The perfect Minestrone recipe (VeGaN)

by Jan Vasil
The perfect Minestrone (VeGaN)

Dive into the heartwarming flavors of Italy with this vegan twist on the classic Minestrone. Packed with fresh vegetables, hearty beans, and aromatic herbs, this soup is a celebration of wholesome ingredients, perfect for any season.

The whole cooking process takes around 1h 20min and it serves 8 portions. The best part is that this version is a VeGaN one and it still tastes like the original one. So enjoy and have fun cooking 🙂

My tips on making the perfect Minestrone.

My Tips for Making the Best Minestrone

  1. Quality of Ingredients: Use fresh, seasonal vegetables for the best flavor and nutrition.
  2. Texture Variation: Add vegetables in batches based on their cooking times to maintain texture diversity.
  3. Flavor Depth: Incorporate a splash of high-quality homemade pesto for a richer flavor.
  4. Spice it Up: Consider adding a touch of sriracha or red pepper flakes for a subtle kick.
  5. Pasta Choices: For a gluten-free option, use gluten-free pasta or leave it out entirely and add more vegetables.
  6. Tomato Tip: Use both crushed and diced canned tomatoes to balance flavor and texture.

Serving and Pairing Ideas

  • Serving Suggestions:
    • Garnish with fresh herbs like parsley or basil.
    • Top with vegan Parmesan or nutritional yeast.
  • Pairing with Other Dishes:
    • Serve with crusty bread or a side salad.
    • Pair with a light red wine or a crisp white wine.
  • Meal Planning:
    • Serve as a starter for an Italian-themed dinner.
    • Include as part of a buffet with other Mediterranean dishes.

Preparation and Storage Insights

  • Making Minestrone in Advance:
    • Prepare a day ahead for enhanced flavors.
    • Store in the refrigerator for up to 3-4 days.
  • Freezing Tips:
    • Cool the soup before freezing.
    • Freeze in portions for easy reheating.
    • Avoid freezing with pasta to prevent sogginess.
  • Reheating Suggestions:
    • Reheat on the stove over medium heat.
    • Add a bit of water or broth if the soup is too thick.

Adjustments for Dietary Restrictions

  • Gluten-Free Options:
    • Use gluten-free pasta.
    • Substitute pasta with quinoa, rice, or barley.
  • Low-Fat Diet Considerations:
    • Minimize the use of oils.
    • Opt for water or low-sodium vegetable broth instead of oil-based sautés.
  • Diabetes-Friendly Modifications:
    • Balance carbohydrate content with high-fiber vegetables.
    • Consider whole-grain pasta or beans for complex carbohydrates.
The perfect Minestrone Italian recipe (VeGaN)
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The perfect Minestrone (Vegan)

The perfect Minestrone Italian recipe (VeGaN)
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The perfect Minestrone Italian recipe (VeGaN)
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The perfect vegan Minestrone recipe

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Recipe by Jan Vasil Course: Lunches, Recipe book, VeGaN mealsCuisine: ItalianDifficulty: Easy


Prep time


Cooking time



The best vegan recipe.

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  • 1 clove of garlic

  • 1 red onion

  • 2 carrots

  • 2 sticks of celery

  • 1 small leek

  • One large potato

  • 1 x 400 g of red canned beans

  • olive oil

  • ½ teaspoon dried oregano

  • 1 bay leaf

  • 2 x 400 g cans of chopped tomatoes

  • 1 L vegetable stock

  • 1 large Chinese cabbage

  • 100 g wholewheat pasta

  • Couple of fresh basil leaf for garnishing

  • *Optional: Vegan Parmesan cheese


  • Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, and celery, and then add the vegetables to a large bowl.
  • Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
  • Scrub and dice the potato. Drain the red beans, then set aside.
  • Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the garlic, onion, carrots, celery, leek, oregano, and bay, and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
  • Add the potato, red beans, and chopped tomatoes, then pour in the vegetable stock. Stir well.
  • Cover with a lid and bring everything slowly to a boil, then simmer for about 30 minutes, or until the potato is cooked through.
  • Wash the Chinese cabbage under running water and remove the hard stalks. Chop the leaves roughly and place them into a bowl.
  • Pack or wrap the pasta in a clean tea towel. Using a rolling pin or your hand, bash it against a hard surface. The pasta should be broken into smaller pieces. Thanks to this the soup will get the extra thickness.
  • Add the greens and pasta to the pot, and cook for a further 10 minutes, or until the pasta is al dente.
  • Add a splash of more stock or water to loosen, if needed.
  • Pick over the basil leaves and stir through. Season to taste with sea salt and black pepper, then serve with grated VeGaN Parmesan (if using) and a slice of whole wheat bread or a baguette, if you like. Enjoy 🙂

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Can I use different vegetables in this recipe?

Absolutely! Minestrone is versatile, so feel free to use seasonal veggies.

What type of pasta works best?

Small pasta like ditalini, orzo, or macaroni is ideal for this soup.

Can this soup be frozen?

Yes, but freeze before adding pasta to avoid it becoming mushy upon reheating.

How can I make this soup gluten-free?

Use gluten-free pasta or substitute it with rice.

Is it necessary to use both types of beans?

No, you can use any one type or even substitute with chickpeas.

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