This vegan minestrone soup with white beans and pasta shells is super simple, delicious, and filling. It’s packed with flavor and loaded with fresh vegetables. And it’s ready in only 25 minutes!
Why This Recipe Works
This vegan minestrone makes a great weeknight dinner for the whole family. It’s super filling, extremely comforting, and warming. Besides, it’s very rich in protein, vegetable-packed, and super healthy!
There’s nothing better than a hearty soup on colder days! This soup is packed with Mediterranean flavors, so I think it’s great the whole year round.
I used a combination of carrots, zucchini, leek, and celery, which provides this recipe with a ton of flavor and nutrients.
The addition of white beans and small pasta shells make this soup super filling. White beans are a great source of protein, making this soup perfect for vegans and vegetarians.
So it’s not just a starter but a real meal that will keep you full for hours. I love to serve it with whole wheat bread or with homemade focaccia bread.
I also love to top it off with some fresh oregano. If you want to spice things up a bit, you could also add some red pepper flakes.
What Goes Into This Recipe
- Vegetable Broth – I use organic, low sodium vegetable broth
- Diced Tomatoes – canned.
- Pasta Shells – or other small pasta shapes.
- White Beans – canned.
- Mediterranean Spice Blend – containing oregano, basil, thyme, and rosemary.
How to Make This Recipe
1. Step: Prepare the pasta according to the instructions on the package. Set aside. Chop the vegetables.
2. Step: Heat some oil in a large pot and sauté the onion for about 2 minutes. Then add the garlic for another minute.
3. Step: After one more minute, add the leek and then the carrots, the celery, and the zucchini.
4. Step: Cook for about 2-3 minutes, then stir in one teaspoon of the Mediterranean spice blend.
5. Step: Add the vegetable broth.
6. Step: Add the diced tomatoes and stir well with a wooden spoon.
7. Step: Cook on low heat for about 10 minutes. Season with salt, pepper, fresh oregano, and the remaining spices.
8. Step: Add the cooked pasta and the beans and allow to heat through.
Recipe Notes
- I like to use small pasta shells for my vegan Minestrone soup. But you could also use ditalini, rotelle, rotini, or mini farfalle.
- For even more flavor, add freshly chopped basil and oregano just before serving.
- You can easily change up the veggies. If you want, you could also add green beans to your Minestrone. Or you could replace the white beans with chickpeas. Fennel or kale is also great for this soup depending on the season.
- For more protein, you could add smoked tofu or vegan sausages.
FAQs
How Long Does The Soup Last?
Stored in an airtight container in the fridge, the soup will last up to 3 days. It will become a bit thicker as the pasta shells will soak up some of the liquid.
Can I Freeze It?
Yes, it freezes pretty well. Let it cool completely before freezing it in a freezer-safe container. You can freeze it for up to 3 months.
Let it thaw overnight in the fridge when you’re ready to eat it. Then just reheat it on the stovetop or in the microwave.
Could I Make This Recipe Gluten-Free?
Yes, you can easily make it gluten-free. The only thing that you have to change is using gluten-free pasta instead of regular pasta.
Related Recipes:
- Creamy Tomato Soup
- Vegan Chicken Noodle Soup
- Vegan Lentil Soup
- Italian Garbanzo Bean Soup
- Vegan Pho
- Vegan Pumpkin Soup
- 30 Hearty and Comforting Vegan Soup Recipes
I Love to Hear From You!
I hope you like this vegan minestrone soup as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Minestrone Soup
Ingredients
- 2 carrots, cut into medium-sized chunks
- 4 stalks of celery, cut into rings
- 1 leek, cut into rings
- 1 onion, chopped
- 1 clove of garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14,5 oz)
- 1 can white beans (cannellini)
- 2 cups small pasta shapes like small shells
- 2 teaspoons dried herbs de Provence or any other Mediterranean spice blend (like thyme,basil, rosemary, and oregano)
- salt, to taste
- black pepper, to taste
- 1 teaspoon fresh oregano
Instructions
- Prepare the pasta according to the instructions on the package. Set aside.
- Heat some oil in a large pot and sauté the onion for about 2 minutes. Then add the garlic for another minute.
- After one more minute, add the leek and then the carrots, the celery, and the zucchini. Cook for about 2-3 minutes, then stir in one teaspoon of the Mediterranean spice blend.
- Add the vegetable broth. Add the diced tomatoes and stir well with a wooden spoon.
- Cook on low heat for about 10 minutes. Season with salt, pepper, fresh oregano, and the remaining spices.
- Add the cooked pasta and the beans and allow to heat through.
Notes
- I like to use small pasta shells for my vegan Minestrone soup. But you could also use ditalini, rotelle, rotini, or mini farfalle.
- For even more flavor, add freshly chopped basil and oregano just before serving.
- You can easily change up the veggies. If you want, you could also add green beans to your Minestrone. Or you could replace the white beans with chickpeas. Fennel or kale is also great for this soup depending on the season.
- For more protein, you could add smoked tofu or vegan sausages.
- Stored in an airtight container in the fridge, the soup will last up to 3 days. It will become a bit thicker as the pasta shells will soak up some of the liquid.
My 13 yr. old daughter has recently turned Vegan, and I have been struggling as a Dad to find creative Vegan options to make for her. I have made this recipe twice and we both love it! Glad that I found this site!
Just made this with a box of whole wheat spaghetti I had in the cupboard, with the noodles divided into thirds. And half the vegetable broth because I like my soups a little thicker. It’s absolutely delicious, perfectly seasoned, good for the body and soul. Thank you for sharing! I believe the zucchini is missing from your list of ingredients. It didn’t come over when I imported the recipe into AnyList, but the soup is still stellar without it. Cheers!
Very yummy – even in the summer!!
This soup looks spot on! We’re having cold “soup weather” here, too. Rain today, snow later in the week – this recipe is definitely in the forecast!
Yes to spring, and tulips and daffodils! It’s going to be in the 60s in Chicago for the next four to five days and I’m so ready. :) Your minestrone soup looks so good, it’s one of my favorites. I’m going to have to make some soon.
I love Minestrone Soup. I haven’t made it in ages though. I really need to change that in the next few days. That spice blend that helps you digest legumes sounds so interesting!
It’s been cold and grey here, too, and this soup looks so warm and comforting!
Love, love minestrone soup! Your version looks so good!
I made minestrone last night for dinner – great minds! I took the easy way out, though, and used a bag of frozen mixed veg. I did add some fresh onion and celery though. :) And YES to pasta with soup!
This soup is gorgeous! It looks so perfect for a chilly evening.
What a beautiful soup!! I love pasta in my soups but I also keep it separate and add it when I eat it because I’m so weird about my pasta staying al dente. I do that with cereal too. LOL!