What is there not to love about a good, authentic vegan minestrone soup? It’s personally one of my favourites. You can’t go wrong with the combination of veggies, beans, and pasta.
The depth of flavour in this soup will win over even the biggest of soup haters. I know when I’ve come up with a great soup recipe when my husband, Michael, turns around and gives me the biggest smile of approval.
The best feeling.
The beautiful thing about a soup like minestrone is that you can mix it up so easily and adapt it to whatever vegetables you have in the fridge.
Some other popular additions to this soup are:
- Green beans
- Potatoes (something I often add)
- Baby spinach
The pasta options are endless
The kinds of pasta that you can use are also unlimited. The reason I went to the shell pasta is that I like to have a slightly bigger shaped pasta in my minestrone and let’s be real for a minute, that’s all I could find in the supermarket at the moment.
With all these restrictions on what you can buy currently, where I live, you can buy two packs of pasta per family and two cans per family.
So I have to be selective, as well as pick from what’s available. More than half the shelves are empty!
Just make sure you adjust the cooking time of the soup when you use pasta that is smaller as it will cook quicker. This pasta takes around 13-14 minutes to cook.
I take it off the heat a couple of minutes before, as it will keep cooking once the heat is turned off.
Traditionally you’ll find cannellini (white beans), borlotti, or kidney used in minestrone soup recipes. However, feel free to use what you have in your pantry.
Also speaking of traditional, the thing that generally makes this soup non-vegan is the options of using smoked bacon, pancetta, beef mince, beef, or chicken stock and cheese.
If you’d like to go for that smokey option with the soup, you can add ½ tsp of smoked paprika to it when you’re adding the herbs. It makes for an excellent addition.
This vegan minestrone is:
Other recipes you’ll love:
- My Lentil Spaghetti Bolognese (Vegan)
- Vegan Black-Eyed Bean Stew
- Hearty Mung Bean Stew With Kale
- One-Pot French Lentil, Mushroom and Sage Stew
- Vegan Miso Soup With Veggies & Noodles (Gluten-Free)
If you try this recipe, let me know! I would love for you to leave a comment and rating below. Want to go that extra mile? Tag us on Instagram or share your photo of the recipe on Pinterest. Don’t want to make it now? Pin it for later!Print
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