Vegan Minestrone Recipe – Hearty, Easy & Family-Friendly

A big pot of minestrone simmering on the stove is one of our go-to family dinners - it’s easy to make, full of flavour, and the perfect way to use up leftover veggies. This vegan minestrone recipe has become a regular in our weeknight rotation because it’s simple, satisfying, and always gets a thumbs up from the kids.

Packed with seasonal vegetables, pasta, and protein-rich beans, this one-pot vegan minestrone is hearty, wholesome, and super flexible. It’s everything you want in a meal: nourishing, budget-friendly, and easy to make with whatever’s in the fridge or pantry.

Why You’ll Love This Recipe for Vegan Minestrone

High in fibre and protein, thanks to the beans and veg
Great for meal prep and even better the next day
Family-approved (yep, even the kids!)
Freezer-friendly – make a big batch of minestrone and stash some away
Pantry and budget friendly – uses ingredients you probably already have!

What You'll Need for this Vegan Minestrone Recipe

This minestrone vegan recipe is all about simplicity and flexibility, so don’t stress if you’re missing one or two ingredients, just use what you’ve got or adapt if needed. Below is a classic base that you can build on, swap out, or bulk up depending on what’s in your fridge or pantry. It’s a great way to cut down on food waste while still making something super nourishing and tasty.

Olive oil
Brown onion
Garlic
Carrots
Celery sticks
Zucchini
Diced tomatoes
Kidney or cannellini beans
Elbow pasta
Vegetable stock
Dried basil + dried oregano
Salt and pepper to taste
Optional add-ins: green beans, baby spinach, kale – whatever you’ve got!

Is Minestrone Vegan?

Traditionally, minestrone is made with veggies, pasta, and beans—but some versions sneak in parmesan or even meat-based broths. Luckily, it’s super easy to keep things plant-based with this recipe for vegan minestrone. By using veggie stock and skipping any cheese, you’ve got a naturally vegan version that doesn’t compromise on flavour.

If you love that cheesy finish, try sprinkling some nutritional yeast or your favourite vegan parmesan alternative on top before serving.

What Is a Good Substitute for Celery in Minestrone?

Don’t stress if you’re out of celery—it’s not a dealbreaker. Great alternatives in a vegan minestrone include:

Chopped fennel (adds a subtle aniseed flavour)
Chopped leek or extra onion
Capsicum (for a sweeter twist)
More carrot or even diced parsnip

The beauty of this vegan minestrone recipe is that it’s totally adaptable to what you’ve got in the crisper and need to use up.

Best Beans to use for Vegan Minestrone

Most beans work brilliantly in this soup. The most common options are:

Kidney beans – classic, hearty and my usual go-to
Cannellini beans – creamy and soft
Butter beans – extra rich and satisfying
Chickpeas – for a slightly nutty flavour

You can even mix two types if you’re clearing out your pantry. Just rinse and drain well before adding them to the pot.

Other Variations to Try

Add chilli flakes for a spicy kick.
Swap pasta for rice or quinoa for a gluten-free version.
Stir through a spoon of pesto before serving for a burst of flavour.
Use seasonal veg like pumpkin, corn, or silverbeet.

FAQ – Vegan Minestrone

Can I freeze vegan minestrone?

Absolutely! This vegan minestrone freezes really well. Just let it cool completely before portioning into airtight containers. It’ll last up to 3 months in the freezer. Just note: pasta can go a little soft when reheated, so you might prefer to cook the pasta fresh when you're ready to eat, or slightly undercook it before freezing.

How do I make minestrone gluten-free?

To make this vegan minestrone recipe gluten-free, simply swap out the pasta for your favourite gluten-free variety - corn, rice or lentil pasta all work great. Just make sure to check the packaging so it doesn’t overcook and fall apart in the soup.

What pasta is best for minestrone?

Small pasta shapes like elbows, shells, ditalini or macaroni are classic in minestrone. They soak up the flavours without overpowering the soup. If you're running low, break up spaghetti or use whatever you’ve got.

Is minestrone healthy?

Yep, this minestrone vegan recipe is packed with fibre, vitamins, and plant-based protein thanks to the veggies and beans. It’s also low in fat and super filling, making it a great meal prep option for busy weeks.

What’s the best way to store leftovers?

Keep any leftovers in the fridge for up to 4 days. It tends to thicken as it sits, so just add a splash of water or stock when reheating to loosen it up again.

This vegan minestrone is one of those recipes that always delivers. It’s nourishing, hearty, satisfying, and a great reminder that simple, wholesome ingredients can still taste amazing. Whether you're feeding the family or meal-prepping for the week, this soup will become a regular in your rotation.

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INGREDIENTS

Vegan Minestrone

Serves: 4–6 generous servings

1 tbsp olive oil
1 brown onion, diced
2 cloves garlic, minced
2 carrots, chopped
2 celery sticks, chopped
1 zucchini, chopped
1 can (400g) diced tomatoes
1 can (400g) kidney or cannellini beans, drained
1 cup elbow pasta
4 cups vegetable stock
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste
Optional: green beans, spinach, or kale

METHOD

In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, carrot, and celery for 5–6 minutes until softened and fragrant.
Add the zucchini, diced tomatoes, drained beans, herbs, and veggie stock. Stir to combine.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the pasta and cook for another 8–10 minutes until the pasta is tender.
If adding leafy greens like spinach or kale, stir them in for the final 2 minutes of cooking.
Season with salt and pepper to taste. Serve hot with crusty bread or toast for dipping!

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