Whip up this Plant-Based Minestrone Soup for dinner tonight. Just follow along with this healthy and vegetable-loaded classic minestrone soup recipe. This recipe combines kidney beans, fire-roasted tomatoes, broth, pasta, and more all in one dinner.
This hearty soup takes just 30 minutes to cook, so get to cooking and serve up this delicious vegan soup.
This Minestrone Soup is...
- A classic recipe
- Full of flavor
- Full of nutrients and vegetables
- Easily stored
Oh! While you're here, be sure to grab this free printable with my full collection of vegan Greek recipes.
How to Make Plant-Based Minestrone Soup
- Start by heating up some oil in a pot. Add in your vegetables and sauté until softened.
- Now add in the kidney beans, spices, and fire-roasted tomatoes. Break down the tomatoes with a wooden spoon.
- Then add the potatoes, pasta, and stock. Cover and cook on low for 10 minutes.
- Once the pasta is fully cooked, stir and serve up the minestrone soup.
Measurements and complete directions for this soup recipe are in the printable recipe card below.
Tips and Tricks
One thing I recommend is having a heavy-bottom pot. This will help your soup to cook evenly.
A Dutch oven, or even a nice stockpot, would also be great for cooking soups and stews. You will find that lighter-bottomed pans can burn in spots or create uneven cooking.
Let me share one tip I find very helpful. It is very important to make sure your vegetables are evenly diced. That way you get an even cook on all the vegetables.
Having all of your veggies cooked evenly will ensure that all the flavors of the vegetables are consistent with each bite.
Go ahead and swap out the kidney beans with pinto beans if you want. Or try a can of each to add more fiber to the soup.
Take advantage of any seasonal produce you might have around the house. All types of vegetables will add depth and flavor. Zucchini, summer squash, etc. all work great in this veggie pasta soup.
Try stirring in some coconut milk or another type of cream. Adding cream will give your soup a creamy base instead of a watery broth base.
Plant-Based Minestrone Soup FAQs
Can you freeze minestrone soup?
Yes, you can freeze minestrone soup. The pasta will be softer in texture after freezing, but it will still be a delicious reheated soup.
Just store your leftover soup in an airtight container and pop it in the freezer. Make sure to leave a little room at the top of the container to ensure the soup has room to expand.
How long can you store leftover minestrone soup?
Since there is no meat in this soup, you can store the soup in the refrigerator for 4–5 days. Place it farther back on the shelf so it will store well.
What to serve with this soup?
Reach for some bread, breadsticks, or even a salad to serve alongside this tasty minestrone soup. Feel free to eat this soup on its own, paired with crackers, or opt for your favorite sides. Even a half sandwich could be great alongside this tasty soup.
While you're here, don't forget to grab a free copy of my Top 15 Reader-Favorite Recipes! It's loaded with delicious vegetarian-friendly recipes that are surefire crowd-pleasers.
Plant-Based Minestrone Soup
- 2 Tbsp olive oil
- ½ onion chopped
- ⅓ Cup celery stalks chopped
- ⅓ Cup carrots chopped
- 1 can whole fire roasted tomatoes
- 1 can kidney beans
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 1 Tsp Italian seasoning
- 1 large potato diced
- 2 Cups pasta
- 5 Cups stock
- salt and pepper, to taste
- chopped parsley and parmesan cheese, for topping
- Heat the oil in a pot over medium heat. Add the onion, celery, and carrot and cook until softened, around 5 minutes.
- Add the fire roasted tomatoes, kidney beans, and spices and stir to combine.
- Cover with a lid and cook for 5 minutes. With the help of a wooden spatula, roughly break down the tomatoes.
- Add the potatoes, pasta, and stock. Stir.
- Cover and cook on low for 10 minutes or until the pasta is done.
- Dice the potatoes in small pieces so they cook at the same speed as the pasta.
- Top your soup with a fresh crack of pepper, a pinch of parmesan cheese, and some chopped parsley.
- You can refrigerate minestrone soup for up to 2 days.