Nothing beats a warm vegan minestrone soup on a rainy or chilly day.
A veggie minestrone is Italian-inspired comfort food that is incredibly tangy and creamy.
It is rich in vegetables such as tomatoes, beans, zucchini, and the like.
The dish makes a perfect lunch or hearty dinner soup in a single hot pot.
This soup is mouthwatering, flavorful, and, most of all, suitable for any dietary needs.
It is vegan, dairy-free, gluten-free, can be made with low carb, is paleo-friendly, and appropriate for a keto diet.
Sounds healthy, right?
It truly is!
Now, wear your apron because we’re about to satisfy the family cravings with this comforting soup!
The minestrone vegan soup is, of course, the vegan version of the ever-famous Italian soup.
Traditional Italian soup also comes with various veggies, but they have meat ingredients.
There is no recipe for the classic Minestrone, and most families have their version.
Olive Garden popularized the American version of this dish.
It is filled with vegetables with parmesan that adds to the tangy flavor.
However, it is not wholly vegan like the classic Italian Minestrone soup.
For this recipe, we use plant-based ingredients.
It is 100% vegan, appropriate for any diet, and can be enjoyed by the whole family.
Before we dive into the cooking part, let’s talk about every item you need for this dish to come to life. Buon appetito!
- Vegetables: The veggies you need are carrots, green peas (or green beans, spinach, celery, zucchini, brown onion, and diced tomatoes. These are not exclusive ingredients, so you’re free to add any veggies that you love most. Seasonal vegetables also add flavor and nutrients (buy organic and local seasonal vegetables, if possible.)
- Beans: Use any beans; it could be white or red beans. You can also use canned beans for convenience. Dried beans will do just fine, but they must be soaked in water overnight.
- Vegetable juice: You can use any quality tomato juice in the market. V8 juice also works and provides excellent flavor.
- Vegetable broth: You should use vegetable broth with less salt content. You can also use a pre-packed veggie mix from the grocery store.
- Plant-based pasta: This recipe uses red lentil fusilli pasta because it is gluten-free and cooks very fast. It looks and tastes like regular pasta. However, you can also find other gluten-free pasta available in your pantry.
- Italian seasoning: Many premixed blends of various herbs are available in the market. But any 1-2 herbs available on hand will do.
- Bay leaves: Don’t crush the bay leaves. Whole Bay leaves are required for this recipe. 2 medium leaves are enough.
- Brown sugar will intensify the flavor, although you will need a little of this. Don’t substitute this ingredient with white sugar.
- Red Chili Flakes: A few red chili flakes are needed. If the family loves the spicy flavor, feel free to add more.
- Water: Add as much water as you want to achieve your desired consistency.
Check the table below for the exact measurement you need for this recipe.
Minestrone Vegan Soup Ingredients
2 tbsp. olive oil
1 head garlic
2 cups onion (medium dice)
1 cup carrots (sliced, 1/2 inch dice)
1 cup celery (small dice)
1 cup / can of beans
1 qt. tomato juice
1 qt. vegetable broth
1 14-oz tomatoes (diced)
1 cup zucchini (diced)
½ tbsp. Italian seasoning
1 cup Red lintil fussili pasta
1 tbsp brown sugar
1 tsp. Red chili flakes
- Cooking stove
- Large soup pot / Medium dutch oven
- Knife (to cut carrots, celery, beans, etc.)
- Heat the olive oil in a medium dutch oven or large soup pot over medium heat. Saute onion, carrots, and celery for about 4 minutes. Add salt and pepper generously.
- Add garlic and saute for 3 minutes. Add zucchini, red pepper flakes, and Italian seasoning. Saute for 2 minutes more.
- Add the crushed tomatoes, red and white beans, pasta, bay leaves, veggie broth, tomato juice, and water. Simmer around 8 to 10 minutes or until the vegan pasta is al dente.
- Stir in the peas and fresh spinach.
- You’re now done. Close the heat and leave it for about 5 to 10 minutes before serving. Serve as is but if you want to be creative, add fresh herbs like basil or rosemary.
After you’ve rounded up the ingredients, keep these things in mind before you start cooking.
Those chilly days are undoubtedly improved by making the soup more flavorful.
The pasta should be cooked al dente; otherwise, it will have a mushy consistency.
The pasta is added with beans, but if you think it will be overcooked, you can add the pasta a bit later.
There may be leftover vegetables in the pantry or fridge.
However, if possible, use fresh veggies.
They can add better flavor to your vegan soup.
The recipe can be Cooked in an Instant Pot.
You can cook the recipe through an instant pot if you want a quicker cooking process.
To do this:
- Saute the onion, celery, carrots, garlic, and zucchini for 5 minutes.
- Add the vegetable broth, beans, peas, tomatoes, and seasoning.
- Add the vegan pasta and spinach and cook them for about 5 minutes.
If you want to save time, chop the veggies in advance.
You have a bunch of veggies to chop, so it’s better to pre-chop them before you start the cooking process.
Before serving the soap to the family, taste it again to see if you like it.
Make sure that you blow the spoon before you slurp the soup.
If you think the flavor needs adjustments, feel free to do so.
You can add more seasoning, red chili flakes, salt, etc.
It is possible to have leftovers. Follow this guide for storing and freezing tips.
This recipe is best to serve for lunch and dinner.
It always tastes better and more nutritious on the day you have cooked it.
However, we understand that there may be leftovers.
If this happens, store it in a tight container where it will keep for 3 to 5 days.
If you want to serve the soup again, reheat it over medium-low heat.
Don’t wait until it boils, as the pasta may become mushy or overcooked.
You can reheat the soup until it’s warm enough.
You can also freeze the soup but note that it will become thick and less creamy.
However, when reheating, you can loosen it up by adding water, vegetable juice, or vegetable broth.
Also, it is not recommendable to freeze the soup for more than a week.
You can reheat individual portions in the microwave.
In doing so, cover the soup and heat it for about 15-second bursts.
Stir for 15 seconds and reduce the timer in the microwave until it is creamy and warm enough to serve.
Minestrone is heartier and more flavorful.
It also makes you feel more complete because it usually consists of pasta and beans.
Meanwhile, vegetable soup is merely comprised of vegetables.
Absolutely! To make the recipe low carb, omit the vegan pasta from the ingredient list.
You can also remove the beans and substitute them with low-carb veggies.
Yes. The pasta, beans, and various veggies can already make you full.
It is satisfying enough to be served as the main dish at your family dinner.
You can also pair it with side dishes like Caesar salad, roasted squash, or brussels sprouts.
Yes, you are free to add as many vegetables as you desire.
As mentioned, there’s no exact recipe for the classic Minestrone soup.
As such, cooking this dish has no hard and fast rule.
Most families include chickpeas and small potatoes in their recipes.
Minestrone is vegan-friendly and suitable for any diet.
It has lots of fiber because it contains veggies, legumes, and greens.
The ingredients slow down the absorption of sugar in the blood.
You have followed the recipe, right?
It is delicious, isn’t it?
The minestrone soup is easy to make and can be served within 30 minutes.
Not to mention that it is packed with nutritional ingredients.
It’s vegan, has a perfect warmth, and is a comforting dinner for cozy weather.
The dish is very delicious, and kids will surely love it.
It can be a go-to healthy dinner for the whole family.
Feel free to make more and stock it up on the fridge to serve on days you’re busy.
Did you like how your version of minestrone soup turned out to be?
Let us know your cooking experience in the comments below!