This One-Pot Vegan Minestrone is a hearty, flavor-packed soup that’s as nourishing as it is comforting. Loaded with colorful vegetables, tender beans, and pasta, it’s a an Italian classic. Perfect for busy weeknights, this recipe comes together in just one pot—minimal cleanup, maximum flavor.
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!
Pair it with a delicious pie using a Vegan Graham Cracker Crust for dessert during the fall. For a summer treat, savor it with Grilled Peaches with Vegan Mascarpone Cheese or Homemade Vegan Banana Ice Cream.
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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.
Why You'll Love This Soup
- 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!
- 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 are usually more willing to dig into minestrone, with its vibrant colors and pasta, than other soups.
Ingredients
Here is everything you'll need. See the recipe card for quantities.
- Vegetables: 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. You can turn up the flavor by adding more of the paste giving you more control of the flavor.
- Beans - While cannellini beans are popular for minestrone soup, you can also try other types of beans, such as kidney beans or chickpeas.
- 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.
- 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!
Variations
- In the summer, add yellow squash and fresh tomatoes. In the winter, incorporate butternut squash and kale.
- 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.
- Add a dollop of Pistachio Pesto or Vegan Sunflower Seed Pesto to each serving for a herby and garlicky kick that enhances the overall flavor of the soup.
- Add your favorite vegan Italian sausage for extra flavor and texture.
How to Make One-Pot Vegan Minestrone
Here are pictures for making this easy vegan minestrone in one pot. See the recipe card for details.
Step 1: 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.
Step 2: 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.
Step 3: Add the spices, salt and pepper, vegetable broth, diced tomatoes, and cannellini beans. Let it boil, then reduce and simmer for 20 minutes.
Step 4: 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.
Step 5: Add the lemon juice and zest and mix together.
Step 6: For added flavor, garnish with vegan parmesan cheese.
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
- 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 Air Fryer Croutons for a delicious crunch.
- For a complete and filling meal, serve it with a salad. Try Vegan Caesar Salad.
Vegan Minestrone 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
Got a minute? I'd love for you to dive into the comments and rate this One-Pot Vegan Minestrone recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
One-Pot Vegan Minestrone
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 14 ounce can diced tomatoes fire-roasted is preferred
- 4 cups vegetable broth
- 1 14 ounce 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
- fresh basil for garnish
Instructions
- Saute Aromatics: 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 Other Vegetables: 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 and basil, if desired.
Regi Pearce says
This one-pot vegan minestrone is hearty, flavorful, and packed with veggies, making it both nourishing and comforting. The combination of tomatoes, beans, pasta, and herbs creates a rich, savory broth that’s super easy to make with minimal cleanup. Don’t skip a sprinkle of vegan parmesan on top!