Vegan Minestrone Soup

A steaming bowl of the best vegan minestrone soup is one of life’s simple pleasures. My minestrone soup healthy recipe takes a fun, Autumn twist on a traditional vegetable soup. We’re quickly entering a season where schedules are full, sleep is low and immune systems are not at their best. Why not give our bodies a much-needed immunity boost?

The word minestrone actually means big soup. It originated in Italy and typically uses celery, onions, garlic, carrots, tomatoes, olive oil, and pasta. Most recipes call for shredded parmesan cheese, although I prefer to use a vegan substitute. It’s considered the ‘poor man’s soup’ as it doesn’t need meat and therefore can be made with whatever you have on hand.

Why this Vegan Minestrone Soup Rawks

This hearty veggie soup is a powerhouse of nutrients, thanks to its blend of colorful ingredients and versatility. Yellow onions and fresh garlic create a flavorful base while delivering antioxidants that support heart and immune health. Carrots and butternut squash add natural sweetness and are rich in beta-carotene and vitamin A, while celery enhances the savory depth of the soup.

What makes this soup truly special is its adaptability—everyone has their own take on it because the ingredients vary depending on the region and season. It’s designed to celebrate fresh, seasonal produce, so you can change it up with what’s available. Cannellini beans add protein and fiber, while fire-roasted tomatoes and kale contribute smoky, vibrant flavors and key nutrients. A final touch of basil pesto or Italian seasoning ties everything together, making it a dish that’s both comforting and nutrient-rich.

Vegan Minestrone Soup Ingredients

• Yellow Onion: Yellow onions provide a mild, warm flavor that forms a flavorful base for soups and stews. Look for firm onions with smooth, golden skin in the produce aisle.
• Garlic: Fresh garlic adds bold, savory depth to your soup. Choose whole bulbs with tight, unbroken skin and store them in a cool, dry place to keep them fresh longer.
• Carrot: Carrots bring a natural sweetness and vibrant color to soups. Opt for firm, brightly colored carrots, and feel free to use any variety—orange, purple, or yellow all work beautifully.
• Celery: Celery adds a crisp, savory note to soups, with its leaves providing even more flavor. Pick up fresh, bright-green stalks with minimal browning for the best results.
• Cannellini Beans: These creamy white beans are perfect for adding a hearty texture and mild flavor to your soup. You’ll find them canned or dried in the bean section of most stores.
• Fire-Roasted Tomatoes: These tomatoes bring smoky, slightly spicy depth to your dish. Look for canned options with minimal added salt for easy use.
• Butternut Squash: Butternut squash adds a buttery sweetness to soups. Choose squash with smooth, unblemished skin that feels heavy for its size, or use pre-cut cubes for convenience.
• Vegetable Stock: A rich vegetable stock ties your soup together. I love making my own healthy version. Check out my guide on how to make vegetable stock.
• Italian Seasoning: A classic blend of oregano, basil, thyme, and other herbs, this seasoning infuses your soup with a warm, earthy aroma. For the best flavor, choose a high-quality blend with fragrant, dried herbs.
• Kale: Kale brings a hearty texture and slightly bitter flavor that balances richer ingredients. Look for dark, firm leaves and remove the stems for a softer texture in your soup. Check out my leafy greens guide for more tips about kale.
• Basil Pesto (Optional): Stirring in a dollop of basil pesto at the end adds a creamy, herbaceous flair and elevates the soup’s overall flavor.
  

How to Make Vegan Minestrone Soup

With just a little effort, this hearty vegan minestrone soup transforms into the perfect dinner centerpiece. Here’s how I make mine:

1. Heat just a bit of olive oil (or the healthy fat of your choice) in a skillet over medium-high heat. Then add the chopped onion then sauté until translucent.
2. Stir in the minced garlic and sauté until fragrant, stirring constantly.
3. Transfer your sautéd ingredients to a crock pot along with everything but the kale and pesto.
4. Cook on low for 8-10 hours or high for 4-5 hours. You’ll know it’s ready once the butternut squash and carrots are fork-tender.
5. Add kale and basil pesto right before serving. The heat from the soup will nicely wilt the kale before you are ready to eat it, no need to cook it in the crock pot. Season with salt and pepper to taste before you serve!
   

Easy Ingredient Swaps

• Swap yellow onions: Use the onion of your choice or replace with a leek if onions aren’t an option.
• Swap cannellini beans: Substitute with any white bean, red kidney beans, or green beans.
• Swap butternut squash: Replace with another type of squash or even zucchini.
• Swap kale: Use Swiss chard or spinach instead for a different leafy green option.
• Swap fire-roasted tomatoes: Regular canned tomatoes work great as a less spicy alternative.

What Makes this Minestrone Soup Vegan?

The base of this soup is traditionally vegetable broth, so no need for heavy cream. While some people put cheese on top of the finished product, I’ve opted to keep it simple and make a cheese-less variety. I’ve also swapped the traditional pesto for my vegan basil pesto. Seriously, it’s so good!

I feel better when I limit my dairy intake. Honestly, the veggies and spices in this soup pack a lot of flavors! Kale is another addition to this vegan minestrone soup recipe, as it gives the soup an earthy flavor, while also upping the nutritional profile.

I have two kids and know how far cheesy toast can go with a meal, so I’ve added that as a side to make this recipe more kid-friendly. If it takes cheesy garlic bread to get them excited to eat their vegetables, I’m cool with that.

If you’re trying to go 100% plant-based or vegan minestrone soup, you can always use vegan butter and garlic in your toast or skip it altogether. Feel free to top your soup with vegan parmesan cheese.

More Vegan Soup Recipes

Soup is one of my favorite meals, so I’ve got a lot of soup recipes to share! Check out this delicious list to get started:

• Carrot Ginger Soup: Super creamy with just the right amount of spice, this soup is comforting and immune-boosting.
• Vegetable Barley Soup: Similar to this vegan minestrone soup, my vegetable barley soup is hearty, flavorful, and full of veggies.
• Thai Coconut Soup: I love the nutty coconut milk used in this fun soup recipe. This is one I often make for parties, and there are never any leftovers!
• Vegan Pumpkin Soup: The ultimate fall soup. Make a big pot of this to go with your game day spread, or for a festive fall dinner party.
• Zoodles in a Jar: This is my go-to fast food in a jar. Take real, whole-food ingredients, delicious veggie broth, and a mason jar, and you’ve got yourself a packed lunch.
• Roasted Red Pepper Soup: You’ll be shocked that there’s no dairy in this soup! Decadent and useful as a side or the main course, this soup is comfort, fall vibes, and satisfaction in a bowl.
• Vegetarian Split Pea Soup: This warming soup recipe brings up fond childhood memories. Add in any veggies on hand, and turn this into a hearty soup for a cold evening.

If you make this Vegan Minestrone Soup, I’d love to hear how it turned out in the comment box below. Your feedback is so valuable to me. Will you rate + review this soup once you’ve made it? And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.