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5 from 1 vote

Weeknight Vegan Minestrone Soup

This simple vegan minestrone soup is perfect for weeknights and comes together in only 30-40 minutes! Made with pantry ingredients and frozen vegetables for ease.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course, Soup
Cuisine: Vegan
Keyword: vegan minestrone, vegan minestrone soup
Servings: 4 servings

Ingredients

  • 1/2 onion finely diced
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • 1 15 oz can tomato sauce
  • 1 15 oz can white beans rinsed and drained
  • 4 cups vegetable broth
  • 10 oz bag frozen mixed vegetables
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1 tsp nutritional yeast
  • 8 oz dried short pasta shape like macaroni elbows, shells, farfalle, etc.
  • chopped fresh parsley or basil, and grated vegan parmesan optional for serving

Instructions

  • Heat the olive oil in a soup pan over medium heat. Add in the onion along with a pinch of salt and cook until softened, about 5 minutes. Stir in the minced garlic cloves and cook for an additional 30 seconds.
  • Add in the tomato sauce, white beans, vegetable broth and frozen mixed vegetables.
  • Stir in the dried oregano, basil, nutritional yeast, thyme, and salt (depending on broth— we usually choose. low-sodium brown and then add an additional 1/4-1/2 teaspoon of salt, but can be to taste).
  • Bring the soup to a boil, and then reduce the heat to simmer for an additional 10-15 minutes.
  • While the soup is simmering, bring a separate pot of water to a boil to cook 8 ounces of any short pasta shape. Or if you prefer to cook the pasta directly in the soup just add 2 additional cups of broth or water and cook the noodles directly in the soup. If you use a larger cut of pasta than an elbow, you may need more water or broth.
  • Season to taste, then serve. Optional garnish with fresh chopped parsley or basil or vegan parmesan.

Notes

You can make this gluten free by substituting the wheat pasta for a legume based variety like Red Lentil Penne. 
Substitute white beans or any other bean you have in your pantry. Kidney beans or chickpeas would work well. 
Play around with the frozen veggies you use to see what your kids like best. 
Cook the pasta on the side so your kids have extra plain noodles. 
If you want to save leftovers, cook the pasta separately and add individual portions to the minestrone. Pasta that sits in the soup overnight will soak up extra liquid and become soggy.