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Hearty Vegan Minestrone Soup

  • Author: Maša Ofei
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours
  • Yield: Serves 6


A hearty classic that is great for bulk cooking or making for your family. This vegan minestrone soup is flavourful and super easy to make!


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 stalks of silverbeet (aka chard), stems removed and finely chopped separately. Leaves roughly chopped.
  • 1 can / 400g / 14.10 ounces diced tomatoes
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 7 cups / 1.75 litres vegetable broth* (or boiling water)
  • 2 tablespoons dried Italian herb mix* (mine had rosemary, thyme, and oregano)
  • ¾ cup fresh parsley, chopped
  • 1 can / 425g / 14.99 ounces borlotti beans, drained and rinsed
  • 1 can / 425g / 14.99 ounces kidney beans, drained and rinsed
  • 2 cups dried shell pasta*
  • ¼ cup / 18g nutritional yeast
  • Salt, to taste
  • Pepper, to taste


  1. In a large pot on medium-high heat, add the olive oil, onion, and garlic cooking until they release an aroma and slightly start to brown.
  2. Add in the celery, carrots, and silverbeet stalks and stir to incorporate. Let this cook for around 5 minutes, with the lid on.
  3. Once the vegetables have softened, add in the can of tomatoes, tomato paste, bay leaf, and liquid. Stir well to combine.
  4. Bring to a boil and reduce to a gentle simmer. At this point, also add in the Italian herbs, fresh parsley, and all the beans. Keep the lid slightly askew to maintain a slow simmer to retain the liquid without reducing it for 20 minutes.
  5. After 20 minutes, add in the dried pasta and cook for as long as the packet instructions say for the pasta to cook. I like to have it al dente, so I will take a couple of minutes off the cooking time. 5 minutes before you finish, add in the silverbeet leaves and stir in well.
  6. Once the pasta is cooked, it’s finished. Remove the bay leaf and mix through nutritional yeast, salt, and pepper. 


Vegetable broth: I use this recipe for the vegetable broth or you can use store-bought.

Italian Herbs: You can use a combination of whatever Italian herbs you have on hand, just have the combination equal to two tablespoons. Other options are dried marjoram, sage or basil.

Pasta: Adjust the amount to less if using smaller pasta shapes. Reduce by about ½ a cup.

  • Diet: Vegan

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