Treat yourself to a delicious bowl of vegan minestrone - packed with wholesome veggies and flavorful broth, all conveniently cooked in just one pot!
Folks, it's always soup season with this one-pot, easy-to-make vegetable soup. It can be made year-round and enjoyed with different seasonal vegetables. It's also a great way to sneak more vegetables into your diet!
Make it with a delicious vegan pumpkin pie with graham cracker crust for dessert during the fall. For a summer treat, savor it with grilled peaches with mascarpone cheese. Embrace the freshness of spring and serve it with homemade vegan ice cream and during the winter, treat yourself to vegan minestrone soup and the comforting delight of vegan Doubletree chocolate chip cookies for those cold winter nights.
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What is minestrone?
Minestrone is a traditional Italian vegetable soup typically made with vegetables, beans, and pasta. The word "minestrone" comes from the Italian word "minestra," which means "soup."
While there is no "official" recipe for minestrone that I could find, minestrone is typically made with various seasonal vegetables and onions, carrots, celery, potatoes, beans, pasta, and a flavorful broth.
Minestrone is generally considered vegetarian rather than strictly vegan because some recipes call for using cheese like Parmesan as a garnish, or they might include ingredients like butter or chicken or beef broth.
In the case of Parmesan, it's often sprinkled on top of the finished dish, adding a salty, umami flavor. Some recipes might also call for a Parmesan rind to be simmered in the broth for added flavor, making it non-vegan.
But no worries - this vegan minestrone recipe version has all the delicious flavor you could want in a minestrone by using a high-quality vegetable broth and optional vegan Parmesan as a topping.
Why you'll love this soup
Whether you're a vegan veteran or just dabbling in plant-based eating, vegan minestrone is sure to win you over. Here are some reasons why:
- This soup is packed with vegetables like carrots, celery, and zucchini, which results in a nutrient-dense option that fills you up without weighing you down.
- It is super adaptable! Have some extra veggies in the fridge? Throw them in! Want to make it gluten-free? Opt for gluten-free pasta!
- Thanks to beans, this soup is an excellent source of dietary fiber, which is great for digestive health.
- There's nothing like a hot bowl of minestrone to comfort you on a cold day or after a long day.
- It's great for meal prepping. Make a big batch, and you've sorted lunch or dinner for several days.
- It's easy and quick. While some soups require hours on the stove, minestrone can be whipped up in under an hour, making it a go-to for busy weeknights.
- Kids love this vegetable soup. Kids are usually more willing to dig into minestrone, with its vibrant colors and pasta, than other soups.
- It is low in calories. Despite its hearty nature, vegan minestrone is relatively low in calories, making it a great option for those watching their weight.
Ingredient Overview
See the recipe card for quantities.
One Pot Vegan Minestrone is not only delicious but also adaptable. You can use any combination of vegetables that you like, depending on what's in season or what you have on hand. Classic vegetables include onions, garlic, carrots, celery, zucchini, tomatoes, and spinach, but you can use whatever is in season.
Vegetable broth - I really like using condensed vegetable broth, like Better than Bouillon.
Beans - While cannellini beans are popular for minestrone soup, you can also try other types of beans, such as kidney beans or chickpeas.
Onions and Garlic - These build a flavorful base and add depth to the soup.
Carrots and Celery - These veggies contribute sweetness and earthiness, enhancing the soup's overall flavor profile.
Zucchini - You can use any seasonal vegetable you want. Fresh or frozen green beans are a popular addition.
Diced Tomatoes - Canned fire-roasted tomatoes add a charred visual effect and a slightly smoky taste.
Pasta: Select a pasta variety that can hold the delicious vegetable broth, like shells that resemble little cups or broth jacuzzis. If you follow a gluten-free diet, opt for gluten-free pasta instead.
Spinach - Substitute with kale or any leafy green. You can also use frozen spinach if necessary.
Spices - Oregano, basil, thyme, and red pepper flakes make for a delicious combination.
Lemon Juice and Zest - This is a must in this soup. They add a bright zing to the dish that can’t be replicated with any other ingredient. Don't forget to add both for maximum flavor!
How to make one-pot vegan minestrone
Here are pictures for making this easy vegan minestrone in one pot.
Saute the aromatics and veggies:
In a large soup pot, saute the onion and garlic in a little olive oil or veggie broth, if you're oil-free, for about 5-10 minutes. Add a pinch of salt while sauteing.
Add the carrots, celery, and zucchini and saute for 10 minutes. The vegetables do not need to be super tender. They will cook in the broth and soften more.
Continue adding flavor:
Add the spices, salt and pepper, vegetable broth, diced tomatoes, and cannellini beans. Let it boil, then reduce and simmer for 20 minutes.
Turn the burner off. Add the spinach and pasta and stir until it is all incorporated. The pasta and spinach will soften in the residual heat.
Finish the soup:
Add the lemon juice and zest and mix together.
This easy and fast one-pot vegan minestrone is ready to serve.
For added flavor, garnish with vegan parmesan cheese, or experiment with a delightful topping like easy lemon pistachio gremolata.
Variations
- Seasonal Vegetables: In the summer, add yellow squash and fresh tomatoes. In the winter, incorporate butternut squash and kale.
- Beans: While classic minestrone often includes cannellini beans, you can experiment with other canned beans like kidney beans, chickpeas, or pinto beans for a different twist and added protein.
- Grains: Besides pasta, try using other grains like barley, quinoa, or farro to give your minestrone a unique texture and nutritional boost.
- Pesto Swirl: Add a dollop of vegan pesto to each serving for a herby and garlicky kick that enhances the overall flavor of the soup.
