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    Home / Recipes / Soups

    Vegan Minestrone Soup

    Published: Jan 23, 2023 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan Minestrone soup is simply delicious. Enjoy this delightful vegan minestrone recipe for lunch or dinner, or freeze it for future meals.

    vegan Minestrone soup in a bowl on the table

    I find myself on a treadmill at the gym, watching Rachel Ray occasionally. Unfortunately, I watched her take a potentially vegan minestrone soup and turn it into a fat-filled pot of unnecessary calories and fat. So, as always, I thought about how I would make a vegan minestrone soup recipe healthier than I see on TV.

    Jump to:
    • Making a Vegan Minestrone Soup Recipe Healthy
    • Soup Ingredients
    • Soup Ingredient Substitutions
    • Cooking the Soup
    • Recipe FAQs
    • Tips
    • Try These Vegan Soup Recipes
    • 📖 Recipe
    • 💬 Reviews

    Although Rachel used many vegetables, she sautéed them in olive oil. I love cooking shows, but I shake my head and say, "I can make that just as good without all that fat." So, I made a fabulous vegan minestrone soup recipe inspired by Rachel Ray. 

    Rachel's "key" to her minestrone is slowly cooking layer on top of a layer of vegetables in a particular order. So, I did the same without drowning them in oil, with vegetable broth and oil-free for my version of vegan minestrone.

    Making a Vegan Minestrone Soup Recipe Healthy

    Instead of using fatty chicken and beef broth, I used Organic vegetable broth, and in place of that nasty cheese rind, I used nutritional yeast.

    Additionally, I added a  few more vegetables to my vegan minestrone soup recipe. And all the ingredients, including the noodles, cook in one pot. That's right; another one-pot meal! 

    Soup Ingredients

    Vegan Minestrone soup recipe in a bowl on the table with a spoon
    • White Onion: White onion has a strong flavor, yet when cooked, it becomes sweet.
    • Garlic: I prefer fresh garlic whenever possible for the deep flavor.
    • Carrots: Carrots' fiber can help control blood sugar levels. And they're loaded with vitamin A and beta-carotene, which there's evidence to suggest can lower your diabetes risk. In addition, they can strengthen your bones. Carrots have calcium and vitamin K, both of which are important for bone health.
    • Celery: Celery is a low-calorie vegetable. It consists mainly of water, but it also provides antioxidants and fiber. 
    • Yellow Zucchini: Unlike yellow squash, yellow zucchini (sometimes called "golden zucchini" doesn't taper at the neck. The only difference between yellow zucchini and green zucchini (besides the noticeable color difference) is yellow zucchini is slightly sweeter in flavor.
    • Zucchini: Zucchini is a long, slender, cucumber-like green vegetable called squash. The green variant has firm flesh and a mild flavor.
    • Baking Potatoes: A type of potato, such as russet or white potato, that has brown skins and white flesh and is commonly used for baking
    • Dark Red Kidney Beans: Dark red kidney beans, like chickpeas, hold their structure in soups and stews.
    • Chickpeas: Chickpeas are lovely in soups and stews because they maintain their firmness.
    • Fresh Green Beans: I used fresh green beans from the mark t.
    • Organic Spinach: I always buy organic spinach because it's on the dirty dozen list.
    • Organic Fire-Roasted Tomatoes: Fire-roasted tomatoes are canned tomatoes that are fire-roasted over an open flame to accentuate their flavor. They taste sweet and subtly smoky right out of the can instead of bitter and acidic like most standard canned tomatoes.
    • Orecchiette Pasta: Orecchiette Pasta, or any pasta (gluten-free, wheat, or whatever you prefer) 
    • Organic Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I use vegetable broth so often.
    • Nutritional Yeast: Nutritional Yeast is vegan cheese in powder form. So, I use nutritional yeast instead of Rachel Ray's parmesan cheese rind.
    • Garlic Powder: Garlic powder enhances the flavors of the ingredients in the soup.
    • Ground Pepper: I like fresh ground pepper the best for soups.
    • Chili Powder: Chili powder gives the soup a slightly spicy deep flavor.
    • Onion Powder: Onion powder enhances the flavors in the soup.

