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This Easy Vegan Minestrone Soup is the recipe my family keeps coming back to — and has been since I first made it years ago. A rich tomato broth packed with colorful vegetables, hearty kidney beans, Italian herbs, and pasta, it’s satisfying, completely plant-based, and on the table in about 30 minutes using simple pantry and freezer staples.
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The secret to making this so quick without sacrificing any flavor? Frozen mixed vegetables. They go straight from the freezer into the pot — no chopping, no prep — and they taste just as good as fresh. This shortcut makes a homemade soup doable even on the busiest weeknights.
Reader Julie says: “It is so delicious that our whole family loves it and will happily eat it as a main course. We eat it weekly. I make a double batch bi-weekly and freeze half.” That pretty much says it all.
Ingredients you need
Ingredient notes and substitutions
- Tomatoes ~ Canned crushed tomatoes form the base of this soup. If you only have diced or whole peeled tomatoes on hand, purée them briefly in a blender before adding — or just crush them by hand as you add them to the pot. For a fun nostalgic twist, swap the crushed tomatoes for V8 vegetable juice (the spicy variety is especially good!) — it’s how my family made minestrone growing up! If using V8, skip the added salt and taste at the end.
- Vegetables ~ Frozen mixed vegetables are my go-to here for convenience — they go straight from the freezer to the pot with zero prep. Look for a blend with carrots, green beans, peas, and corn. You can absolutely use fresh vegetables if you prefer — just add them with the onions and give them a few extra minutes to soften before adding the broth.
- Beans ~ Dark red or light red kidney beans are classic in minestrone and what I recommend for this recipe. White beans — navy or cannellini — are also lovely. I don’t recommend black beans or pinto beans here as they don’t fit the Italian flavor profile as well.
- Pasta ~ Small shapes work best in minestrone — macaroni is my family’s favorite, and ditalini is a close second. Any small pasta shape works beautifully. Gluten-free pasta is a great substitute. Or skip the pasta entirely and use cooked rice, farro, or barley instead for a different texture.
- Nutritional yeast ~ Traditional minestrone is often finished with grated parmesan. Nutritional yeast provides a savory, subtly cheesy depth that works beautifully as a plant-based alternative. It’s optional but highly recommended. Alternatively, sprinkle some Homemade Vegan Parmesan over individual bowls right before serving.
- Kale ~ Optional, but I rarely pass up a chance to add leafy greens to a dish. I like kale because it’s sturdy and doesn’t get wilted or mushy. Baby spinach works equally well, but will get softer.
- Herbs ~ A combination of dried parsley, oregano, and thyme gives this soup its classic Italian character. Italian seasoning is a convenient substitute — use the same total amount.
- Broth ~ Low-sodium vegetable broth lets you control the salt level. If using regular broth, taste before adding any extra salt.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Step 1: Sauté the onion.
In a large soup pot over medium heat, sauté the diced onion in ¼ cup of the vegetable broth (or a drizzle of olive oil if you prefer) for 4-5 minutes until softened and translucent.
Step 2: Add the herbs and garlic.
Add the minced garlic, dried parsley, oregano, thyme, salt, and pepper. Stir well and sauté for about 1 minute until fragrant.
Step 3: Add the vegetables.
Add the frozen mixed vegetables and stir to combine.
Step 4: Add the tomatoes and broth.
Pour in the crushed tomatoes and the remaining vegetable broth. Stir well to combine. Increase the heat and bring to a full boil.
Step 5: Simmer.
Once boiling, reduce the heat to medium-low and simmer for 20 minutes to allow the vegetables to become tender and the flavors to mingle.
Step 6: Add beans, nutritional yeast, and kale.
Add the drained and rinsed kidney beans, nutritional yeast, and chopped kale if using. Simmer for another 2-3 minutes until the beans are warmed through and the kale is wilted.
Step 7: Serve.
Ladle the soup over cooked pasta in individual bowls. Garnish with fresh chopped parsley and vegan parmesan if desired. Serve immediately.
Pro tips and tricks
Use frozen vegetables straight from the bag. No need to thaw first — they go right into the pot and will cook perfectly during the 20-minute simmer. This is what makes this soup so fast.
Drain and rinse the canned beans thoroughly. A good rinse removes excess sodium and any tinny flavor from the can.
Cook the pasta separately. Cook the pasta in a separate pot and add it to individual bowls at serving time. Do not cook the pasta IN the soup — it will continue absorbing liquid, become mushy, and make the soup very thick. If you have leftover cooked pasta in the fridge, even better — just use that.
Store the soup and pasta separately. Same reason as above — if you mix them and refrigerate, the pasta will absorb all the liquid overnight. Keep them in separate containers and combine when reheating.
Make a double batch. This soup is even better the next day and freezes wonderfully.
Storage and freezing
Fridge: Store the soup (without pasta) in an airtight container for 3-4 days. Cook fresh pasta when ready to serve, or store leftover pasta separately and combine when reheating.
Freezer: Let the soup cool completely before transferring to a freezer-safe container — without the pasta. Freeze for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat or in the microwave. Cook fresh pasta to serve alongside.
FAQs
Absolutely! Fresh diced carrots, zucchini, green beans, celery, corn, and peas all work great. Sauté them after the onion for 5-7 minutes to soften slightly before adding the broth and tomatoes.
Small shapes are best — macaroni and ditalini are the classic choices and my family’s personal favorites. Any small pasta shape works well. Long pasta like spaghetti or fettuccine is not ideal — it’s harder to eat in a soup and doesn’t absorb the flavors the same way.
