This quick and easy vegan Italian minestrone soup recipe is a nutritious and protein-rich one pot white bean vegetable stew that is healthy AND delicious! It requires only simple ingredients and can be made with grain-free, homemade or gluten-free pasta for an allergy-friendly option.
There’s nothing better than a bowl of warm and comforting soup on cold and rainy spring days. This recipe is super delicious, nourishing and hearty, so it’s perfect for the current soup-weather. I’m sure, you will love this simple one-pot recipe just as I do as it comes together in no time and doesn’t require much cleaning afterward! I mean, how amazing is that?!
Easy Vegetable Minestrone Soup
For this recipe, I chose 5 simple wholesome vegetables that are rich in healthy vitamins and minerals. It’s carrots, celery, zucchini, leek, and tomatoes. However, feel free to use many more veggies and basically anything you have in your fridge! I think some of the best options that go well in this vegetable soup are:
- Pumpkin or Squash
- Potatoes (white, purple or sweet potatoes)
- Bell pepper (green, red or yellow)
This white bean vegetable soup is tomato-based and can be made super fast with canned tomatoes. But actually, you can also use peeled fresh tomatoes! I show you the best and easiest way on how to peel fresh tomatoes in my creamy tomato soup recipe.
Since juicy red tomatoes pair very well with Italian seasonings and herbs, I add thyme, oregano, smoked paprika, chili flakes, and a bay leave to my soup. Anyway, you can actually use any of your favorite seasonings and flavors like basil, parsley, rosemary and much more!
Simple one-pot White Bean Stew
I added white cannellini beans as a plant-based protein source in this vegan minestrone soup. Anyway, you have several options to make this soup even more protein-rich! You can substitute the regular (whole-) wheat or gluten-free fusilli pasta with grain-free lentil or chickpea pasta. However, there are also other pasta varieties that contain a lot of protein you could try.
Furthermore, you can add additional other legumes and beans like lentils, green beans or kidney beans along with or instead of the cannellini beans. And if that is not enough already, adding crispy Tofu bites will give this soup an extra protein-kick!
The perfect vegan meal-prep recipe
As a vegan, I can imagine that it can be sometimes hard to keep your daily protein intake when having a busy week. So, this minestrone soup is the perfect solution, because it can be kept in the fridge for up to 4 days and also freezes well! I really recommend you to freeze single servings, so you can reheat a bowl of this cozy vegetable stew whenever you like!
How to make Vegan Minestrone Soup
There are only a few easy steps to make this one-pot white bean and vegetable soup!
Start by cooking the chopped vegetables in a large pot (or dutch oven) until they have softened. You could also sauté the veggies in a pan to get more roasting flavors as preferred. Once the vegetables are tender, add the garlic, oregano, and thyme and cook for another minute to unfold amazing flavors. Next, pour in the diced tomatoes with their juice and the veggie broth. Then, add the bay leaves, smoked paprika, vegan parmesan, maple syrup, pepper, and salt to give the soup spiciness and bring it to a boil.
When the soup is boiling, you can add the pasta and cook everything for another 10 minutes. Then, add the white beans and continue cooking for further 5 minutes, or until the pasta is al dente. Finally, adjust the seasoning to your desired taste and serve your healthy soup with some fresh herbs and more vegan parmesan cheese!
This vegan minestrone soup recipe is:
- Packed with vegetables
- Loaded with plant-based protein
- Made in one-pot
- Quick and Easy
- Perfect for soup weather
- So delicious!
If you love rich and healthy soups, make sure to check out the following recipes:
- Creamy Cauliflower Soup
- Vegan Potato Leek Soup
- Roasted Pumpkin Soup
- Cream of Mushroom Soup
- Creamy Tomato Soup
- Yellow Lentil Dal
- Thai Peanut Ramen Noodle Soup
- Mushroom and Rice Soup
If you try this easy vegan minestrone soup, please leave me a comment and rating how you liked this recipe! Your feedback is always very helpful for me and other readers. And if you take a photo of your healthy white bean vegetable soup, please make sure to tag me on Instagram @biancazapatka and #biancazapatka because I love seeing your remakes! Happy cooking!
Vegan Minestrone Soup (Easy, One-Pot)Author:
- 2 tbsp (2 tbsp) olive oil or sub water, if oil-free
- ½ (1/2 ) stick leek chopped (or 1 large onion)
- 2 (2 ) celery stalks diced
- 2 (120 g) large carrots diced
- 1 (250 g) medium zucchini diced
- ¼ tsp (1/4 tsp) sea salt adjust to taste
- 3 (3 ) cloves garlic minced
- 1 tsp (1 tsp) dried oregano
- 1 tsp (1 tsp) dried thyme or basil
- 1 14- oz can (400 g) strained tomatoes
- 1 14- oz can (400 g) diced tomatoes
- 3 cups (720 ml) vegetable broth
- 2 (2 ) bay leaves optional
- 1 tsp (1 tsp) sweet smoked paprika
- 2-3 tbsp (2-3 tbsp) vegan parmesan cheese or nutritional yeast flakes (optional)
- ¼ tsp (1/4 tsp) black pepper adjust to taste
- 1 pinch (1 pinch) of chili flakes optional to taste
- 1 tbsp (1 tbsp) agave syrup or another sweetener to taste
- 8 oz (225 g) fusilli pasta or other gluten-free noodles of choice
- 1 14- oz can (400 g) white cannellini beans or kidney beans or chickpeas (rinsed & drained)
- Heat the oil in a large pot or dutch oven over medium heat. Add the chopped leek, carrot, celery, zucchini, and salt. Cook, stirring often until the vegetables have softened and turned slightly golden, about 5 minutes. (You could also sauté the veggies in a skillet, then transfer to a pot as I did in the step-by-step photos above).
- Add the garlic, oregano, and thyme. Cook for a further minute until fragrant while stirring frequently.
- Pour in the strained and diced tomatoes with their juices, and broth. Add the bay leaves, smoked paprika, vegan parmesan (if using), and maple syrup. Season with black pepper and a pinch of chili as desired.
- Bring the mixture to a boil, then add the pasta and cover the pot with a lid, leaving about a small gap for steam to escape. Reduce the heat to a gentle simmer and cook for 10 minutes.
- Remove the lid and add the beans. Continue simmering for further 5 minutes or until the pasta is al dente.
- Turn off the heat and remove the bay leaves. Taste and adjust seasonings.
- Serve the soup in bowls and garnish with fresh parsley if you like. Enjoy!
- To make this recipe gluten-free, use gluten-free pasta.
- To make this recipe grain-free, use chickpea or lentil pasta. You could also substitute rice or more beans or vegetables for the pasta.
- I love the combination of strained and diced tomatoes but you can also use only strained tomatoes if you prefer it creamier or only diced tomatoes if you prefer it chunkier.
- Store leftovers in the refrigerator up to 3-4 days or freeze for up to 1 month.
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