Vegan Minestrone soup is a delicious, thick Italian soup made with lots of vegetables, greens, beans, and pasta or rice. It tastes best with crispy garlic bread.
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I prefer keeping my fridge clean and fresh so never stock it up with too many fruits and vegetables. The maximum I stock up is for a week. It makes me uncomfortable if there are too many unconsumed ingredients from the previous week, left in my fridge. To avoid this, on weekends I generally plan to make a recipe that can consume all the leftover vegetables of my fridge. However, being a weekend dish, it has to be special and delicious.
My recipe of the day is one such healthy vegan soup which helps me in clearing my fridge and both Amit and I love having it; especially with Crispy garlic cheese bread or just garlic bread. The dish is delicious Vegan Minestrone Soup.
I made this soup last week and it was so tasty that on special request of Amit, I made it again the very next day and we enjoyed it for 2 consecutive days, without getting bored.
Origin of Minestrone Soup
It's believed that Minestrone originated in the Roman Empire. Many believe that the original recipe was vegetarian but later when it traveled within Italy and other parts of the world with explorers, more ingredients like meat and pasta got added to it.
Minestrone comes from the Italian word Minestra which means Soup.
Which vegetables to add?
One of the best things about the Minestrone soup recipe is that it's very flexible. There are no fixed rules about which vegetables or greens or pasta to add in it.
I have shared what I generally add to it, you can also add cauliflower, beans, zucchini, broccoli or whatever is available in your fridge.
Similarly, I have used elbow pasta but you can add any other type of pasta or rice to it.
How to serve?
This Vegan Minestrone soup is full of all the good things like vegetables, greens, beans, and pasta so it's not just a soup, it's a complete meal in itself.
It's so filling that you don't need much to serve with it. Just serve some bread or breadsticks on the side and it will be perfect.
If you are a vegetarian, just garnish this soup with some grated cheese before serving,
My favorite way of having Vegetarian Italian Minestrone is with crispy garlic bread, it’s a great combination.
More Vegan Soup recipes
1. Cabbage Soup
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Step by step photo instructions
Vegan Minestrone Soup
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato finely chopped
- 1 small-sized potato diced
- 1 small-sized carrot diced
- 1 celery stalk diced
- A handful of spinach roughly chopped
- 1/4 cup green peas fresh/ frozen
- 2 tablespoons sweet corn kernels fresh/ frozen
- 4-5 garlic cloves grated
- 1 cubanelle/ any other pepper diced
- 1/2 cup uncooked pasta
- 1 cup boiled/ canned kidney beans
- 2 tbsp tomato paste
- 2 teaspoon dry oregano
- 1 teaspoon dry basil
- 1/2 teaspoon black pepper powder
- 1 teaspoon red chili flakes
- Salt as per taste
- 1 tbsp olive oil
- 1.5 ltr vegetable stock/ water
- Heat oil in a pan and add crushed garlic, sauté for around 30 seconds. Add chopped onions and cook till they become translucent.
- Next, add celery, carrots, potatoes and saute for 7-8 minutes. Add sweet corn and peas, saute for 2-3 minutes.
- Add, tomatoes, tomato paste, mix and cook for 2-3 minutes. Once the tomatoes turn mushy add all the spices, herbs, and salt.
- Cook for about a minute and then add the broth. Let the broth simmer for about 5 minutes.
- Take around 2 ladles of vegetables cooked in the broth with a tablespoon of broth in a grinding jar. Let it cool for about 2-3 minutes and then grind it to a thick paste. (This is the secret of getting a perfectly thick consistency of minestrone soup. You can also use cornstarch to thicken the soup but adding vegetable paste gives a better taste).
- Add the pasta, chopped spinach, kidney beans, and vegetable paste to the pot and cook for another 20 minutes.
- Once ready, take out in a bowl and enjoy with your choice of bread.