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+ servings
bowl of soup with a side of bread
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5 from 3 votes

Vegan Minestrone Soup

Easy Vegan Minestrone Soup that's ready in under 1 hour! Made with veggies, diced tomatoes and pasta, this soup is comfort in a bowl. It's a great way to get the whole family to eat vegetables, and it makes for the best leftovers.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: dinner, lunch
Cuisine: American, Italian
Diet: Vegan, Vegetarian
Keyword: minestrone soup, vegan minestrone soup
Servings: 6
Calories: 283kcal
Author: Erin


  • 2 tablespoon olive oil
  • 1 celery
  • 2 carrots
  • 1 cup yellow onion diced
  • 4 garlic cloves minced
  • 2 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red pepper flakes
  • 1 bay leaf
  • 1 russet potato diced
  • 1 small zucchini chopped
  • 28 oz. fire roasted diced tomatoes with juices
  • 32 oz. vegetable broth
  • 3 cups water or more
  • black pepper to taste
  • 15 oz. great northern beans drained and rinsed
  • 1 1/2 cups pasta small shell pasta
  • 2 cups spinach
  • 1-2 tablespoon lemon juice optional


  • Heat the oil in a dutch oven or large pot over medium heat. Then, add the celery, carrots, and onion and sauté for 5-7 minutes until the carrots are soft. Then, add the garlic, tomato paste, salt, oregano, and red pepper flakes and sauté for 1-2 minutes.
  • Next, add the bay leaf, potato, zucchini, canned tomatoes with their juices, broth, and water, and turn the heat up to high. Bring the soup to a boil, then cover the pot, reduce the heat to low and simmer the soup for 15 minutes.
  • Remove the lid and add the beans, pasta and spinach and continue simmering uncovered for 15-20 minutes or until the pasta is cooked. Remove from the heat and adjust the salt/pepper as needed, and then add lemon juice (optional). Enjoy!


*Calories are per serving and are an estimation 
*Storage: store soup in a sealed container in the refrigerator for up to 4 days. To reheat: add soup to a pot and heat over the stove; NOTE: you will have to add more broth while reheating as the pasta absorbs some of the broth in the refrigerator. 
*To make gluten free: use your favorite gluten free pasta instead (I love using broth rice pasta!)


Calories: 283kcal | Carbohydrates: 49g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 1282mg | Potassium: 791mg | Fiber: 9g | Sugar: 9g | Vitamin A: 5418IU | Vitamin C: 20mg | Calcium: 139mg | Iron: 4mg