Looking for an easy recipe for the whole family? Make this one-pot easy homemade soup- Vegan Minestrone Soup, super delicious, loaded with fresh veggies, dark red kidney beans, fresh herbs, and pasta! An easy meal prep idea for busy you!
I love the comforting bowl of hot Soup on a cold day. This Vegan Minestrone Soup, is a classic Italian Soup with vibrant and fresh seasonal vegetables The addition of boiled pasta along with so many vegetables makes it a light meal. This is a broth kind of soup and not a creamy thick soup as I have added no cream and made it low-calorie as well.
Slowly cooked over the stovetop, this flavor-packed wholesome soup is amazingly delicious. This simple recipe is perfect for any occasion and can be made ahead of time for busy weeknights.
Each spoonful of this hearty classic Minestrone Soup bursts with the robust flavors of savory vegetables and wholesome pasta, making it a family favorite! Top it with fresh Parsley or cilantro and enjoy it with your preferred bread for a delightful evening meal on a lazy weekend.
Find More Soup Recipes: Clear Vegetable Soup, Roasted Tomato Garlic Soup, Easy Coconut Red Lentil Soup, Mushroom Soup Without Cream and Thai Vegetable Soup.
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Why Would You Love This Recipe?
- Easy and Delicious recipe for vegetable soup
- Vegan.
- Comforting Soup.
- Gluten-Free option available (Swap the wheat pasta with gluten-free pasta like brown rice pasta)
- Simple Ingredients.
- Can be made ahead of time.
- Great way to use a variety of vegetables.
- Kids Friendly
- The Best Easy Vegan Minestrone Soup Recipe Ever!
Ingredients
- Onion: I have used red onions. They add a mild sweet flavor. You can use spring onion or yellow onion as well.
- Tomatoes: I have used freshly chopped red tomatoes. You may add tomato sauce or tomato paste.
- Asparagus: It adds fresh and vibrant color.
- Carrot: Red or orange carrots both work well. You can also add green beans, bell pepper, yellow squash, or zucchini.
- Spinach: I have used fresh spinach leaves. You may add Kale, baby spinach or collard greens as well.
- Broccoli- Fresh broccoli florets are used.
- Red Kidney Beans: I had leftover kidney beans from the last night. It adds protein and heartiness to this soup. You may use white beans, cannellini beans, or garbanzo beans.
- Garlic: This recipe uses fresh garlic cloves. You may use garlic powder too.
- Boiled Pasta (macaroni or shells): Pasta adds depth and texture to the soup. Feel free to use any pasta.
- Olive Oil: Extra virgin olive oil makes this soup light and healthy.
- Italian Seasoning: I have used a mix of thyme, rosemary, basil, and oregano. You can spice it with bay leaf, and red pepper flakes.
- Salt: Normal salt works well.
- Black Pepper: Black pepper adds a hint of warmth and spice.
- This recipe doesn't use veggie broth. You can replace water with vegetable broth.
How To Make Healthy Minestrone Soup (Italian Soup Recipe)
Step 1. Prep Veggies
Chop onion, tomatoes, asparagus, and carrot into bite-sized pieces or as desired. Roughly chop spinach leaves. While you prep veggies, boil the pasta separately according to package instructions. I have leftover red beans from the previous night. If you are using canned kidney beans or garbanzo beans, drain the water and boil them for 3-5 min.
Step 2. Sauté Vegetables
In a large pot, sauté the onions and garlic until softened. Add the tomatoes, asparagus, broccoli, spinach, and carrots. Sauté until slightly softened. You may cover it with a lid. It takes about 3-5 min on a slow flame.
Step 3. Add Beans and Pasta
Add red kidney beans and boiled pasta to the pot along with water. Add all spices and salt and cook on slow flame for 2 min. Stir well to combine.
Step 4. Serve It.
Serve the Italian Minestrone Soup in bowls and garnish with a sprinkle of black pepper, and cilantro leaves. Top it with vegan Parmesan cheese and crusty bread for a complete meal.
Variations
- Add freshly squeezed lemon juice adds tangy flavor.
- If you are not looking for a vegan recipe, you may add Parmesan cheese or chicken broth.
Expert Tips
- If you like crunchy veggies in the soup, you may cook them for less time. Mine were mildly crunchy.
- Adjust the thickness of the soup by adding more broth if desired.
- Make sure to use a heavy-bottomed pot so that veggies don't stick to the bottom of the pot.
