This one-pot Vegan Minestrone Soup is deliciously healthy comfort food at its best. Packed with vegetables and protein-rich beans, this soup is reminiscent of our hearty Butter Bean Stew.
This minestrone soup is perfect for a cozy family dinner, meal prep, or even a quick weeknight meal. Made with gluten-free pasta shells, this oil-free Daniel Fast recipe is a nourishing meal that will keep you feeling full and satisfied. It’s also incredibly customizable, so you can easily switch up the ingredients based on what’s in your kitchen!
A Brief History of Minestrone Soup
Minestrone soup originates from Italy and dates back to ancient times. It was traditionally a peasant dish made with whatever vegetables and legumes were available.
Over time, it evolved into a beloved Italian staple, with regional variations incorporating different ingredients based on local produce and traditions. The word "minestrone" comes from the Italian verb minestrare, meaning "to serve" or "to dish up." Today, minestrone remains a popular, hearty, and nutritious soup enjoyed worldwide.
For another Italian-inspired favorite, check out our Vegan Spaghetti alla Puttanesca.
Why You’ll Love This Vegan Minestrone Soup
- 100% Plant-Based & Oil-Free: No added oils, making it heart-healthy and light. Our delicious red kidney bean soup is also oil-free.
- Gluten-Free: Made with small gluten-free pasta shells.
- Protein & Fiber-Packed: Beans and vegetables make it a nourishing meal.
- Easy to Make: Simple ingredients, one pot, and minimal effort, like our split pea and kale soup.
- Great for Meal Prep – Makes a large batch and tastes even better the next day!
Ingredients You’ll Need
- Cannellini beans: Creamy and mild, they balance the stronger flavors.
- Small gluten-free pasta shells: Tender and chewy, they complete the classic minestrone vibe.
- Miso paste: Not traditionally found in minestrone soup, but it adds a salty, umami, and slightly sweet flavor.
A full ingredients list with exact amounts can be found in the recipe card below.
Substitutions and Variations
- No gluten-free pasta? Regular whole grain pasta works well if gluten isn't an issue.
- Add more veggies. Try green beans, zucchini, cabbage, mushrooms, diced potatoes, or peas for extra texture and variety.
- Switch up the beans. Instead of cannellini, use butter beans or kidney beans. Learn how to cook dried beans in the Instant Pot, slow cooker, or on the stovetop. Lentils would also work. It would be an Italian spin on our popular Lentil Soup.
- Make it spicy. Add more crushed red pepper flakes or your favorite hot sauce.
- No kale? Use collard greens, spinach, or Swiss chard.
- Grain swap: Instead of pasta, use quinoa, brown rice, or farro.
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How to Make This One-Pot Minestrone Soup
Step 1: Make the miso slurry by adding about ½ to 1 cup of low-sodium vegetable broth to a mini blender with the miso paste.
Step 2: Blend until smooth. Making this slurry first will help prevent biting into a clump of miso paste while eating the soup later. Set the mixture aside.
Step 3: Preheat a large pot over medium heat. Add chopped onion, carrots, and celery, along with a splash of water or vegetable broth. Saute for 5 minutes.
Step 4: Add minced garlic, dried thyme, dried oregano, and crushed red pepper flakes. Give it a stir and continue cooking for another minute.
Step 5: Pour the blended miso slurry into the pot.
Step 6: Add diced tomatoes, bay leaves, cannellini beans, and remaining vegetable broth to the pot.
Step 7: Turn the heat up to medium-high and bring the soup to a gentle boil. Then, reduce the heat to low and simmer, partially covered, for 20 minutes.
Step 8: Remove the lid, and add small shell pasta and cook uncovered for 7 to 8 minutes.
Step 9: Toss in fresh chopped parsley and balsamic vinegar. Give it a stir.
Step 10: Add finely chopped kale and stir to incorporate. Turn off the heat and let the soup sit for 3 to 5 minutes before serving. This will allow the kale to wilt and all the flavors to meld.
Ladle up a generous bowl, add fresh cracked black pepper and salt to taste, and enjoy knowing you're eating a deliciously healthy, cozy bowl of soup that's low-fat, high-protein, and high-fiber, like our veggie chili and white bean and kale soup.
Expert Tips
The secret flavor ingredients in this recipe are the miso paste and balsamic vinegar. Not traditionally found in minestrone soup, these two ingredients elevate this soup in a big way. So don't skip those two ingredients.
If you’re meal prepping, cook the pasta separately and add it to each serving before eating to prevent it from getting too soft. Alternatively, par-boil the pasta with the soup, cooking for half the time.
Recipe FAQs
Store in an airtight container in the fridge for up to 5 days. Freeze in individual portions for up to 3 months. When reheating, you may need to add a splash of broth or water to adjust the consistency.
