Easy Vegetarian Minestrone Soup

Hearty soups like this vegan minestrone soup are just what you need after a long day at work. What if I told you that this takes less than 10 minutes of prep? Gather all your ingredients because we are going to make the best vegetarian minestrone ever.

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We have warmed up to the idea of chunky soups this winter. When I say we, I  am obviously referring to my H and my little one. I have always been a soup person. Chunky, smooth, whatever. Over the years, our love for soups has grown. I m now constantly looking for easy soups or soups that have no oil. 

This minestrone checks so many boxes because it is 

• loaded with beans- your protein fix has been dealt with.
• vegan– we are not going to be adding parmesan today. Nope.
• something that comes together with almost zero effort.
• also something that you can rustle up with whatever you have in the pantry. This is a dump and go recipe. Just add all your ingredients to the Instant pot and go sip some soothing tea.
• a soup that has pasta. Can you say no to pasta? 

Jump to:

• Ingredients
• Gluten free vegan minestrone soup
• Make ahead
• Slow cooker minestrone soup
• Stove top method
• No oil soup
• Recipe Notes
• Instant Pot Dump and Go Method
• Vegan Minestrone Soup
• More Soups

Ingredients

Like any hearty minestrone out there, this recipe also has beans and pasta. As this is a vegan soup, we are going to be using some veggies and lots of herbs to flavor this.

Olive oil

This is hands-down the best oil for this recipe. However, you can also use any neutral flavored vegetable oil. I have used extra virgin olive oil here.

Onions, garlic

White onions or yellow onions are amazing in soups. They have a mild flavor unlike the red ones that are quite pungent. For a set and forget soup like this, I strongly recommend white onions. As for garlic, I finely chopped them before tipping it in.

Celery

What makes a minestrone exceptional? Celery! Yes. It is celery that adds a fantastic flavor. Please do not skip this in this recipe.

Veggies

While I have used carrots and green beans, you can also use sweet potatoes, cauliflower, potatoes, parsnips, butternut squash or even zucchini. A minestrone is incomplete without some greens.

On the day I cooked this, I only had frozen spinach. Other greens that will work in this recipe include baby spinach leaves, chopped kale or just chopped fresh spinach.

Beans

Who is your best friend in the pantry? Mine definitely is canned beans. At any given time, I have at least 6 types of canned beans in my pantry. Whether it is Rajma or this minestrone, it is always great to have some canned kidney beans or white beans.

In this soup, I have used a combination of canned white beans and canned chickpeas. You can choose to use either one of these or use both. Drain the canned beans in a colander and wash them well before using.

Canned tomatoes

Italian chopped tomatoes are the best bet for this recipe. If you cannot find this, you can also use regular canned chopped tomatoes. If you prefer the tomato flavor to be dominant, I also recommend adding 2 tablespoons of tomato sauce to your soup. 

Canned fire roasted tomatoes is another option for this recipe. In case you do not have canned tomatoes, you can use regular Napolitana or Arabbiata pasta sauce in this soup. Personally, my favorite pasta sauce is from Rao’s or Prego.

Pasta

Short pasta varieties like Macaroni, Spirali, Fusilli and Penne are great in this soup. I went with Spirali since this is what I had. For a healthier minestrone, use whole wheat pasta.

Broth

If you have been using water to cook your soups, you need to reconsider. Because, broth in soup is life-changing. Low sodium vegetable broth or ‘better than bouillon’ does wonders to any vegetarian or vegan soup. 

Aromatics and seasonings

We are just going to be using smoked paprika and freshly cracked pepper to spice up this soup. As for aromatics, you can go both ways- use fresh herbs or dried ones.

If you have read my previous posts, you would know that I have a small sweet basil plant at home. So I used fresh sweet basil and a generous amount of Italian seasoning.

You can also use fresh thyme, rosemary and basil instead of this Italian seasoning blend.

Gluten free vegan minestrone soup

To make this recipe celiac-friendly, skip the pasta and use lentil pasta. Or you can also use brown rice. For a grain-free minestrone, use quinoa.

If you are using brown rice or quinoa, wash them well and soak in hot water for 1 hour before cooking. This way, you will not have to adjust the cooking time or mode.

Make ahead

This is a freezer-friendly soup and it freezes well for as long as 3 months. Though, it never lasts me that long. Because it is that delicious! To freeze this soup, allow the soup to cool down completely as it is cooked.

To expedite the cooling process, transfer the soup to a large mixing bowl. Place this bowl over an ice bath. Once cool, divide into 2.5 cup portions and transfer to freezer-safe containers. Freeze till ready to eat.

Allow frozen minestrone soup to thaw in the fridge overnight the previous day. When it thaws, reheat on gentle heat and serve immediately.

Slow cooker minestrone soup

Add all the ingredients to your crockpot or slow cooker. Stir well. Allow it to cook on low for 2 hours. Once done, stir well, garnish with fresh herbs and serve hot. 

Stove top method

This recipe can easily be made on the stove top as well. Heat a heavy bottomed pan like a Dutch oven. You will need a 4 quart Dutch oven for this.

Add the olive oil and when hot, add bay leaves and garlic. Allow the garlic to cook till it begins to brown. Now, add the onions and salt. Mix well.

Immediately, add the remaining dry ingredients one by one. Add the canned tomatoes and the broth. Stir well.

Cook on medium flame, stirring every now and then for about 6 to 8 minutes or until the pasta is cooked. We love our pasta al-dente. And for this, 7 minutes of cooking time was perfect.

No oil soup

Yes, this is possible. And it tastes just as yummy. To make a zero-oil minestrone soup, simply skip the extra virgin olive oil and proceed with the remaining ingredients.

Please note that this version tastes best only when made in an Instant Pot.

Recipe Notes

1. This is a dump and go Instant Pot minestrone recipe at its best. If you plan to make this on stove-top, then I will not recommend skipping the oil. While water sauté is an option, I found that the onion and garlic tasted raw even after 10 minutes of cooking when done on stove-top.
2. Adding maple syrup is optional but recommended. The sweet syrup balances the tart tomatoes in this recipe.
3. Missing the cheese? Try adding 1 tsp nutritional yeast after adding the canned tomatoes.
4. Want a spicier soup? Add some red pepper flakes before serving. I am already drooling. 
5. I wanted to make a kid-friendly soup. So I skipped the red wine vinegar. You can add a splash of it if you are making this for a grown-up crowd. Use 1.25 tbsp red wine vinegar for this recipe. Add it along with the broth.

Instant Pot Dump and Go Method

Prep work

Drain the canned chickpeas and white beans in a colander. Wash them well under running water. Prep the remaining ingredients and assemble everything ready.

Instant Pot Cooking Time and Method

Place the inner pot into the Instant Pot. Add olive oil, garlic, onions, celery, chopped carrots, chopped fresh green beans along with the chickpeas and kidney beans.

Now, add the maple syrup, smoked sweet paprika and salt. Add the pasta next and tip in the canned tomatoes. Add the Italian seasoning next and pour the broth in. Stir well.

Plug in the Instant Pot. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK – HIGH PRESSURE and set the timer to 5 MINUTES.

Garnishing

Allow the cooking cycle to complete and do a quick pressure release immediately. Stir well and fish out the bay leaves. Now, add fresh basil and freshly cracked black pepper. Mix well and serve hot.

More Soups

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

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