This minestrone is the kind of soup I make when I want something that feels like a hug in a bowl: hearty, bright, and honest. It’s built from pantry staples and everyday vegetables, and it stretches a few simple things into a satisfying meal. No extra fuss, just steady cooking and good seasoning.

I like to keep the timing practical. Chickpeas and beans give it weight, potato gives it body, and small shells make it playful for kids and grown-ups alike. The tomato base keeps it lively on the tongue while dried herbs and a bay leaf round out the background.

Below you’ll find the exact ingredient list I use and the step-by-step method I follow. I include clear notes on swaps, common mistakes, and storage so you can make this bowl your go-to weeknight or weekend soup.

What Goes Into Vegan Minestrone Soup

1 Tbsp Olive oil — for sautéing the onion, garlic and vegetables; use a neutral extra-virgin for flavor.
1 Onion (medium) — builds the aromatic base; chop finely for even cooking.
3–4 cloves Garlic — adds depth; mince so it cooks quickly without burning.
1 Potato (large) — gives body and a slight creaminess once tender.
1 Carrot (large) — sweetness and texture; slice to match the parsnip for even bites.
1 Parsnip — earthiness and subtle sweetness; pairs well with carrot.
1 Celery stalk — classic mirepoix component; chop small so it softens with the other veg.
14 oz Red kidney beans — protein and texture; the recipe notes you can also use cannellini, pinto, or cranberry beans.
14 oz Chickpeas (dry, not canned) — the recipe expects dried chickpeas (see directions) for best texture; canned chickpeas work if you want to skip soaking/cooking.
14 oz Chopped tomatoes — canned tomatoes form the flavorful liquid base with tomato paste.
2.5 oz Tomato paste — concentrates tomato flavor and gives body to the broth.
6 cups Veggie broth — the cooking liquid; use a good-tasting broth for the best final soup.
1 cup Small shells pasta (Conchiglie, dry) — cooks separately and is folded in at the end; you can use another small pasta if needed.
1 tsp Oregano (ground) — dried oregano for herbal background.
1 tsp Basil (ground) — dried basil to lift the tomato notes.
1 tsp Thyme (dried, ground) — adds subtle savory notes.
1 tsp Sweet paprika powder — warmth and color.
1 Bay leaf — add early and remove before serving.
Parsley (fresh) — chopped and used as a bright finishing garnish.
Salt and Pepper — to taste; seasoning at the end pulls everything together.

How to Prepare Vegan Minestrone Soup

If using the 14 oz dried chickpeas called for in the ingredient list: soak them in plenty of water for at least 8 hours or overnight, then drain and simmer in fresh water until tender, about 45–60 minutes. (If you use a pressure cooker/Instant Pot, cook soaked chickpeas about 20–30 minutes under pressure.) Drain and set aside. If you are using canned chickpeas instead, drain and rinse them and skip this step.
If your 14 oz kidney beans are canned: drain and rinse them. If they are dried, soak and cook them separately until tender before using. Set the cooked/drained beans aside.
Cook 1 cup small shells (dry) according to package instructions until al dente; drain and set aside.
Peel and chop 1 medium onion. Peel and mince 3–4 cloves garlic. Peel and dice 1 large potato into roughly 1/2–3/4-inch cubes. Peel and slice 1 large carrot and 1 parsnip into bite-size pieces. Wash and chop 1 celery stalk. Finely chop the fresh parsley for garnish.
Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat.
Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
Add the minced garlic and cook 30–60 seconds, stirring, until fragrant.
Add the sliced carrot, parsnip, and chopped celery. Stir and cook for 5–6 minutes, until the vegetables begin to soften.
Stir in 2.5 oz tomato paste, 14 oz chopped tomatoes, and 1 tsp sweet paprika powder. Cook and stir for 2–3 minutes to combine and heat the tomato paste.
Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, 1 bay leaf, and salt and pepper to taste. Stir to distribute the seasonings.
Pour in 6 cups veggie broth and bring the soup to a gentle simmer.
Add the diced potatoes and simmer until the potatoes are tender when pierced with a fork, about 10–12 minutes (time will vary with cube size).
Add the drained/cooked kidney beans and the cooked chickpeas to the pot. Simmer 4–5 minutes more to heat the beans through and let flavors meld.
Remove and discard the bay leaf. Stir in the cooked pasta and heat for 1–2 minutes to combine (do not overcook the pasta).
Taste and adjust salt and pepper if needed. Serve the soup hot, topped with the chopped fresh parsley.

