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Minestrone Soup Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Category: Vegan Meals
  • Method: Cook
  • Cuisine: Mediterranean Inspired, Vegan, Vegetarian, Dairy-Free
  • Diet: Vegan


This is the best vegan minestrone soup recipe. You are going to love how filling, healthy and delicious it is.



2 tbsp olive oil

1 medium yellow onion

4 garlic cloves

1 medium carrot

2 stalks celery

¼ cup tomato paste

2 tsp garlic powder

2 tsp onion powder

1 tsp salt

½ tsp black pepper

½ tsp red chili flakes

2 bay leaves

4 oz green beans

1 medium zucchini

1540ml can white beans

1540ml can diced tomatoes

1 tbsp bouillon paste

4 cups boiling water

1 cup pastina pasta

2 cups green kale (chopped)

Juice of ½ lemon

Vegan Parmesan cheese


For the soup, prepare all of your vegetables.

Dice the yellow onion, celery, carrots, green beans, and zucchini to be the small-medium size.

In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion.  Sweat this out for around 3 – 5 minutes.  Mince the garlic + add it to the pot.  Cook for 2 – 3 minutes until fragrant and slightly soft. Add the celery and carrots, stir consistently and cook for 5 – 6 minutes until slightly tender. Add the zucchini, green beans, garlic powder, tomato paste, onion powder, salt, black pepper, red chili flakes, and bay leaves. Cook for another 8 – 10 minutes or until the vegetables are tender. Add the diced tomatoes + white beans and allow the flavors to combine.  The longer you cook this, the stronger the flavors will be!

Add the bouillon paste and boiling water to the pot.

Allow to simmer and add the pastina pasta-cook for 7 – 8 minutes on medium-high heat.

Stir in the kale and cook for 5 minutes.

Squeeze the juice for half of a lemon into the pot and stir. 

Adjust any seasonings to taste.

Serve immediately with grated vegan parmesan cheese!


Make this dairy-free/vegan by omitting the parmesan cheese or swapping it for a plant-based one!

Substitute the Pastina pasta with your favorite gluten-free pasta OR dice up 2 medium potatoes and cook with the other vegetables. 

Add in more/any of your favorite vegetables! Create the ultimate nutrient-packed vegetable soup!

Store soup in the fridge in a tightly sealed container for 3 – 4 days or in the freezer for up to 1 month.


  • Serving Size: 8
  • Calories: 148
  • Sugar: 5.5g
  • Sodium: 415.8mg
  • Fat: 4.5g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 0.6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4.1g
  • Protein: 5.1g
  • Cholesterol: 0.5mg

Keywords: vegan, best, easy, bean, recipe