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    Home » Vegetarian Soup Recipes

    Easy Vegan Minestrone Soup

    Lindsay Moe

    710 shares
    Easy Minestrone Soup in two white bowls on a wood table with bread, spoons, and wine

    Thank you Decoy for sponsoring this Easy Vegan Minestrone Soup Recipe. Celebrate International Merlot Month this October by using the hashtag #MerlotMe on social! This healthy minestrone soup is seriously the best, and it’s vegetarian and vegan!

    two bowls of Easy Minestrone Soup on a wood table with spoons, bread, and wine
    Jump to Recipe

    The leaves are falling, pretty much everything is pumpkin spiced, and we’re making easy vegan minestrone soup! Welcome to fall.

    Minestrone is one of my favorite vegetarian/vegan vegetable soups. It is so incredibly easy to throw together, is completely warm and comforting, and the combination of flavors can’t be beat.

    Easy Vegan Minestrone Soup in a white bowl with a slice of bread in it and wine in the background

    Minestrone Soup ingredients:

    • Vegetables – I like onions, canned diced tomatoes, and spinach
    • Beans – in this case red kidney beans and great northern beans
    • Broth – Use the best quality vegetable broth for maximum flavor
    • Pasta – Sometimes, but not this time!
    Italian Minestrone Soup in two white bowls with bread and wine

    How do you make easy vegan minestrone soup?

    1. Soften your onions over medium heat for a few minutes before adding the garlic.
    2. Next add tomatoes, beans, and broth, followed by spinach, salt, and pepper. That’s really it!

    What kind of pasta is in minestrone?

    I made my vegan minestrone soup without pasta, but if you want to add some I recommend medium shells, elbow macaroni, or ditalini. You can cook the pasta separately before adding it to the finished soup or cook it right in the simmering broth for an extra thick soup with softer noodles.

    a glass of red wine in a stemless wine glass with the bottle and another glass behind it

    I wanted to make this easy vegan minestrone soup recipe because I had a few bottles of this Decoy Merlot and knew they would make the perfect pair. Everyone else might be picking apples and carving pumpkins, but I think fall is a time to celebrate the grape!

    October is International Merlot Month. You can participate by pouring some Merlot in your glass, using the hashtag #MerlotMe on social media and visiting MerlotMe.com!

    a hand grabbing a glass of red wine amidst three bowls of vegetarian minestrone soup

    Tips for customizing your easy vegan minestrone soup:

    • Add pasta as described above, using gluten free pasta to make it gluten free
    • Place the rind of a vegetarian parmesan cheese wedge in the broth while it simmers, remove before serving (vegetarian, not vegan)
    • Serve topped with a sprinkling of freshly grated vegetarian parmesan cheese, a drizzle of olive oil, and a sprinkling of crushed red pepper flakes (vegetarian, not vegan)
    • Serve with a sandwich such as my cheesy hummus and veggie panini
    • Use whatever vegetables you have on hand such as zucchini, kale, celery, or carrots

    More soup recipes

    • Butter Bean Soup
    • Vegan Chicken Noodle Soup
    • Vegan Pumpkin Soup
    • Jackfruit Tortilla Soup
    • Vegan Carrot Ginger Soup
    • Easy Vegetarian Chili
    • Red Wine Tomato Soup
    • Sunday Football Soup Bar

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    Healthy Minestrone Soup in a white bowl on a wood table with a spoon, wine, and bread
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    two bowls of minestrone soup with crusty bread and spoons

    Easy Minestrone Soup

    Easy, 1 pot, vegan, vegetarian, gluten free minestrone soup! This comforting soup has plenty of beans and vegetables without the usual pasta.
    5 from 4 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 202kcal
    Author: Lindsay Moe

    Ingredients

    • 2 teaspoons olive oil
    • 1 medium yellow onion, chopped
    • 2 garlic cloves, minced
    • 28 ounces canned diced tomatoes
    • 32 ounces vegetable broth
    • 15 ounces canned great northern beans, rinsed and drained
    • 15 ounces canned dark red kidney beans, rinsed and drained
    • 10 ounces frozen spinach, thawed and excess moisture squeezed out
    • Coarse kosher salt and freshly ground black pepper

    Instructions

    • Heat the olive oil in a large stockpot over medium heat.
    • Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute.
    • Lower the heat to medium and add the tomatoes. Simmer for 2 minutes.
    • Add the broth and beans. Bring to a simmer.
    • Add the salt, pepper, and spinach, breaking it up as you drop it in the pot. Serve immediately or let simmer on low for several hours.
    • Ladle into bowls and top with a drizzle of olive oil. Serve with crusty bread.

    Nutrition

    Calories: 202kcal | Carbohydrates: 36g | Protein: 11g | Fat: 2g | Sodium: 1014mg | Potassium: 872mg | Fiber: 10g | Sugar: 6g | Vitamin A: 6015IU | Vitamin C: 18.1mg | Calcium: 166mg | Iron: 4.2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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      Butter Bean Soup

    Reader Interactions

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    1. Brianne says

      April 05, 2019 at 7:33 am

      Making this soup today… Do the tomatoes need to be drained or just dumped in? Looks yummy!

      Reply
      • Lindsay Moe says

        April 05, 2019 at 1:21 pm

        You can just dump them in. Enjoy!

        Reply
    2. Kerry says

      December 13, 2021 at 9:23 am

      5 stars
      Super fast! Super Tasty! I will share this one with my friends who are on the go!!

      Reply
    3. Brenda A Fiato says

      November 20, 2022 at 1:43 pm

      5 stars
      Great and easy.
      I used fresh spinache and cooked it down with the tomatoes. Delicious!!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    710 shares