Reasons to Love Vegan Minestrone Soup

This soup checks a lot of boxes: it’s nourishing, budget-friendly, and forgiving. The mix of beans and chickpeas supplies steady plant protein and fiber, so a bowl feels substantial. The small shells give every spoonful a little bite, and cooking them separately prevents the broth from becoming starchy and cloudy.

Flavor-wise it’s balanced. Tomato paste and chopped tomatoes give a concentrated tomato backbone, while dried herbs and paprika add warmth and familiarity. The potato loosens into a gentle thickness without needing any cream or special technique. And parsley at the end brightens the whole pot.

Finally, it’s built for leftovers. The flavors continue to meld over a day or two, making this a great make-ahead dish for busy weeks.

Ingredient Flex Options

The recipe itself lists a few built-in swaps. Here’s what you can change without breaking the dish:

– Beans: the 14 oz red kidney beans can be substituted with cannellini, pinto, or cranberry beans if that’s what you have. Just make sure they’re cooked and drained.

– Chickpeas: the method prefers dried chickpeas for texture, but canned chickpeas are an acceptable shortcut — drain and rinse them before adding.

– Pasta: small shells (conchiglie) are ideal, but any small pasta you have on hand will work. Cook it to al dente and fold in at the end.

Tools of the Trade

You don’t need fancy equipment. A large stockpot or a Dutch oven is the best choice because it gives you room to sauté, simmer, and combine everything without crowding. A colander or sieve handles drained beans and pasta. A sharp chef’s knife and cutting board make quick work of the vegetables. If you use dried chickpeas and want to speed them up, a pressure cooker or Instant Pot is handy for those 20–30 minute chickpea cooks.

Mistakes Even Pros Make

1) Overcooking the pasta in the pot. The shells will continue to soften in the hot broth; cooking them separately prevents a mushy final texture.

2) Skipping the tomato paste step. Heating the paste briefly concentrates its flavor and removes the raw tinny edge canned tomatoes can sometimes have.

3) Undersalting. Vegetables, beans, and pasta need salt to shine. Taste near the end and adjust. Broth varies in saltiness, so rely on tasting rather than a fixed amount.

Make It Your Way

The recipe is intentionally straightforward so you can adapt to what’s in your pantry. Want more body? Leave slightly larger potato cubes so a few soften more and break down into the broth. Need to save time? Use canned chickpeas and pre-cooked beans. Prefer a looser broth? Add an extra half to full cup of veggie broth at step 11.

Herb preference can shift the profile subtly. The recipe uses oregano, basil, and thyme for a classic Italian vibe. If you like it simpler, reduce one herb and keep the others for balance. Always remove the bay leaf before serving.

If You’re Curious

Using dried chickpeas gives a firmer texture than canned, and soaking helps with even cooking. If you soak overnight, discard the soak water and simmer in fresh water to avoid any residual bitterness. The recipe’s simmer times are guidance — cooking times change with chickpea age, potato cube size, and pot temperature.

Also, the tomato paste plays a structural role: it’s not just flavor but mouthfeel. Taking a couple minutes to fry it with the vegetables is a small step that rewards you well.

Refrigerate, Freeze, Reheat

Cool the soup to room temperature within two hours, then refrigerate in a sealed container for up to 4 days. Because the pasta absorbs liquid, if you plan to store soup, keep the cooked pasta separate and add it when reheating.

For freezing, remove the pasta and freeze the soup base in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop; add freshly cooked pasta before serving. Reheat on low to preserve bean texture and prevent splitting.

Common Questions

Q: Can I use canned chickpeas instead of dried?
A: Yes. The directions mention canned chickpeas as an acceptable shortcut. Drain and rinse them and skip the soaking and simmering step.

Q: Do I have to soak dried chickpeas overnight?
A: Soaking for at least 8 hours is recommended in the recipe. It shortens the cooking time and improves texture. If you’re short on time, use a pressure cooker or canned chickpeas.

Q: Why cook the pasta separately?
A: Cooking the pasta separately prevents the broth from becoming starchy and keeps the shells from over-softening as the soup sits. Add the pasta at the end so it’s perfectly al dente in each bowl.

