Easy Vegan Minestrone Soup – Simple and Delicious!

I’m super excited to share one of my all-time favorite comfort recipes—a hearty and easy Vegan Minestrone Soup.

Imagine coming home on a chilly day, the kind where all you crave is a warm bowl of something wholesome that will wrap you up like a cozy blanket.

This minestrone is just that. It’s simple, packed with vibrant veggies, and it’s incredibly delicious. Plus, it’s entirely plant-based, of course!

Why I Love This Recipe

There’s something about minestrone soup that just feels like a warm hug from the inside out. It’s probably the mix of colorful veggies, savory broth, and those tender little pasta pieces.

I remember the first time I made this soup—I was looking for a comforting, yet easy dish that I could throw together with pantry staples.

The result was beyond what I hoped for: a bowl full of goodness that felt nourishing in every possible way.

The best part? It’s one of those recipes that just gets better the next day, so perfect for leftovers!

Ingredients You’ll Need

This minestrone soup comes together with simple, wholesome ingredients. Here’s what you’ll need:

• Olive oil: For sautéing the veggies.
• Onion, garlic, celery, and carrots: The base of the soup, adding depth of flavor.
• Zucchini: Adds a nice texture and fresh flavor.
• Canned diced tomatoes: Gives it that classic minestrone richness.
• Vegetable broth: I always go for a low-sodium option.
• Canned beans: I like using kidney beans, but you can switch it up.
• Pasta: I use small shell pasta, but any small shape works.
• Spinach or kale: For that touch of green goodness.
• Italian seasoning, salt, and pepper: To bring it all together.

How to Make It

Making this soup couldn’t be easier, and that’s why I love it. Here’s a step-by-step guide:

Start with the Base: Heat up a bit of olive oil in a large pot over medium heat. Sauté the onion, garlic, celery, and carrots until they’re soft and your kitchen smells amazing—about 5 minutes.

Add Veggies and Broth: Toss in the zucchini and canned diced tomatoes. Pour in the vegetable broth and let everything simmer for about 10 minutes, so the flavors can start mingling.

Add Beans and Pasta: Stir in the canned beans and pasta. Let it cook until the pasta is al dente—usually around 10 minutes. If the soup gets too thick, add a bit more broth or water.

Finish with Greens: Stir in the spinach or kale, letting it wilt for a few minutes. Season the soup with Italian seasoning, salt, and pepper to taste.

Serve and Enjoy: Ladle the soup into bowls and enjoy it warm. It’s even better with a slice of crusty bread on the side!

Tips to Make It Your Own

What I love about this minestrone is how flexible it is. You can swap out the veggies depending on what’s in your fridge or add different beans like chickpeas or cannellini beans for variety.

Sometimes, I’ll even add a splash of lemon juice at the end to give it a bit of brightness—trust me, it’s so good!

Why You’ll Love This Vegan Minestrone Soup

It’s Wholesome: Packed with veggies, beans, and pasta, this soup is as nutritious as it is comforting.

Perfect for Meal Prep: It makes a big batch and tastes even better the next day.

Simple Ingredients: Everything you need is likely already in your pantry or fridge.

I hope you give this easy vegan minestrone soup a try. It’s become a staple in my home, especially during those times when I need a meal that’s quick, cozy, and full of love.

If you make it, let me know how it turns out—I’d love to hear your thoughts or any tweaks you make to make it your own!

Stay warm and nourished, friends!