Vegan Minestrone Soup

There’s nothing quite like a warm, hearty bowl of Vegan Minestrone Soup to soothe the soul and energize your day. This vibrant soup is a celebration of fresh vegetables, wholesome beans, and tender pasta, all simmered together in a rich tomato-based broth. It’s a comforting classic with a plant-powered twist that’s perfect for any season. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this recipe hits all the right notes—nourishing, flavorful, and incredibly satisfying.

Why You’ll Love This Recipe

This Vegan Minestrone Soup is a true kitchen hero for many reasons. First, it’s incredibly versatile—use whatever beans or pasta you have on hand, making it perfect for pantry cooking. Second, it’s packed with nutrient-dense ingredients like potatoes, carrots, parsnip, and celery, contributing to a hearty texture and natural sweetness. The combination of herbs like oregano, basil, and thyme infuses the soup with an irresistible aroma and depth of flavor. Plus, it’s a one-pot wonder that’s easy to prepare, making it an ideal meal for busy weeknights or meal prep. The addition of dried chickpeas, cooked to tender perfection, adds a lovely bite that complements the red kidney beans beautifully. And if you love pasta, you’ll enjoy the small shells that soak up the broth and add a delightful chewiness reminiscent of Pasta With Peas. This soup is a wholesome, comforting classic that’s sure to become a family favorite.

The Ingredient Lineup

• 1 Tbsp olive oil – for sautéing and adding richness
• 1 medium onion, diced – the aromatic base of the soup
• 3-4 cloves garlic, minced – adds a punch of flavor
• 1 large potato, peeled and cubed – contributes creaminess and body
• 1 large carrot, diced – brings natural sweetness and color
• 1 parsnip, diced – adds a subtle earthy sweetness
• 1 celery stalk, chopped – for freshness and crunch
• 14 oz red kidney beans (or substitute with cannellini, pinto, or cranberry beans) – protein-packed and hearty
• 14 oz dry chickpeas – soaked and cooked until tender (not canned)
• 14 oz chopped tomatoes – the tangy, rich base of the broth
• 2.5 oz tomato paste – intensifies the tomato flavor
• 6 cups vegetable broth – the soul of the soup
• 1 cup small shells pasta (dry; aka Conchiglie, or any pasta of your choice) – adds texture and heartiness
• 1 tsp oregano (ground) – warm and fragrant herbaceous note
• 1 tsp basil (ground) – sweet and slightly peppery
• 1 tsp thyme (dried, ground) – subtle earthiness
• 1 tsp sweet paprika powder – adds mild warmth and color
• 1 bay leaf – for a deep, herbal aroma
• Fresh parsley, chopped – bright finishing touch
• Salt and pepper to taste – essential seasoning

Recommended Tools

• Large soup pot or Dutch oven – for even cooking and easy stirring
• Chef’s knife – for chopping vegetables precisely
• Cutting board – a sturdy surface for prepping ingredients
• Wooden spoon or heatproof spatula – for sautéing and stirring
• Measuring cups and spoons – to ensure accurate seasoning and ingredient ratios
• Colander – to drain soaked chickpeas and beans
• Ladle – for serving the soup beautifully

Vegan Minestrone Soup: How It’s Done

Step 1: Prep Your Beans

Start by soaking your dry chickpeas in plenty of water overnight or for at least 8 hours. Once soaked, drain and rinse them thoroughly. Cook the chickpeas in fresh water until tender, which usually takes about 1 to 1.5 hours. Drain and set aside. If you prefer, you can cook the red kidney beans from dry as well, but canned or pre-cooked beans work just fine for convenience.

Step 2: Sauté the Aromatics

Heat 1 tablespoon of olive oil in your large soup pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, making sure not to burn it.

Step 3: Build Your Soup Base

Add the diced potato, carrot, parsnip, and celery to the pot. Stir to combine and cook for about 5 minutes, allowing the vegetables to soften slightly. This step enhances their natural sweetness and flavor.

Step 4: Add Tomatoes and Herbs

Pour in the chopped tomatoes and tomato paste. Stir well to coat the vegetables. Sprinkle in the oregano, basil, thyme, sweet paprika, and add the bay leaf. Season with salt and pepper to taste. Let the mixture cook for 3-4 minutes to meld the flavors.

