This traditional vegan minestrone soup recipe is packed with nutrition and flavor. With plenty of vegetables, beans, and pasta, this is a filling and nutrient packed soup. I love to make soup to keep me warm in the cooler months, but often they aren’t filling, or are lacking protein. With minestrone soup, you get a full meal in a bowl!
Skill: Easy | Time: 45 min | Servings: 6
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Traditional Minestrone Soup Recipe with Vegan Parmesan Cheese
Traditional minestrone is made with Parmesan cheese. You can easily make minestrone soup vegan by blending some quick and easy vegan Parmesan cheese instead.
Nutritional yeast is also included in the base of the soup, but I like to sprinkle extra on top, for a burst of flavor, plus healthy fats from the cashews. Nutritional yeast is the ultimate pantry item for vegans. Not only does it pack amazing flavor, but just as the name implies, it’s a great source of nutrition! Most nutritional yeasts are fortified with B-vitamins, including vitamin B12, and will also add some plant-based protein to your meal.
Don’t Overdo the Pasta in your Vegan Minestrone Soup
This is such a tasty recipe for minestrone soup and I’ve made it many times. However, I’m not one for measuring ingredients, and there have been a few occasions where I’ve added in way too much pasta. There is only so much liquid in this vegan minestrone soup recipe, and the pasta absorbs the liquid. If you add too much pasta you will get a pasta dish, and not a soup.
This isn’t a bad thing, but if you want soup and not stew, measure the pasta carefully! Even if it’s a bit thick, it’ll still taste absolutely amazing!
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Deliciously Vegan Soup Recipes
Classic Vegan Minestrone Soup
- Cutting Board
- Large pot
- Can Opener
- 1 medium onion (about 1 C)
- 3-4 cloves garlic
- 2 medium celery , single stalks (about 1 C)
- 2 medium carrots (about 1 C)
- 2 tbsp oil (any cooking oil is fine; I prefer olive oil or avocado oil)
- 4 C vegetable broth (or water + vegetable bouillon)
- 2 C crushed/ pureed tomato (from a can or jar)
- 1 ½ – 2 C cannellini beans (1 small can, rinsed and drained)
- 2 C green beans
- 1 C macaroni pasta (or any small shaped pasta)
- 1 ½ tsp dry oregano
- 1 tsp dry thyme
- 1 ½ tsp dry basil
- 2 bay leaves
- 1 tsp Herbamare seasoning (or ½ tsp salt)
- black pepper (to taste)
- ¼ – ⅓ C nutritional yeast
- 4-5 C spinach , fresh (loosely packed)
- Chop up all the veggies into small pieces.
- Place the onion, garlic, carrots, and celery into a large stock pot, with the oil, and cook on medium heat for 10 minutes, until the vegetables start to soften.
- Add the remaining ingredients, except for the spinach. Let the soup simmer until the pasta is cooked through, about 10-12 more minutes.
- Stir in the spinach and allow it to wilt for 2 minutes.
- Served topped with vegan Parmesan cheese for a delicious flavor!