- plant-based proteins: If you want to make your minestrone heartier, consider adding plant-based protein sources like vegan sausage, tofu, or tempeh.
- Greens: Incorporate leafy greens like Swiss chard or collard greens.
- Sausage: Add your favorite vegan Italian sausage for extra flavor and texture.
Health Benefits of One Pot Vegan Minestrone
- Rich in Nutrients: Since minestrone has a bunch of veggies in it, it's rich in essential vitamins and minerals.
- High in Fiber: This minestrone contains beans, a good fiber source. High-fiber diets have a range of health benefits, including improved digestion, lower cholesterol levels, and a reduced risk of heart disease.
- Low in Calories: Minestrone is a low-calorie soup, making it a good option for people trying to manage their weight.
- May Support Immune Function: The variety of vegetables in Minestrone can provide a range of antioxidants, vitamins, and minerals that can support the immune system and help the body fight off infections.
Top Tips
Add a pinch of salt while sauteing the veggies to add layers of flavor to the soup.
Don't skip the lemon juice and zest. It adds a pop of freshness that really elevates this soup. Plus, it's a great source of Vitamin C!
Serving Suggestions
Although this soup is delicious on its own, I often add various toppings and serve it alongside other dishes. Here are some ideas.
- Vegan parmesan - sprinkle some on top for a delicious addition
- Serve easy lemon pistachio gremolata on the side for people to sprinkle on their servings.
- Nooch It - This is dairy-free cashew grated "cheese" that is perfect for topping salads and soups.
- To amp up the deliciousness, pair it with crusty bread—Italian, sourdough, or even garlic bread.
- Top with some homemade croutons for a delicious crunch.
- For a complete and filling meal, serve it with a salad on the side. Try arugula and pear salad with pumpkin vinaigrette or vegan Caesar salad.
FAQs
I find that the pasta can absorb much of the liquid of this soup, leaving you with a mushy, soupy pasta dish the next day. If you know you will have leftovers, do not add the pasta to the soup. Cook the pasta separately and add to each individual serving.
Wait until the rest of the soup is finished, then throw in the pasta. Cut off the heat, then add the pasta. The residual heat will finish cooking the pasta to perfection.
If frozen without the pasta, you can freeze it for up to 3 months. I do not recommend freezing with the pasta. Just cook some fresh pasta when the soup defrosts, and you're ready to eat.
To store leftover minestrone, first let it cool to room temperature. Once cooled, transfer it into airtight containers. You can store the soup in the refrigerator for up to 4 days or freeze it for up to 3 months. I recommend freezing without the pasta and adding fresh pasta when you defrost it.
Reheat on the stovetop or in the microwave until warmed through
More delicious vegan recipes
- Delicious Mushroom Soup
- Healthy Vegan Broccoli Cheese Soup
- Vegan Potato and Leek Soup
- Split Pea and Barley Soup with Butternut Squash
- Healthy Red Lentil Soup
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
One Pot Vegan Minestrone
This One-Pot Minestrone is a great way to use up whatever vegetables you have on hand, making it a delicious and flexible dish to make tonight!
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
- 1 tablespoon olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 2 large zucchini (or any seasonal vegetable, chopped ~ 650 grams)
- 2 carrots (chopped ~ 170 grams)
- 2 celery stalks (chopped ~ 70 grams)
- 1 can diced tomatoes (fire-roasted is preferred)
- 4 cups vegetable broth
- 1 can cannellini beans (drained and rinsed)
- 1 teaspoon oregano (dried)
- 1 teaspoon basil (dried)
- 1 teaspoon thyme (dried)
- ½ teaspoon red pepper flakes (to taste, optional)
- 1 teaspoon salt (to taste)
- ¼ teaspoon pepper (to taste)
- 1 cup pasta (such as ditalini, elbow macaroni, or shells)
- 1 cup frozen spinach (or 2 cups of fresh spinach)
- lemon juice
- vegan parmesan cheese (for serving)
- crusty bread (for serving)
Instructions
- Saute: Heat the olive oil over medium heat in a large pot. Add the onion, garlic, and a pinch of salt and sauté until the onion is translucent and the garlic is fragrant, about 5-10 minutes.
- Saute: Add the carrots, celery, and zucchini to the pot, then cover it with the lid. Cook and gently stir for 10 minutes, ensuring all the flavors meld together deliciously.
- Combine: Add the diced tomatoes, vegetable broth, cannellini beans, oregano, basil, thyme, salt, black pepper, and red pepper flakes if using. Bring to a boil, reduce the heat, and simmer for 20 minutes without the lid.
- Turn off the stove: Turn off the burner and add the pasta and spinach. The residual heat will finish cooking the pasta without overcooking it.
- Finish: Add lemon juice and zest. Serve hot with crusty bread, and garnished with grated vegan Parmesan cheese, if desired.
Notes
- Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
- The pasta can absorb much of the liquid of this soup, leaving you with a mushy, soupy pasta dish the next day. If you know you will have leftovers, do not add the pasta to the soup. I recommend boiling the pasta separately and add to each individual serving.
- I do not recommend freezing this soup with pasta. You can freeze a batch without the pasta and add fresh pasta when the soup thaws and you've reheated the broth and veggies. After defrosting, the vegetables will always have a slight texture difference, but it is still delicious.
- To make this gluten-free, swap out pasta for gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: main course, soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 163
- Sugar: 7
- Sodium: 1211
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 30
- Fiber: 7
- Protein: 8
- Cholesterol: 0 mg
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