This vegan 3 bean Minestrone soup is so easy, quick to prepare and incredibly budget-friendly. A bowl of this soup is packed with delicious wholesome veggies, beans and pasta.
This minestrone soup is a sure-fire family and crowd pleaser. Ideal for cosy and warming winter and autumnal meals. If your new to vegan or plant-based diets starting with this recipe is the perfect introduction.
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Quick Origins of Minestrone Soup
The beginnings of Minestrone soup originated in Ancient Italy where historically vegetarianism was considered a mainstay diet. Meat was not easily available and so 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 flavourful meals. As well as nutritious, tasty and filling dinner ideas. Some recipes just never get old.
Serve with your favourite crusty bread to mop up those delicious soup juices.
Vegan Minestrone Soup
This recipe for plant-based Minestrone soup is so simple and quick to prepare. Basically just chuck everything in, except the kale, pasta, and red wine vinegar, and simmer away for 20 minutes.
Chopped tomatoes, tomato paste, Italian mixed herbs, oregano, tomato and herb stock, and bay leaves all work together to create a pleasant lightly sweet savoury tasting broth.
A little drizzle of maple syrup or sprinkle of sugar helps balance the tomato flavours. A splash of red wine vinegar near the end of cooking provides a fresh kick.
For the last 10-15 minutes of cooking the kale, pasta and red wine vinegar are mixed through. The exact cooking times depends on the type of pasta used and the size of your chopped veggies.
I picked very small tube pasta shapes so my soup was ready after 10 minutes. Pasta can be replaced with rice or orzo, just adjust the cooking times. Perhaps use some leftover rice to save food and time?
I generally dice veggies for Minestrone soup as the soup tends to cook quicker, besides diced veggies provide a pleasant texture. My son is not keen on peppers or courgette but he loves this soup and I would account some of that success to the diced veggies.
The veggies in this soup are bell pepper, sweet potato, courgette, onion, carrot, celery, and kale. However, feel free to switch up the vegetables and use whatever you have to hand.
The recipe calls for cans of borlotti, butter and kidney beans. Although any bean either a single or combination can be used. Borlotti beans are a traditional Minestrone ingredient. Dried beans, which can be more budget-friendly, can replace the tinned beans. Simply precook in advance.
This recipe does not need any oil.
Although if preferred sauté the onion in one tablespoon of your chosen oil for around 8 minutes until softened but not dark brown. Add the garlic and cook for a further 2-3 minutes. Then proceed with the recipe. Alternatively the onion and garlic can be sautéed with half a cup (125ml) of vegan stock.
How To Prepare 3 Bean Vegan Minestrone Soup:
Recipe Notes And FAQS
Leftovers will stay fresh stored in the fridge, within a covered container, for 3 days. Or freeze for 4-6 months within a freezer-proof container.
Yes. This soup is perfect for prepping.
Prepare a double batch and freeze individual or several potions for future quick meals. If preferred the pasta can be omitted from the prepped batch, and then added and cooked while reheating the soup. This will help retain the pasta texture.
Reheat Minestrone soup by bringing to a simmer, and heat for 3-4 minutes until piping hot throughout. A little extra veggie stock may be required to loosen up the soup as the pasta will continue to soak up the liquid.
It is easy to prepare this soup as gluten-free. Simply use gluten-free vegan stock and gluten-free pasta shapes.
* instead of pasta use barley, orzo or rice
* use any bean or combination of bean, whatever you have in the pantry
* replace one of the cans of beans for fresh or frozen broad beans
* not keen on courgette? simply omit or use extra bell pepper or other veggie, perhaps replace with frozen peas
* white potato, butternut/summer squash, or pumpkin can replace the sweet potato
* instead of chopped tomatoes use passata or a jar/can of plain tomato pasta sauce
* replace the kale with a different type of green leaf such as collards, turnip greens, chard, spinach. If using spinach just mix through at the end of cooking.
