Vegan Minestrone Soup


A hearty family favourite – perfect for a lazy winters meal. Serve with crusty bread and vegan parmesan.

Vegan Minestrone Soup

Servings 6 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • Soup Pot
  • Cutting Board
  • Chopping Knife
  • Stirring utensil
  • Measuring Utensils: tbsp, tsp, 1/2 tsp, 1/8 cup, 1/2 cup and a cup


  • 1 tbsp olive oil
  • 1 brown onion (diced)
  • 1 carrot (peeled and sliced)
  • 1 zucchini (diced)
  • 2 stalks celery (sliced)
  • 1 tbsp fresh thyme
  • 1 small handful green beans (top and tailed and halved)
  • 5 1/2 cups vegetable stock
  • 2 potatoes (peeled and cubed)
  • 1 400 gram tin of kidney beans
  • 1 400 gram tin of crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1/8 cup chopped fresh parsley
  • 1 tsp pepper
  • 1/2 tsp salt
  • 100 grams pasta (pre-cooked) (we used gf elbows)


  • Add a tbsp of olive oil to a soup pot over medium-high heat. Give it a minute to reach temperature and then add onions and saute until they turn translucent, then add celery, carrot, zucchini and thyme. Saute for about 3-5 minutes until the veggies soften a little.
  • Add to the pot: stock, crushed tomatoes, tomato paste, dried oregano, salt and pepper, kidney beans, potatoes and green beans. Give it a good stir and let simmer for about 15-20 minutes or until the potatoes are soft.
  • Add in your pre cooked pasta and adjust salt and pepper to taste. Garnish with fresh parsley and serve with crusty bread and vegan butter.
Course: lunch, Main Course, Soup
Cuisine: Italian

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