful of pesto! I love this vegan arugula cashew pesto recipe!
How to make Vegan Minestrone Soup (in the crock pot)
- Add all the ingredients except the pasta and the spinach to the crockpot (affiliate). Stir well.
- Cook on high for 4 hours or low for 8 hours.
- Right before serving, turn the crock pot on high and add the Modern Table pasta. Cook for 10-15 minutes until the pasta reaches the right texture. Turn off the crockpot and stir in the spinach. Serve hot
If you love this Minestrone Soup recipe you have to try:
- Best Ever White Bean Mushroom Soup (vegan)
- Simple Frozen Vegetable Soup
- Crock Pot low carb vegetable soup
- Whole30 Mediterranean Vegetable Soup
Minestrone Soup Video
In just 30 minutes this delicious vegan minestrone soup is ready to eat! Watch the video below and see how easy it is and let me know if you have any questions in the comments below.
Vegan Minestrone Soup
Ingredients
- 1 tbsp olive oil
- 1 medium white onion about 1 cup, chopped
- 2 stalks celery about 1 cup, chopped
- 2 medium carrots about 1 cup, chopped
- 1 tsp salt
- 1 tsp garlic powder
- 2 tbsp italian seasoning
- 2 tbsp tomato paste
- 2 medium bay leaves
- 28 oz can diced tomato
- 4 cups vegetable broth
- 2 medium zucchini about 1.5 cups, chopped
- 1 cup chopped green beans
- 1 can cannellini beans rinsed and drained
- 1 cup Modern Table Elbows or gluten free pasta of choice
- 2 cups fresh baby spinach
Instructions
Stove Top Instructions
- In a large dutch oven over medium high heat, add olive oil and the chopped mirepoix (onion, celery and carrots). Cook for 4 minutes to soften.
- Once the veggies have cooked, add the salt, spices, tomato paste and stir well to combine with the mirepoix. Add the bay leaves, diced tomatoes, vegetable broth, zucchini, green beans and cannellini beans and cover the pot, cook for 10 minutes, eventually it will come up to a boil
- After 10 minutes, add the Modern Table pasta and cook for 4 minutes, covered.
- Turn off the heat and remove the lid. Add the spinach and stir well. Allow 2 minutes for the pasta to finish cooking and the spinach to wilt. Serve hot!
Instant Pot Instructions
- Start by turning the instant pot on sauté mode for 6 minutes. Allow the instant pot to warm up 1-2 minutes
- Add olive oil and the chopped mirepoix. Stir well and allow to sauté until the Instant Pot beeps from the 7 minute timer.
- Add the rest of the ingredients except the pasta and the spinach and put the lid on the instant pot.
- Cook on high pressure for 2 minutes. Manually release immediately.
- Turn the instant pot back on sauté mode for 5 minutes. Add the pasta and cook for 4 minutes
- After 4 minutes, add the spinach and stir well. Serve hot!
Crock Pot Instructions
- Add all the ingredients except the pasta and the spinach to the crock pot. Stir well.
- Cook on high for 4 hours or low for 8 hours.
- Right before serving, turn the crock pot on high and add the Modern Table pasta. Cook for 10-15 minutes until the pasta reaches the right texture.
- Turn off the crock pot and stir in the spinach. Serve hot
Nutrition
Kat
We absolutely loved this recipe! I’ve never had minestrone before but as soon as I saw it on Pinterest I knew I had to make it.