• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lauren Kelly Nutrition
  • Home
  • About Me
    • Privacy Policy
  • Recipes
  • Props
  • Wellness
  • Services
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Vegan

    Easy Minestrone Soup {Vegan, Ready in 30 Minutes}

    Published: Oct 26, 2015 · Modified: Oct 30, 2021 by Lauren Kelly · This post may contain affiliate links.

    Pin
    Share
    Tweet
    Jump to Recipe

    This Easy Minestrone Soup is simple to prepare, healthy, vegan and delicious! This will be ready in 30 minutes, from start to finish.

     Picture of minestrone soup in a white bowl with a spoonful of soup on the spoon.

    There is nothing more comforting than a hearty soup on a cold winter's day, or a hot summer's day. I am one of those weirdos that eats soup all year long.

    If you like this soup, you will love my Creamy Cauliflower Soup, Quinoa Vegetable Soup or Slow Cooker Thai Curried Chicken Soup.

    Also, my Spicy Cornbread Stuffed with Cheese and Pumpkin Cornbread would be perfect for dunking in any of these tasty soups.

    Why You Should Make This Easy Minestrone Soup

    The weather is getting chilly!  This is when most people start making comfort foods, just like this soup.

    This delicious minestrone soup can be ready in 30 minutes.  This is exactly what you need on those busy weeknights when you are going in a million different directions.

    You can make this soup, help with the kids' homework AND try to fix your laptop all at the same time.  Trust me, I've been there.

    This soup is so incredibly cozy and delicious.  It's one of those recipes that I have been making for ages but just forgot to put on my blog.  

    Not only is this soup simple to make and delicious, but it's also very nutritious. It's packed with pant-based protein, fiber and tons of vitamins and minerals.

    Expert Tips

    Let's talk about simplifying a bit.  Did you know that you can buy onion, carrots and celery already diced and ready to make soup?  

    I buy it all the time!  It's called mirepoix but I know my mother called it a "soup starter" and you can easily find it in almost all of the grocery stores.  

    Because some days, you don't even have time to chop vegetables and that's ok.  It might cost a little bit more money but that to me is money well spent.

    No judgement here. Shhh...I even buy some of my fruits pre-cut already.

    You can also easily freeze this soup in an airtight container. You just remove it from the freezer, place it on the counter for an hour and then heat it up when ready to eat.

    Picture of minestrone soup in a yellow bowl with a big spoonful of soup on a big spoon and a box of pasta behind it.

    How To Make This Easy Minestrone Soup

    Cook onion, garlic, carrots and celery in a medium saucepan or dutch oven over medium-low heat for 3-4 minutes until softened.

    After you let these veggies soften a bit, you ad the chopped zucchini, tomatoes and seasonings.  I always buy grape tomatoes because it takes you a minute to slice them in half.  

    You can already tell that this is going to taste fantastic just by looking at this picture. Look at all of these gorgeous and vibrant colors!

    The more colors mean more vitamins, minerals and nutrients.

    Who the heck wants to eat white or tan foods anyway? How boring is that.

    Overhead horizontal picture of diced carrots, onion, celery zucchini, tomatoes and seasoningsin a large ditch oven dish.

    Add beans, broth and water and bring to a boil. Simmer for 15 minutes.

    Add pasta and simmer for another 5-7 minutes. Add spinach until it wilts and serve hot!

    Overhead vertical picture of minestrone soup in a yellow bowl with a big spoon in it and a box of pasta behind it.

    Related Recipes

    Creamy Low Carb Cauliflower Soup from Lauren Kelly Nutrition

    Creamy Mixed Mushroom Soup from Vegan in the Freezer

    Vegan Taco Soup from Lauren Kelly Nutrition

    Low Carb Chicken Soup from Wholesome Yum

    Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!

    • Peanut Butter Cake
    • Matcha Coconut Ice Cream
    • Salted Caramel Dark Chocolate Bars {No Bake, Vegan, Gluten Free, Dairy Free}
    • Quinoa Avocado Tomato and Black Bean Salad with Cilantro Lime Vinaigrette
    Healthy and delicious, this Easy Minestrone Soup can be made in 30 minutes! From Lauren Kelly Nutrition #vegan #AnytimePasta #Pmedia #ad

    Easy Minestrone Soup

    Healthy and delicious, this Easy Minestrone Soup can be made in 30 minutes!
    5 from 4 votes
    Print Pin Rate
    Course: brunch, dinner, Main Course, main dish, Side Dish, Soup, vegetarian
    Cuisine: American
    Diet: Low Fat
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 10 servings
    Calories: 139kcal
    Author: Lauren Kelly

    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion diced
    • 4 cloves garlic diced
    • 2 carrots peeled and diced
    • 1 celery stalk diced
    • 2 small zucchini chopped
    • 1 cup grape tomatoes halved
    • 1 teaspoon basil
    • 1 teaspoon oregano
    • ½ teaspoon salt
    • ½ teaspoon rosemary
    • 5 cups vegetable broth
    • 2 cups water
    • 2 cups pinto beans
    • 1 cup kidney beans
    • ½ cup Barilla Pronto Elbows
    • 2 cups baby spinach

    Instructions

    • Cook onion, garlic, carrots and celery in a medium saucepan or dutch oven over medium-low heat for 3-4 minutes until softened.
    • Add zucchini, tomatoes, basil, oregano, salt and rosemary and mix well. Cook for another 5 minutes until softened.
    • Add beans, broth and water and bring to a boil over high heat.
    • Reduce heat and simmer for another 15 minutes.
    • Add Barilla Pronto Elbos and cook for another 5-7 minutes.
    • Add spinach and mix until it wilts.
    • Serve immediately.

