1-Pot Vegan Minestrone (Gluten-Free)

I followed this recipe exactly and found the end result to be pretty bland, even after adding more seasonings and herbs. Prep time is also much longer than five minutes!! Adding some homemade croutons on top helped make this a little less boring and more flavorful.

Very good and filling. Easy to make

love it. filling and comforting!

This soup is just delicious – a very reliable recipe! Who knew vegetable soup could be so satisfying?! Thank you!

I accidentally made your vegetable stock recipe too herby (and found the tomato strong) so this broth was a perfect use for it! I already had a minestrone soup recipe so I mixed and matched the two recipes up, but I had to comment because the vegetable stock made a perfect base for the soup even without Parmesan (and chicken stock). I’m of Italian descent and am not vegetarian/vegan. I add an extra can of beans or weight in cooked lentils so I don’t need pasta. Thank you again for providing inspiration/variety :D

Another great recipe, perfect for a rainy night. I changed nothing and we loved it.

So delicious and easy to prepare! Perfectly spiced.

I made this tonight. Just perfect! I wouldn’t change a thing! Super easy. It’s a winner!

I absolutley love this soup! It is filling, nurturing, and nutritious. My kids love it too!

I tried this recipe tonite. I was pleasantly surprised at the results! I added a few white potatoes & a white turnip that I had laying around & I used bow tie pasta. It was really good. I’ll add it to my rotation for sure this Winter.

Holy moly what an incredible recipe! Loved it, thank you so much! Obsessed with your website! Love from Israel ❤️

This is a delicious recipe! We will definitely be making it again. I didn’t add any sweetner because we tasted it and decided that we didn’t want it to be any sweeter. This is full of veggies and perfect for a chilly fall day. Thanks for the recipe!

I absolutely love this recipe and have been making this all the time lately! I always keep my pasta on the side so it doesn’t soak up all the liquid the next day. Sometimes I double the veggies and crushed tomatoes. One of my favorite recipes!

So good! Subbed coconut aminos for nutritional yeast, and last nights rice and quinoa for pasta. Thank you. Your work is wonderful, so grateful to you!

Delicious soup! Just what we were craving! I added potatoes because I love my potatoes 😋 a splash of red wine vinegar and and extra clove of garlic.

Great recipe. Family friendly.

Love this recipe, it’s a staple in our kitchen, thank you! I make it a bit more tomatoey by doubling the tomato, blending half of it, and reducing the broth.

Super easy to put together, and super delicious!! Had to run to the store down the street to get a loaf of crusty bread to throw in the oven. Broke off pieces of the bread for dipping into the soup. Absolutely wonderful! Thanks for the great recipe!

Delicious and SO healthy and filling!

Oh my!! Delicious!! And this recipe is so versatile! I only had frozen grated zucchini, so I subbed that. I had frozen French style green beans, and used those. I used arugula instead of kale. I made the batch a little bigger, so changed quantities a bit. This is going to be my go-to minestrone recipe now!! Amazing! Thank you!

This is such a delicious and easy recipe. One if my all time favorites. I love your cookbook too! Thank you.

Made this today with my mom. Omg sooooo delicious!! Will definitely be making this many more times. So hearty and filling. I topped with crumbled Miyokos Mozerella and it was perfect

Delicious! I’ll be making this again. 😁

Gosh, I’ve made this soup literally dozens of times and I am always impressed at how incredible it turns out. I’ve made many modifications based on what I have and it always tastes incredible. Sometimes I just have a can of regular tomatoes to use, other times I haven’t even had vegetable broth and instead just seasoned a lot. Sometimes I don’t use noodles and sometimes I use chickpeas instead of cannellini beans. Don’t always have green beans and sub other vegetables instead. It’s not always traditional minestrone but this soup is SO versatile based on what you have. Thank you, Dana for all of your recipes!

Ohhhh my goodness! This morning I thought, “I want minestrone tonight” and went to your website to see if you had a recipe. And of course you did! I used twice as much onion (accidentally, but it was fine), more zucchini, and added celery (because it needed to be eaten). I cooked my chickpea pasta separately about 2 minutes shy of al dente, then added it to the pot with the spinach – it’s fussy and I didn’t want to take a chance it would ruin the soup. I also used more than 2 cups of spinach. It was everything I hoped it would be – rich, flavorful and delicious! This will DEFINITELY become another regular in our rotation. Thanks, Dana!

