Name: Vegan Minestrone Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tbsp olive oil ($0.22); 1 medium white onion (about 1 cup, chopped) ($0.33); 2 stalks celery (about 1 cup, chopped) ($0.25); 2 medium carrots (about 1 cup, chopped) ($0.22); 1 tsp sea salt ($0.05); 1 tsp garlic powder ($0.10); 2 tbsp italian seasoning ($0.25); 2 tbsp tomato paste ($0.16); 2 medium bay leaf ($0.20); 28 oz can diced tomato ($2.69); 4 cups vegetable broth ($1.75); 2 medium zucchini (about 1.5 cups, chopped) ($1.99); 1 cup chopped green beans (fresh or frozen) ($0.62); 1 can cannellini beans (rinsed and drained) ($0.99); 1 cup pasta (gluten free) ($1.90); 2 cups fresh baby spinach ($1.00)

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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!

Overhead shot of a large white dutch oven filled with vegan minestrone soup. There is a large silver ladle scooping out a serving of the soup.

Hands down one of my favorite ways to warm up in the wintertime 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!

The ingredients for the vegan minestrone soup all on the table, before cooking

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)

Large white bowl filled with vegan minestrone pesto with a wooden handled spoon in the bowl. A bowl of pesto and a second bowl of soup in the background

Other vegetables you could add

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)

Bowl of vegan minestrone soup in the bottom left corner with a box of Modern Table pasta and pesto in the background.

What pasta is best to use?

Elbow pasta is great in minestrone soup, you could also use other small shaped pasta like small shell pasta, or ditalini pasta.

I like to use lentil or chickpea pasta soup to make it higher in protein and fiber. Some of my favorite brands are Tolerant, Modern Table, and Banza.

To ensure that you get great texture in this vegan minestrone soup, cook the pasta in boiling soup liquid. Check the box for cooking time and set the timer for the lowest number indicated For the lentil elbow pasta I used, I cook for 4 minutes, then 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!

Overhead shot of a large white dutch oven filled with vegan minestrone soup. There is a large silver spoon resting in the pot.

Storage:

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!

Overhead shot of a bowl of vegan minestrone soup with the pot of soup and pesto in the background. Two wooden handled spoons resting on a grey striped napkin to the left of the bowl.

Stovetop minestrone soup 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 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 minestrone soup 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!
For added flavor, add a spoonful of pesto! I love this vegan arugula cashew pesto recipe!

Spoonful of pesto being added to a bowl of vegan minestrone soup with the bowl of pesto in the background

Crockpot minestrone soup instructions:

Add all the ingredients except the pasta and the spinach to the crockpot. Stir well.
Cook on high for 4 hours or low for 8 hours.
Right before serving, turn the crockpot 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

Large ladle of vegan minestrone soup being lifted out of the pan from the right side.

If you love this soup recipe you have to try:

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Vegan Minestrone Soup

Vegan Minestrone Soup is the perfect easy healthy recipe! It’s great for lunch or dinner and is packed with vegetables and protein! Ready in under 30 minutes on the stove top (with instructions for the instant pot and crockpot too). Great for meal prep or family weeknight meals!

5 from 1 vote

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Guided Recipe Video

Ingredients

1 tbsp olive oil - $0.22
1 medium white onion (about 1 cup, chopped) - $0.33
2 stalks celery (about 1 cup, chopped) - $0.25
2 medium carrots (about 1 cup, chopped) - $0.22
1 tsp sea salt - $0.05
1 tsp garlic powder - $0.10
2 tbsp italian seasoning - $0.25
2 tbsp tomato paste - $0.16
2 medium bay leaf - $0.20
28 oz can diced tomato - $2.69
4 cups vegetable broth - $1.75
2 medium zucchini (about 1.5 cups, chopped) - $1.99
1 cup chopped green beans (fresh or frozen) - $0.62
1 can cannellini beans (rinsed and drained) - $0.99
1 cup pasta (gluten free) - $1.90
2 cups fresh baby spinach - $1.00

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

Recipe Notes

Budget tips:

This recipe was calculated using Lentil based pasta which can be more expensive per cup, but it’s packed with fiber and protein (to help you feel full from less soup). You can use your favorite gluten free pasta, which may reduce the cost depending on your choice.
Make your own vegetable broth with leftover scraps from cooking. Simply store all your vegetable scraps when cooking throughout the week in a freezer safe bag in the freezer. Make a large batch of stock anytime the bag is full.

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

208

Fat

Carbohydrates

Fiber

Sugar

Protein

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

Author: Samantha Rowland

Course: Soup

Cuisine: Italian

Keyword: instant pot minestrone soup, slow cooker minestrone soup, vegan minestrone soup

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Vegan Minestrone Soup (Gluten Free)