This vibrant vegan minestrone is a hearty and satisfying meal perfect for a chilly evening or a cozy lunch. Packed with a medley of vegetables, beans, and pasta, this soup is both nutritious and delicious. The addition of vegan cheese adds a delightful creamy and savory note that elevates the dish to another level. It's the perfect comfort food, without any compromise on taste or health!

I came up with this recipe after a particularly long day and needed a warm, soul-soothing meal. I wanted something that was healthy and satisfying but also quick to make, and that's exactly what this soup delivered. Give it a try, especially if you have picky eaters in the house—everyone can find something to love here. It is super customizable!

Vegan Minestrone Soup with Vegan Cheese

Name: Vegan-Minestrone-Soup-with-Vegan-Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Plant-Based
Ingredients: 1 tablespoon Olive oil; 1/2 cup Onion, chopped; 1/2 cup Carrots, chopped; 1/2 cup Celery, chopped; 2 cloves Garlic, minced; 1 (14.5 ounce) can Diced tomatoes; 4 cups Vegetable broth; 1/2 cup Kidney beans, canned, drained and rinsed; 1/2 cup Cannellini beans, canned, drained and rinsed; 1/2 cup Chickpeas, canned, drained and rinsed; 1/2 cup Small pasta (ditalini, elbow macaroni); 1 cup Kale, chopped; To taste Salt and pepper; 1 teaspoon Italian seasoning; A pinch Red pepper flakes (optional); To taste Vegan cheese

This hearty vegan minestrone soup is bursting with flavor and nutrients, and is super easy to make. The addition of vegan cheese elevates the soup into a comforting and delicious meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First, gather your ingredients. Make sure you've chopped all your vegetables before you start. It makes the process a lot smoother. Trust me on this one; I learned the hard way!
Next, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened about 5-7 minutes, stirring occasionally. Don't let them brown too much. Aim for tender and translucent.
Add the garlic and cook for another minute, until fragrant. This is where the real magic happens. The aroma is divine!
Stir in the diced tomatoes, vegetable broth, and all of your beans (kidney, cannellini, chickpeas, whatever your heart desires!). Bring the mixture to a boil. Then, reduce the heat and simmer for at least 20 minutes, or longer, if you like a richer flavor. The longer it simmers, the better it tastes!
Add the pasta and cook according to package directions. Usually, this will be about 10 minutes, but make sure to check regularly. Nobody wants mushy pasta!
Stir in the chopped greens (kale, spinach, or chard). Cook for another 2-3 minutes, or until wilted. If you're using delicate greens like spinach, add them towards the end to avoid overcooking.
If desired, use an immersion blender to partially puree the soup for a creamier texture. I usually do half and half – keeping some chunkier bits for texture.
Season with salt, pepper, Italian herbs, and a pinch of red pepper flakes if you like a bit of a kick. Taste and adjust seasoning as needed. This step is crucial, don't skip it!
Finally, ladle the soup into bowls and top with your favorite vegan cheese, a drizzle of olive oil, and a sprinkle of fresh herbs, like basil or parsley. And there you have it! A bowl of hearty, delicious Vegan Minestrone Soup!

📝 Notes

Feel free to adjust the amount of vegetables and beans to your liking.
If you don't have an immersion blender, you can blend the soup in a regular blender in batches.
For a richer flavor, you can use homemade vegetable broth.
This recipe is easily adaptable to whatever vegetables are in season!