Why You’ll Love this Vegan Minestrone Soup Recipe
You’ll love this Vegan Minestrone Soup recipe because it’s not only packed with vibrant vegetables and hearty beans, but it also warms your soul with every spoonful.
I find it incredibly comforting, especially on chilly days. The blend of flavors creates a satisfying harmony that keeps me coming back for more.
Plus, it’s easy to make! I enjoy knowing I’m nourishing my body while indulging in a delicious meal.
It’s also versatile; you can mix and match veggies based on what you have on hand.
Trust me, once you try it, you’ll be hooked on this wholesome delight!
Ingredients of Vegan Minestrone Soup
When it comes to cooking, having the right ingredients is half the battle. For this Vegan Minestrone Soup, you’ll want to gather a colorful medley of veggies, some hearty beans, and a few pantry staples. Each ingredient plays a role in creating that warm, soul-soothing bowl of goodness.
Plus, it’s a great way to use up any veggies lingering in your fridge before they start to look like science experiments. You might even find yourself enjoying the chopping and dicing, almost like a mini workout—who knew cooking could be so good for you?
Here’s what you’ll need to whip up this delicious recipe:
- 1 onion, chopped
- 3 carrots, quartered lengthwise and chopped
- 2 celery ribs, halved lengthwise and chopped
- 3 large garlic cloves, minced
- 1 large baking potato, washed and cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, quartered lengthwise and chopped
- 3 cups spinach, chopped
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (14 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can pinto beans, rinsed and drained
- 1 cup lentils, uncooked
- 3/4 cup wild rice, uncooked (about one large handful)
- 3 tablespoons canola oil
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 10 cups water (2.5 quarts)
Now, a quick note about the ingredients: feel free to get creative. Don’t have black beans? No problem—sub in some kidney beans or whatever you’ve got in the pantry.
And if you’re not a fan of one of the veggies listed, swap it out for something you love. Maybe you have some leftover broccoli or peas? Toss those in. The beauty of minestrone is its flexibility.
Just remember, the more colorful your bowl, the more nutrients you’ll be packing in. So go ahead, make this soup your own!
How to Make Vegan Minestrone Soup

Making Vegan Minestrone Soup is like starting a cozy culinary adventure, and trust me, it’s worth every minute. First, grab your trusty large stock pot and heat up 3 tablespoons of canola oil over medium heat. Once the oil is shimmering, toss in 3 large garlic cloves, minced, along with 1 chopped onion, 2 halved and chopped celery ribs, and 3 quartered and chopped carrots.
Now, sprinkle a little sea salt over the mix—this helps to coax out the moisture from the veggies, which is key. Let them sweat it out for a good five to seven minutes, stirring occasionally, until everything starts to soften and smell downright amazing.
Now comes the fun part: it’s time to add in the hearty ingredients. Toss in 1 large baking potato (cubed), 1 chopped red bell pepper, 1 chopped green bell pepper, 1 cup of uncooked lentils, and 3/4 cup of uncooked wild rice.
Pour in 10 cups of water, making sure it covers the veggies by at least an inch—this soup needs room to breathe. Turn up the heat to high and bring everything to a bubbling boil. Once it’s bubbling away, reduce the heat to a simmer and let it cook for at least 30 minutes. You want those vegetables to be fork-tender, and the lentils and rice should be cooked through.
After that initial simmer, it’s time to add in the final touches. Stir in a (28-ounce) can of undrained diced tomatoes and 1 zucchini that you’ve quartered lengthwise and chopped.
Let the soup simmer for another 10 minutes, allowing those flavors to meld beautifully. Just before serving, toss in 3 cups of chopped spinach, stirring it well to combine.
And there you have it, a hearty, wholesome Vegan Minestrone Soup that’s perfect for any day of the week. Just remember to taste and adjust the seasoning with more salt or pepper if needed.
Vegan Minestrone Soup Substitutions & Variations
After enjoying a warm bowl of Vegan Minestrone Soup, you might find yourself wanting to mix things up a bit.
You can swap out the black and pinto beans for chickpeas or kidney beans for a different flavor. If you’re not a fan of wild rice, try quinoa or even pasta for a heartier texture.
For extra greens, kale works wonderfully in place of spinach. Feel free to experiment with seasonal vegetables like asparagus or peas.
Adjust the spices too—adding a pinch of red pepper flakes can bring a nice kick. The possibilities are endless, so get creative!
What to Serve with Vegan Minestrone Soup
While enjoying a steaming bowl of Vegan Minestrone Soup, you might wonder what to pair it with for a complete meal.
I love serving it alongside a fresh, crusty whole-grain bread or a hearty vegan garlic bread. A simple side salad with mixed greens, cherry tomatoes, and a tangy vinaigrette complements the soup beautifully.
If you’re in the mood for something heartier, consider a quinoa salad with roasted veggies. For a delightful touch, sprinkle some nutritional yeast on top of your soup for a cheesy flavor.
These pairings elevate the meal and make it truly satisfying!
Additional Tips & Notes
Pairing Vegan Minestrone Soup with the right sides can enhance your meal experience. I love serving it with crusty whole-grain bread for dipping or a fresh green salad to balance the richness.
If you want to add some crunch, try roasted chickpeas or homemade croutons. For extra flavor, sprinkle some nutritional yeast on top before serving.
Don’t forget to adjust the seasoning to your taste—sometimes a dash of lemon juice or a sprinkle of chili flakes can elevate the soup.
Finally, this soup freezes well, so make a big batch and enjoy it later on a busy day!