Cozy Up with a Hearty Plant-Based Minestrone Soup

Written By Stephanie McCormick

When the weather calls for something warm, comforting, and nourishing, minestrone soup is my go-to recipe. It’s the ultimate one-pot meal — packed with colorful veggies, tender beans, and hearty pasta simmered in a rich, flavorful broth.

What I love most about minestrone is its versatility. You can toss in whatever seasonal vegetables you have on hand — zucchini, kale, carrots, or even sweet potatoes — and it always turns out amazing. It’s the perfect way to use up those last bits of produce in your fridge while creating something wholesome and satisfying.

Here’s the best part: this soup gets even better the next day as the flavors deepen, making it ideal for meal prep or cozy leftovers. Pair it with a slice of crusty whole-grain bread and you’ve got yourself a simple, plant-powered meal that feeds both body and soul.

Ready to warm up your kitchen? Let’s make it!

🌱 Plant-Based Minestrone Soup Recipe

Serves: 4–6
Prep time: 15 minutes
Cook time: 35 minutes

🥕 Ingredients

  • 1 tablespoon olive oil (or vegetable broth for oil-free)

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 1 zucchini, diced

  • 1 can (14 oz) diced tomatoes

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) cannellini beans, drained and rinsed

  • 4 cups low-sodium vegetable broth

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1 cup small pasta (like ditalini or elbow)

  • 2 cups chopped kale or spinach

  • Salt and pepper to taste

  • Fresh parsley or basil for garnish (optional)

🍅 Instructions

  1. Sauté the base: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.

  2. Add the veggies and beans: Stir in zucchini, diced tomatoes, beans, broth, oregano, and basil. Bring to a boil, then reduce heat and simmer for 15 minutes.

  3. Cook the pasta: Add pasta and cook until tender (about 8–10 minutes).

  4. Add greens: Stir in kale or spinach and cook for another 2–3 minutes until wilted.

  5. Season and serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls, top with fresh herbs, and enjoy warm!

💡 Tips

  • Make it gluten-free by using gluten-free pasta or quinoa.

  • Add a spoonful of pesto or nutritional yeast for an extra flavor boost.

  • Store leftovers in the fridge for up to 4 days — the flavors only get better!

Let’s Connect!

If you tried this recipe or made your own version, I’d love to see it! Share your soup creations on Instagram and tag me @stephanitely01, or leave a comment below to let me know how it turned out.

Stephanie McCormick
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