Healthy Vegan Minestrone Soup

Overhead view of a full pot of vegan minestrone soup topped with fresh parsley.

5 from 3 reviews

This authentic Vegan Minestrone Soup is bursting with flavor! Serve with crusty bread or a rich pasta for guests. Easy, one-pot, gluten-free.


  • 3 tablespoons olive oil

Fresh Veggies

  • 3/4 cup medium yellow onion, diced
  • 1 medium zucchini, halved lengthwise and sliced thinly
  • 1/2 cup celery, thinly sliced
  • 3 cloves garlic, minced


  • 1/3 cup dry red wine
  • 4 cups vegetable broth
  • 1 14-ounce can diced tomatoes
  • 3 tablespoons tomato paste


  • 1 1/2 teaspoons salt
  • 1/2 teaspoons ground pepper
  • 2 1/2 teaspoons Italian seasoning

Beans & Pasta

  • 1 14-ounce can white beans
  • 1 14-ounce can kidney beans
  • 3/4 cup frozen cut green beans
  • 1 1/2 cups small shell pasta, uncooked (I used gluten-free)

Finishing Touches

  • 2 cups spinach, packed
  • chopped Italian flat leaf parsley to garnish


  1. Heat olive oil in a large pot on medium high heat. Then add onion, zucchini, and celery. Cover with a lid and cook, stirring on occasion, until vegetables begin to soften (about 5-7 minutes).
    Overhead view of zucchini, onion, and celery cooking in a pot on a burner.
  2. Add the garlic and Italian seasoning and stir constantly for about 30 seconds. Then add the wine and allow the alcohol to sizzle out (1-2 minutes).
    Overhead view of stirring spices and garlic into the pot with vegan minestrone soup veggies.
  3. Add broth, canned diced tomatoes, tomato paste, salt, and pepper. Simmer for 5 minutes.
    Overhead view of a hand adding canned diced tomatoes to the pot with veggies and broth.
  4. Add white beans, kidney beans, green beans, and pasta to the pot. Simmer for 10-15 minutes or until all vegetables, beans, and pasta are soft.
    Overhead view of beans being added and stirred into the soup.  
  5. Remove from heat and stir in spinach. Serve hot with fresh chopped parsley to garnish.
    Overhead view of stirring fresh spinach into the soup.Overhead close up of Vegan MInestrone Soup in a 5 quart dutch oven.


Storage: Store in an airtight container in the refrigerator for up to 4 days. Or freeze for up to 3 months. When reheating frozen soup, allow it to thaw in the refrigerator overnight prior to reheating for best texture.

Keywords: healthy minestrone soup,