Warm up with a big bowl of this Vegan Minestrone Soup! It’s easy to make and loaded with ingredients like beans, potatoes and noodles for a hearty soup that will keep you feeling full!

three bowls of vegan minestrone soup with a linen napkin on the side

One of my favourite things to eat in the fall is soups. I especially love making soups on Sundays, (meal prep day for me) and having a big batch in my fridge to make a quick and easy dinner for busy weeknights.

Soups with lentils or beans are options for heartier “meal soups” since they are loaded with protein, they’ll keep you feeling full and satisfied.

Why you’ll love this recipe

  • This soup is hearty and filled with ingredients like potatoes, beans, and noodles so it can be enjoyed as a meal.
  • It’s easy to make and comes together in one pot on the stove. It can also be made in a slow cooker. Just sautee the veggies and add them to the slow cooker with the rest of the ingredients and cook on high for 4 hours. (I recommend cooking and adding the noodles separately to prevent them from getting soggy.)
  • This soup freezes well. You can make a double batch and freeze half for a busy day.

What is minestrone soup made of?

Minestrone soup is an Italian soup made with vegetables, pasta and a tomato base. The vegetables can vary from recipe to recipe, though there is generally always beans. In this recipe we have:

  • Vegetable broth
  • Crushed tomato
  • Potatoes
  • Beans
  • Pasta
  • Herbs & Spices

How to make vegan minestrone soup

Sautee the onion, garlic, celery and carrot in a pot for 5-6 minutes until the veggies are tender. This step is important to add flavour to the soup, rather than just tossing these veggies in raw with the broth.

Next, it’s time to add the potato (peeled and cut into small cubes) and the herbs. We also add a bay leaf which gives the soup great flavour. (Don’t forget to remove it before eating!)

Stir everything together then add the crushed tomatoes and the broth. I recommend using a good quality Italian brand of crushed tomatoes. This will make sure you’re soup has great flavour.

A white pot filled with vegetable broth and crushed tomatoes

Bring the broth to a boil then cover and let simmer for 15 minutes. Then we can add the beans and kale. *I don’t add the pasta until the dish is ready to serve, otherwise I find the noodles become soggy in the soup.

A pot filled with vegan minestrone soup

Minestrone soup builds more flavour as it continues to cook, so if you have the time, leave it to simmer on low on your stove for an hour.

Tips for making this recipe perfectly

  • Be patience when sauteeing the veggies. This helps to build up the flavour in the soup, so don’t rush or skip this step.
  • Use a good quality Italian brand of crushed tomatoes. (or chopped tomatoes) This makes a huge difference in the flavour too. Cheaper brands of tomato tend to be more acidic and less flavourful. My favourite type is the San Marzano tomatoes.
  • Don’t add the beans and pasta in right away, they can become a bit mushy and soggy in the soup. It’s best to add them at the end.
  • If you want to freeze this soup, freeze it before you add in the pasta. Frozen pasta in the soup will be soggy and mushy when you defrost it, so it’s best to leave it out and add the noodles in fresh.

More vegan soups to try

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3 bowls of vegan minestrone soup

Vegan Minestrone Soup

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer/Main
  • Method: Cook
  • Cuisine: Italian


  • 2 tbsp avocado oil (or vegetable oil)
  • 1 medium onion, finely chopped
  • 1/4 tsp salt
  • 4 garlic cloves, finely chopped
  • 1 stalk celery, chopped
  • 1 large carrot, chopped
  • 1 potato, cut into small cubes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 5 cups vegetable broth
  • 1 1/2 cups crushed tomatoes (I like San Marzano tomatoes) 
  • 1/2 cup pasta (I use chickpea pasta)
  • 1 can cannellini beans
  • 1 can of red kidney beans
  • 1 cup shredded kale
  • salt & pepper to taste
  • 1 big handful fresh parsley, chopped


  1. Heat the oil in a pot on medium-high heat, then add the onion, salt, garlic, celery and carrots. Let cook for 5-6 minutes until the vegetables are tender. (*Reduce heat to medium if they start to brown too much.) 
  2. Add the potato and herbs and mix everything together, then add the vegetable broth and crushed tomatoes.
  3. Bring the soup to a boil then reduce the heat to low. Cover and let simmer for 10 minutes until the potatoes are tender. 
  4. Add the pasta, beans (drain first) and kale and continue to cook for another 10-15 minutes until the pasta is cooked. 
  5. Serve with fresh parsley 


Be patient when sauteeing the veggies. Don’t skip this step, it helps build flavour in the soup.

Use a good quality Italian brand of crushed tomateoes. (or you can use chopped tomatoes)

If freezing this soup, don’t add in the pasta. It tends to become mushy when frozen, so it’s best to freeze the soup without it. 


  • Serving Size: 1/6th of recipe
  • Calories: 260
  • Sugar: 6g
  • Fat: 3g
  • Carbohydrates: 40g
  • Fiber: 9g
  • Protein: 15g

Keywords: vegan minestrone soup, healthy minestrone soup recipe

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