Home » Vegan Dinner Ideas » Vegan Stews and Casseroles » 3 Bean Vegan Minestrone Soup

3 Bean Vegan Minestrone Soup


vegan 3 bean minestrone soup pin

This vegan 3 bean minestrone soup is so tasty, easy, and quick to prepare.

The beginnings of Minestrone soup originated in Ancient Italy where Vegetarianism was a mainstay diet as meat was not easily available.

The ancient Romans appreciated the life-sustaining health benefits of thick soups crammed with beans and vegetables.

Nowadays, bowls of warming, thick bean and vegetable soup are perfect for those looking for budget-friendly meals. As well as nutritious, tasty and filling dinner ideas.

Serve with some crusty bread and a side-salad for a perfect, complete meal.vegan 3 bean minestrone soup

3 Bean Vegan Minestrone Soup

Serves 6 hearty bowls.

Packed full of veggie and bean goodness! 

Use wholemeal pasta shapes for extra fibre and nutrition!

Use gluten-free pasta and vegetable stock for a gf minestrone soup.

vegan 3-bean minestrone soup

Vegan 3 Bean Minestrone Soup

Vegan 3 Bean Minestrone Soup is so tasty and satisfying.
Packed full of plant-based goodness it will leave you feeling nourished and looked after!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Dinner, Lunch, Main Course, Soup, Starter, Supper
Cuisine: Italian
Servings: 6
Calories: 243kcal
Author: Jacq


  • Large Saucepan


  • 1 medium onion about 100 grams/ 1 cup. Chopped
  • 2 medium carrots about 110 grams/ 1 cup. Sliced.
  • 3 sticks celery about 100 grams/ 1 cup. Sliced.
  • 4 cloves garlic sliced.
  • 1 courgette about 110 grams/ 1 cup. Chopped.
  • 1 red bell pepper about 1 cup/110g. Optional.
  • 2 small sweet potatoes 200g/ about 2 cups. Optional.
  • 100 grams kale about 1-2 cups. Remove tough stalks and chop if large leaves. Or use spinach.
  • 2 cans chopped tomatoes 800 grams/ about 3 cups/ 28oz
  • 4 tablespoons tomato paste 56 grams/ about 1/4 cup
  • 1 can kidney beans 400 gram can drained/ 14oz can.
  • 1 can chickpeas 400 gram can drained/ 14 oz can.
  • 1 can butterbeans 400 gram drained/ 14 oz can.
  • 2 bay leaves
  • 2 teaspoons dried mixed herbs
  • 1 teaspoon dried oregano
  • 1 tbsp maple syrup or honey/agave if permitted in your dietary requirements. Or coconut/date sugar. Or just regular sugar.
  • 1.5 litres vegetable stock or about 6 1/2 cups. I used 2 Marigold vegetable stock cubes to make up the stock.
  • 100 grams pasta shapes About 1 and 1/2 cups. I used whole-wheat pasta fusilli

Optional garnish

  • basil leaves, chopped to garnish. And salt and pepper to taste. A few teaspoons of nutritional yeast sprinkled over each bowl is very tasty and makes an ideal parmesan replacement.
  • a few tsps of nutritional yeast flakes just mix through served portions.


  • Add all the ingredients, except the kale and pasta, to a large saucepan.
  • Bring to the boil.
    Lower the heat to medium and simmer for 15 minutes.
  • Add the pasta.
    Simmer for 10 minutes.
    Add the kale and cook for about 5 minutes.
    Check the pasta has cooked through.
    If using spinach it won't need cooking just add to the finished soup before serving)
  • Remove the bay leaf's.
  • Check seasoning.
    Add salt and pepper to taste.
  • Garnish each bowl with some chopped basil and serve!
    I highly recommend a few teaspoons of nutritional yeast sprinkled over each bowl and mixed through.


Prepared one of my recipes?
Snapped a photo for social media?
Tag us @traditionalplantbasedcooking #traditionalplantbasedcooking


Calories: 243kcal
Tried this recipe?Let us know how it was!


The following nutritional information is for guidance only and is not a strict calculation as ingredients vary!

3 Bean Vegan Minestrone Soup Recipe Notes

  • Minestrone soup will keep fresh in the fridge, covered, for 3 days.
  • Freeze leftover portions for quick, future ready-meals .
  • I have used pinto beans, kidney beans, and butter beans for my recipe but feel free to use whatever beans you have available in your food cupboards. Some sources claim that Borlotti beans (Roman beans) are a traditional bean for Minestrone soup.
  • I used 2 tins of chopped tomatoes. Alternatively use the same weight in passata.
  • Serve your Minestrone soup with your choice of bread, plant-based cheese toasties, etc. This will provide a filling meal that will provide energy for many hours!
  • A rainbow side-salad is also a great addition. I served my family’s Minestrone soup with a fine chopped salad consisting of celery, grated carrot, grated beetroot, cucumber, romaine lettuce. And red onion, cherry tomatoes, sweetcorn. Anything I could find in my fridge really! I often enjoy my salad without dressing other than a splash of homemade apple cider vinegar, salt and black pepper.
  • Or cook some rice and add a scoop to the bottom of each bowl and ladle the soup over.

Looking for more easy, vegan meal ideas?

Check out my Vegan Tempeh Bolognese.

Tempeh is so versatile and has amazing nutritional benefits. Its worth adding to your everyday menu!


For an American classic that has become a new family favourite try my Vegan Hamburger Casserole:

vegan hamburger casserole


For a traditional English meal try my Vegan Lancashire Hotpot.

vegan Lancashire hotpot

Vegan 3 Bean Minestrone Soupvegan 3 bean minestrone soup pin

2 thoughts on “3 Bean Vegan Minestrone Soup”

  1. 5 stars
    Was looking for a good Minestrone soup recipe and yours looks quite nice. Love that it has 3 different types of beans as I was advised to eat more beans. I’m having difficulty keeping my family full up on a plant based diet but think this will be good to try.

    1. I’m sure your family will enjoy my Minestrone soup. It is so filling but doesn’t leave you with that heavy feeling! Be sure and let me know how you get on. Happy cooking!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top