Rustic Vegetable Minestrone (Vegan) – Cozy, Hearty, and Packed With Flavor

This rustic vegetable minestrone is comfort in a bowl—chunky veggies, tender beans, and a rich tomato broth that tastes like it simmered all day. It’s plant-based, budget-friendly, and uses pantry staples you probably already have. The flavors are bright and savory with fresh herbs and a splash of lemon at the end.

It’s great for weeknights, meal prep, or feeding a crowd. Grab a pot, chop a few vegetables, and you’ll have a satisfying soup with very little fuss.

Rustic Vegetable Minestrone (Vegan) - Cozy, Hearty, and Packed With Flavor

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Olive oil
• Yellow onion
• Carrots
• Celery
• Garlic
• Russet or Yukon gold potato
• Zucchini
• Green beans (fresh or frozen)
• Baby spinach or kale
• Canned diced tomatoes (28 oz)
• Tomato paste
• Vegetable broth (low sodium preferred)
• Cooked or canned beans (cannellini, kidney, or chickpeas)
• Small pasta (ditalini, small shells, or elbows)
• Bay leaf
• Dried oregano
• Dried thyme
• Crushed red pepper flakes (optional)
• Fresh parsley and/or basil
• Lemon
• Salt and black pepper

Method

 

1. Prep the vegetables: Dice the onion, carrots, and celery. Mince the garlic. Cube the potato and zucchini. Trim and cut green beans into bite-size pieces. Rinse and drain the beans.
2. Sauté the aromatics: In a large pot, heat 2–3 tablespoons of olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until the veggies soften and the onion turns translucent.
3. Add garlic and tomato paste: Stir in the garlic and 1–2 tablespoons of tomato paste. Cook 1–2 minutes until fragrant and slightly darkened. This step deepens the flavor.
4. Build the base: Add canned tomatoes (with juices), 6 cups of vegetable broth, bay leaf, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a pinch of red pepper flakes if you like heat. Stir well.
5. Add hearty vegetables: Stir in the potato and green beans. Bring to a gentle boil, then reduce to a simmer. Cook 10 minutes.
6. Add zucchini and pasta: Stir in the zucchini and 1 cup small pasta. Simmer 8–10 minutes, or until the pasta and potatoes are just tender. Stir often so the pasta doesn’t stick to the bottom.
7. Add beans and greens: Stir in 1–2 cans of beans and a few handfuls of spinach or chopped kale. Simmer 2–3 minutes, just until the greens wilt and beans warm through.
8. Finish and season: Remove the bay leaf. Add a squeeze of lemon, chopped parsley or basil, and generous salt and pepper. Taste and adjust. If it’s too thick, add a splash of hot water or broth.
9. Serve: Ladle into bowls and drizzle with a little olive oil. Add more herbs and black pepper if you like.

What Makes This Recipe So Good

• Deep, layered flavor: Aromatics like onion, garlic, and celery build the base, while tomatoes and herbs bring brightness and warmth.
• Hearty and filling: Beans, pasta, and potatoes make this a full meal—no sides required.
• Flexible and forgiving: Swap vegetables based on what’s in your fridge. Frozen or fresh both work.
• Vegan and wholesome: Naturally dairy-free and loaded with fiber, vitamins, and plant protein.
• Great for leftovers: The flavors get even better the next day.

Shopping List

• Olive oil
• Yellow onion
• Carrots
• Celery
• Garlic
• Russet or Yukon gold potato
• Zucchini
• Green beans (fresh or frozen)
• Baby spinach or kale
• Canned diced tomatoes (28 oz)
• Tomato paste
• Vegetable broth (low sodium preferred)
• Cooked or canned beans (cannellini, kidney, or chickpeas)
• Small pasta (ditalini, small shells, or elbows)
• Bay leaf
• Dried oregano
• Dried thyme
• Crushed red pepper flakes (optional)
• Fresh parsley and/or basil
• Lemon
• Salt and black pepper

Step-by-Step Instructions

1. Prep the vegetables: Dice the onion, carrots, and celery.

   Mince the garlic. Cube the potato and zucchini. Trim and cut green beans into bite-size pieces.

   Rinse and drain the beans.

2. Sauté the aromatics: In a large pot, heat 2–3 tablespoons of olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until the veggies soften and the onion turns translucent.
3. Add garlic and tomato paste: Stir in the garlic and 1–2 tablespoons of tomato paste.

   Cook 1–2 minutes until fragrant and slightly darkened. This step deepens the flavor.

