One-Pot Minestrone Soup (30-Minutes)

March 4, 2020


By: Chris Petrellese 

Learn how to make this hearty and delicious one-pot minestrone soup with ease in just 30 minutes!

one-pot minestrone soup in large pot styled and taken from overhead

Nothing is better than a quick and easy, one-pot minestrone soup loaded with all of your favorite vegetables. It’s full of flavor, gluten-free, and makes the perfect week night meal.

overhead image of ingredients for one pot minestrone soup

I am sure most of you have had minestrone soup before, right? Whether it was homemade, store-bought, or at a restaurant, everybody does it a little bit differently. We are excited to share our take on this classic soup with you today.

We like to make our minestrone soup bean heavy. We include chickpeas, cannellini beans, and kidney beans in our soup which help make it both hearty and protein-packed. Feel free to swap out and add in different types of beans per your preference or what you have available to you.

If you want to make your minestrone soup gluten-free, we recommend swapping out regular pasta shells with gluten-free pasta. It is important to note that gluten-free pasta is a bit more fragile, so you will need to be careful to prevent breaking if you are using it.

overhead image of bowls of one-pot minestrone soup styled shot from overhead with hands holding bowl

Craving more delicious soup recipes? Here are a few of our favorites:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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one-pot minestrone soup in large pot styled and taken from overhead

One-Pot Minestrone Soup (30-Minutes)

  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: About 8 servings


Learn how to a make this hearty and delicious one-pot minestrone soup with ease in just 30 minutes!


  • 1 medium onion, finely diced
  • 2 celery ribs, finely diced
  • 3 carrots, finely diced
  • 3 cloves garlic, finely minced
  • 1/8 teaspoon red pepper flakes
  • 2 medium (3 cups) zucchini, halved and sliced
  • 2 cups green beans, ends removed and cut into 1-inch pieces
  • 1 medium red bell pepper, diced
  • 8 cups vegetable broth (homemade or store-bought) 
  • 1 28-ounce can crushed San Marzano tomatoes
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 teaspoon turmeric
  • 8-ounces orchiete pasta
  • 2 cups kale, stems removed and roughly chopped
  • Salt and pepper, to taste

Top with

  • Vegan parmesan
  • Finely chopped basil and/or parsley


  1. In a large pot over medium heat, add in 2 tablespoons of water. Once warmed, add in the onions, celery and carrots, and sauté for about 3 minutes, stirring often, or until the onions are fragrant and translucent. Be sure to add more water, 2 tablespoons at a time, as needed to prevent burning.
  2. Add in the garlic and red pepper flakes, and cook for 2 minutes. Add in the zucchini, green beans and bell pepper, and cook for 4 minutes more. Again, be sure to add more water, 2 tablespoons at a time, as needed to prevent burning.
  3. Add in the vegetable broth, tomatoes, cannellini beans, garbanzo beans, kidney beans and turmeric. Mix everything together until uniform and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add in the pasta. Cover the pot and allow it to cook for 8-11 minutes, or until the noodles are al dente. Keep in mind that the noodles will continue to cook as the soup cools.⁣⁣⁣
  4. Mix through the chopped kale and allow the soup to cool for about 5 minutes.
  5. Season with salt and pepper to taste. Enjoy!⁣⁣⁣


  • Store cooled in an airtight container in the refrigerator. Soup can be stored in the refrigerator for up to 5 days.
  • This soup will thicken a lot as it sits since it is a one pot recipe, so can add more vegetable broth as needed.
  • We have not tested this with gluten-free noodles and cannot guarantee the results.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup, Entree
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: pasta, beans, orchiete, soup, minestrone, entree, one pot

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Nicole says:

    Do you drain the beans before adding them?

  2. Jema says:

    Hi Chris & Jasmine: I made this soup today and it is excellent! Thank you for your version. It is a keeper.

  3. McKenna Maaske says:

    I used the veggies I had and used spinach instead of kale. It was delicious! Thank you!

  4. Jennifer says:

    Yum! I followed the recipe exactly and it turned out great! It made a lot too. Thanks for this!!

  5. Carolina says:

    Absolutely delicious! Just used one kind of beans and spinach instead of kale. It was perfect, thanks

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