Q: Can I make this gluten-free?
A: Use a gluten-free small pasta in place of the shells. The rest of the recipe is naturally gluten-free, but always check labels on broth and canned items.

The Last Word

This Vegan Minestrone Soup is dependable, forgiving, and full of honest flavors. Make it for a weeknight dinner or a weekend batch to eat over several days. Keep the swaps simple — the recipe is designed to let pantry staples shine. A final sprinkle of fresh parsley keeps the bowl lively, and a good grind of black pepper seals the deal.

Try it once as written, then tweak small things to fit your pantry and your palate. It’s the kind of recipe that grows more comforting the more you make it.

Print Recipe Save it for later

Vegan Minestrone Soup

Hearty vegan minestrone with vegetables, beans, chickpeas and small shell pasta in a tomato-vegetable broth.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: Italian

Servings: 6 servings

Ingredients

1 TbspOlive oil
1 Onion medium
3-4 clovesGarlic
1 Potato large
1 Carrots large
1 Parsnip
1 Celery stalk
14 ozRed kidney beansor any other bean like canellini beans pinto beans, or cranberry beans
14 ozChickpeas dry not canned
14 ozChopped tomatoes
2, 5 ozTomato paste
6 cupVeggie broth
1 cupSmall shells pasta aka Conchiglie dryor any other pasta of your choice
1 tspOreganoground
1 tspBasilground
1 tspThyme driedground
1 tspSweet paprika powder
1 Bay leaves
Parsley fresh
Salt and Pepper to taste

Instructions

If using the 14 oz dried chickpeas called for in the ingredient list: soak them in plenty of water for at least 8 hours or overnight, then drain and simmer in fresh water until tender, about 45–60 minutes. (If you use a pressure cooker/Instant Pot, cook soaked chickpeas about 20–30 minutes under pressure.) Drain and set aside. If you are using canned chickpeas instead, drain and rinse them and skip this step.
If your 14 oz kidney beans are canned: drain and rinse them. If they are dried, soak and cook them separately until tender before using. Set the cooked/drained beans aside.
Cook 1 cup small shells (dry) according to package instructions until al dente; drain and set aside.
Peel and chop 1 medium onion. Peel and mince 3–4 cloves garlic. Peel and dice 1 large potato into roughly 1/2–3/4-inch cubes. Peel and slice 1 large carrot and 1 parsnip into bite-size pieces. Wash and chop 1 celery stalk. Finely chop the fresh parsley for garnish.
Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat.
Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
Add the minced garlic and cook 30–60 seconds, stirring, until fragrant.
Add the sliced carrot, parsnip, and chopped celery. Stir and cook for 5–6 minutes, until the vegetables begin to soften.
Stir in 2.5 oz tomato paste, 14 oz chopped tomatoes, and 1 tsp sweet paprika powder. Cook and stir for 2–3 minutes to combine and heat the tomato paste.
Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme, 1 bay leaf, and salt and pepper to taste. Stir to distribute the seasonings.
Pour in 6 cups veggie broth and bring the soup to a gentle simmer.
Add the diced potatoes and simmer until the potatoes are tender when pierced with a fork, about 10–12 minutes (time will vary with cube size).
Add the drained/cooked kidney beans and the cooked chickpeas to the pot. Simmer 4–5 minutes more to heat the beans through and let flavors meld.
Remove and discard the bay leaf. Stir in the cooked pasta and heat for 1–2 minutes to combine (do not overcook the pasta).
Taste and adjust salt and pepper if needed. Serve the soup hot, topped with the chopped fresh parsley.

Equipment

Cast-iron Dutch Oven (3-quart / 2.8 liter)
Stockpot

Notes

Chop vegetables evenly– We added carrots and root veggies first as they need the most time to be cooked. The next one should be potatoes, as they need less time to be tender. Mushrooms and leafy greens need even less time to be ready.
Dry vs canned legumes– If you’d like to use dry beans and chickpeas, you should cook them separately and only add them to the soup once soft and ready to eat.
Is it hot and spicy?– Well, not really. However, if you prefer a little hotness, you can add a bit of chili powder or red pepper flakes.
Thickening the soup– It is a hearty soup and usually, it doesn’t need to be thickened with flour or starch.