Make this delicious healthy and hearty Italian Minestrone soup with lots of healthy veggies, beans, & pasta. This is a super easy and quick, healthy, & vegan soup. A soul-warming comfort food for busy weekday dinner.
Soups are one of the best parts of our food. These are loaded with vitamins and minerals. They are quick recipes and the best comfort food.
Minestrone is basically a traditional Italian soup. This is one of the healthiest soups since this has nutritions of all great nutritious vegetables and beans.
This quick vegan minestrone soup doesn't take more than 30 minutes on the stovetop. In an instant pot, it's even quicker to make this healthy vegan pasta soup.
Ingredients for Vegan Minestrone Soup
This soup doesn't require any special ingredients apart from some basic Italian spices, tomato paste or puree, pasta, veggies, beans. So this is an easy soup to make at home quickly.
Cannellini beans are the ones for minestrone soup. However you can take any of the beans for this soup. e.g. black beans, kidney beans, garbanzo beans, etc. Here I have taken the kidney beans as that are available to me.
However, you can use any beans of choice and availability. You can use canned beans or cook your own.
If you are cooking your beans, it may require some planning. You need to soak the beans for a minimum of 6 - 8 hrs. And then comes steaming the beans well so that they will be soft to melt-in-mouth. You can use the canned beans also for an instant soup.
I have used zucchini, yellow squash, carrots, green beans. You may add some spinach greens or kale greens for that extra dose of nutrition. Otherwise, you can add whatever vegetable available to you.
Tomatoes are important ingredients for this vegan minestrone soup. To make 6 servings, you may like to add 1 can (28-ounces) of diced skinless tomatoes. You can alter these canned tomatoes with tomato paste or tomato puree also. Alternatively, you can also used fresh skinless tomatoes.
To make your own tomatoes, fire-roast tomatoes for 1 minute or two. This will help you in removing the skin easily and at the same time this way you can add that smoky flavor to the tomatoes and to the soup ultimately.
Consider the small pasta for your vegan minestrone soup. You can take small shells, small penne, elbow pasta, rotini pasta. This is because the large ones will take a longer cooking time. And at the same time, the vegetables will get overcooked.
So when I use my fusilli pasta in this minestrone soup, I simmer and cook it up to 80% before adding them to the vegetable in the pot. Otherwise, by the time the pasta will turn al dente, vegetables will be mushy and colorless (nutrition less as well).
Minestrone soup has basic Italian seasoning which is mildly used so that the soup will have more natural flavours of vegetables. The spices are dried oregano, dried basil, thyme, chilli flakes or paprika for heat in the soup. Chilli flake is optional.
However, you can always replace the dried herbs with fresh ones also. Fresh herbs along with cilantro leaves also adds freshness to the soup.
How to make vegan minestrone soup?
Cooking on the stovetop, this soup takes 30 minutes to 40 minutes to make this soup. The maximum time is for cooking pasta al dente. Whereas if cooked in an instant pot, this will take around 10 minutes to make
This is an easy soup with basic steps of sauteing the onion, garlic, veggies for 2 minutes in a large pot or dutch oven. Then add tomato paste/ chopped tomatoes, pasta, canned/ cooked, beans to the pot.
Next add the broth, seasoning, and simmer till pasta is cooked al dente. Add spinach just 4 minutes before you turn off the heat. I don't add spinach before because I don't want to overcook my spinach.
Minestrone soup is normally a vegetable soup with an Italian flavor. This soup is vegan unless you are adding chicken broth or any cheese (parmesan cheese for serving) to the soup.
How to store the leftover minestrone soup?
You can store this vegan minestrone soup in the refrigerator for up to 5 - 6 days. This soup is also freezer friendly and can stay good for up to 2 months or more. Before storing it in the refrigerator, cool the soup completely. Store this in the freezer-friendly container.
Thaw it for sometime before reheating the soup. Then reheat either on the stovetop or in the microwave for 1 minute at 800 - 900W. That is enough. To add some freshness, garnish the soup with some fresh cilantro leaves.
This is a great meal prep recipe for your busy weekday dinners. Great healthy comfort food to save your soul and treat you with the best minestrone soup that is vegan too.
Other soup recipes are:
- Creamy Pumpkin Soup
- Cream of Mushroom Soup
- Hearty Tomato Soup
- Vegan Mexican Lentil Soup
- Roasted red pepper and tomato soup
- Green Goddess soup
- Moroccan Lentil Soup
Lets make this classic Italian minestrone soup (vegan)
Recipe Card for Vegan Minestrone Soup
Vegan Minestrone Soup
- 1 cup Beans cooked/ canned
- 4 tbsp Olive Oil
- 1 cup Pasta small shells or elbow or bow tie
- 1 Zucchini (1 cup chopped)
- 1 Yellow squash (1 cup chopped)
- 2 Celery stalks
- 2 Carrots (1/2 cup chopped)
- 1 cup Green Beans chopped
- 1 Onion chopped
- 5-6 Garlic Pods minced finely
- 1 tsp Italian seasoning (oregano, thyme, basil)
- 1/2 tsp Black Pepper
- 1/4 tsp Paparika powder
- 1/2 tsp Salt or as per taste
- 2 cups Veg Broth or water
- 1 cup Water
- 4 - 5 tbsp Tomatoes diced
- 2 tbsp Basil leaves Chopped
- 1 tbsp Cilantro Leaves Chopped
Minestrone Soup on Stovetop
- Heat oil in a heavy pot or dutch oven.
- Add chopped garlic, onion, celery and saute till translucent.
- Add chopped vegetables and stir well.
- Next add in tomatoes (chopped or tomato paste).
- Season with salt, pepper, oregano, thyme, basil, paparika.
- Add pasta & beans to the pan.
- Pour in broath or water into pan.
- Let it simmer for 15 minutes or till pasta is cooked al dente.
- Add cilantro leaves, basil leaves chopped.
- Turn off heat and cover with a lid. Serve hot
Minestrone Soup in Instant Pot
- Keep it on saute mode.
- Heat oil. Saute onion, garlic, celery.
- Saute for 2 minutes till translucent.
- Then add the veggies, spices, diced tomatoes or tomato paste.
- Saute for a minute.
- Now add beans, pasta and broth to it.
- Close the lid and cook on normal pressure for 3 minutes.
- Once done, wait for natural pressure release for 2 minutes and then quick release.
If you like my recipes and want to stay updated then subscribe via email to my blog. Also, stay connected on social media. Here I would request you to like and share my Facebook page @mydaintykitchen, Follow me on twitter @mydaintykitchen & Instagram @mydaintykitchen. Follow me on Pinterest @mydaintykitchenbyipsa
Sarah | Well and Full
I love a good minestrone! That pasta looks delicious in it 🙂
Thank you Sarah. 🙂