Yes. Saute the onion, carrots, celery, and garlic using the saute function. Then add the diced tomatoes, bay leaves, balsamic vinegar, low-sodium vegetable broth, and miso paste mixture. Cook on manual high pressure for 4 minutes, then quick release. Stir in the pasta, kale, and parsley, letting them cook in the residual heat.
Absolutely! If serving to kids, you may want to omit the crushed red pepper flakes for a milder flavor.
Add lentils or double the beans for extra protein. Serve with an intact whole grain, such as quinoa, farro, or brown rice.
This Vegan Minestrone Soup is a healthy, flavorful dish that’s packed with fiber and plant-based protein, all without oil or gluten. It’s a perfect meal for any time of the year and a great way to enjoy a variety of colorful vegetables in one bowl!
More Hearty Soups to Check Out
If you tried this Vegan Minestrone Soup or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan Minestrone Soup
Ingredients
- 1 ½ Tablespoons white or yellow miso paste
- 4 cups low-sodium vegetable broth, divided
- 1 ½ cups chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ⅛ to ¼ teaspoon crushed red pepper flakes, for heat
- 2 bay leaves
- 1 28- ounce can diced tomatoes
- 1 15- ounce can cannellini beans, drained and rinsed (or 1 ½ cups cooked)
- ½ cup whole grain small shell or elbow pasta (use gluten-free, if gluten sensitive)
- 2 Tablespoons balsamic vinegar
- ⅓ cup fresh chopped parsley
- 2 cups finely chopped kale
Instructions
- Make the miso slurry by adding about ½ to 1 cup of low-sodium vegetable broth to a mini blender with the miso paste. Blend until smooth. Making this slurry first will help prevent biting into a clump of miso paste while eating the soup later. Set the mixture aside.
- Preheat a large pot over medium heat. Add chopped onion, carrots, and celery, along with a splash of water or vegetable broth. Saute for 5 minutes.
- Add minced garlic, dried thyme, dried oregano, and crushed red pepper flakes. Give it a stir and continue cooking for another minute.
- Pour the blended miso slurry into the pot.
- Add diced tomatoes, bay leaves, cannellini beans, and remaining vegetable broth to the pot.
- Turn the heat up to medium-high and bring the soup to a gentle boil. Then, reduce the heat to low and simmer, partially covered, for 20 minutes.
- Remove the lid, and add small shell pasta and cook uncovered for 7 to 8 minutes.
- Add the fresh chopped parsley and balsamic vinegar. Give it a stir.
- Add finely chopped kale and stir to incorporate. Turn off the heat and let the soup sit for 3 to 5 minutes before serving. This will allow the kale to wilt and all the flavors to meld.
Notes
- Secret ingredients: The unique ingredients are miso paste and balsamic vinegar. Not traditionally found in minestrone soup, these two ingredients elevate this soup in a big way. So don't skip those two ingredients.
- Blend the miso: It's essential to blend the miso paste with a small amount of vegetable broth to prevent clumps of miso from forming in the soup.
- Leftovers: Store in an airtight container in the fridge for up to 5 days. Freeze in individual portions for up to 3 months. When reheating, you may need to add a splash of broth or water to adjust the consistency. See meal prep tip below!
- Meal prep tip: Cook the pasta separately and add it to each serving before eating to prevent it from getting too soft. Alternatively, par-boil the pasta with the soup, cooking for half the time.
Deborah Gall says
I made this again this past weekend. It is a staple for us and I often have at least one container of it in the freezer. Easy to thaw and reheat. I use tip #4 and cook the pasta separately for two reasons: my hubby likes more pasta and it freezes better without the pasta. My favorite way to make this is in the Instant Pot. I wait until it has finished before adding the kale, the miso, and the balsamic.
This one is hearty yet never feels like I’m over eating. Love it!
Gigi & Sersie says
Deborah - We're so glad you enjoy this minestrone soup. Yes, great call to keep the pasta separate. 🙂
Jean says
Great soup! I added mushrooms, zucchini & fennel bulb. I used quinoa in place of noodles and spinach instead of kale, fresh basil instead of parsley as that is what I had. Nutritional yeast sprinkled on each bowl! Thanks for another great recipe! I will definitely be making this again!
Gigi & Sersie says
Thank you, Jean. We're so glad you enjoyed it. I love the modifications you made. Definitely boosting the nutritional density with those additional ingredients. 🙂
Gigi & Sersie says
The flavor is fantastic! The pot of soup was gone fast.
Demetria Edwards says
This is my new, favorite soup on this site. So easy to make, hearty, flavorful, and satisfying! I highly recommend it.
Gigi & Sersie says
Yay! Thank you for taking the time to leave a review and comment. We're so grateful you enjoyed it.