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Mushroom Soup

Prep Time:

Cook Time:



10 Minutes

40 Minutes

4 Servings


Classic Minestrone Soup A Hearty Italian Comfort

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About the Recipe

This Minestrone Soup is a great source of vitamins, fiber, and protein, making it a satisfying meal. The variety of vegetables and beans in the soup provide a range of nutrients, while the pasta adds carbohydrates for energy. This vegan version of Minestrone Soup is also lower in calories and fat than traditional recipes that include meat and dairy.


  • 1 tablespoon olive oil

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 2 celery stalks, diced

  • 2 carrots, peeled and diced

  • 1 zucchini, diced

  • 1 can (14 oz) diced tomatoes

  • 1 can (14 oz) kidney beans, drained and rinsed

  • 4 cups vegetable broth

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/2 cup small pasta, such as elbow macaroni or ditalini

  • Salt and pepper to taste

  • Fresh parsley, chopped (optional)


  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until onion is translucent, about 5 minutes.

  2. Add the celery, carrots, and zucchini to the pot and cook for another 5 minutes, stirring occasionally.

  3. Add the diced tomatoes, kidney beans, vegetable broth, oregano, and basil to the pot. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes.

  4. Add the pasta to the pot and cook for another 10-12 minutes, until pasta is al dente.

  5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.


  • You can add other vegetables such as potatoes, cabbage, or green beans to the soup for added texture and flavor.

  • If you want to make the soup gluten-free, you can use gluten-free pasta or omit the pasta altogether.

  • This soup can be stored in an airtight container in the fridge for up to 5 days, making it great for meal prepping or for leftovers.

Organic Vegetables
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