Step 5: Pour in the Broth and Beans

Pour 6 cups of vegetable broth into the pot and bring everything to a boil. Once boiling, reduce the heat to a simmer. Add the cooked chickpeas and red kidney beans (or your preferred beans). Cover and let simmer for about 20 minutes, allowing the flavors to deepen and the vegetables to become tender.

Step 6: Cook the Pasta

Add 1 cup of small shells pasta directly into the simmering soup. Stir occasionally to prevent sticking. Cook for an additional 8-10 minutes or until the pasta is al dente. Adjust the seasoning with salt and pepper as needed.

Step 7: Final Touches

Remove the bay leaf. Stir in freshly chopped parsley for a burst of color and fresh flavor. Serve your Vegan Minestrone Soup hot, paired with crusty bread or a simple salad for a complete meal.

Holiday-Friendly Variations

• Spicy Minestrone: Add a pinch of red chili flakes or a diced jalapeño for a warming kick.
• Greens Boost: Stir in chopped kale or spinach during the last 5 minutes of cooking for extra nutrients.
• Mushroom Magic: Sauté sliced mushrooms with the onions to add umami depth.
• Herb Swap: Use fresh herbs like rosemary or sage for a festive twist.
• Grain Addition: Replace or add to pasta with cooked quinoa or barley for a hearty texture.

Pitfalls & How to Prevent Them

• Overcooked Pasta: Adding pasta too early can make it mushy. Add it in the last 8-10 minutes of cooking.
• Beans Not Soft Enough: Ensure chickpeas are fully cooked before adding to the soup. Undercooked beans can be tough and hard to digest.
• Too Watery Broth: Simmer uncovered if soup is too thin to allow excess liquid to evaporate and concentrate flavors.
• Bland Flavor: Don’t skimp on herbs and seasoning. Taste frequently and adjust salt, pepper, and spices as needed.

How to Store & Reheat

This Vegan Minestrone Soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness. When reheating, warm gently on the stove over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much overnight, add a splash of vegetable broth or water to loosen it up.

You can also freeze the soup for up to 3 months. Portion it into freezer-safe containers or bags, leaving room for expansion. Thaw overnight in the refrigerator before reheating. Note that pasta may absorb more liquid during freezing, so you might want to cook the pasta separately and add it fresh when serving.

Frequently Asked Questions

Can I use canned chickpeas instead of dry?

Yes! Using canned chickpeas will save time since they are already cooked. Just rinse and drain them well before adding to the soup. Adjust cooking times accordingly since canned beans don’t need as long to heat through.

What can I substitute for the small shells pasta?

Feel free to swap in any pasta shape you like, such as elbow macaroni, ditalini, or even orzo. You could also use gluten-free pasta if needed. Just keep an eye on the cooking time, as different pastas may cook faster or slower.

Is it possible to make this soup in a slow cooker?

Absolutely! After sautéing the aromatics and veggies on the stove, transfer everything to a slow cooker. Add the beans, tomatoes, tomato paste, herbs, and broth. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta during the last 30 minutes to avoid overcooking.

Can I add other vegetables to this soup?

Definitely! Minestrone is highly adaptable. Zucchini, green beans, peas, or even chopped spinach work wonderfully. Adding peas will remind you of the lightness found in Pasta With Peas, balancing the heartiness of the beans and pasta.

More from the Kitchen

• Vegan Lentil Bolognese Over Fusilli – a rich and comforting pasta dish packed with plant-based protein
• Chickpeas Cauliflower Curry Vinaigrette – a flavorful salad that pairs beautifully with hearty soups

Ready to Cook?

There’s nothing like the joy of crafting a wholesome meal from simple, nourishing ingredients. This Vegan Minestrone Soup invites you to savor every spoonful of warmth, nourishment, and vibrant flavor. Whether you’re cozying up on a chilly evening or packing lunches for the week, this recipe delivers comfort and satisfaction in every bowl. Grab your ingredients, fire up your stove, and let this classic soup fill your kitchen with irresistible aromas and your heart with joy. Happy cooking!

Share on Pinterest