I love this soup! I make it all the time and typically stick pretty close to the recipe’s suggested veggies (because I love them and always have on hand) but also substitute with whatever I have available. I sometimes add a small yellow potato or two, but some may not like that much starch between that and the pasta. I also cook the pasta separately for each serving and serve the soup over it. Definitely more work but less chance it will be soggy for anyone worried about that.

Another success! Hits the spot on these “cold” California nights. I didn’t have zucchini or green beans but it still tastes great. I also didn’t have oregano, but I did have some dried Italian herb mix that had basil and some other items. I’m not vegan so I used chicken broth. Yum yum yum. Eating my leftovers for lunch now :)

Delicious, perfect for a cold day!

I love this soup so much! When the weather cools off I make this recipe almost weekly. I love adding in corn and broccoli as well. I don’t know if it’s because I use more veggies than listed or the noodles I use (rice noodles most of the time) but I like adding an extra 2-3 cups of broth. Thank you for your delicious recipes!

Easy to make, satisfying, nourishing and tasty! I used a can of San Marzanos that I diced myself because I couldn’t find any fire roasted tomatoes and it worked just fine. The recipe makes a huge batch so I froze half of it to enjoy later. Thank you!

One of my go to recipes! So delicious, makes great leftovers. My whole family loves it. I sometimes add in vegan butter for more richness, or a tiny bit of lemon/lime juice if I feel like it’s needed. Give this recipe a try!!

This is hands down the best minestrone I have ever made. Thank you for such a great recipe. The crushed red pepper really put it over the top!

Made this last night! It is so freaking good! Thanks!

Everyone in the house absolutely loved it. I should have made a double recipe! Such a delicious and comforting meal!

I am just obsessed with this soup and I’ve made it multiple times now. As soon as the chillier weather started to kick in here in CA, I instantly start craving this soup!

I have made this to a T before and it’s delicious, but this time I made it as follows and it was EQUALLY as delicious: I used mushrooms, zucchini, carrots, celery and kale for my veggies, Italian chicken sausage that I seared in a pan, some fresh grated parmesan mixed in and top before eating! Delicious. BF gave it a 10 and said he’s “not normally a soup person, but this one was perfect”.

Yumm! Perfect winter meal. Made some corn bread to go with it. I love the one pot making it so simple for clean up.

This recipe was so delicious :)

Great recipe! family loves it. After the first time making it I modified by adding a full 28 oz can of tomatoes, doubling the bean portion (2 cans of cannellini beans AND 2 cans chick peas, also used only half of the pasta amount (went with 1 cup) & added more nutritional yeast and juice from 1/2 a lemon.

I’ve made this soup no less than 12 time and it never disappoints. I’ve shared the recipe with friends and it is by far the best minestrone soup recipe ever! I’m due with baby #2 in a few weeks and just made a batch to put in the freezer. Hopefully it lasts until after baby is born. :)

It was super good!! I didn’t have white beans so I used chickpeas instead and I also used red lentil pasta. I will definitely make this again

I’ve made this a few times as written. Today I subbed in plump cranberry beans from Rancho Gordo that I had cooked on the side. These are the beans traditionally used in minestrone and they were a treat. I also used the bean broth to take me up to the correct amount of liquid (recipe doubled! I always freeze some). I used half the coconut sugar and no pasta (personal preference).

I really love this soup and it uses up a nice chunk of my farm share vegetables. I eat soup in the summer as well, quite happily.

I love this recipe! I have to go out of town for work a lot and this is my go to dinner. It’s super healthy, delicious, quick to make, and I can cook it on a hot plate in a hotel room. It’s also good for using up older veggies at the end of the week when I’m at home. This is on regular rotation at my house. Delicious!

This was absolutely delicious! Thank you so much for the recipe :)

Holy. Moly. This is so good. I’m kind of speechless.

