Vegan Minestrone Soup

This vegan minestrone soup is a perfect copycat of Olive Garden's classic, packed with seasonal vegetables, beans, and pasta in a savory tomato broth. It delivers restaurant flavor with simple plant-based ingredients right in your home kitchen.

I first made this soup when looking for comforting restaurant flavors without leaving home. My family now requests it weekly, and we actually prefer it to the restaurant version because we can customize the vegetables and spice level.

Ingredients

• Olive oil: Provides the perfect base for sautéing vegetables and adds a subtle richness
• Yellow onion, carrot, and celery: Create the classic aromatic foundation for this soup
• Garlic cloves (fresh minced): Adds robust flavor; look for firm bulbs with tight skin
• Italian seasoning blend: Saves time by combining multiple herbs in one convenient mix
• Zucchini: Adds tender texture and mild flavor; choose small to medium ones for best taste
• Frozen green beans: Provide convenience and maintain their texture better than canned
• White beans and kidney beans: Add protein variety and different textures; select low-sodium canned options
• Fire-roasted diced tomatoes: Bring a subtle smoky depth; regular diced tomatoes work but lack complexity
• Vegetable juice (like V8): Creates a rich tomato base with additional vegetable nutrients
• Vegetable broth: Enhances the savory flavors; use low-sodium to control salt levels
• Ditalini pasta or small shells: Maintain their texture in soup; check package for cooking times
• Bay leaves: Infuse a subtle herbal note; remove before serving
• Baby spinach: Adds color and nutrition; wilts perfectly into hot soup
• Parsley and Parmesan: For garnish; optional but add fresh flavor and presentation

Step-by-Step Instructions

Heat the Base:

Add olive oil to a large Dutch oven over medium-high heat until it shimmers but doesn't smoke. This creates the perfect foundation for vegetable sautéing without burning.

Cook the Aromatics:

Add diced onion, sliced carrots, and celery along with salt and pepper. Cook for 6-8 minutes, stirring frequently to prevent sticking. The vegetables should soften but not brown, creating the aromatic base called soffritto that flavors the entire soup.

Add Seasonings and Zucchini:

Incorporate minced garlic, Italian seasoning, and zucchini with additional salt and pepper. Stir constantly for 2 minutes to prevent garlic from burning while releasing its aromatic oils. The zucchini should barely begin to soften.

Combine Main Ingredients:

Add green beans, white beans, kidney beans, diced tomatoes, pasta, vegetable juice, and vegetable broth with additional seasoning. Stir thoroughly to distribute ingredients evenly, ensuring the pasta doesn't clump together. Add bay leaves for depth of flavor.

Simmer to Perfection:

Bring to a simmer over medium-high heat, watching for small bubbles around the edge. Cover the pot, reduce heat to low, and simmer for approximately 5 minutes until the pasta reaches al dente texture. Stir frequently to prevent pasta from sticking to the bottom.

Finish with Greens:

Add baby spinach and stir until it wilts completely, about 30 seconds. The spinach adds beautiful color, nutrition, and a tender texture. Taste and adjust seasoning with additional salt and pepper as needed.

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My favorite ingredient in this recipe is definitely the fire-roasted tomatoes. I discovered their flavor impact by accident when I grabbed the wrong can once, and now I would never go back to regular diced tomatoes. They add a subtle smokiness that elevates the entire soup without any additional work.

Make-Ahead Options

This minestrone soup actually improves with time as flavors meld together. You can prepare it up to three days in advance, storing it in an airtight container in the refrigerator. If making ahead, consider cooking the pasta separately and adding it just before serving to prevent it from absorbing too much liquid and becoming mushy. The soup base without pasta freezes beautifully for up to three months.

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Customizing Your Minestrone

The beauty of this recipe lies in its flexibility. Feel free to swap vegetables based on seasonal availability or personal preference. Summer squash works well in place of zucchini, while kale can substitute for spinach if you prefer heartier greens. For a gluten-free version, use rice, quinoa pasta, or simply omit the pasta and add extra beans. If you are not strictly vegan, Parmesan cheese rind simmered in the broth adds incredible depth.

Serving Suggestions

This hearty soup stands beautifully on its own, but for a complete Olive Garden experience, serve with warm crusty bread or homemade breadsticks. A simple side salad with Italian dressing complements the flavors perfectly. For presentation, serve in wide, shallow bowls that showcase the beautiful vegetable colors, and offer extra Parmesan (dairy or plant-based) and red pepper flakes at the table for customization.

Nutritional Benefits

This minestrone delivers exceptional nutritional value while remaining completely plant-based. The combination of beans provides complete protein, while the array of vegetables offers diverse vitamins, minerals, and antioxidants. The tomato base is rich in lycopene, a powerful antioxidant linked to heart and skin health. With high fiber content from vegetables and beans, this soup supports digestive health and helps maintain steady blood sugar levels.

Frequently Asked Questions

→ Can I make this minestrone soup ahead of time?

Yes! This soup actually tastes better the next day as the flavors have time to develop. Store in an airtight container in the refrigerator for up to 5 days. The pasta may absorb more liquid, so you might need to add extra broth when reheating.

→ Is this soup freezer-friendly?

Absolutely. For best results, freeze the soup without the pasta and add freshly cooked pasta when reheating. If freezing with pasta, the texture may change slightly but will still be delicious. Freeze for up to 3 months in airtight containers.

→ What can I substitute for V8 juice?

If you don't have V8 or vegetable juice, you can use additional vegetable broth plus 2 tablespoons of tomato paste. Another option is to blend canned tomatoes with a bit of vegetable broth until smooth.

→ Can I use different beans in this soup?

Yes, feel free to use whatever beans you have on hand. Cannellini, navy, pinto, or even chickpeas work well. The combination of different beans adds texture and protein, but you can simplify with just one type if preferred.

→ What can I use instead of Ditalini pasta?

Any small pasta works great in this soup. Try small shells, elbow macaroni, orzo, or even broken spaghetti. For a gluten-free option, use your favorite gluten-free small pasta or add a quarter cup of rinsed quinoa instead.

→ How can I make this soup more hearty?

To make this soup more filling, double the amount of beans or pasta. You could also add plant-based Italian sausage, more vegetables like bell peppers or potatoes, or serve with crusty bread on the side.