Vegan Minestrone Soup
A hearty, winter-ready minestrone soup. It’s hydrating and packed with carbs, veggies, and plant-based protein—perfect for cold days, post-workout, or when you want something warm that actually fills you up.
Prep:
5 min
Cook:
25 min
Chill Time:
Total:
30 min
Ingredients
Servings:
4
- 2 tbsp olive oil
- 1 medium white/yellow onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes
- 2 cups chopped green beans (or zucchini, squash, green peas)
- 1 15-oz can kidney beans (or cannellini, borlotti, or chickpeas)
- 1 28-oz can diced tomatoes
- ½ cup short pasta (orzo, ditalini, macaroni)
- 5 cups vegetable broth
- 2 bay leaves
- Salt & pepper to taste
- 2 tbsp olive oil
- 1 medium white/yellow onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes
- 2 cups chopped green beans (or zucchini, squash, green peas)
- 1 15-oz can kidney beans (or cannellini, borlotti, or chickpeas)
- 1 28-oz can diced tomatoes
- ½ cup short pasta (orzo, ditalini, macaroni)
- 5 cups vegetable broth
- 2 bay leaves
- Salt & pepper to taste
- 30 mL olive oil
- 110 g white/yellow onion, diced
- 100 g diced celery
- 130 g diced carrots
- 12 g garlic, minced
- 4 g Italian seasoning
- 1 g red pepper flakes
- 250 g chopped green beans (or zucchini, squash, green peas)
- 425 g can kidney beans (or cannellini, borlotti, or chickpeas)
- 794 g can diced tomatoes
- 30 g short pasta (orzo, ditalini, macaroni)
- 1.2 L vegetable broth
- 2 bay leaves
- Salt & pepper to taste
- 30 mL olive oil
- 110 g white/yellow onion, diced
- 100 g diced celery
- 130 g diced carrots
- 12 g garlic, minced
- 4 g Italian seasoning
- 1 g red pepper flakes
- 250 g chopped green beans (or zucchini, squash, green peas)
- 425 g can kidney beans (or cannellini, borlotti, or chickpeas)
- 794 g can diced tomatoes
- 30 g short pasta (orzo, ditalini, macaroni)
- 1.2 L vegetable broth
- 2 bay leaves
- Salt & pepper to taste
Instructions
1
Heat oil in a large pot or Dutch oven over medium. Add onions, celery, and carrots. Sauté 6-7 min until tender.
2
Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook 1-2 min.
3
Add chopped green beans, kidney beans, diced tomatoes with their juice, broth, and bay leaves. Bring soup to a boil, then reduce the heat and simmer for 12-15 min until veggies are tender.
4
Add pasta (we used orzo) to the soup and cook according to package instructions (~8-10 min) until pasta is al dente.
5
Remove bay leaves, then taste and season with salt and pepper to your liking. Serve with garnishes like vegan Parmesan, fresh herbs, and a side of bread.
6
7
8
9
10
Storage
Fridge: 4-5 days | Freezer: 3 months
Notes
- You can swap pasta with barley or farro
- Try stirring in kale or spinach during the last few minutes of cooking for extra greens
Ingredients
Servings:
4
- 2 tbsp olive oil
- 1 medium white/yellow onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes
- 2 cups chopped green beans (or zucchini, squash, green peas)
- 1 15-oz can kidney beans (or cannellini, borlotti, or chickpeas)
- 1 28-oz can diced tomatoes
- ½ cup short pasta (orzo, ditalini, macaroni)
- 5 cups vegetable broth
- 2 bay leaves
- Salt & pepper to taste
- 2 tbsp olive oil
- 1 medium white/yellow onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes
- 2 cups chopped green beans (or zucchini, squash, green peas)
- 1 15-oz can kidney beans (or cannellini, borlotti, or chickpeas)
- 1 28-oz can diced tomatoes
- ½ cup short pasta (orzo, ditalini, macaroni)
- 5 cups vegetable broth
- 2 bay leaves
- Salt & pepper to taste
- 30 mL olive oil
- 110 g white/yellow onion, diced
- 100 g diced celery
- 130 g diced carrots
- 12 g garlic, minced
- 4 g Italian seasoning
- 1 g red pepper flakes
- 250 g chopped green beans (or zucchini, squash, green peas)
- 425 g can kidney beans (or cannellini, borlotti, or chickpeas)
- 794 g can diced tomatoes
- 30 g short pasta (orzo, ditalini, macaroni)
- 1.2 L vegetable broth
- 2 bay leaves
- Salt & pepper to taste
- 30 mL olive oil
- 110 g white/yellow onion, diced
- 100 g diced celery
- 130 g diced carrots
- 12 g garlic, minced
- 4 g Italian seasoning
- 1 g red pepper flakes
- 250 g chopped green beans (or zucchini, squash, green peas)
- 425 g can kidney beans (or cannellini, borlotti, or chickpeas)
- 794 g can diced tomatoes
- 30 g short pasta (orzo, ditalini, macaroni)
- 1.2 L vegetable broth
- 2 bay leaves
- Salt & pepper to taste
Instructions
1
Heat oil in a large pot or Dutch oven over medium. Add onions, celery, and carrots. Sauté 6-7 min until tender.
2
Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook 1-2 min.
3
Add chopped green beans, kidney beans, diced tomatoes with their juice, broth, and bay leaves. Bring soup to a boil, then reduce the heat and simmer for 12-15 min until veggies are tender.
4
Add pasta (we used orzo) to the soup and cook according to package instructions (~8-10 min) until pasta is al dente.
5
Remove bay leaves, then taste and season with salt and pepper to your liking. Serve with garnishes like vegan Parmesan, fresh herbs, and a side of bread.
6
7
8
9
10
Storage
Fridge: 4-5 days | Freezer: 3 months
Notes
- You can swap pasta with barley or farro
- Try stirring in kale or spinach during the last few minutes of cooking for extra greens
Macros
Calories: 264
Protein: 11 g
Carbs: 43 g
Fat: 8 g
Macros
Calories: 264
Protein: 11 g
Carbs: 43 g
Fat: 8 g
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