Oh this was delicious! We have the hardest time finding vegan soups that don’t all taste the same. This soup had flavor, texture and looked as good as it tasted. We left out the zucchini since it’s not a favorite. Didn’t have roasted tomatoes so added a splash of Liquid Smoke. Made the Simple Vegan Rolls to go with it.

This was very good. Made as written. Next time would not add sugar. Thank you for the recipe.

I accidentally put an entire box of pasta in this, and it became a delicious pasta salad! But I’ll try the actual recipe again because the flavors are divine.

I almost can’t understand how a soup recipe this simple and basic can taste so delicious! This is a good “pantry plus produce that lasts a long time in the fridge” recipe. I subbed frozen peas for green beans and did the kale instead of spinach (even wilted kale works great). So good, a recipe that is much more than the sum of its parts. Thank you!

I just made this and WOW! So flavorful. Another amazing recipe. Thank you so much ☺️!!!!!!!!

Inspired by all the vegetables I had on hand. Made during Coronavirus 2020 quarantine for husband and veggie-loving 3.5yo. The recipe was a huge success and very quick and easy to put together.

Doubled the recipe, but omitted the coconut sugar and opted not to add the crushed red pepper. The fire roasted tomatoes added a wealth of flavor. Chopped the veggies a little smaller and was forced to only add 8 c. *Better than Bouillon* Vegetable stock bc I don’t have a stock pot large enough to for it all.

This recipe is *delicious*! I will certainly add this recipe to the year round rotation. What a wonderful way to pack in the vegetables and protein without feeling like a heavy meal. My little one kept saying “yummy, yummy, yummy” between every bite.

This is soo easy and soo delish. Made this over Easter weekend. Was a big hit with my partner and my 18 month old.

Thanks again for a great recipe!!

I love this recipe! I’ve made this multiple times and it’s always a recipe I come back to when I want something hearty and comforting :) Love all the veggies it has and it comes together easily.

This soup is a game changer! My kids (one vegan-friendly, one NOT) both loved this and I couldn’t get enough of it. My veggie broth wasn’t as red so the base was also lighter in color. Next time I may sub out some of the broth for a clean pasta sauce (in addition to the fire roasted tomatoes) to give it a red, heartier thick base. I love the suggestion of subbing out the pasta for more beans – will definitely try this as well – I can always serve it over already cooked pasta. Can’t wait to make it again!

Super easy to pull together and so tasty! My go-to veggie soup recipe :)

Wonderful recipe! I used canned green beans, and doubled the amount of garlic. This recipe seems very forgiving. The heart of this is your DIY broth- it really takes this to the next level. I added more at the end and increased the spices for my taste. I made this in less than 30 minutes and had minimal dishes afterwards, plus tons to freeze for later. Thanks for another winner!

I made this tonight for dinner and it was beyond amazing! I added a few extra carrots, a heaping tsp of Herbs de Provence and 3/4 cup of sweet peas for extra protein. This soup is by far a new favorite and will be added to my regular rotation. Thank you, Dana, for another delicious recipe!

Love this soup! Never had a recipe on this site steer me wrong.

Seriously I have not tried one bad recipe that you have created. I so so appreciate your generosity and your time to help us make delectable meal’s time and time again. This soup rocks and a big part of that is because Your veggie broth recipe that turned into this minestrone soup is crazy good! Thanks HUGELY! Have a wonderful day!

I made this tonight for a test-run since I am making it again on Friday or Saturday for our small group. The whole family loved it! I got a bag of green beans but for this one, I used a b cup of frozen peas instead since we have lots of it. Also subbed pinto beans for chickpeas. The recipe is as forgiving as the other comments say before me. Thanks so much again, Dana! ❤️

This was a simple and super versatile recipe, big fan! I had potatoes, carrots, white beans, green beans for veg base with lots of onion and garlic (x2 for garlic amount). Didn’t have any fire roasted tomatoes so I subbed oven roasted cherry tomatoes and about ~1 cup basil tomato sauce. Collard greens and ample fresh thyme, very luxurious and just damn delicious. Never added nutritional yeast to a soup base, but now I will without fail. Truly delicious!