- Covering the pot with a lid and placing a small bowl of water can help veggies cook faster.
Storage Suggestions
Store any leftover Vegan Minestrone Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
For longer storage, you can freeze Vegan Minestrone Soup. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some space at the top to allow for expansion during freezing. The soup can be stored in the freezer for up to 10 days. When ready to enjoy, thaw the soup overnight in the refrigerator and reheat gently on the stove or in the microwave.
How To Make Vegan Italian Minestrone Soup in an Instant Pot
In an Instant Pot, sauté onions, and garlic, and then add tomatoes, asparagus, carrots, and beans. Add boiled pasta and season with salt, Italian seasonings, and pepper. Seal the Instant Pot and cook on high pressure for 5 minutes. Once done, allow a natural release for 5 minutes, then a quick release. Adjust seasoning if needed and serve hot.
Recipe FAQs
Minestrone broth is typically made with a combination of vegetable broth or stock, water, and tomato-based products such as tomato paste, canned diced tomatoes, or tomato sauce.
Minestrone typically includes pasta or rice, beans, and a tomato-based broth, giving it a hearty texture and Italian flavor profile. In contrast, vegetable soup is a broader category of soups primarily composed of vegetables, often with a lighter broth and without specific Italian ingredients like pasta or beans.
Gordon Ramsay's Minestrone Soup uses onions, carrots, celery, and garlic along with canned tomatoes, vegetable broth, and a variety of vegetables and beans. They add Bacon or chicken stock (though this recipe is vegan and doesn't use it).
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Stories From Kitchen
What was a trial, turned out to be a great meal with rice. This innovation impressed my husband and he is asking which other cuisine I shall be trying my hands on. Well I haven't really thought about it. But for sure, in next few days I would be making something new again. Hope you Enjoy it too. Share your experience with me.
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Easy Vegan Minestrone Soup (1-Pot Quick Recipe)
Equipment
- 1 Chopping board
- 1 large pot boiling pasta
- 1 Colander for draining pasta water
- 1 heavy bottomed pot making the soup
Ingredients
- 4 or 5 spears Asparagus can substitute it with Zucchini or beans
- 0.5 cup Red Kidney Beans ( Rajma) Boiled
- 1 cup Pasta Boiled
- 1 cup Spinach chopped (can substitute with kale or collard greens)
- 1 small Onion
- 2 or 3 cloves garlic grated
- 2 small Tomato chopped in small
- 1 small `Carrot
- 1 teaspoon olive oil
- 0.5 cup Broccoli
- 2 teaspoon Italian Seasoning Thyme, Rosemary, Basil, Oregano
- 4 cups Water
- Salt and Black Pepper as per taste
- 1 twig fresh cilantro or coriander leaves optional
Instructions
- Chop onion, tomatoes, asparagus, and carrot into bite-sized pieces or as desired. Roughly chop spinach. While you prep veggies, boil the pasta separately according to package instructions. I have leftover red beans from the previous night. If you are using canned kidney beans or garbanzo beans, drain the water and boil them for 3-5 min.
- In a large pot, sauté the onions and garlic until softened. Add the tomatoes, asparagus, spinach, broccoli, and carrots. Sauté until slightly softened. You may cover it with a lid. It takes about 3-5 min on a slow flame.
- Add red kidney beans and boiled pasta to the pot along with water. Add all spices and salt and cook on slow flame for 2 min. Stir well to combine.
- Serve the Italian Minestrone Soup in bowls and garnish with a sprinkle of black pepper, and cilantro leaves. Top it with vegan Parmesan cheese and crusty bread for a complete meal.
Notes
- If you like crunchy veggies in the soup, you may cook them for less time. Mine were mildly crunchy.
- Adjust the thickness of the soup by adding more broth if desired.
- Make sure to use a heavy-bottomed pot so that veggies don't stick to the bottom of the pot.
- Covering the pot with a lid and placing a small bowl of water can help veggies cook faster.
| Nutrition Facts | |
|---|---|
| Serving size: bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 155 |
| % Daily Value* | |
| Total Fat 1.6g | 2% |
| Saturated Fat 0.7g | 3% |
| Cholesterol 2mg | 1% |
| Sodium 18mg | 1% |
| Total Carbohydrate 28.5g | 10% |
| Dietary Fiber 4.7g | 17% |
| Total Sugars 3g | |
| Protein 7.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 38mg | 3% |
| Iron 2mg | 12% |
| Potassium 415mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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