Hearty Minestrone Soup

This Vegan Minestrone Soup is one of those recipes that somehow works every single time.

It’s hearty, loaded with vegetables, and has enough pasta and cannellini beans to actually keep you full - not the sad “soup for dinner” kind, but a proper cozy meal.

It originally started as an “odds and ends” recipe I made to clear out the fridge (celery, carrots, zucchini… whatever needed using up). But the flavor is so good that it quickly became a regular.

The base gets rich and savory, the herbs give it that Italian cuisine feel, and the squeeze of lemon at the end keeps it tasting fresh instead of heavy.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Soup base veg (the flavor builders) - Celery, carrot and onion are the classic trio here. Dice them small and let them cook slowly - that’s what gives the soup its rich, savoury backbone.
• Chunky veg - Potatoes make it filling, and courgette adds softness without overpowering anything. You can swap for a variety of vegetables or go with only seasonal produce (more ideas below).
• Tomato + stock base - Chopped tomatoes + vegetable broth create that classic minestrone-style broth. Tomato purée deepens the flavour (it’s small but mighty).
• Herbs & seasoning - Oregano, basil, bay leaf, salt + black pepper give it that Italian seasoning vibe. If you like, add a little fresh garlic or garlic powder to the mix. Chili flakes are optional, but I love adding them for a little warmth. You can also add a sprinkle of fresh parsley or fresh basil right at the end before serving.
• Beans + greens - I like to use cannellini beans for a little plant-based protein and to make my vegan minestrone creamy and satisfying, while spinach gets stirred in right at the end for colour and freshness. You can swap the white beans for other varieties, such as red kidney beans or chickpeas.
• Pasta - Use small pasta shapes like shells, elbows, ditalini etc. They sit nicely in the soup and don’t feel clunky. Feel free to swap for gluten-free pasta.
• Lemon juice - Added right at the end! It balances the tomato sauce and takes the flavour up a notch instantly.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Large saucepan / large pot (with lid) - roomy enough for simmering without bubbling over
• Knife + chopping board - lots of chopping, but it’s worth it
• Wooden spoon or silicone spatula - for stirring as it simmers
• Ladle (optional) - helpful for serving, especially if you're freezing portions

🧑‍🍳 Instructions (Step-by-Step Overview)

Step 1 - Sauté celery, carrot and onion in olive oil with salt until softened and lightly caramelised.

🍽️ Serving Suggestions

Serve this vegan minestrone hot with toasted sourdough or garlic bread for the ultimate cozy dinner.

If you want to go the extra mile, sprinkle over a few shavings of vegan parmesan cheese or nutritional yeast.

It also works beautifully as a starter - just serve smaller bowls before a pasta night or Italian-inspired dinner spread.

❄️ Storage Tips

Leftovers keep well in the fridge for up to 3-4 days in an airtight container.

The pasta will soak up liquid as it sits, so when reheating, just add a splash of water or stock to loosen it again.

You can freeze the soup for up to 2-3 months, though the pasta will soften slightly - if you’re planning ahead, you can cook pasta separately and stir it in when serving.

💡 Tips & Tricks

Let the veg cook properly at the start. That 8-10 minutes of sautéing is where the flavour comes from.

🔜 What To Make Next

If you’re in the mood for another easy bean-based dinner, try my Arrabbiata Butter Beans next - they’re spicy, saucy and perfect with a slice of crusty bread!

And if you’re craving pasta next, you have to try my Vegan Nduja Pasta - it’s rich, smoky, a little spicy, and comes together super quickly.

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Plant Based Minestrone Soup

Romy

This hearty plant-based minestrone soup is packed with vegetables, pasta, beans, and rich tomato flavour. It’s an easy one-pot meal that’s perfect for using up leftover veg and tastes even better the next day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course, Soup, Starter

Cuisine Italian, Mediterranean

Servings 6 servings

Equipment

• 1 Large saucepan / soup pot (with lid)
• 1 Chopping Board & Sharp Knife
• 1 wooden spoon or spatula
• 1 Can Opener
• 1 Ladle (optional)

Ingredients

  

• 10.5 oz short pasta 300 g
• 2 tablespoon olive oil
• 1 celery stalk finely diced
• 1 large carrot finely diced
• 1 large yellow onion finely diced
• 1 teaspoon salt
• 2 tablespoon tomato purée tomato paste
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon chili flakes
• 2 x 14 oz cans chopped tomatoes 2 x 400 g cans
• 2 ½ cups vegetable stock 600 ml
• 1 bay leaf
• 2 medium potatoes peeled and finely diced
• 1 zucchini roughly diced (1 courgette)
• 3 cups water 700 ml
• ½ teaspoon ground black pepper
• 1 x 14 oz can cannellini beans drained (1 x 400 g can)
• 2 handfuls fresh spinach
• 1 tablespoon lemon juice

Instructions

 

• Sauté veg Heat the olive oil in a large saucepan over medium heat. Add the celery, carrot and onion.
• Add the salt and cook for 8–10 minutes, stirring regularly, until the vegetables soften and start to lightly caramelise.
• Stir in the tomato purée, dried oregano, dried basil and chili flakes. Cook for 2 minutes, stirring constantly.
• Pour in the chopped tomatoes, vegetable stock and water. Add the bay leaf, diced potatoes and zucchini, then bring to a gentle simmer.
• Add the dried pasta, cover with a lid, and cook for 12–15 minutes (or according to package instructions), stirring occasionally, until the pasta is cooked through.
• Stir in the cannellini beans and cook for 2 minutes to heat through. Season with black pepper.
• Add the spinach and stir through. Cook for 1 minute, then remove from the heat.
• Stir through the lemon juice just before serving.

Notes

• Serving suggestion: Delicious with toasted sourdough, garlic bread, or focaccia.
• Starter option: Serve in smaller portions as a starter - this soup works beautifully both ways.
• Make it your own (“odds & sods” style):
  Swap courgette/zucchini and potatoes for other veg you’ve got, like green beans, peas, kale, cabbage, sweetcorn, or butternut squash.
• Pasta tip: If you’re planning to store leftovers, the pasta can soak up liquid over time. You can:
  • add an extra splash of stock/water when reheating, or
  • cook pasta separately and add to bowls when serving.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freezes well for up to 3 months (best if pasta is cooked separately).
• Extra zing: A drizzle of balsamic glaze or extra lemon juice right before serving is amazing.

Keyword hearty vegan soup, Italian vegetable soup, minestrone, minestrone with cannellini beans, one-pot vegan soup, plant-based minestrone, vegan minestrone soup, vegetable soup with pasta

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