Easy 1-Pot Minestrone Soup (vegan & vegetarian)🥕Looking for a healthy and delicious vegan soup that's quick and easy to make? Try this simple & hearty oil-free recipe that's packed with veggies and ready to eat in under 30 minutes!
Minestrone soup is a classic Italian dish that is comforting and full of flavor. This easy 1-pot minestrone soup is made with a variety of vegetables, beans, and pasta, making it a filling and nutritious meal that satisfies everyone's tastes - vegan & vegetarian.
When I'm hungry, I want to eat now. Patience is not my strong point, and as much as I enjoy cooking, there are times I need something I can throw together in minutes, like my 20-minute easy vegan chili. This is one of those recipes, made with basic ingredients many of us keep on hand in our kitchens. I love that it's so simple to prepare. This easy 1-pot minestrone soup is one of my top go-to's when I need to whip up a nourishing meal in a pinch.
This soup makes a delish light lunch, side dish or meal. A bowl of vegetarian minestrone is the perfect partner paired with my favorite vegan spinach and cheese stuffed shells or our fabulous vegan zucchini ravioli.
Why you will love this recipe
- Everything goes into one pot!
- No fancy ingredients or fussy preparation
- Ready to serve in less than 30 minutes!
- No added oil
- Kids love it
- Makes several servings (freeze leftovers for later)
Table of Contents
Ingredient Notes
This vegan minestrone soup recipe is easy to adjust to your liking or modify with ingredients you have on hand. I have listed what I typically use, along with simple substitutions and variations. Let's do this!
🥕 See the printable recipe card below for quantities & details
Onion (fresh) - Yellow or brown. I have also made this soup with onion powder when I didn't have fresh onion on hand.
Garlic (fresh)- If you don't have fresh garlic, substitute with garlic powder (or no garlic if you prefer).
Celery (fresh) - Frozen is fine too, or none if you don't have any in the fridge.
Mixed veggies (fresh, frozen, or canned) - My first choice are frozen carrots, peas, green beans, corn (I buy them in the mixed bags). It's so quick and easy! No prepping, peeling, or chopping. Note, if you use canned, the veggies may cook and soften faster and could become a bit mushy.
Spinach (fresh or frozen) - I used frozen chopped spinach. So simple!
Italian seasoning - I love all-purpose spices and always try to keep a bottle of Italian seasoning on hand. You can substitute it with ½ teaspoon each: dried oregano, basil, and thyme.
Vegetable broth - I used boxed broth, or you can also use vegan bouillon mixed with 1 quart of water. Be sure to follow the package directions for amount.
Diced tomatoes - I used canned. You can also use bottled whole peeled tomatoes or fresh tomatoes that have been parboiled and skins removed.
Beans - Your choice. I prefer red kidney beans in minestrone, but white beans, red beans, or garbanzos are fine too. Drain them before adding to the soup.
Pasta -Small pasta is best, such as macaroni, ditalini or mini shells. I used what I had on hand, which were larger pasta than I typically use, but it worked just fine! You can also use gluten-free pasta if needed.
Salt and black pepper
🍅 Top Tomato Tip - Sometimes I like to add a small amount of maple syrup, vegan honey, agave nectar, sugar or some type of sweetener to tomato-based soups and sauces. It helps bring out the rich flavor while reducing the acidity. In this easy 1-pot minestrone soup recipe, I added 2 teaspoons of maple syrup.
Variations
The beauty of minestrone soup is you can have fun adding or deleting ingredients to suit your taste. Here are some other ingredient options:
- Zucchini
- Yellow squash
- Chopped kale
- Lentils
- Red pepper flakes
- Bay leaves (remove before serving)
- Vegan parmesan
- Tomato sauce
- Red wine
Instructions
🌱 Oil-free Cooking - this recipe is prepared without oil. Please note that it is important to add water as needed and stir frequently during the first few steps in the process of cooking the onions, garlic, celery, and seasonings so that they do not burn or stick to the pot.
Place diced onions, minced garlic and 2 tablespoons water in a deep soup pot. Sauté over med-high heat until onions become slightly transparent.
Add diced celery and more water as needed. Continue sautéing until celery starts to soften.
Stir in seasonings with onions, garlic, and celery.
Add remaining ingredients. Bring to a boil over high heat, then lower to medium and cook until pasta is tender. Stir occasionally to make sure the ingredients don't stick to the bottom of the pot.
Once the pasta is fully cooked, remove from heat and serve! Wasn't that easy?
