Simple Vegan Minestrone Soup (gluten free, oil free)
Jul 16, 2020 • Updated Jun 20, 2023
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Simple Vegan Minestrone Soup!
I’ve been all about tomatoes lately, and I find that a soup is the ultimate way to put veg to use, so here’s my Simple Vegan Minestrone Soup recipe! Tomato-ey base, packed with tender veggies, herbs, and if you’d like, some vegan parmesan. It’s a very customizable soup, because everyone seems to have 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’ flavours are unlocked the longer it cooks/sits, so keep leftovers in mind.
This Vegan Minestrone Soup is made with whole plant ingredients and is vegan, gluten free, refined sugar free and oil free.
What’s in this Vegan Minestrone Soup?
- Our usual suspect aromatics–onion, garlic, carrot, celery
- Beans of choice
- Potatoes
- Greens of choice
- Tomatoes (in diced and paste form)
- Veggie broth
- Lots of herbs and spices
- Any other veggies your heart desires
Secrets to success
This recipe can be very pantry friendly–don’t be afraid to use canned tomatoes and canned beans. It shortens cook time!
Almost any veggie you have on hand can be added into 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.
If you like this recipe, try…
- Creamy Cauliflower Kale Soup
- 5 Healthy Vegan Soups
- Vegan Tofu “Chicken” Noodle Soup
- 3 Mushroom & Quinoa Soup
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Simple Vegan Minestrone Soup (gluten free, oil free)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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