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5 from 7 votes
Close up of a bowl of Vegan Minestrone Soup topped with vegan parmesan and fresh basil.
Vegan Minestrone Soup
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

This vegan minestrone soup is made with veggies, red beans and chickpeas, all simmered in a flavorful tomato broth with pasta. Top it off with some fresh basil for a scrumptious soup that's both meal-worthy and delicious!

Course: Soup
Cuisine: Italian
Servings: 6
Calories: 309 kcal
Author: Alissa
Ingredients
For the Vegan Minestrone Soup
  • 1 cup dried small pasta shells (or your favorite small pasta shape)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium celery stalks, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • 5 cups vegetable broth
  • 1 (14 ounce/400 gram) can diced tomatoes
  • 3 tablespoons tomato paste
  • 1 (14 ounce/400 gram) can chickpeas, drained and rinsed
  • 1 (14 ounce/400 gram) can kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes, or to taste
  • 1 small zucchini, roughly chopped
  • 2 cups baby spinach leaves, lightly packed
  • ½ cup chopped fresh basil leaves, lightly packed
  • Salt and pepper, to taste
  • Vegan Parmesan cheese, for serving
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

  2. Drain the pasta into a colander. Return it to the pot and toss it with a bit of olive oil.

  3. While the pasta cooks, coat the bottom of a large pot with the oil and place it over medium heat.

  4. When the oil is hot, add the onion, celery and carrots. Sweat the vegetables for about 5 minutes, until soft and translucent, stirring frequently.

  5. Add the garlic and sauté it with the vegetables for about 1 minute, until very fragrant.

  6. Stir in the broth, tomatoes, tomato paste, chickpeas, kidney beans, oregano, and red pepper flakes. Raise the heat and bring the liquid to a boil.

  7. Lower the heat and allow the mixture to simmer for about 20 minutes, stirring occasionally, until the broth thickens up a bit and the carrots are soft. You can add some water if the broth reduces too much. (Note)

  8. Stir in the zucchini and continue simmering the soup for about 5 minutes more, until the zucchini is soft but not mushy.

  9. Stir in the spinach and cook the soup for about 2 minutes more, until the spinach has fully wilted.

  10. Remove the pot from heat and stir in the cooked pasta and basil. Season the soup with salt and pepper to taste.

  11. Ladle into bowls and serve with vegan Parmesan cheese.

Recipe Notes

Additional hot broth or water can be added at any point if the liquid reduces too much.

Nutrition Facts
Vegan Minestrone Soup
Amount Per Serving (1.5 cups)
Calories 309 Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Saturated Fat 0.9g5%
Sodium 839mg35%
Potassium 829mg24%
Carbohydrates 50.9g17%
Fiber 11.1g44%
Sugar 6.8g8%
Protein 14g28%
Calcium 124mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.