Dinner

Vegan Minestrone Soup Recipe

ByCharlotte Montgomery February 2, 2026February 2, 2026

Introduction

This vegan minestrone soup is a hearty, comforting meal packed with fresh vegetables, beans, and tender pasta. Perfect for any season, it’s simple to make and full of vibrant flavors that warm you from the inside out.

The image shows a bowl of vegetable soup in a white bowl with a blue rim placed on a white marbled surface. The soup has several colorful layers: sliced bright orange carrots arranged on one side, chunky green broccoli florets and diced celery pieces scattered throughout, and pieces of textured red kidney beans spread on top. There are also wide, tube-shaped pasta pieces with a pale yellow color mixed with the vegetables in the light, slightly orange broth. The broth looks thick and slightly creamy, pooling at the bottom and around the ingredients. The inside of the bowl is speckled pale blue and white, adding a soft contrast to the vibrant colors of the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil
½ yellow or red onion, diced
1 garlic clove, minced
2 medium carrots, sliced
2 ribs celery, sliced
1 can diced tomatoes (14.5 ounces, in their juices)
5 cups vegetable broth
2 cans kidney beans (15 ounces each, drained)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 ½ cups pasta noodles (bowties, tubular, penne, etc.)
2 bay leaves
2 cups kale or spinach, chopped
2 medium russet potatoes or red potatoes, chopped
1 cup broccoli (fresh or frozen)
1 cup green beans (fresh or frozen)

Instructions

Step 1: In a large pot over medium-high heat, heat the vegetable oil (or water for oil-free cooking).
Step 2: Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 3 minutes, until the onion is tender and translucent.
Step 3: Stir in the diced tomatoes with their juices, vegetable broth, drained kidney beans, dried oregano, ground cumin, and bay leaves. Let the mixture cook for 5 minutes to meld the flavors.
Step 4: Add the chopped potatoes, broccoli, green beans, and pasta noodles. Cook according to the pasta package instructions until the noodles are tender.
Step 5: Remove the bay leaves, then season the soup with salt and pepper to taste. Add the chopped kale or spinach and let it wilt in the hot soup before serving.

Tips & Variations

For a gluten-free option, substitute regular pasta with gluten-free pasta or omit it entirely and add extra vegetables.
Use fresh herbs like basil or parsley instead of oregano for a brighter flavor.
Adding a splash of lemon juice or a dash of red pepper flakes can enhance the soup’s taste.
You can blend part of the soup for a creamier texture while keeping some chunky vegetables intact.

Storage

Store leftover minestrone soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat until heated through. The soup may thicken as it sits; add a little vegetable broth or water when reheating to loosen the consistency.