A simple and hearty vegan minestrone soup loaded with potatoes, carrots, and more veggies! It’s super quick and easy, and it takes just 30 minutes to make.
A while ago, I mentioned wanting to include more savory recipes here on the blog, so here we go! These may be few and far between, or they may be more of a weekly thing, we’ll see how it goes. For now, I wanted to fill a void that I found when I was searching around for a vegan minestrone soup recipe last week, especially one that didn’t have beans as the main ingredient.
Also, I play this game where I see how long I can go without going to the grocery store and use up what I have in the kitchen, so this easy minestrone soup was also a result of that too. Plus, I really like when I can modify things I don’t love (like chunks of tomatoes and beans in soups) into a recipe that works with what I have. If I had almost bare cabinets and had the ingredients, I almost guarantee you also have all the ingredients for this in your kitchen too!
How to make minestrone soup
Minestrone soup is highly underrated, in my humble opinion. It’s basically a hearty, pasta-laden soup that takes just 30 minutes to whip up and is a crowd pleaser every. single. time. To make this super easy minestrone soup, you first need to sauté some chopped carrots, onion, and potato in some olive oil (use a food processor to chop the veggies for you if you’re really in a rush!). Then throw in some garlic and continue cooking until fragrant.
Once the veggies have a little color on them and have softened, add in the vegetable broth, crushed tomatoes, herbs and spices, and pasta. Bring the minestrone soup to a simmer and let it bubble away for 10 minutes, or until the pasta is fully cooked. And that’s it! That’s all it takes to make a vegan minestrone soup—crazy, right?
Oh, one word to the wise: it’s something to do with science, but things that are simmering with tomato in them start to get really bubbly and start splashing all over the place real fast, so keep an eye on this vegan minestrone soup! I left mine for a bit too long and now I’m off to scrub the top of my stove with lots of paper towels and all the elbow grease in the world.
How to store minestrone soup
This minestrone soup keeps in the fridge for up to five days when stored in an air-tight container. Let the soup cool most of the way on your countertop before storing it in your fridge, though! If you want to freeze this minestrone soup, I’d recommend making the tomato soup base without the pasta and freezing just that. When you’re ready to reheat the soup, add it to a saucepan with uncooked pasta and cook it that way. (Frozen pasta never reheats well, but this is a good way to get around that).
More vegan soup recipes on Heart of a Baker:
- Spicy Vegan Potato Soup
- Vegan Roasted Red Pepper and Tomato Soup
- Vegan Cream of Potato Soup with Crispy Sage
Vegan Minestrone Soup
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
A simple and hearty vegan minestrone soup loaded with potatoes, carrots, and more veggies! It’s super quick and easy, and it takes just 30 minutes to make.
Ingredients
- 1 tablespoon olive oil
- 2 large carrots (chopped)
- 1 medium gold potato (chopped)
- 1/2 onion (diced)
- 2 cloves garlic (minced)
- 4 cups vegetable broth
- 1 14 oz . can crushed tomatoes
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly cracked black pepper
- 1 cup orecchiette pasta
Instructions
- In a large saucepan over medium high heat, heat the olive oil and saute the carrots, potato, and onion until tender, 3-5 minutes.
- Add the minced garlic and saute for another 1-2 minutes, until fragrant.
- Add the vegetable broth, crushed tomatoes, herbs, salt and pepper and pasta.
- Bring the soup to a simmer and allow to simmer on medium for 10 minutes, or until pasta is cooked through. Season with extra salt and freshly cracked black pepper.
Keywords: vegan minestrone soup, easy minestrone soup
Janis Thompson says
This looks like a tasty recipe I could do!
The Frosted Vegan says
I bet you could mom!
Kelsey @ Appeasing a Food Geek says
“Something science-y” about the tomato splashing thing–yes I will have to look that up! I know what you mean! Haha And I love this! Such a solid soup recipe. Kudos on using orecchiette pasta; that is my favorite shaped pasta. They’re just too cute 😉 xoxo
The Frosted Vegan says
I know that it’s something, I’m just not sure what it is about tomatoes! Those little pastas look like little ears and are the cutest! xoxo
Kath says
Adding this to the menu for Frugal February! Also let’s not even talk about tomato splashes…I recently discovered that there’s still evidence of The Great Tomato Soup Explosion of 2015 on the track lights in my kitchen. 😐
The Frosted Vegan says
Ack oh no!! Man, what the heck is it about tomatoes? Happy Frugal February! xo
Tessa | Salted Plains says
Ohh, I am totally digging this no bean version of minestone. All we have been making for dinner lately are soups, so I am definitely adding this to my lineup!
The Frosted Vegan says
Same here! I just batch froze a couple different kinds and I’m totally ok with eating them all day,everyday from now on 🙂
Hawk and Animal - Roadwarriors says
We eat this by the gallon!
Hawk and Animal
The Frosted Vegan says
Haha! I didn’t know wrestling celebrities liked soup too 🙂
Strength and Sunshine says
Well you nailed this savory soup! It looks delicious! Simple, hearty, comfort!
Lynn @ The Actor's Diet says
Ah, this is savory soup heaven! A plus!
The Frosted Vegan says
Thanks love! xoxo
Heidi Kokborg says
Yummy! This soup looks really good. I love soup so I am going to try this soon!
The Frosted Vegan says
Hope you love it Heidi!!
Samantha Leggat says
This looks delicious! My mouth watered just looking at it, so I’m heading out for a few ingredients I need. It’s 82 degrees here (in October!?!) but tempting is tempting, no matter what the weather! 🙂 thanks!