    Soup Ingredient Substitutions

    • Choose any small variety of pasta.
    • Any vegetables work well in Minestrone soup. There aren't any rules other than trying to cut the vegetables into similar sizes so they cook evenly.
    • Canned and frozen vegetables work well but add softer vegetables like canned green beans last, so they don't overcook.

    I make chopping more effortless and more uniform using my favorite vegetable chopper. This chopper has two settings for small and larger-sized cuts, but it also cuts vegetables in identical sizes for consistent cooking. 

    I used the small chopping size for my vegetables for this recipe.

    Cooking the Soup

    For instance, I combined garlic, onions, and celery to cook vegan minestrone.  

    Then I added the carrots and potatoes and half the vegetable broth. Next, I added the green beans, partially pureed fire-roasted tomatoes, and another can of diced fire-roasted tomatoes.

    Adding the green beans and tomatoes in the soup pot on the stove

    Next is the yellow and green zucchini, remaining broth, noodles, nutritional yeast, and spices.

    Although Rachel suggested light red kidney beans, I used dark red kidney beans and chickpeas. But you can choose any beans you prefer.

    Adding the kidney beans, chickpeas, and zucchini into the vegan minestrone soup

    As a result of cooking in stages or layers, the flavors meld perfectly, and the vegetables cook ideally based on their nutrient density. The spinach, because it wilts immediately, is added last. 

    Cooking the minestrone soup in a pot on the stove

    Even though the vegan minestrone cooks in layers, the beauty of this recipe is that it all cooks in one pot. 

    vegan minestrone soup recipe adding the spinach at the end to wilt.

    This vegan minestrone soup recipe is savory, full of vegetables, and easy to make. And it is easily achieved without fat and calories in a typical minestrone soup recipe. Making it clean is always better than adding unneeded fat and calories.

    Serving the soup with a ladle.

    I like to make a vegan minestrone soup recipe on Sunday, and Paul and I eat it all week. Then, I fill up soup crocks and make other vegan salads for easy packing in the morning.

    Cooking and prepping food beforehand makes taking a healthy lunch work easy.

    soup in a bowl served with pita on the side.

    Recipe FAQs

    What is the difference between Minestrone soup and vegetable soup?

    What is the difference between minestrone and vegetable soup? Minestrone Soup is a hearty version of vegetable soup. Most vegetable soups contain vegetables, whereas a minestrone is bulked up with beans and pasta.

    What makes Minestrone Minestrone?

    Minestrone is a thick pasta- and vegetable-based soup. You can add any number of veggies and carbs you choose to make this pasty even heartier. The core ingredients, however, are often celery, onions, garlic, carrots, tomatoes, and pasta, and it can often be topped with shredded parmesan.

    Is Minestrone soup thick or thin?

    The dish was made in the town square in an enormous container, and every family contributed the ingredients (they had and then), which came up with this "thick vegetable soup." Various varieties and types of vegetables can be used to make it, such as potatoes, carrots, pasta, and rice.

    Tips

    • Cooking the soup in layers is the secret to cooking everything perfectly in one pot.
    • If using canned green beans, add them at the end and heat through. They are already soft and will overcook if added at the soup's beginning.
    • I used a vegetable chopper to cut my vegetables into equal-sized pieces, so they cooked evenly. It also reduces food preparation time.
    • I enjoy this soup as an entree with bread, or I like to serve it with vegan Nicoise salad or blueberry salad.
    • Because my family enjoys vegan Minestrone soup recipe, I usually make two batches and freeze the second batch in Souper Cubes.
    • The soup will keep in the fridge for up to 3 days, and it is possible to freeze it. Cool and chill the soup as quickly as possible within 2 hours of making it. If the soup is frozen, put it in resealable containers, freeze it for up to 3 months, and thaw it overnight in the fridge.
    • I recommend thawing the soup entirely before reheating it.

    Enjoy this healthy version of Minestrone soup! You will love the flavors and combination of vegetables, pasta, and beans.

