Vegan Minestrone Soup

"Vegan Minestrone soup is a delicious, thick Italian soup made with lots of vegetables, greens, beans, and pasta or rice. It tastes best with crispy garlic bread."
-- @greenbowl2soul
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 35mins
Serves or Makes: 5

Recipe Card


  • 1 medium sized onion, chopped
  • 1 medium tomato, chopped
  • 1 smallpotato, chopped
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1 A handful of spinach, chopped
  • 1/4 cups green peas, fresh/ frozen
  • 2 tablespoons sweet corn kernels, fresh/ frozen
  • 5 Garlic cloves, grated
  • 1 cubanelle/ any pepper, chopped
  • 1/2 cups uncooked pasta
  • 1 cups boiled/ canned kidney beans
  • 2 tablespoons tomato paste
  • 2 teaspoons dry oregano
  • 1 dry basil
  • 1/2 teaspoons black pepper powder
  • 1 teaspoons chili flakes
  • Salt as per taste
  • 1 tablespoons Olive oil
  • 1 1/2 litre vegetable stock/ water


  • Step 1

    Heat oil in a pan and the crushed garlic, sauté for around 30 seconds. Add in the chopped onions and cook till they become translucent.

  • Step 2

    Next, add the celery, carrots, potatoes and saute for 7-8 minutes. Add sweet corn and peas, saute for 2-3 minutes.

  • Step 3

    Add, tomatoes, tomato paste, mix and cook for 2-3 minutes. Once the tomatoes turn mushy add all the spices, herbs, and salt.

  • Step 4

    Cook for about a minute and then add the broth. Let the broth simmer for about 5 minutes.

  • Step 5

    Take around 2 ladles of vegetables cooked in the broth with 2 tablespoons of broth in a grinding jar. Let it cool for about 2-3 minutes and then grind it to a thick paste. (This is the secret of getting a perfectly thick consistency of minestrone soup. You can also use cornstarch to thicken the soup but adding vegetable paste gives a better taste)

  • Step 6

    Add the pasta, chopped spinach, kidney beans, and vegetable paste to the pot and cook for another 20 minutes.

  • Step 7

    Once ready, take out in a bowl and enjoy with your choice of bread.

More from @greenbowl2soul