Vegan minestrone soup is deliciously healthy comfort food at its best. Packed with vegetables, protein-rich beans, and tender gluten-free pasta shells, this oil-free recipe is a nourishing meal that will keep you feeling full and satisfied.
This one-pot vegan minestrone is perfect for a cozy family dinner, meal prep, or even a quick weeknight meal. 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.
Why You’ll Love This Vegan Minestrone Soup
- 100% Plant-Based & Oil-Free – No added oils, making it heart-healthy and light.
- 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.
- Great for Meal Prep – Makes a large batch and tastes even better the next day!
Ingredients You’ll Need
- Onion
- Carrots
- Celery
- Garlic
- Dried oregano
- Dried thyme
- Crushed red pepper flakes
- White or yellow miso paste
- Low-sodium vegetable broth
- Bay leaves
- Cannellini beans (white kidney beans)
- Diced tomatoes
- Small shells or elbow pasta (gluten-free, if gluten-sensitive)
- Fresh parsley
- Balsamic vinegar
- Kale
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.
How to Make This One-Pot Soup
This recipe makes 4 generous servings.
Make the Miso Slurry
Add 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 you or someone else from biting into a clump of miso paste while eating the soup. Set the mixture aside.
Prepare the Veggies
Preheat a large pot over medium heat. Add chopped onion, carrots, and celery and 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.
Add Beans, Tomatoes, Broth and Cook
Pour the blended miso paste and vegetable broth mixture into the pot, along with the diced tomatoes, bay leaves, cannellini beans, and the rest of the low-sodium vegetable broth. 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.
Cook the Pasta and Wilt the Greens
Remove the lid and add the small shell or elbow pasta. Cook uncovered for another 7 to 8 minutes. Then add fresh chopped parsley, balsamic vinegar, and finely chopped kale. Stir well to incorporate. Turn off the heat and let the soup sit for 3 to 5 minutes. This will allow the kale to wilt and all the flavors to meld.
Serve and Enjoy!
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.
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Storage & Meal Prep Tips
Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: 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.
Pasta Tip: 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.
Variations & Substitutions
- Different Beans: Use any combination of kidney beans or lentils.
- More Vegetables: Add bell peppers, zucchini, green beans, mushrooms, or potatoes for extra texture.
- Grain Swap: Instead of pasta, use quinoa, brown rice, or farro.
- Spicy Kick: Add more red pepper flakes or a splash of hot sauce.
Frequently Asked Questions
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 wholesome, nourishing dish that’s packed with flavor, 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!
Give this recipe a try, and let me know how you like it in the comments below! If you love this soup, be sure to check out our other oil-free, plant-based recipes, like our veggie chili and white bean and kale soup, for more delicious meal ideas.
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
- 2 bay leaves
- 1 28- ounce can diced tomatoes
- 1 15- ounce can cannellini beans drained and rinsed
- 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
- Add 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 you or someone else from biting into a clump of miso paste while eating the soup.
- Set the mixture aside.
Prepare the Veggies
- Preheat a large pot over medium heat. Add chopped onion, carrots, and celery and 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.
Add Beans, Tomatoes, Broth, and Cook
- Pour the blended miso paste and vegetable broth mixture into the pot, along with the diced tomatoes, bay leaves, cannellini beans, and the rest of the low-sodium vegetable broth.
- 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.
Cook the Pasta and Wilt the Greens
- Remove the lid and add the small shell or elbow pasta. Cook uncovered for another 7 to 8 minutes.
- Then add fresh chopped parsley, balsamic vinegar, and finely chopped kale. Stir well to incorporate.
- Turn off the heat and let the soup sit for 3 to 5 minutes. This will allow the kale to wilt and all the flavors to meld.
Serve and Enjoy!
- Ladle up a generous bowl, add fresh cracked black pepper, and enjoy knowing you're eating a nutrient-packed, cozy bowl of soup that's low fat, high protein, and high fiber.
Storage and Meal Prep Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: 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.
- Pasta Tip: 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.
Notes
EQUIPMENT / SUPPLIES:
- Knife
- Cutting board
- Mini blender (to make miso and veggie broth slurry)
- Measuring cup
- Measuring spoons
- Large pot with lid
- Cooking spoon
Gigi & Sersie
The flavor is fantastic! The pot of soup was gone fast.
Demetria Edwards
This is my new, favorite soup on this site. So easy to make, hearty, flavorful, and satisfying! I highly recommend it.
Gigi & Sersie
Yay! Thank you for taking the time to leave a review and comment. We're so grateful you enjoyed it.