Minestrone Soup

Close up of minestrone soup with noodles

Classic minestrone soup – loaded with hearty veggies and full of flavor. This fully vegan soup makes an excellent addition to a sandwich or could be eaten as a meal all on its own!

This recipe is a very customizable one too. Feel free to add or swap out your favorite veggies and adjust quantities to get this delicious soup just the way you want it.

Helpful Equipment

[sc name=”servings-prep-cook-time” servings=”About 6 bowls” preptime=”20 Minutes” cooktime=”50 minutes” totaltime=”1 Hour 10 Minutes”][/sc]


  • 2 cups egg-free mostaccioli or elbow pasta
  • 3 Tbsp. olive oil
  • 1 yellow onion, cut in chunks
  • 2 stalks celery, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium potatoes, peeled and cut into chunks
  • 1 medium zucchini, cut into chunks
  • 1 cup green beans, cut into inch-long pieces
  • ½ cup peas, fresh or frozen
  • 3 cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 2 tsp. oregano
  • 1 tsp. black pepper
  • 1 can (28 oz) diced tomatoes, with liquid
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 cups water
  • 6 cups vegetable broth
  • 1 tsp. sea salt
  • 2 tsp. red wine vinegar
  • 1 bay leaf
  • Nutritional yeast


  1. Cook the pasta to just under al dente (be careful not to overcook, as it will cook slightly more once added to the soup).
  2. Rinse and strain the pasta and set aside.
  3. Heat olive oil in a Dutch oven over medium heat.
  4. Add in the following ingredients and cook for about 8 minutes, until the vegetables have softened:
    • Yellow onion
    • Celery
    • Carrots
    • Potatoes
  5. Add in the following and cook for another 3 minutes until fragrant, stirring frequently.
    • Zucchini
    • Green beans
    • Peas
    • Garlic
    • Tomato paste
    • Oregano
    • Black pepper
  6. Pour in these remaining ingredients and raise heat to medium-high.
    • Diced tomatoes (include liquid)
    • Cannellini beans
    • Water
    • Vegetable Broth
    • Sea salt
    • Red wine vinegar
    • Bay leaf
  7. Bring the soup to a light boil
  8. Reduce heat to a simmer and cook for an additional 15 minutes.
  9. Remove from heat.
  10. Add cooked pasta into the soup pot and stir in.
  11. Top with nutritional yeast as desired

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