Absolutely delicious!
I’m not a fan of tomatoes but I enjoyed it. I couldn’t get fire-roasted, so I used chopped tomatoes and added smoked paprika and chipotle chillies – was a nice substitute.
A winner for the whole family.

This was one of the MOST delicious soups I have ever eaten! Everyone in my home loved it. I made a double batch so we could enjoy it for a few days and while the noodles did soak up the broth after the leftovers sat in the fridge, I just added more broth as needed. This is definitely going to be in our regular rotation!

Thank you so much for this great recipe. I didn’t have carrots, green beans, or zucchini so I substituted potatos, celery, peas and corn and it still turned out amazing. Can’t wait to make again! ☺

OMG! This was delicious! Everyone who had some loved it! I find all of your recipes very tasty. Have yet to find one we don’t like!

This soup is amazing! I have made it a few times now and it doesn’t last long in my house!
I added potatoes to the recipe today (because they were in my pantry and who doesn’t love potatoes!)
I used 2 cans of tomatoes because we also love our soups “tomatoey”!
The gluten free pasta cooks very well and doesn’t go mushy which is good.
How nice to have a soup recipe that tastes as good as it looks!
Thank you for this delicious recipe! real comfort food and easy to make.
It’s a keeper!!

Loved the recipe. I used shells and doubled down

We loved this SO much! Only minor changes per our taste: added a 28 oz can crushed tomos as suggested (we love tomato-ey soups); subbed a cup of rehydrated soy curls for the white beans; used 1.5 cups whole wheat rotini for the pasta, cooked in the soup until al dente. Just amazing. I don’t understand how these simple ingredients, cooked well, could be a zillion times more delicious than their parts! Thank you for our new favorite soup. Can’t wait to make it again! THANK YOU.

I love all of the recipes here on Minimalist Baker, i don’t know how our dinners would survive without all these wholesome options! The minstrone came out excellent, you can almost always use whatever veggies you have on hand in it, like I didn’t have the green beans so I just added more carrots in it’s place, but I made it almost exactly and that pinch of red pepper flakes yumm!! Thanks Dana!

The absolute best! I had a favorite minestrone from a restaurant near my college and this hits the spot! I love that it is vegan and gluten free! I used GF elbow noodles and it was just as delicious. It’s now on the rotating winter menu in my house!

So good! I used an extra pinch of red pepper flakes, giving it a nice overall heat. I skipped the green beans because I wasn’t feeling it, used white beans and red lentil pasta, which I cooked in the pot and It turned out perfectly cooked. I think we’ve found another winter favorite!

I added more stock, cauliflower, and miso at the very end which was great. Used maple syrup instead of coconut sugar. 1 cup of pasta was plenty. Great easy recipe I will definitely make it again. Was going to use half kidney beans then realized I opened black beans instead ?

Yummy! Loved it and so did the hubby. So flavourful. I added more fire roasted tomatoes and used chickpea pasta and it turned out great!

YUM!! Turned out great. Made a few modifications based on reviews read. Added 2 extra cups of broth for a total of 8 cups, an extra clove of garlic for a total of 4 cloves and 2 tablespoons of tomato paste. Used half a cup of orzo. Doubled the nutritional yeast and possibly tripled the salt, basil and oregano – I kept adding to taste. Omitted the sugar completely. Will definitely be making this again and again.
Thank you for your great recipes.

So delicious! I did my best to follow the recipe but I used a whole onion n frozen beans. Also cooked the pasta separately cause I’m anti mushy pasta and couldn’t risk it. I wanted to double the tomatoes but I refrained. Also thought about adding mushrooms. Next time. Gotta go have the leftover, I’m sure it will be even better !

Made this tonight and after first reading the comments I decided to make a few changes. I added celery, cooked the pasta separate and added it at the end, and I also added a bit more vegetable stock while cooking. It was delicious and hearty! Will definitely make this again.

Absolutely loved this! Will be one of my regular rotations for sure. The only alterations I made were that I added canned corn (my kids love it), used canned green Beans ( like another writer suggested), chickpeas instead of beans but I think I’ll try beans next time and I also only used one cup of pasta as other readers suggested. Yum! Thank you for a fabulous recipe!

