Vegan Minestrone Soup

Vegan Minestrone Soup

This vegan minestrone soup is a quick and easy, oil free soup.

Vegan minestrone soup ingredients

When I make minestrone, I use whatever veg I have. The exact quantities don’t really matter, and you can substitute in or out different vegetable varieties. Just remember to add harder vegetables, such as potato or sweet potato, early on in the cooking process. Softer vegetable, such as peppers, mushrooms or cabbage, need to be added once the carrots are starting to soften.

For protein I include tinned beans. It doesn’t matter what type of beans: in the picture I use butter beans and haricot beans. Borlotti beans are good too.

Minestrone soup often contains pasta and I use wholewheat spaghetti in mine. As with the veg, the amount of pasta you add doesn’t really matter. I take a small fistful of dry spaghetti and break it up into the soup. If you are gluten or wheat intolerant then use any pasta that you can eat. Lentil pasta works well.

When I make soup I sometimes use water as the liquid, then season with salt and pepper, OR I use stock. My favourite bought stock is made by ‘9 Meals From Anarchy’. I like their ‘Unami’ stock concentrate.

Serving up some soup

I like to serve my vegan minestrone soup with fresh bread (for homemade bread recipes see here). If you like soup, there are plenty more recipes here.

Free from: nut, soya, yeast

Gluten, wheat free: use suitable spaghetti

This is a vegan recipe

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Vegan Minestrone Soup
Servings: 4
  • water or stock
  • 1 tsp each of garlic granules, onion granules, Italian seasoning
  • 1 onion (finely chopped)
  • 1 celery stick (finely chopped)
  • 3 carrots (peeled and chopped)
  • 1/2 medium butternut squash (peeled and chopped)
  • 1 courgette (chopped)
  • 1 tin chopped tomatoes
  • 2 good handfuls kale (finely chopped)
  • whole wheat spaghetti
  • 2 tins beans (here I use butter beans and haricot beans)
  • 1/2 cup frozen peas
  • salt and black pepper (to taste)
  1. Add the onion and celery to a large pan and pour over water or stock to just cover. Add the garlic, dried onion and Italian seasoning. Bring to the boil then turn the heat down to medium and simmer for 5 minutes until the veg is almost cooked.

  2. Add the carrot and continue to cook until it too is starting to soften. If at any time during cooking the soup gets too dry, add more water or stock.

  3. Add the courgette and butternut squash and cook until just soft.

  4. Add the tinned tomatoes and the kale, then break in a handful of spaghetti. Add more liquid if needs be. Cook until the pasta is cooked. 

  5. Add the frozen peas and drained tinned beans. Season to taste and serve.

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