Go Back
Print Pin

Vegan Minestrone Soup Recipe Packed with Vegetables - Cozy, Hearty, and Simple

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or 1 tablespoon chopped fresh at the end)
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 (14.5-ounce) can diced tomatoes (with juices)
  • 6 cups vegetable broth (low-sodium preferred)
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 cup small pasta (ditalini, small shells, or elbow macaroni)
  • 2 cups chopped kale or baby spinach (packed)
  • 1–2 teaspoons red wine vinegar or lemon juice, to finish
  • Salt and black pepper, to taste
  • Optional: red pepper flakes, to taste
  • Optional garnish: chopped fresh parsley or basil, and a drizzle of olive oil

Instructions

  • Build the base: Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened and lightly golden.
  • Add aromatics: Stir in garlic, tomato paste, oregano, basil, thyme, and bay leaf. Cook 1–2 minutes until the tomato paste darkens slightly and smells sweet.
  • Simmer the broth: Add diced tomatoes and vegetable broth. Bring to a boil, then reduce to a gentle simmer. Cook 10 minutes to meld flavors.
  • Add firm vegetables: Stir in zucchini and green beans. Simmer another 8–10 minutes until just tender.
  • Beans and pasta: Add cannellini beans, kidney beans, and pasta. Simmer 7–10 minutes, stirring often, until the pasta is al dente. Add a splash of water if the soup gets too thick.
  • Finish with greens: Stir in kale or spinach and cook 1–2 minutes until wilted and bright green. Remove the bay leaf.
  • Season and brighten: Add red wine vinegar or lemon juice. Taste and season with salt, black pepper, and red pepper flakes if using.
  • Serve: Ladle into bowls and garnish with parsley or basil and a small drizzle of olive oil if you like.