Easy plant based minestrone soup is the perfect cozy soup to fill you up! Rich tomato broth with lots of veggies and noodles, this is a delicious soup.
My whole family loves this soup. In soup season, this vegan minestrone soup is on permanent rotation in my kitchen. It’s loaded with veggies, beans, and pasta. Perfect for meal prep, this hearty soup makes for easy weeknight dinners or a cozy cold weather day.
This thick vegetable soup is also pretty easy to make with any leftover vegetables you happen to have on hand. Extra spinach? Throw it in. Have only half an onion in place of a whole? No problem. Need to avoid all beans? No worries! Throw in some peas and it’s all good. That’s what is so great about this soup. You can use a variety of vegetables and this soup will always taste amazing.
No matter what ingredients you use, just keep the broth and the seasonings the same and it will always turn out delicious.
Pairs deliciously with some crusty bread or vegan dinner rolls.
Why You’ll Love this Minestrone Soup
- Hearty, warm, wholesome
- Filled with veggies
- Rich tomato broth
- Plant-based and easily made gluten free
- Perfect for meal prep
Don’t be intimidated by this large ingredient list! Use whatever veggies and beans you have on hand and it will be delicious.
- Veggies: I love to use a mix of seasonal fresh and frozen veggies in my minestrone soup. Carrots, onion, and parsnips are always added as the base of the soup. Then, corn, zucchini, green beans, and tiny white potatoes are added. Try this with sweet potato, spinach, kale, a bell pepper, or yellow squash.
- Cannellini beans: I prefer the white beans over dark red kidney beans as the white beans are naturally lower in histamine. But you can use either kind you prefer. For a twist, you can totally use black beans.
- Tomato: Grab a big 28oz can of diced tomatoes for this. Both regular or fire-roasted tomatoes are good. You also need some tomato paste. The combo of them both makes the most delicious tomato broth.
- Pasta: You only need a cup or so of pasta. Smaller pasta or thinner pasta tends to work better in soups. Small shells are a good choice. Gluten-free pasta also works great!
- Vegetable Broth: Use your own or homemade vegetable stock. If you are not vegetarian, chicken broth also tastes great in this.
- Seasonings: I like to use some traditional Italian herbs both fresh and dried. A few bay leaves are also used to deepen the flavor. Any Italian seasoning is a good blend.
Grab your largest soup pot and let’s get cooking!
Make sure to check out the recipe card below for the full recipe and ingredient list.
Begin with prepping all your veggies. Dice the onions, carrots, and parsnips. Chop the zucchini, green beans, and potatoes into small bites. Drain the beans and give them a quick rinse.
Now, saute the onions, carrots, and parsnips in a little bit of olive oil or broth in a large pot. You don’t need to brown them, just get them soft.
Next, add the tomato paste, herbs and seasonings. Let this cook for 30 seconds before adding the remaining veggies.
Finally, add the tomatoes, beans, remaining veggies, and broth. Bring this to a boil over medium heat and let it cook at a simmer for a good 45 minutes over medium heat.
In a separate pot, bring some water to a boil and cook the noodles according to package directions.
Give it a quick taste to check for seasonings. Finally, add a spoonful of fresh lemon juice and another spoonful of olive oil. Give this a good stir and you are done!
Start on the saute setting to gently cook the onions, carrots, and parsnips. Add the remaining ingredients except for the pasta and cook on low for 2-3 hours. In the final 30 minutes of cooking, add the pasta, or cook the pasta separately on the stove top.
Both! I routinely use both fresh and frozen veggies when I make this soup. Green beans, corn, and garlic are typically frozen and used. But you can do any combination of things you have on hand. This recipe is super forgiving.
There are a few different ways to spice up your soup! Here are a few ideas.
Add baby spinach a few minutes before the soup is done for some extra veggies.
Sprinkle a bit of red pepper flakes on top for a spicy kick.
Want to make it cheesy? Add a sprinkle of vegan parmesan cheese or some nutritional yeast.
Top Soup Tips
- Preparing the ingredients in advance helps the soup go a lot quicker. Chop all the vegetables, rinse the beans, open all the cans, and measure out the seasonings ahead of time so you can add them quickly to the pot.
- Make sure to taste the soup before serving to check for seasonings. A lot of stocks can be salty so don’t add too much extra.
- Use more frozen veggies to save time. Frozen or fresh green beans are delicious. Frozen corn, frozen spinach, I’ve even used a bag of frozen mixed vegetables in this soup before.
How to Store
Fridge: Store any leftovers in an airtight container for up to 4 or 5 days. Reheat over medium-low heat without bringing it to a boil. Enjoy.
Freezer: Store the fully cooked and cooled soup in freezer safe containers and freeze for up to 4 or 5 weeks. Make sure you allow extra room at the top of the container so it has room to expand while freezing! Allow the soup to thaw in the fridge overnight and then heat on the stove top before serving.
More Cozy Recipes
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!
- Large soup pot
- Cutting board
- Vegetable peeler
- measuring cup
- measuring spoon
- 28 oz tomatoes
- 5 cups vegetable stock may need additional cup if you like thinner soup
- ¼ cup tomato paste
- 15 oz cannellini beans drained and rinsed
- 1 onion diced can use a leek
- 4-5 carrots chopped
- 1 parsnip chopped
- 2 zucchini chopped
- 1 cup green beans snipped and cut
- 1 cup corn fresh or frozen
- 5 potatoes chopped
- ½ teaspoon salt this will depend on how salty your stock is
- 2-3 bay leaves
- 1 tablespoon dried basil
- ½ tablespoon oregano
- 1 teaspoon garlic
- 3 tablespoons fresh parsley or 1 tablespoon dried parsley
- ½ tablespoon lemon juice
- 1 tablespoon olive oil garnish at end, optional
- 1 cup pasta
- Sauté. In a large soup pot, saute the onions, carrots, and parsnip in a bit of olive oil or broth. Add the tomato paste, seasonings, and salt, stirring, for 30 seconds.
- Add. Add the remaining tomatoes, zucchini, corn, potatoes, beans, and green beans. Add the stock.
- Cook. Bring to a boil over medium heat. Reduce heat and let simmer for 45 minutes. 20 minutes before soup is done, in a small pot of water, cook the noodles according to package directions. When the soup is done, add in the spoonful of lemon juice and a spoonful of fresh olive oil.
- Serve. Remove the bay leaves. Scoop into bowls and top with any additional toppings.
- How to Store
- Fridge: Store any leftovers in an airtight container for up to 4 or 5 days. Reheat over medium-low heat without bringing it to a boil. Enjoy.
- Freezer: Store the fully cooked and cooled soup in freezer safe containers and freeze for up to 4 or 5 weeks. Make sure you allow extra room at the top of the container so it has room to expand while freezing! Allow the soup to thaw in the fridge overnight and then heat on the stove top before serving.