Hearty Vegan Minestrone Soup with Fresh Vegetables and Pasta

Nothing beats a warm, flavorful bowl of soup, and this Hearty Vegan Minestrone Soup with Fresh Vegetables and Pasta is no exception. Packed with a medley of colorful vegetables, tender pasta, and protein-rich beans in a savory tomato broth, this recipe is the ultimate comforting one-pot meal.

This minestrone is simple to make, budget-friendly, and brimming with nutrients, making it perfect for meal prepping or feeding a crowd. Customize it with your favorite veggies or pasta, and you’ve got a wholesome, delicious dish that’s sure to satisfy.

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Why You’ll Love This Recipe

• Nutrient-Rich: Full of fresh vegetables, fiber, and plant-based protein.
• Customizable: Use whatever veggies or pasta you have on hand.
• One-Pot Wonder: Easy cleanup and perfect for busy weeknights.
• Perfect for Leftovers: Tastes even better the next day and freezes well.

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Ingredients

For the Soup:

• 1 tablespoon olive oil (or vegetable broth for oil-free cooking)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 1 cup green beans, trimmed and chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (14 oz) cannellini beans or kidney beans, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper to taste
• 1 cup small pasta (e.g., ditalini, macaroni, or orzo)

For Garnish:

• Fresh parsley, chopped
• Vegan Parmesan (optional)
• Crusty bread for serving

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Ingredient Breakdown

Vegetables

A mix of zucchini, carrots, celery, potatoes, and green beans adds texture, flavor, and nutrition to the soup. Feel free to substitute or add other vegetables like spinach or kale.

Beans

Cannellini or kidney beans provide protein and heartiness, making this soup a complete meal.

Pasta

Small pasta shapes like ditalini or macaroni are perfect for minestrone, as they hold their shape and complement the chunky veggies.

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Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.

Step 2: Build the Soup Base

1. Stir in the zucchini, potato, green beans, diced tomatoes, vegetable broth, basil, oregano, smoked paprika, red pepper flakes (if using), salt, and pepper.
2. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, until the vegetables are tender.

Step 3: Add the Beans and Pasta

1. Stir in the beans and pasta. Simmer for an additional 8-10 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking.

Step 4: Taste and Adjust

1. Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.

Step 5: Serve

1. Ladle the soup into bowls and garnish with fresh parsley and vegan Parmesan, if desired.
2. Serve with crusty bread or a side salad for a complete meal.

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Picture Gallery

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Tips and Variations

• Make It Gluten-Free: Use gluten-free pasta or skip the pasta and add cooked quinoa or rice.
• Add Greens: Stir in a handful of spinach, kale, or Swiss chard during the last few minutes of cooking for extra nutrients.
• Switch the Beans: Use chickpeas, black beans, or a mix of your favorites for variety.
• Control the Thickness: For a thicker soup, blend a cup of the cooked soup and stir it back in. For a thinner soup, add more vegetable broth.
• Freeze It: Leave out the pasta if freezing, as it can become mushy. Add fresh pasta when reheating.

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Nutritional Information (Per Serving – 1 1/2 Cups)

• Calories: 230
• Protein: 10g
• Carbohydrates: 38g
• Fat: 5g
• Fiber: 7g
• Vitamin A: 80% of the daily value
• Iron: 20% of the daily value

This soup is a balanced, satisfying meal that’s as nutritious as it is comforting.

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Conclusion

This Hearty Vegan Minestrone Soup with Fresh Vegetables and Pasta is a timeless classic that’s easy to make and bursting with flavor. With its rich tomato broth, tender vegetables, and satisfying pasta, it’s the perfect go-to meal for any day of the week.

Ready to try it? Let us know how it turned out in the comments below! Share your favorite twists or toppings, and don’t forget to tag us on social media with your delicious creations.

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Frequently Asked Questions

1. Can I make this soup ahead of time?

Yes! Prepare the soup without the pasta and store it in the fridge for up to 4 days. Reheat and add the pasta just before serving.

2. Can I use canned vegetables?

Fresh is best for flavor and texture, but canned green beans or tomatoes can be used in a pinch.

3. How do I store leftovers?

Refrigerate leftovers in an airtight container for up to 4 days. If the pasta absorbs too much broth, add a splash of vegetable stock when reheating.

4. Is this soup freezer-friendly?

Yes, but leave out the pasta before freezing. Add freshly cooked pasta when reheating.

5. What pairs well with minestrone soup?

Serve with crusty bread, garlic knots, or a light green salad for a complete and satisfying meal.

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Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.