Cozy Vegan Minestrone Soup – A Simple, Comforting Classic

Minestrone is the kind of soup that makes a chilly day feel warm again. It’s hearty, colorful, and full of familiar flavors that never get old. This vegan version keeps all the comfort while staying light and wholesome.

You’ll simmer veggies, beans, and pasta in a rich tomato broth that tastes like it cooked all afternoon. It’s easy to make, customizable, and perfect for weeknights or meal prep.

Cozy Vegan Minestrone Soup - A Simple, Comforting Classic

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Olive oil: For sautéing and adding richness.
• Yellow onion (1 medium), carrots (2), celery (2 stalks): Classic aromatic trio for flavor.
• Garlic (4 cloves): Essential for depth.
• Tomato paste (2 tablespoons): Concentrated umami and color.
• Crushed tomatoes (1 can, 28 ounces): Forms the tomato base.
• Vegetable broth (6 cups): Use low-sodium to control salt.
• Dried oregano (1 teaspoon) and dried thyme (1 teaspoon): Classic Italian-style herbs.
• Bay leaf (1): Subtle background note.
• Potato (1 medium), peeled and diced: Adds body and creaminess without dairy.
• Zucchini (1 medium), diced: Light, tender vegetable texture.
• Kale or baby spinach (2 cups), chopped: Greens for color and nutrients.
• Kidney beans (1 can, drained) and cannellini beans (1 can, drained): Protein and heartiness.
• Small pasta (1 cup): Ditalini, small shells, or elbows work well.
• Lemon (1): Zest and juice to finish.
• Fresh basil and/or parsley (a handful), chopped: Bright herbal finish.
• Salt and black pepper: To taste.
• Optional add-ins: Red pepper flakes, vegan pesto swirl, or balsamic vinegar splash.

Instructions

 

• Warm the pot: Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened and fragrant.
• Build flavor: Stir in garlic and tomato paste. Cook 1–2 minutes until the paste darkens slightly. This step deepens the flavor.
• Add the base: Pour in crushed tomatoes and vegetable broth. Add oregano, thyme, bay leaf, and a few grinds of black pepper. Stir well.
• Simmer with veggies: Add diced potato and zucchini. Bring to a gentle boil, then reduce to simmer. Cook 12–15 minutes, until the potato is just tender.
• Add beans and pasta: Stir in the kidney beans, cannellini beans, and pasta. Simmer 7–9 minutes, stirring occasionally, until the pasta is al dente. If the soup thickens too much, add more broth or hot water to loosen.
• Finish with greens: Fold in kale or spinach. Cook 2–3 minutes until wilted and vibrant.
• Brighten and season: Remove the bay leaf. Add lemon zest and juice to taste (start with half, then adjust). Season with salt and more pepper until the flavors pop.
• Garnish and serve: Top bowls with chopped basil/parsley. For extra richness, drizzle a little olive oil or add a small spoon of vegan pesto.

Why This Recipe Works

This soup leans on simple pantry staples that bring big flavor with minimal effort. The base builds from onions, carrots, and celery, which create a savory backbone.

Then tomatoes, beans, and herbs layer in depth and body.

Adding small pasta and tender greens at the end keeps the texture lively and satisfying. A splash of lemon and fresh herbs brightens everything before serving. The result is a balanced bowl: hearty but not heavy, cozy yet fresh.

