Simple, practical, and full of everyday flavour, Vegan Minestrone - Veggies Pasta & White Bean Soup is a vegan, vegetarian Italian, Vegan soup made with olive oil, chopped onion, and garlic in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: Italian, Vegan

Ingredients

  • 1 tsp olive oil
  • 1/2 cup chopped onion (chopped)
  • 4 cloves garlic (chopped)
  • 1/2 cup chopped celery
  • 3/4 cup chopped carrots
  • 28 oz can diced tomato
  • 15 oz can cannellini beans (or other white beans or a combinationof white and kidney beans)
  • 1 cup chopped zucchini
  • 3 cups water
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp black pepper
  • 1/2 cup elbows or other pasta (use gluten-free if needed)
  • 1 cup baby spinach
  • 3 tbsp chopped basil
  • vegan parmesan (for garnish - optional)

Method

  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent. 4 mins.
  2. Add celery, carrots and tomato and bring to a boil. 4 to 5 mins.
  3. Add the beans, zucchini, water, salt and spices and cook for 15 to 18 minutes.
  4. Add 1/2 cup pasta and simmer for 12 or more minutes. Taste and adjust salt, herbs and heat.
  5. Fold in spinach and 2 tbsp chopped basil and simmer for another minute. Serve hot garnished with fresh basil and vegan parmesan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.