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

Vegan Minestrone Soup Recipe

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5 from 5 reviews

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


Making this Vegan Minestrone Soup is the best way to use up leftover vegetables. It’s hearty, delicious, packed with plant-based protein and a great option for busy weeknights. All you need is 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