🥖 Serving Suggestions
A hot bowl of this easy 1-pot minestrone soup demands a slice of warm bread or garlic toast to enjoy with it and to soak up any leftover broth. I like to combine a few tablespoons of vegan cream cheese and non-dairy butter, mixed with minced fresh garlic, (substitute with garlic powder or garlic salt). Spread the garlic cream cheese mixture onto slices of fresh baguette or bread of your choice. Place the slices on a baking sheet under a broiler until cheese spread begins to lightly brown. Keep an eye on it or it will burn quickly (it happens fast, I know from experience).
Equipment
Here are the few items you may need to prepare this recipe
- Large soup pot (5 quart or larger)
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Can opener
- Colander (for rinsing and draining beans)
- Ladle
- Soup bowls and spoons (for serving)
🥕 Souper Soup Suggestions - If you love this recipe, be sure to check out these other healthy and delicious vegan soups from The Carrot Underground🥕 like our gluten-free and oil-free Creamy Broccoli Soup, this rich and hearty Congressional Bean Soup, or this satisfying and easy Lentil Veggie Soup. When the weather gets warm, I like to grab a bowl of this refreshing Chilled Cucumber Avocado Soup or Garden Fresh Gazpacho. Enjoy!
🥕 FAQ's
Is minestrone soup vegan?
Traditional minestrone usually contains meat or dairy products, but this easy 1-pot minestrone soup recipe does not include any animal products and is suitable for vegan and vegetarian preferences.
Can I make minestrone soup without pasta?
Yes, you can leave out the pasta if you prefer or substitute it with another grain such as quinoa or barley. Keep in mind that the cooking time may need to be adjusted if using a different grain.
Can I use canned vegetables instead of fresh?
While fresh or frozen vegetables are recommended for this recipe, you can use canned vegetables if that's what you have on hand. However, canned vegetables may have a softer texture and slightly different flavor than fresh or frozen vegetables.
How long can I store leftover minestrone soup?
Leftover minestrone soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving. Note: The pasta may absorb liquid, so you might need to add extra broth before reheating.
Can I freeze minestrone soup?
Yes, you can freeze minestrone soup. Let the soup cool completely, then transfer it to an airtight container, freezer bag, or souper cube tray and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave. Note that the pasta may have a slightly softer texture after freezing and reheating.
Recipe
Easy 1-Pot Minestrone Soup (vegan & vegetarian)
Equipment
- Large soup pot (5 quart or larger)
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Can opener
- Colander (for rinsing and draining beans)
- Ladle
- Soup bowls and spoons (for serving)
Ingredients
- ½ medium onion brown or yellow, (peeled and diced)
- 1 - 2 cloves garlic finely minced
- 2 stalks celery diced
- 2 teaspoons Italian seasonings see notes below for substitutions
- 1 teaspoon salt add more to taste (if needed)
- ¼ teaspoon black pepper add more to taste
- 2 cups mixed vegetables one frozen 16 ounce bag
- 1 cup spinach frozen chopped
- 1.5 cups diced tomatoes one 14.5 ounce can (with juice)
- 1 can kidney beans 15 ounce can (drained)
- 1 quart vegetable broth one 32 ounce carton
- 1 cup dry pasta
Instructions
- Pour 2 tablespoons of water into the bottom of a deep soup pot. Add diced onion and minced garlic. Cook over medium-high heat until slightly transparent (just a few minutes). Stir constantly, don't let garlic burn. Add more water if needed (see notes on oil-free cooking below).
- Add another 2 or more tablespoons water. Stir in diced celery. Cook for a minute or two while stirring.
- Add spices and stir for a few seconds.
- Add all remaining ingredients, including pasta. Stir to fully combine. Bring heat to high and allow soup to come to a full boil, stirring frequently so that ingredients don't stick to bottom of pot.
- Once boiling, reduce heat to medium-low. Stir frequently from the bottom of the pot to make sure ingredients don't stick. Allow soup to simmer at a low boil until pasta is tender but not mushy (about 10-15 minutes, depending on the type of pasta you use).
- Remove from heat and serve.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Joseph Hammond
With the colder weather approaching, I'm always looking for a great soup recipe, especially if there's simplicity to preparing it. This looks amazingly easy to assemble and very appealing to the eyes, but I'm sure the aroma and taste are gratifying as well!
Connie Edwards McGaughy
I'm with you Joseph, I love simple recipes, particularly when I'm hungry! Thank you kindly for your comments and do let me know if you give the recipe a try!
Connie Edwards McGaughy
When you're hungry and need something delicious, nutritious, satisfying and quick & easy to make, this is your recipe. Loaded with flavor, texture, and plant-based vegan goodness, you can't go wrong with a batch of this homemade minestrone soup.