* a wedge of Irish soda bread
* 3 ingredient quick dinner rolls
* vegan-friendly garlic bread
* vegan-friendly French baguette
* crackers, saltines, breadsticks
* rice cakes
* corn cakes
* traditional Scottish oatcakes
* for a filling dinner, pair Minestrone with your favourite sandwich or grilled vegan cheese toastie
* a crispy side salad
This soup is perfect on its own but for added texture and flavour try:
* sliced spring/green onions
* sliced thin red onion rings
* grated/shredded vegan cheese
* a scoop of vegan cream cheese
* nutritional yeast flakes
* red pepper/chilli flakes
* any fresh herbs you have available such as dill, thyme, basil, parsley, chives
Vegan 3 Bean Minestrone Soup
- Large Soup/stock pan or Dutch oven pot
- 1 can kidney beans 400 gram / 15 oz can, drained
- 1 can borlotti beans 400 gram / 15 oz can, drained
- 1 can butterbeans 400 gram / 15 oz can, drained
- 2 cans chopped tomatoes 2 x 400 grams/ 15 oz cans
- 260 gram sweet potatoes 2 small-medium, rough diced
- 170 grams carrots 2 small-medium, rough diced
- 150 grams celery 3 medium ribs, rough diced
- 1 bell pepper/capsicum rough diced, any colour
- 120 grams courgette rough diced
- 190 grams onion 1 medium, rough diced
- 4 cloves garlic thin sliced or minced
- 4 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon dried mixed herbs an Italian mix is ideal
- 1 teaspoon dried oregano
- 1 tbsp maple syrup alternatively use date/rice/agave syrup or regular sugar.
- 1.5 litres vegetable stock use a tomato and herb flavour stock if available. Using hot veggie stock helps reduce cooking time.
Add after 20 minutes of simmering soup:
- 120 grams pasta or orzo, use more pasta if liked
- 100 grams kale Remove tough stalks and rough chop
- 2 tablespoons red wine vinegar
- 8 teaspoons nutritional yeast flakes mix through 1-2 teaspoons for each serving. A few torn basil leaves are also delicious.
- Add all the ingredients, except the kale, pasta and red wine vinegar, to a large soup pan. Season with a little salt and black pepper.
- Bring to the boil, lower the heat to medium, and simmer for 20 minutes.
- Add the pasta, kale and red wine vinegar.Simmer for 10-15 minutes until the veggies are soft and pasta cooked.
- Remove the bay leaves.
- Check seasoning and add salt and pepper to taste. A little extra maple syrup or sugar may be needed depending on how the chopped tomatoes have flavoured the soup.
- A few torn basil leaves are a tasty garnish and a few teaspoons of nutritional yeast flakes sprinkled over each serving is a delicious plant-based parmesan alternative.
- Nutritional information is provided for guidance only and is not a strict analysis as ingredients vary. Data is calculated using computerized nutrition apps.
- For a lower sodium soup use a vegan stock that has less added salt.
- Leftover minestrone soup will stay fresh, in a covered container, stored in the fridge for 3 days.
- Leftovers can be frozen for 4-6 months. Defrost before reheating.
- Reheat leftovers by bringing to a simmer and heat for 3-4 minutes or until piping hot. A little extra veggie stock may be needed if the pasta has soaked up lots of liquid.
- Serve this tasty soup with your favourite crusty bread, crackers, saltines or oatcakes.
- A few torn basil leaves scattered over each serving is a delicious addition. As is a sprinkle of nutritional yeast flakes for a plant-based parmesan alternative.
- Any type of bean can be used for this recipe, just go with what you have.
- Using dried cooked beans? Use about 650-700 grams of cooked beans. As a 400 gram can drained yields around 240g beans.
- Its not necessary to be very strict with weighing veggies for this soup. Just think of the recipe as a rough guide.
More Delicious Vegan Plant-Based Soup Recipes To Enrich Your Fall And Winter Meals:
Scotland’s National Soup: Cock-A-Leekie (Tofu, barley and leeks)