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Article: Vegan Minestrone Soup

Vegan Minestrone Soup

Vegan Minestrone Soup

This vegan minestrone is the perfect winter warmer to enjoy during the last month of winter. Packed full of vegetables, giving you a boost of vitamins, this fibre rich soup can be made as a delicious gluten free option for lunch or dinner.


  • 2 Tbsp water (or sub oil)
  • 1/2 medium white or yellow onion (diced)
  • 3 cloves garlic* (minced)
  • 2 large carrots (peeled and sliced into thin rounds)
  • 1 1/2 cups green beans (trimmed // roughly chopped)
  • 1/4 tsp each sea salt & black pepper (plus more to taste)
  • 1 small zucchini (sliced into 1/4-inch rounds)
  • 400g can diced tomatoes
  • 6 cups vegetable broth 
  • 2 tsp dried basil 
  • 2 tsp dried oregano 
  • 1 Tbsp nutritional yeast
  • 1 pinch red chili pepper flake (optional)
  • 1 Tbsp coconut sugar (or other sweetener to taste)
  • 400g can white beans or chickpeas (rinsed + drained)
  • 2 cups gluten-free pasta
  • 1 cup kale or spinach (or other green // roughly chopped)


  • Add carrots and green beans and season with salt and pepper. Stir and cook for 3-4 minutes, stirring occasionally, until vegetables have softened slightly and have some colour.

  • Add zucchini, fire-roasted tomatoes, vegetable broth, basil, oregano, nutritional yeast, red pepper flake (optional), coconut sugar, and beans. Stir to coat.

  • Increase heat to medium-high and bring soup to a strong simmer. Then reduce heat slightly to medium-low until the soup is simmering but not boiling. Add pasta and stir. Cook for 10 minutes, stirring occasionally, reducing heat if needed to keep the soup at a simmer.

  • Reduce heat to low and simmer for 4-5 minutes, stirring occasionally. Taste soup and adjust seasonings as needed, adding coconut sugar to balance the flavours (optional). I added more dried basil, oregano, and salt.

  • Add kale or spinach (or other green) and stir. Cook for another 3-4 minutes to wilt the kale and allow the flavours to meld together. Turn off heat and let rest for a few minutes before serving.

  • To serve, divide soup between serving bowls and garnish with fresh herbs and vegan parmesan cheese (optional).

  • Store leftovers in the refrigerator up to 3-4 days or the freezer up to 1 month. Be careful not to overheat the soup when warming leftovers, as the pasta is tender once cooked and will get mushy if overcooked.

Recipe and images by Minimalist Baker


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