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A big bowl of vegan minestrone soup next to crescent rolls with vegan cheese sprinkled around.

Easy Plant Based Minestrone Soup Recipe

​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. 
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Soup
Cuisine: Italian
Keyword: dinner ideas
Servings: 12 big bowls
Calories: 185kcal

Equipment

  • Large soup pot
  • Cutting board
  • knife
  • Vegetable peeler
  • measuring cup
  • measuring spoon
  • spoon

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 185kcal | Carbohydrates: 39g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 636mg | Potassium: 862mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4495IU | Vitamin C: 40mg | Calcium: 75mg | Iron: 3mg
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