Just made this! I replaced the green beans for asparagus and yellow squash for zucchini. Instead of salt, I mixed in some miso paste. Delicious!! The dried herbs make such a difference. The chickpeas made it super hearty too. Great recipe!

This is my first time ever eating minestrone soup and it was delish! I heated up some nice crispy bread with it and gobble it up. Thank you!

Fantastic recipe! Personally, this is the most flavourful soup I’ve ever made. I added extra crushed pepper because we love spice. This will be a winter favorite in our house.

Best minestrone I’ve ever had. Easy to make and easy to modify if you want to!

Went back vegan on January 1st and made this on the 2nd to have for dinner a few nights. SO yummy and comforting with tons of veggies. I left out the basil, added some extra salt and oregano. Also made the pasta separately to be better for leftovers. Thanks for the recipe!!

This is my go-to soup! I make a big batch on Sunday’s and then take it to school with me! I change up the vegetables and use whatever I have in my fridge. I really like adding celery! Great recipe!

Hearty and yummy! My meat eating teenager and husband also liked it. I used canned green beans and it worked out great. Made it with the DYI broth which is definitely a winner too.

This was fantastic! We subbed in Parsley for Basil, Parmesan for Nutritional Yeast, Fresh baguette for dipping instead of noodles.

This was delish. I added za’atar spices which took it to another level. Like others, I had to add more broth. Served with homemade pumpernickel croutons. :)

Loved this. So much good flavor. I too had to add more liquid. I started with 6 cups of broth. After it sat for 20 minutes (after cooking) I added another 2 cups. I had to adjust the seasonings after that.

Though the first bowl right off the stovetop was fantastic, the pasta absorbed all the liquid as it sat. I tried adding a couple cups more broth, and it immediately soaked that up to. I’m worried the pasta will be mush and the leftovers will be inedible. Bummer, because this made enough for about 12 meals.

I made this for a casual dinner party last night and it was easy, delicious and received rave reviews. I used cannellini beans and Banza chickpea rotini. I added another cup or so of vegetable broth because the pasta and veggies had absorbed a lot of the broth. Will add this to regular rotation.

Made this soup yesterday. I followed the recipe as stated and it has really good flavor! I had to add 2 more cups of vegetable broth though after it cooled on the stove because the pasta and vegetables really sucked up the broth! Could have added even more (or water). Also, next time I will add only one cup of pasta as there was a lot. This recipe is a definite keeper though. Will make again and again! Thank you!

So delicious, thank you!!!!

First soup of the cold season and I’m glad it was this one! Delicious!

Loved it! To quote my best friend ” I consider that an internet win!” I thought I had basil and oregano but alas, I did not. I substituted it with a couple of teaspoons of Herbs de Provence instead and I loved it.

I also added a bunch more of the spices- but another excellent recipe!

This is a favorite recipe of mine – so easy and delicious! I love it with whole wheat pasta, since I’m able to eat gluten.

Just made this and it’s absolutely delicious! It makes a big batch which will be my dinner every day next week. I used beef bone broth and baby potatoes (instead of pasta) and added a whole lot of lemon on top before eating plus a bit more nutritional yeast (didn’t have vegan parm on hand). Oh and I totally skipped the sugar and didn’t mind at all! Thanks for another great recipe Dana!

Thank you so much Dana for sharing this recipe! My boyfriend recently became vegan so its been a challenge to find recipes that he enjoys, and this hit the spot! It was SOO delicious and this will definitely become a weeknight staple for us!

This is now our standing Sunday night supper! Spectacular! I also add crushed canned tomatoes as they make a fuller bodied broth broth.

Ive made this several times and its delicious…tonight i used beet greens.also I cook the pasta separate and add it to the bowl…leftovers are better that way.

I loved this recipe! It looks hard but it isn’t. I added an extra can of crushed tomatoes, a scoop of tomato paste and four bean mix for the tinned beans as that’s all I had. YUM! I cooked for about 10 mins longer than the recipe stated but I don’t mind my pasta a little bit smooshy. I used fresh silverbeet from my garden to add at the end, amaze!
We had this with garlic bread, my 2yo loved it too. Highly recommend.

