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A quick and easy, delicious, kid-friendly, veggie loaded soup using pantry and freezer staples! This Vegan Minestrone Soup can be on your table in just about 30 minutes!
If you’re trying to cut down on your meat consumption or just add more vegetables into your meal plans, this easy Vegan Minestrone Soup is a great place to start.
Pantry and freezer staples make it a hearty meal that’s quick to throw together. It’s one of my kids’ favorite soups!
It also makes great leftovers the next day. Pack it up in a thermos for a cozy warm-you-up lunch at work or school.
Ingredients you need
Ingredient notes and substitutions
Tomatoes ~ Canned crushed tomatoes are the base of this easy soup. If you only have diced or whole peeled tomatoes, you can purée them first in a blender before adding them to the soup.
When I was growing up, we always made this soup using V8 or sometimes, Spicy V8. It is delicious, but high in sodium. If you go this route, hold off on adding any extra salt.
Broth ~ Use low sodium vegetable broth and adjust the taste by adding your own salt, if necessary.
If you use regular broth instead of low sodium, do not add any extra salt until after simmering the soup and tasting.
Vegetables ~ I use a package of frozen mixed vegetables for convenience. They’re a grocery staple in our house because they’re quick, easy, and require no chopping. Because they are frozen at the peak of ripeness, they have nutritional value at least equal to, if not greater than, fresh veggies.
You can certainly use all fresh vegetables if you wish.
Beans ~ I like dark red kidney beans for this recipe. Light red kidney beans are also good.
If you don’t have red beans, white beans, like navy or cannellini beans are great. I would not suggest black beans or pinto beans for this Italian soup recipe.
Nutritional yeast ~ Grated parmesan cheese is often an ingredient in minestrone soup. Nutritional yeast provides a savory, somewhat cheesy, flavor that is similar.
If you don’t have it, can’t find it, or don’t like it, you can leave it out. Or sprinkle some homemade vegan parmesan cheese onto individual bowls right before serving.
Herbs ~ Dried herbs are always in my pantry at the ready. A combination of parsley, oregano, and thyme boost the Italian flavors in this dish. You can use Italian seasoning instead of the separate herbs if you have it.
Noodles ~ We like macaroni noodles the best with this soup. Ditalini is a also a great choice. Use your favorite small shaped noodle. Or use rice, if you prefer.
Gluten free noodles work just a well.
If you want a lighter soup, you can leave out the noodles altogether.
How to make the recipe
Sauté the onions in vegetable broth (or use oil, if you prefer) until soft and translucent (1). Add the garlic, dried herbs, salt and pepper (2) and stir well to combine (3). Add the frozen mixed vegetables and stir to combine (4).
Add the crushed tomatoes (5) and veggie broth (6). Bring to a boil, then reduce heat a simmer for 20 minutes. Add the beans, nutritional yeast (7), and kale, if using, and stir to combine and heat through (8).
Serve with cooked noodles or rice.
Storage/Freezing
Leftovers will keep for 3 to 4 days in an air-tight container in the fridge. Store the soup separate from the pasta.
You can also freeze this vegan minestrone soup. Transfer to a freezer safe container or plastic bag. It should keep well for up to 3 months.
To thaw, place in the fridge overnight. To reheat, gently simmer in a pot on the stovetop or transfer to a microwave safe bowl and heat for a minute or two until warmed through. Reheating time will vary depending on the quantity of soup you are warming.
Pro tips for success
~ Use frozen mixed vegetables, canned tomatoes, canned beans, and dries herbs to get this vegan minestrone soup on the table in about 30 minutes. I promise it will be just as delicious as if you used fresh.
~ Be sure to drain and rinse the canned beans before adding them to the soup.
~ Cook the noodles separately and add them to individual bowls before serving. Or use leftover noodles you have hanging out in the fridge.
~ Store the noodles and soup separately otherwise the noodles will continue to soak up the liquid, get mushy and create a very thick soup.
~ Serve with crusty bread, salad, or both for an even more substantial meal.
FAQs
Minestrone is a tomato based Italian soup with vegetables, beans, and usually pasta or rice.
Yes! Minestrone is high in fiber and many vitamins and minerals thanks to all the vegetables. Store bought varieties likely have too much sodium and excess oils. Make it yourself at home for the healthiest version.
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.
When containing pasta or rice, minestrone is hearty enough to be a meal on its own. If you’d like to make it into an even more substantial meal, try serving it with crusty bread, a salad, or both.
More easy vegan soup recipes
- Hungarian Red Lentil Soup
- Creamy Tomato Soup
- Speedy Pea and Broccoli Soup
- Instant Pot Vegan Split Pea Soup
- Vegan Black Bean Soup
- Creamy Vegan Cauliflower Soup
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Minestrone Soup
Recommended Equipment
Ingredients
- ½ yellow onion peeled and diced
- 2 garlic cloves peeled and 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) canned 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 pepper or to taste
- 1 can (15 oz) canned red kidney beans rinsed and drained (or 1.5 cups of home 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.
Kristina @ Love & Zest says
Vegetarian or not you will love this! This looks so good!
Jenn S. says
Yes! I totally agree! This soups is for everyone! Thanks, Kristina!
Linda from Veganosity says
You have to love minestrone soup, especially when it’s as easy to make as yours. I totally agree with you about using frozen veggies. They’re fine in soups and they retain more nutrients when they’re flash frozen.
Jenn S. says
Thanks, Linda! I’m so excited for soup season!
Alisa Fleming says
What a wonderful comforting meal! Love the little addition of nooch – often that’s all you need to really add some umami.
Jenn S. says
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 says
One of the best comfort dishes! Looks perfect. Wish I had a bowl right now!
Jenn S. says
You and me both! Need to make another pot! Thanks, Aimee!
Christine - Jar Of Lemons says
Yum! I could really go for this right now. Sounds so perfect for fall!
Jenn S. says
Thanks, Christine! Soup season is on!
Sarah says
Looks so good! I just finished a big bowl of kitchari and I am craving all the comfort foods and soups right now with the cooler temps. It’s a great way to use up veggies from our garden too!
Jenn S. says
Yes, gotta use up those garden veggies before the frost gets to them!
Steph @GratefulGrazer says
This looks so cozy and delicious—perfect for fall! I’m with you on the frozen veggies! They work perfectly in soups and totally nutritious!
Jenn S. says
Yes, they’re so easy and taste just as good in soups and stews. Thanks, Steph!
Jenn S. says
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 says
Just wondering if you have tried cooking the noodles in the soup?
Jenn S. says
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!
Whitney @ To Live & Diet in L.A. says
Way to set the record straight on frozen veggies – they get a bad rap! This soup sounds delicious – a perfect meatless Monday meal!
Jenn S. says
They do, right? Fresh is great, but really why do all that work if frozen works just as well in certain recipes? Thanks, Whitney!
Deryn | Running on Real Food says
Yes! I’m so happy soup season is back! This looks so good and it’s so easy. I’ll have to add it to my growing list of soups to make. Thanks!
Jenn S. says
I could eat soup every day – I have a long list too! 🙂 Enjoy, Deryn. Thanks!
Dianne's Vegan Kitchen says
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. says
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!
Laura says
OoOOo yes bring on soup season! Especially a soup with so many delicious and nutritious ingredients!
Jenn S. says
Fall is my fave and I’m sooo ready for soup season!
Rachel says
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. says
Yes, they are super versatile! Thanks, Rachel!
Trinity Bourne says
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. says
Thank you, Trinity! I love a cozy bowl of soup as the weather turns.