Overhead shot of a white bowl filled with vegan minestrone soup with dry pasta around the bowl and a grey striped napkin to the left of the bowl with 2 wooden handled spoons on the napkin.
Print Recipe

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! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: Italian
Keyword: instant pot minestrone soup, slow cooker minestrone soup, vegan minestrone soup
Servings: 6 servings
Calories: 208kcal
Author: Samantha Rowland

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

Video

Nutrition

Calories: 208kcal | Carbohydrates: 37g | Protein: 13g | Fat: 3g | Sodium: 863mg | Potassium: 856mg | Fiber: 9g | Sugar: 8g | Vitamin A: 4915IU | Vitamin C: 33.2mg | Calcium: 163mg | Iron: 4.8mg