What You’ll Need

• Olive oil: For sautéing and adding richness.
• Yellow onion (1 medium), carrots (2), celery (2 stalks): Classic aromatic trio for flavor.
• Garlic (4 cloves): Essential for depth.
• Tomato paste (2 tablespoons): Concentrated umami and color.
• Crushed tomatoes (1 can, 28 ounces): Forms the tomato base.
• Vegetable broth (6 cups): Use low-sodium to control salt.
• Dried oregano (1 teaspoon) and dried thyme (1 teaspoon): Classic Italian-style herbs.
• Bay leaf (1): Subtle background note.
• Potato (1 medium), peeled and diced: Adds body and creaminess without dairy.
• Zucchini (1 medium), diced: Light, tender vegetable texture.
• Kale or baby spinach (2 cups), chopped: Greens for color and nutrients.
• Kidney beans (1 can, drained) and cannellini beans (1 can, drained): Protein and heartiness.
• Small pasta (1 cup): Ditalini, small shells, or elbows work well.
• Lemon (1): Zest and juice to finish.
• Fresh basil and/or parsley (a handful), chopped: Bright herbal finish.
• Salt and black pepper: To taste.
• Optional add-ins: Red pepper flakes, vegan pesto swirl, or balsamic vinegar splash.

Instructions

1. Warm the pot: Heat 2 tablespoons olive oil in a large pot over medium heat.

   Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened and fragrant.

2. Build flavor: Stir in garlic and tomato paste. Cook 1–2 minutes until the paste darkens slightly.

   This step deepens the flavor.

3. Add the base: Pour in crushed tomatoes and vegetable broth. Add oregano, thyme, bay leaf, and a few grinds of black pepper. Stir well.
4. Simmer with veggies: Add diced potato and zucchini.

   Bring to a gentle boil, then reduce to simmer. Cook 12–15 minutes, until the potato is just tender.

5. Add beans and pasta: Stir in the kidney beans, cannellini beans, and pasta. Simmer 7–9 minutes, stirring occasionally, until the pasta is al dente.

   If the soup thickens too much, add more broth or hot water to loosen.

6. Finish with greens: Fold in kale or spinach. Cook 2–3 minutes until wilted and vibrant.
7. Brighten and season: Remove the bay leaf. Add lemon zest and juice to taste (start with half, then adjust).

   Season with salt and more pepper until the flavors pop.

8. Garnish and serve: Top bowls with chopped basil/parsley. For extra richness, drizzle a little olive oil or add a small spoon of vegan pesto.

How to Store

• Fridge: Cool completely, then store in airtight containers for up to 4 days. The flavors deepen by day two.
• Freezer: For best texture, freeze without the pasta.

  Freeze in portions for up to 3 months. Thaw overnight in the fridge.

• Reheat: Warm gently on the stove, adding a splash of broth or water to loosen. If you froze without pasta, cook fresh pasta separately and stir it in before serving.

Benefits of This Recipe

• Nutrient-dense: Packed with fiber, plant protein, and vitamins from beans and vegetables.
• Budget-friendly: Uses pantry staples and seasonal produce.
• Flexible: Swap vegetables, greens, or pasta based on what you have.
• Meal-prep friendly: Makes a big pot that reheats well for easy lunches and dinners.
• Family-approved: Familiar flavors and a cozy texture make it great for all ages.

Common Mistakes to Avoid

• Overcooking the pasta: It keeps softening as it sits.

  Cook just to al dente or boil it separately and add to bowls.

• Skipping the tomato paste step: Briefly toasting it adds a deeper, richer flavor. Don’t rush it.
• Adding greens too early: They can turn dull. Stir them in at the end to keep color and freshness.
• Not seasoning enough: Taste after simmering and again after adding lemon.

  Adjust salt, pepper, and acidity.

• Letting it get too thick: Minestrone should be brothy and spoonable. Add more liquid as needed.

Variations You Can Try

• Gluten-free: Use gluten-free pasta or cooked brown rice. Add rice when serving to prevent mushiness.
• Harvest minestrone: Swap zucchini for butternut squash or sweet potato and add chopped cabbage.
• Herb-forward: Stir in a spoonful of vegan pesto or fresh rosemary at the end for a fragrant twist.
• Smoky kick: Add a pinch of smoked paprika or a splash of liquid smoke for depth.
• Extra protein: Add a cup of cooked lentils or chickpeas along with the beans.
• No-tomato version: Use all broth, skip crushed tomatoes, and add more herbs and lemon for a clear, light soup.
• Veggie clean-out: Toss in green beans, peas, corn, or bell peppers—use what’s in the crisper.