    Notes

    You an use pre-cut Mirepoix to save the time of chopping the celery, onions and carrots.
    Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

    Nutrition

    Calories: 139kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 604mg | Potassium: 352mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2981IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

    You might also like

    • Apple Chai LatteApple Chai Latte
    • Immune Boosting SmoothieImmune Boosting Smoothie
    • Sweet Potato Breakfast SaladSweet Potato Breakfast Salad
    • No Bake Chocolate Peanut Butter Granola Bars {5 ingredients}No Bake Chocolate Peanut Butter Granola Bars {5 ingredients}
    Pin
    Share
    Tweet
    « Healthy No Bake Pumpkin Spice Donut Holes {Vegan, Gluten-Free}
    Chocolate Mint Greek Yogurt Dip {Easy, Healthy} #ChocolateForJoan »

    Reader Interactions

    Comments

    1. Laura

      March 15, 2016 at 3:55 pm

      5 stars
      I love this soup and so does my two year old. I have also used an immersion blender to partially blend the soup (leaving out the noodles). Perfect for rainy days here in Bermuda.

      Reply
      • lauren.kelly

        March 15, 2016 at 6:07 pm

        Thanks so much, I am so glad you like it Laura! And I am jealous you live in Bermuda 🙂

        Reply
    2. Ashley - Baker by Nature

      March 04, 2016 at 10:37 am

      So hearty and delicious! This looks perfect!

      Reply
    3. nicole @ I am a Honey Bee

      March 03, 2016 at 7:35 pm

      my daughter loves veggies (THANKFULLY!), I bet she would love this soup

      Reply
      • lauren.kelly

        March 03, 2016 at 9:33 pm

        I hope she likes it Nicole! Thanks so much!

        Reply
    4. Vicky @ Avocado Pesto

      March 03, 2016 at 5:40 pm

      Loooove minestrone soup. Such a comforting soup and love the Barilla pronto pasta - definitely makes dinner cooking easier and saves time!

      Reply
      • lauren.kelly

        March 03, 2016 at 9:34 pm

        Thank you Vicky!

        Reply
    5. Megan @ MegUnprocessed

      March 03, 2016 at 12:17 am

      This is my kind of recipe! It looks so good I wish I had a bowl now!

      Reply
      • lauren.kelly

        March 03, 2016 at 9:34 pm

        Thanks Megan!

        Reply
    6. Alice @ Hip Foodie Mom

      March 02, 2016 at 1:52 pm

      love this soup!

      Reply
      • lauren.kelly

        March 03, 2016 at 9:35 pm

        Thank you Alice!

        Reply
    7. ally

      March 01, 2016 at 6:22 pm

      5 stars
      Everytime I look at you and those 3 precious boys (who remind me of my 3 precious men now), I just smile, Lauren! I love to share w/them easy recipes that give them no excuses not to cook! Thanks, luv! xo

      Reply
      • lauren.kelly

        March 03, 2016 at 9:38 pm

        Oh I love hearing that! Love you Ally!

        Reply
    8. Liz

      March 01, 2016 at 9:57 pm

      A double batch sounds perfect!! I'd be happy to eat this all week long!!

      Reply
      • lauren.kelly

        March 03, 2016 at 9:36 pm

        Me too!

        Reply
    9. Kristin

      November 14, 2015 at 1:41 pm

      I'm guessing you are using canned beans? I'm guessing using dried beans would take much longer.. ?

      Reply
      • lauren.kelly

        November 14, 2015 at 2:47 pm

        Hi Kristin! I used fresh green beans but you can definitely use canned or frozen if you'd like. Thank you!

        Reply
    10. Karen

      November 13, 2015 at 3:24 pm

      Hi may I know for oregano rosemary n basil..r u using fresh ones or dried ones? Thanks

      Reply
      • lauren.kelly

        November 13, 2015 at 6:01 pm

        Hi Karen, I used dried seasonings! I hope you like it!!

        Reply
    11. Sarah Walker Caron (Sarah's Cucina Bella)

      November 03, 2015 at 2:26 am

      Wow! So simple and fresh. Love it!

      Reply
    12. Nutmeg Nanny

      November 01, 2015 at 10:04 pm

      I've heard about those pronto noodles but have yet to pick them up. I love the idea of being able to make such a delicious and easy soup ready in just 30 minutes!

      Reply
    13. Rose | The Clean Dish

      October 28, 2015 at 6:46 pm

      Freezing soup is such a great idea. This minestrone soup looks super healthy and delicious! I can't wait to try it!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lauren! I love creating easy, simple, healthy recipes for you! Many of them are low carb and gluten free, and all of the are delicious!.

    More about me →

    Popular

    • Crock Pot Steak Fajitas
    • Buffalo Chicken Cobb Salad
    • Shrimp Fajitas
    • Shrimp Ceviche
    My Newest Cookbook!
    Greek Yogurt Cookbook
    Wheat-Free Cooking!
    Everything Wheat Free Book

    Subscribe to receive my latest recipes by email!

    You can unsubscribe at any time.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services

    Lauren Kelly Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2021 Lauren Kelly Nutrition

    Enter your name and email and get the weekly newsletter... it's FREE!
    LAUREN KELLY NUTRITION
    Your information will *never* be shared or sold to a 3rd party.