Simple Vegan Minestrone Soup (Instant Pot Option)
Jul 16, 2020 • Updated Dec 12, 2023
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A simple, vegetable-forward soup! This Vegan Minestrone Soup is a great way to enjoy veggies in a quick and easy way. It’s flavourful, hearty and delicious. A great option for meal prep, busy weeknights, and more!
Why You’ll Love This Recipe
I’ve been all about tomatoes lately, and I find that soup is the ultimate way to put veggies to use, so here’s my Simple Vegan Minestrone Soup recipe! A rich tomato broth packed with a variety of vegetables, herbs, and, if you’d like, some vegan parmesan. It’s a customizable soup because everyone has their own minestrone add-in preferences. I personally like to throw gluten-free pasta into the mix, though it’s not a must (I’ll include some alternative ingredients if you need suggestions!).
You can make this soup stovetop, or if you’d prefer to use an instant pot, feel free to do so. I’m a firm believer that soups taste better as they age (within edible reason of course) because all the ingredients’ flavors are unlocked the longer it cooks/sits, so keep leftovers in mind. This is a wonderful meal prep recipe–this homemade soup tastes better the next day and the next and the next!
This Vegan Minestrone Soup is made with whole plant ingredients and is vegan, refined sugar-free, oil-free, and a gluten-free option (it’s just the pasta!).
Ingredient Notes
- Our usual suspect aromatics: Yellow onion, garlic, carrot, and celery.
- Beans of choice: I used navy beans. You can use white beans like cannellini beans or dark red kidney beans– any hearty beans you want!
- Potatoes
- Greens of choice: Like chard baby kale, or baby spinach.
- Tomatoes: Diced tomatoes and tomato paste.
- Vegetable broth
- Lots of herbs and spices: Italian seasoning or a simple alternative with dried basil, oregano, fennel seed, and bay leaves. Plus salt and black pepper to taste.
- Any other fresh veggies your heart desires: Summer squash, corn, etc. Use seasonal vegetables!
- Pasta: Cooked gluten-free pasta or regular pasta, al dente.
- Optional Garnish: Vegan parmesan cheese, fresh parsley, nutritional yeast, red pepper flakes.
- Olive oil: Optional for sauteeing.
Step-by-Step Instructions
- In a large saucepan or large soup pot over medium heat, sauté onion, carrots, celery, and potato with a splash of oil or veggie broth for 10-12 minutes, until fragrant. Add garlic, basil, oregano, thyme, and fennel seed, and sauté for another 2-3 minutes.
- Next, add tomato paste and diced tomatoes, and cook for another few minutes. Then add veggie broth and water and bring to a boil. Lower heat and bring to a simmer, then let cook, partially covered, for about 25 minutes. *If using an Instant Pot, pressure cook on high for 6 minutes and release. At this point, season generously with salt and pepper to taste.
- Finally, add cooked beans, cooked pasta (if using), and chopped greens to cook through. Remove the bay leaf, and enjoy!
- Garnish with fresh parsley and vegan parmesan if desired.
Secrets to Success
- This recipe can be very pantry-friendly–don’t be afraid to use canned tomatoes and canned beans. It shortens cooking time!
- Almost any veggie you have on hand can be added to this recipe. Play around with whatever you have, or take inspiration from what’s in season. Also, it should be noted that you can absolutely use frozen veggies to make this recipe.
- Lastly, the ingredient list may look long, but it’s just the variety of veggies and spices used.
Serving Tips
Serve this delicious vegetable soup with a side salad and crusty bread or on its own. It’s hearty, filling, and full of nutrients!
Storage Tips
Store leftover vegan minestrone soup in an airtight container in the refrigerator for up to 5 days. Reheat individual portions for meal prep, or reheat over the stovetop for the whole family to enjoy.
More Soup Recipes
Vegan Tofu “Chicken” Noodle Soup
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Simple Vegan Minestrone Soup (Instant Pot Option)
Ingredients
- 1 medium yellow onion or 3 small shallots finely diced
- 1 cup celery finely diced*
- 1 cup carrots finely diced
- 1-2 small potatoes diced
- 5 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme
- 1/4 tsp fennel seed
- 1 bay leaf
- alternative 2 tsp italian seasoning
- 3 tbsp tomato paste
- 15 oz diced tomatoes can use canned or fresh
- 5 cups veggie broth
- 2 tsp salt
- 15 oz cooked white beans I used navy beans
- 2 cups cooked gluten free pasta al dente
- 3 cups greens like chard baby kale, spinach, roughly chopped
- other suggestions
- diced summer squash
- fresh corn
- fresh parsley
- nutritional yeast
- vegan parmesan
Instructions
- In a large saucepan, sauté onion, carrots, celery and potato with a splash of oil or veggie broth for 10-12 minutes, until fragrant. Add garlic, basil, oregano, thyme and fennel seed and sauté for another 2-3 minutes.
- Next, add tomato paste and diced tomatoes, and cook for another few minutes. Then add veggie broth and water and bring to a boil. Lower heat and bring to a simmer, then let cook, partially covered for about 25 minutes. *If using Instant Pot, pressure cook on high for 6 minutes and release. At this point, season generously with salt and pepper to taste.
- Finally, add cooked beans, cooked pasta (if using) and chopped greens to cook through. Remove bay leaf and enjoy!
- Garnish with fresh parsley and vegan parmesan if desired.
Notes
Secrets to Success
- This recipe can be very pantry-friendly–don’t be afraid to use canned tomatoes and canned beans. It shortens cooking time!
- Almost any veggie you have on hand can be added to this recipe. Play around with whatever you have, or take inspiration from what’s in season. Also, it should be noted that you can absolutely use frozen veggies to make this recipe.
- Lastly, the ingredient list may look long, but it’s just the variety of veggies and spices used.
Serving Tips
Serve this delicious vegetable soup with a side salad and crusty bread or on its own. It’s hearty, filling, and full of nutrients!Storage Tips
Store leftover vegan minestrone soup in an airtight container in the refrigerator for up to 5 days. Reheat individual portions for meal prep, or reheat over the stovetop for the whole family to enjoy.Nutrition information is automatically calculated, so should only be used as an approximation.
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