I cannot believe how good this soup is. The flavor of this soup is phenomenal, tastes and looks like it’s labor intensive but that couldn’t be further from the truth! I made it exactly as written all while caring for my sick 3 year old laying on the couch and my 5 month old in a baby carrier. This was soo rewarding thank you!

Delicious and easy. Feels so comforting and nutritious. I make this often now.

I made this for dinner tonight! I added whole wheat noodles and extra zucchini, it turned out great. Thanks you for all the great recipes

Delicious. Used regular noodles instead of gluten-free. Doubled the recipe – should last me at least until I finish my two exams this week!

It was ok ,but A little bland . I would recommend doubling all seasonings and perhaps add in A tin of crushed tomatoes.

It turned delicious, even my picky eater kiddos loved it. Ever recipe I tried from here turned out 5 stars.

This was beyond delicious! I used 6 teaspoons Italian seasoning and instead of vegetable broth, I used Garbanzo Bean Paste diluted in 6 cups boiling water. Also, I upped the tomato taste with 2 tablespoons of Tomato Paste. Yum. Thanks for the recipe.

The minestrone soup was pretty good but what really elevated it to “delicious” was the spelt rolls on the link included in the recipe.

Hello fellow PNWer! This was amazing on this chilly night. Used brown rice pasta and it came out perfect (yes it was a bit soft, but that is to be expected in a soup…). I used about 1/3 tsp of molasses for the sweetener, also helps brown the onions and garlic when cooking using water method. :)

Will definitely save this as a favorite! Thanks for sharing!

Yum! This was so delicious! I added some celery in when I cooked the onion. Great recipe! I’ll make this again and again! I’ve already sent the link to two people for them to try!

Used celery instead of green beans because I didn’t have any. Also just used a single carton of veggie broth (4 cups) and 2 cups water. Still turned out great!

I have made many different Minestrone Soup recipes in my days, and this was my absolute favorite one hands down!

I followed the recipe as written with the following exceptions:
– used oil vs. water
– used a bit more onion, probably about 1 cup total; also added another garlic glove for good measure :)
– didn’t have zucchini on hand, used 3 stalks of celery instead (added with the carrots)
– didn’t have fresh green beans on hand, used 1 can of canned/cut green beans with great success; added along with the white beans
– used Cannallini beans for the white beans
– didn’t have fresh kale or spinach on hand, used frozen/organic kale instead again with great success
– I used macaroni noodles instead of fusilli. I’m certain in looking back that 2 cups of macaroni noodles does not equal 2 cups of fusilli. They soaked up every single speck of the broth :( I just added water to reheat leftovers, which worked fine. Next time I’ll cook the noodles separately and add the cooked noodles to each soup bowl individually.

Again, this was unbelievably flavorful and lovely to look at! Thanks for a timely recipe for use frozen out here in Indiana. Will definitely be making this over and over again this winter!

I have made this recipe several times and it is always good. I’ve shared with many friends and they all love it! So tasty. I do add more of the tomatoes, just because the jar I had was 24 oz. Still turned out great. One friend made the soup a day before her dinner, and she cooked the pasta separately and added it when she heated it up the next day. That way the pasta doesn’t soak up all the broth overnight. I thought that was a good idea. Also, I use the ditalini pasta shape, and we like the kale not spinach. Great soup. We will make again and again!

Made this for a potluck at work to give my vegan friend at least one option. She had the yeast I could borrow but I left out the sugar. (Didnt realize sugar could even possibly not be vegan). She absolutely loved it! It was easy to prepare as well! Thanks!

Made this recipe last week and it was DELICIOUS! My partner and I both agree it is a fantastic recipe! Tastes so good you don’t even realize you are eating plenty of veggies and protein! I made the recipe as is, but next time I think I would add tomato paste at the very beginning when cooking the onions to give it more of a tomato taste. Either way great recipe and can’t wait to make it again!

This soup is amazing! My family loved it so much

This soup is absolutely delicious! I’ll be making it all winter! Yum!

This is now my “go-to” dinner because it is easy and really good.