If you cook the pasta directly in the soup, it will continue absorbing liquid as it sits — both in the pot and in leftovers. This makes the pasta mushy and the soup very thick. Cooking pasta separately and adding it to individual bowls gives you perfect texture every time and makes leftovers much easier to manage.
Pasta e Fagioli means “pasta and beans.” It can be tomato based or broth based and is typically seasoned with onions and garlic. It may contain meat or can also be vegetarian. Recipes vary by ingredients, but always contain pasta and beans.
Minestrone is very similar. It often does contain pasta and beans, but doesn’t necessarily have to. Sometimes rice is used instead of pasta. A larger variety of vegetables is typically found in minestrone than in Pasta e Fagioli.
More easy vegan weeknight soup recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Easy Vegan Minestrone Soup
Recommended Equipment
Ingredients
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 package (16 oz) frozen mixed vegetables or 3 cups mixed vegetables like diced carrots, green beans, peas and corn.
- 1 can (28 oz) crushed tomatoes
- 1 carton (32 oz) low-sodium vegetable broth
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 can (15 oz) red kidney beans rinsed and drained (or 1.5 cups of cooked beans)
- 1 cup chopped kale optional
- 1 tablespoon nutritional yeast optional
- 2 cups cooked noodles We like macaroni noodles. Ditalini is also a good choice. (Use gluten-free noodles, if desired)
- fresh chopped parsley to garnish
Instructions
- In a soup pot over medium heat, sauté the onion in ¼ cup of the veggie broth until soft and translucent, about 4 to 5 minutes
- Add the garlic, parsley, oregano, thyme, salt and pepper. Stir well and sauté 1 minute until fragrant.
- Add the frozen vegetables, crushed tomatoes, the rest of the carton of veggie broth. Stir well to combine.
- Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes to allow the veggies to become tender and the flavors to mingle.
- Add kidney beans, nutritional yeast, and kale, if using. Simmer another 2 to 3 minutes to warm through.
- Serve over cooked noodles with fresh chopped parsley to garnish.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Bonnie Lapen
Love this soup, Jenn!
It’s so easy too! Perfect for us with the crusty bread and salad or just alone! Thank you!
Jenn Sebestyen
Wonderful! I’m so glad you love it. Gotta have the crusty bread to go with it!
Cyndy
Delicious and Easy! Love it
Jenn Sebestyen
Thank you, Cyndy!
Julie
I came across this recipe about two months ago when looking for some recipe ideas for my very busy, vegetarian, teen daughter. I was looking for things that I could have ready in the fridge so that she could just quickly heat up. This soup was more than I could hope for. She loves it! It is quick, easy, can be frozen (I freeze it with out the pasta and then make that fresh or use left overs). It is so delicious that our whole family loves it and will happily eat it as a main course. We eat it weekly. I make a double batch bi weekly and freeze half. Very inexpensive also! Thank You!!!!
Jenn Sebestyen
Oh, Julie, this makes me so happy! It’s also great with leftover rice thrown in if you don’t have pasta. So versatile! Thank you for letting me know how much you all love it! 🙂
Sophia | Veggies Don't Bite
I’m not quite ready to admit summer is over…it’s a denial I have and considering we are still in summer weather over here, I don’t blame me. But this sounds amazing and definitely need to file it away for when I’m ready to come to terms with fall.
Vanessa @ Veganfamilyrecipes
Now that is one delicious and hearty looking minestrone. My kids would love to dig into a big bowl of that. Pinning it now so I don’t forget to make it!
Jenn S.
Thanks, Linda! I’m so excited for soup season!
Julie @ Running in a Skirt
Yaaassss!!! Love adding kale to soup like this! So tasty! This is a must make.
Jenn S.
Thank you, Julie! I hope you love it!
Kristina @ Love & Zest
Vegetarian or not you will love this! This looks so good!
Jenn S.
Yes! I totally agree! This soups is for everyone! Thanks, Kristina!
Alisa Fleming
What a wonderful comforting meal! Love the little addition of nooch – often that’s all you need to really add some umami.
Jenn S.
I agree. I don’t love nooch is big doses, but a little goes a long way and it just adds that little extra something. Thanks, Alisa!
Aimee
One of the best comfort dishes! Looks perfect. Wish I had a bowl right now!
Jenn S.
You and me both! Need to make another pot! Thanks, Aimee!
Jenn S.
Aww, love that! I was just in the kitchen chopping celery and was thinking of my paternal Grandmother. For some reason the smell of celery gets me thinking of her every time!
Colleen
Just wondering if you have tried cooking the noodles in the soup?
Jenn S.
I have not as I almost always have leftover noodles that I use for this. I would guess that you’d need more liquid if you’re going to try that. Let me know how it turns out!
Dianne's Vegan Kitchen
I’m usually not a soup person, because they’re just not filling enough for me, but this soup looks so hearty and comforting – it would definitely fill me up!
Jenn S.
I totally get it. I’m a hearty soup person too. I do love brothy soups too, but usually as a meal starter. These loaded soups are my fave and the ones I reach for time and time again!
Rachel
I LOVE minestrone soup. It’s so easy and filling! And I love how if you don’t have an ingredient, you can easily sub in minestrone soups. Yours looks amazing and very hearty!
Jenn S.
Yes, they are super versatile! Thanks, Rachel!
Trinity Bourne
How fabulous. This looks like a wonderful medley of flavours. So warming and nurturing as the colder weather starts to creep in. Wonderful inspiration.
Jenn S.
Thank you, Trinity! I love a cozy bowl of soup as the weather turns.