    Try These Vegan Soup Recipes

    • vegan parmesan cheese recipe
      Vegan Parmesan Cheese
    • vegan goulash recipe
      Vegan Goulash
    • Lentil Stew
    • Roasted vegetable soup recipe
      Roasted Vegetable Soup

    If you love this vegan Minestrone soup recipe, give a 5-star review and comment below. We would love to hear from you.

    📖 Recipe

    Vegan Minestrone Soup

    Vegan Minestrone Soup

    Kathy Carmichael
    Watch out, Rachel Ray; my vegan minestrone is just as delicious, oil-free, and plant-based. Enjoy the same savory goodness without all the fat and calories and enjoy this delightful vegan minestrone recipe for lunch, dinner, or freeze it for future meals.
    4.73 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Soups
    Cuisine American
    Servings 12 servings
    Calories 196 kcal

    Ingredients
      

    • 1 large White Onion diced
    • 2 cloves Garlic minced
    • 3 Carrots diced
    • 3 Celery stalks diced
    • 1 Yellow Zucchini diced
    • 1 Green Zucchini diced
    • 2 large Baking Potatoes diced
    • 1 can Dark Red Kidney Beans rinsed, drained
    • 1 can Chickpeas drained, rinsed
    • 2 cups fresh Green Beans ends snapped off; beans snapped in half
    • 16 ounces Organic Spinach chopped
    • 2 cans Organic Fire Roasted Tomatoes divided (one can lightly blended but not pureed; one can left as is)
    • 8 ounces Orecchiette Pasta or any pasta (gluten-free, wheat, or whatever you prefer) (yield 2 ½ cups dry pasta)
    • 8 cups Organic Vegetable Broth
    • ¾ cup Nutritional Yeast
    • 3 teaspoons Garlic Powder
    • 1 Tablespoon Fresh Ground Pepper
    • 3 teaspoons Chili Powder
    • 2 teaspoons Onion Powder

    Instructions
     

    Cooking Layer 1

    • In a large soup pot, saute garlic, onion, and celery until translucent.

    Cooking Layer 2

    • Add carrots and potatoes, and cook for another 10 minutes.
    • Add 4 cups of vegetable broth and bring to a boil.

    Cooking Layer 3

    • Add green beans. Put one can of roasted tomatoes in a food processor and pulse until diced smaller; do not puree.
    • Add to pot.
    • Add the other can of diced tomatoes, as is, directly to the pot
    • Stir
    • Cook for 10 minutes, stirring occasionally.

    Cooking Layer 4

    • Add spices, nutritional yeast, and an additional 4 cups of broth.
    • Add zucchini.
    • Add Red Kidney Beans and Chickpeas ( you may use any beans you prefer).
    • Stir.
    • Add pasta and boil for 11 minutes (the time indicated on the bag of pasta)
    • Taste to make sure your pasta, potatoes, and carrots are tender.
    • Add spinach right at the end; it wilts immediately.

    Notes

    • Cooking the soup in layers is the secret to cooking everything perfectly in one pot.
    • If using canned green beans, add them at the end and heat through. They are already soft and will overcook if added at the beginning of making the soup.
    • I used a vegetable chopper to cut my vegetables into equal-sized pieces so they cooked evenly. It also reduces food preparation time.
    • I enjoy this soup as an entree with bread, or I like to serve it with vegan Nicoise salad or blueberry salad.
    • Because my family enjoys vegan Minestrone soup so much, I usually make two batches and freeze the second batch in Souper Cubes.
    • The soup will keep in the fridge for up to 3 days, and it is possible to freeze it. First, cool and chill the soup as quickly as possible within 2 hours of making it. If the soup is frozen, put it in resealable containers, freeze it for up to 3 months, and thaw the soup overnight in the fridge.
    • I recommend thawing the soup entirely before reheating it.

    Nutrition

    Calories: 196kcalCarbohydrates: 39gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 790mgPotassium: 760mgFiber: 7gSugar: 6gVitamin A: 7048IUVitamin C: 24mgCalcium: 99mgIron: 3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Nancy S

      January 23, 2023 at 7:04 pm

      Very delicious! Surprisingly spicy but not too hot. Hubby loved it and teenagers did too! Thank you Kathy for your delicious recipes.