I had such high hopes for this soup. Unfortunately it tasted terrible (to me at least). I felt like the entire thing tasted like grass water with a bunch of noodles in it.

I first made this recipe last year when trying out a vegan diet for several months. Now that I’ve transitioned to a largely plant based diet, this amazing soup is a frequent meal and my family raves every time. I’ve got it memorized and I savor every bite. I love this soup.

I made this recipe and it came out so tasty!
I added a small can of tomato paste, a few dried mushrooms, anther half tablespoon of sugar and some more salt (since I didn’t have any veggie broth)
Didn’t have zucchini so I threw in frozen veggies and it came out thick and delicious!

I made this soup using Dana’s DIY Vegetable Broth (so excellent). I followed the recipe as written with no modifications. This is extremely flavorful and so satisfying. I love soup all year (and I live in Florida!). This recipe I will make over and over. I do find the pasta gets mushy; even as soon as the pot of soup is cooling. But I have found that to be true with any soups that contain pasta (GF or not). My solution in the past was to cook the pasta separately and add it to each bowl when ready to serve. I will do that on my future batches. I am so pleased with the outcome of this recipe. Thank you so much for sharing your love of food!

This minestrone is healthy, fun to make, and absolutely delicious! It’s officially my favorite food.

I made this with Better than Bullion vegetable paste, chopped up some leftover baby carrots, and leftover red onion. Great clear out the fridge soup!

Woo!

I have made this soup several times and it is by far the best minestrone I have ever had. I pretty much follow the recipe as written but I add a 28 oz can of roasted tomatoes and a couple splashes of red wine if I have a bottle open. I have also tried it without the pasta and put little bits of cauliflower in instead and that was also tasty. Great recipe!

I love this soup so much and I find myself constantly going back to it. I always add the zucchini and green beans during the very last minutes of cooking however, to prevent them from overcooking and going soggy. Instead of using canned tomatoes I also often times use any leftover jarred tomato sauce – it makes the soup more flavorful and gives it a bit more body. I like to use Ancient Harvest rotini for this soup as it works perfectly every time. I find that simmering it for about 10 min or until its a tad undercooked works best. As it sits in the pot the residual heat softens it a bit more.

Thank You, Dana! So delicious and easy to make! Great!

WOW. This was amazing. I added a spoonful of your almond ricotta to my serving too! Maybe thats weird – but to me, it was amazing! Thank you!

I made this and it came out great! I have tried many of your recipes and they always taste delicious. I really appreciate the care and effort u put into your recipes…I always recommend your website to others who are in need of healthy, tasty dishes! Thanks again for all your hard work.

No more mushyness

This is a great receipe….I cook the pasta separate and add it to the bowl of soup…works great reheating just add the pasta as you go more mushyness.

I just made this for my husband and we both LOVED it. It’s so rich and tomatoish. The fire-roasted tomatoes gives it such a nice spicy-smokey flavor, plus I added some Chipotle powder for a fun kick.

This is seriously one of the best soups I have ever tasted! No excuses need to be made for any dietary restrictions when serving this soup; no one will miss either gluten or dairy, and meat would be easy to add or to serve on the side if desired.

I am gluten intolerant and some of my in-laws are dairy intolerant, so I often find myself looking for vegan recipes, even though we all eat meat. I made this recipe to accommodate myself, my family and a vegetarian friend, and the soup was well-received by all. My only modifications were that I used white sugar instead of coconut sugar, and I did not have nutritional yeast. I used Great Northern Beans and spinach, and Ancient Harvest Garden Pagodas (corn/quinoa) for the pasta in one recipe and Manishewitz gluten free egg noodles in the other. The soup took me about an hour and 15 minutes to prepare a double recipe, mostly because I am slow at chopping vegetables and had to divide the double recipe between two pots. I was concerned about how the gluten free pasta would hold up in reheating, but the corn/quinoa pasta held up very well. The Manischewitz pasta swelled up and made that batch look very sloppy, but it still tasted great!

This time, when I make it for my meat-eating family, I am going to add 1 lb. Italian sausage to a double recipe.

Thank you for thus excellent addition to our meal rotation! We look forward to making this soup again and again!