4. Build the base: Add canned tomatoes (with juices), 6 cups of vegetable broth, bay leaf, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a pinch of red pepper flakes if you like heat. Stir well.
5. Add hearty vegetables: Stir in the potato and green beans.

   Bring to a gentle boil, then reduce to a simmer. Cook 10 minutes.

6. Add zucchini and pasta: Stir in the zucchini and 1 cup small pasta. Simmer 8–10 minutes, or until the pasta and potatoes are just tender.

   Stir often so the pasta doesn’t stick to the bottom.

7. Add beans and greens: Stir in 1–2 cans of beans and a few handfuls of spinach or chopped kale. Simmer 2–3 minutes, just until the greens wilt and beans warm through.
8. Finish and season: Remove the bay leaf. Add a squeeze of lemon, chopped parsley or basil, and generous salt and pepper.

   Taste and adjust. If it’s too thick, add a splash of hot water or broth.

9. Serve: Ladle into bowls and drizzle with a little olive oil. Add more herbs and black pepper if you like.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.

  The flavors improve over time.

• Freezer: Freeze for up to 3 months. For best texture, cook pasta separately and add it fresh when reheating. Otherwise, the pasta can get mushy.
• Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if it’s too thick.

  Microwave in short bursts, stirring between intervals.

Health Benefits

• High in fiber: Beans, vegetables, and whole-food ingredients support digestion and steady energy.
• Plant protein: Beans provide satisfying protein without saturated fat.
• Rich in vitamins and minerals: Carrots, greens, and tomatoes bring vitamin A, C, K, potassium, and antioxidants.
• Heart-friendly fats: Olive oil adds healthy monounsaturated fats.
• Low in added sugar: No sweeteners—just natural sweetness from vegetables.

What Not to Do

• Don’t overcook the pasta: It will continue to soften in the hot soup. Aim for al dente.
• Don’t skip salting in layers: Lightly season at each stage to build balanced flavor.
• Don’t boil aggressively: A gentle simmer keeps vegetables tender and intact.
• Don’t forget acidity: A squeeze of lemon at the end brightens the whole pot.
• Don’t overcrowd the pot at the start: Give aromatics room to soften and caramelize for better flavor.

Variations You Can Try

• Gluten-free: Use gluten-free pasta or swap pasta for cooked brown rice or quinoa. Add at the end to avoid mushiness.
• Protein boost: Add extra beans (like lentils or chickpeas) or stir in cubed, baked tofu before serving.
• Smoky twist: Add 1 teaspoon smoked paprika or a splash of liquid smoke for depth.
• Pesto finish: Stir in a spoonful of vegan basil pesto just before serving for a fresh, herby punch.
• Autumn version: Swap zucchini for diced butternut squash and add chopped kale and rosemary.
• Spicier bowl: Use more red pepper flakes or a pinch of chili powder.
• No-nightshade option: Skip tomatoes and use more broth with a splash of balsamic.

  Add extra herbs for flavor.

FAQ

Can I make this without pasta?

Yes. Replace the pasta with cubed potatoes, cooked grains, or extra beans. If using grains, add them already cooked to keep the broth clear and the texture firm.

Which beans work best?

Cannellini, great northern, kidney beans, and chickpeas are all excellent.

Use what you have, or mix two types for variety in texture.

How do I keep the vegetables from getting mushy?

Add them in stages based on how long they take to cook, and keep the soup at a simmer, not a rolling boil. Stop cooking when everything is just tender.

Can I use frozen vegetables?

Absolutely. Frozen green beans, spinach, and mixed veggies work well.

Add them toward the end so they don’t overcook.

How can I make the broth richer?

Brown the tomato paste slightly, add an extra spoon of olive oil, and simmer a bit longer. A teaspoon of soy sauce or white miso can also boost savory depth while keeping it vegan.

Is this good for meal prep?

Yes. For best results, cook the pasta separately and add it fresh to each serving when reheating.

The soup itself holds beautifully for several days.

What if my soup is too thick?

Thin it with hot water or extra broth, a little at a time, until you reach your preferred consistency. Taste and re-season after thinning.

Can I make it in a slow cooker?

Yes. Sauté aromatics and tomato paste first for flavor, then add everything except pasta and greens to the slow cooker on Low for 6–7 hours or High for 3–4 hours.

Stir in pasta (pre-cooked) and greens in the last 15 minutes.

In Conclusion

This rustic vegetable minestrone is the kind of soup you keep coming back to: simple, hearty, and endlessly adaptable. It’s a one-pot meal that fits busy weeknights and cozy weekends alike. With basic ingredients and a smart order of operations, you get big flavor with minimal effort.

Make a big batch, stash some for later, and enjoy wholesome comfort any time.