      Reply
      • Kathy Carmichael

        January 23, 2023 at 8:26 pm

        Hi Nancy, yay! It's always a win when the hubby and teens like it. Thank you for your feedback. I appreciate it.

        Reply
    2. Beth Chaput

      December 22, 2021 at 12:15 pm

      This soup is my FAVORITE! I recently became a vegan (just a few months) and I seriously can't get enough of this soup. I've made it 4 times already, and I eat it all, morning, noon and night. I don't even want anything else when I have this around. Thank you for an amazing and easy recipe!

      Reply
      • Kathy Carmichael

        December 22, 2021 at 12:53 pm

        Hi Beth, I'm so glad you like it! I appreciate the feedback. Thank you for taking the time to reach out.

        Reply
    3. Cary

      December 22, 2021 at 6:44 am

      This is so yummy! I was scared when I added all that Nooch because it tasted so good before that, but I love it! This will be one of my favorite soups for sure! I didn't have fired roasted tomatoes, used regular diced and added a few frozen jalapeños from my garden. I had frozen green beans and corn mixture which adds a nice sweetness to the soup. Also I make homemade veggie broth which is so yummy. Thank you for the recipe!

      Reply
      • Kathy Carmichael

        December 22, 2021 at 7:25 am

        Hi Cary, I'm so glad you liked the soup. It's funny how the Nooch gives it such a creamy texture and taste. I have never considered freezing my jalapenos from my garden. Do you deseed and chop them?

        Reply
    4. Cheryl Lawrence

      January 10, 2021 at 7:59 pm

      Oh my word!!! This soup turned out amazing.
      I’d never had minestrone soup before, so wasn’t quite sure what to expect. It was a mouth full of wonderful flavors and textures, even after a few changes. I added a small bag of frozen mixed vegetables instead of the green beans and only had Cajun seasoning instead of chili, so I tossed that in.
      My husband and neighbors, who are not vegans, loved the soup. I’ve forwarded the recipe to family and friends.
      Thanks for a healthy and great tasting soup.

      Reply
      • Kathy Carmichael

        January 11, 2021 at 6:30 am

        Hi Cheryl, I'm so glad you like the Minestrone soup. And it's always a bonus when the non-vegan people like it too. Thank you so much for reaching out. I appreciate the feedback. Happy New Year!

        Reply
    5. Dolly

      December 03, 2020 at 5:00 pm

      3 stars
      Made this yesterday. Definitely a keeper. Had enough left over to freeze.

      Reply
    6. Brenda

      December 02, 2020 at 4:42 pm

      Thanks for the delicious and fat free version!

      Reply
      • Kathy Carmichael

        December 02, 2020 at 8:43 pm

        Hi Brenda, I hope you enjoy the soup. I appreciate the feedback and thank you! Stay safe and healthy, and let me know how you feel about the recipes you try. It really helps me to know what everyone likes.

        Reply
    7. Priscilla Porton

      December 02, 2020 at 9:45 am

      What vegetable broth can I use? I have not really used but once or twice if that and I don’t think I liked it. Can you give a couple of brand names? Thanks.

      Reply
      • Kathy Carmichael

        December 02, 2020 at 2:03 pm

        Priscilla, I use a brand call Culinary, but any brand is fine. You can use any brand. For instance, there is a popular brand called Imagine or a basic Kriger/Fry's store brand that works as well. I hope this is helpful.

        Reply
    8. Anonymous

      July 30, 2020 at 8:11 pm

      5 stars

      Reply
    9. Kathleen Allegro

      March 21, 2018 at 7:16 pm

      OMG ... DELICIOUS!!!! Planned ahead, bought all the ingredients over the weekend and made it today while the snow fell outside of Philadelphia! Great meal for a snowy night!!!! Never heard of the yeast, but found it at Trader Joe's. A definite make over ... thank YOU!!!! No Oil Rachel Ray Copy Cat Vegan Minestrone Soup

      Reply
      • Kathy Carmichael

        August 16, 2018 at 11:17 pm

        I'm so glad you liked it!

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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