I made this recipe and liked the taste very much the first day, even though I felt there was a bit too much pasta for the amount of vegetables. The second day, I reheated it over super low heat, but even then, the gluten-free noodles fell apart and what’s worse they soaked up all the soup. I will for sure use either 1/2 or less pasta or even better substitute with 1/2 – 3/4 of the amount with potatoes.

This soup is so delicious! Love the combinations of flavors. I didn’t use the nutritional yeast, and just added some more of the veggies that you called for. Just tasted it now and YUM. I can’t wait to eat this all week!

I made this last night and it is delicious! I didn’t have any basil on hand so I threw in some frozen pesto we had from our summer harvest and it was perfect! I followed recipe exactly as directed otherwise directed and have been loving it! It tastes even better the next day!

I have been looking for a good minestrone recipe and I’ve finally found it!

Thank you!

I made this recipe and my family and I have made it a staple in our house! I am always trying to come up with vegan recipes that I know they will love to decrease their meat consumption. thank you for sharing!

Forgot the stars…I would give 10 but theres not that option so 5 it is :)

Thank you so much for this recipe its so tasty, full of vitamins and very adaptable! Last weekend I made it for the week with green beans, caugette, peas, butter beans and carrots this weekend I cooked with caugette, greenbeans, peas, carrots, kale and black beans and its just as yummy and nutricious as last weeks! Next week im going to try with Celery, carrots, Kale, peas and butter beans as money will be tight but I pre froze my kale so its all ready for next week. Cant wait. Thank you again :)

Delicious! Just made for me and my hubby. I am vegan he is not, he still loved it! He loves corn so we threw about a cup of frozen corn in. I added turmeric just to my bowl. So very good!
I’m a new vegan so I am still experimenting and finding easy healthy and nutritious meals. Thank you for an awesome vegan recipe!

Hi Deanna!,
I just made this recipe! I had a bowl that was topped with homemade (your recipe!) vegan parm. It tasted and looked fabulous! Perfect for a cold winter day!
Thanks again!
Dina

This was amazing! I can’t wait to make it again!!

I make this every couple of weeks in the winter, it’s soooo yummy:)

Dana, I have made and enjoyed so many of your recipes, but this one is especially phenomenal. It’s -2 where I live and this was warm, filling, and fun to make.

I used Pow pasta for the extra protein boost and was really happy with how the noodles held up! Thanks for doing what ya do. :)

Yummy! And kid-and-non-vegan-family-friendly! Bonus! Everyone loved it! Thanks again for your fabulous and simple recipes.

I made this tonight and, oh my goodness, it was delicious. It was the perfect soup to eat on the first day of winter. It is so warm and flavorful. I forgot to buy fire roasted tomatoes, so I mixed some tomato paste with water and sun-dried tomatoes to equal the same weight and it turned out great! I will definitely be making this one again. Thanks Dana for another great recipe!

Absolutely love this recipe. It’s super easy (a little time-consuming, but only because I’m a slow chopper), and ridiculously flavorful. I made this for my husband and our friends in a mountain cabin, and we ate it by the fire while it snowed. Since my husband and I are vegan and our families aren’t, we’re going to make another big batch to have for Christmas Eve and Christmas Day festivities. We LOVE this soup.

It’s definitively soup season @ our house. Have been cooking my way steadily through your soup repertoire. This minestrone is another winner. Left out the pepper flakes (DH is very sensitive to spice, can always adjust my own bowl to taste), had a poblano lurking in the fridge, as well as some green beans and a zucchini in need of a home, so they all went into the pot. I used orzo for the pasta, because I just happen to like smaller noodles in soup (if any). So, if you can excuse the liberties I took with your recipe, it is another solid winner that has become part of our regular rotation. Since we are only a two – person (and one feline) household, most soup recipes make enough to serve a hearty meal, leftover lunch for myself and another solid meal for the freezer.

YUM – such a delicious, easy soup. I just used whatever we had in the house, yet the family was very impressed!

This was AMAZING!! My husband and my toddler loved it!! It paired so well with the vegan parmasean cheese! Perfect fall meal!