Vegan Minestrone Soup
A hearty, vibrant Italian soup loaded with seasonal vegetables, tender beans, and pasta in a light tomato broth. This comforting one-pot meal comes together easily and tastes even better the next day.
For 4 servings
- prep
Soak the cannellini beans overnight.
Rinse dried cannellini beans. Cover with plenty of water and soak for at least 8 hours or overnight. Drain before using.
- saute · ~10 min
Sauté the aromatic base.
1.Heat olive oil in a large pot over medium heat.2.Add diced onion and cook until translucent (3-4 min).3.Add minced garlic and sauté until fragrant (30 sec).4.Add diced carrots and celery; cook for 5 min, stirring occasionally.TIPDon't let the garlic burn — keep it moving and watch for golden, not brown. - boil · ~25 min
Build the broth and simmer the beans.
1.Add diced tomatoes, drained beans, bay leaves, oregano, basil, and water to the pot.2.Bring to a boil, then reduce heat to low.3.Cover and simmer gently for 25 min, stirring occasionally, until beans are tender.TIPCheck bean tenderness by pressing one against the side of the pot — it should mash easily. - simmer · ~10 min
Add the remaining vegetables and pasta.
1.Stir in diced zucchini, green beans, and pasta.2.Add a pinch of salt.3.Simmer uncovered for 8-10 min, until pasta is al dente and vegetables are tender.4.Add a splash more water if the soup thickens too much.TIPStir a few times during cooking — pasta settles and can stick to the bottom. - mix · ~1 min
Finish and season.
1.Remove bay leaves from the pot.2.Stir in lemon juice and season with black pepper.3.Taste and adjust salt if needed. - garnish
Ladle into bowls and garnish with chopped parsley.
Serve hot with crusty bread on the side if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the richest flavor, sweat the soffritto (onion, carrot, celery) slowly until very soft before adding garlic.
- 2If using canned beans instead of dried, add them after the pasta is cooked to avoid mushiness.
- 3Cook the pasta directly in the soup to let it absorb the broth, but serve immediately or it will over-soften.
- 4Minestrone tastes even better the next day — the flavors meld as it sits.
- 5To keep green beans bright green, add them in the last 5 minutes of simmering.
- 6If the soup thickens too much upon standing, thin it with a little hot water or vegetable broth.
Adapt it for your goals.
High-protein
Swap half the pasta for an extra 50g of cooked chickpeas or lentils to boost protein and fiber without changing the soup’s hearty texture.
low carb / ketoLow-carb / keto
Replace the pasta with cauliflower florets or diced turnip, and add an extra 100g of green beans for bulk — ideal for those reducing carbs.
veganVegan
This soup is already vegan; ensure your pasta is egg-free and skip the Parmesan garnish. A swirl of pesto adds richness without dairy.
gluten freeGluten-free
Use certified gluten-free pasta (rice or lentil-based) and double-check that the dried herbs and beans are not processed with gluten.
winter root vegetableWinter root vegetable
Swap zucchini and green beans for diced potato, parsnip, or butternut squash — perfect for cooler months and equally hearty.
Why this is on our healthy list.
Rich in Dietary Fiber
The combination of cannellini beans, pasta, and a variety of vegetables provides significant fiber, supporting healthy digestion and satiety.
Packed with Vitamins A & C
Carrots and tomatoes supply beta-carotene (vitamin A) and vitamin C, while zucchini and green beans add additional antioxidants.
Plant-Based Protein Source
Cannellini beans deliver a solid dose of plant protein, making this soup a satisfying main course without requiring meat.
Naturally Low in Fat
With only 2 tablespoons of olive oil and no added cream or butter, this soup is a low-fat, heart-healthy meal choice.
Frequently asked questions
Soaking rehydrates the beans and reduces cooking time significantly. It also helps break down gas-causing compounds, making them easier to digest.
