Vegan minestrone soup made in the slow cooker with beans, pasta and fresh vegetables for an easy, hearty family meal.
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Vegan minestrone soup is one of those cosy, fuss-free meals that always hits the spot. It's a hearty soup made with simple ingredients, a tomato base, white beans, plenty of fresh vegetables and a little pasta for the perfect comforting finish. This easy vegan minestrone soup recipe is ideal for busy days when you want homemade soup ready and waiting, and it makes a big batch too, so it's a great choice for feeding the whole family or saving for great leftovers.
Why you'll love this vegan minestrone soup
This vegan minestrone soup is everything a good italian soup should be - warming, filling and full of flavour. It has a rich tomato-based soup broth, tender fresh veggies, hearty beans and plenty of italian flavor from garlic, oregano and thyme. Using the slow cooker makes the easy steps even easier, and it gives the vegetable broth time to develop a richer flavor while the fresh vegetables soften beautifully.
It's also a really flexible recipe. You can keep it classic with cannellini beans and small elbow macaroni or ditalini, switch to gluten-free pasta or chickpea pasta, or add extra seasonal veggies depending on what you already have in the fridge. That makes it perfect for soup season, meal prep and using up bits from the grocery store.
Ingredients
One of the best things about this healthy minestrone soup is that it relies on everyday ingredients that are easy to get hold of. Most of them are probably already in your kitchen, and anything else should be easy to find at any grocery store.
- Olive oil - A little olive oil helps soften the base vegetables and adds flavour right from the start.
- Onion, carrots and celery - This classic combination creates the base of the soup and gives it that homemade soup flavour. The recipe uses onion, but a yellow onion or white onion both work well here.
- Fresh garlic - Fresh garlic gives the broth a lovely depth. If you're in a pinch, a little garlic powder can help, but fresh is best for that classic minestrone soup taste.
- Dried oregano and thyme - These bring in that lovely italian seasoning flavour. You can also use a mixed italian seasoning blend if that's what you have.
- Salt and black pepper - Essential for seasoning the soup and bringing all the flavours together. A twist of fresh cracked pepper at the end is lovely too.
- Chopped tomatoes - These make up the tomato base and give the soup its rich, vibrant colour. Diced tomatoes, crushed tomatoes or even fire-roasted tomatoes can all work if that's what you have.
- Cannellini beans - Cannellini beans add creaminess, plant-based protein and make the soup extra satisfying. A combination of beans also works well, so you could use dark red kidney beans, red beans or other white beans if you like.
- Courgette - Adds even more fresh vegetables and soft texture to the soup.
- Vegetable stock and water - Vegetable broth, veggie broth or stock all work here. This forms the main part of the broth and gives the soup that savoury finish.
- Small pasta - Small elbow macaroni, ditalini or another small shape is best. For a gluten-free version, use gluten-free pasta or chickpea pasta and cook according to package directions.
- Fresh spinach or kale - Fresh spinach, chopped spinach, baby spinach or fresh kale all work well for stirring through at the end.
- Lemon juice - Optional, but a small squeeze of lemon at the end really lifts the whole soup.
This is such a healthy minestrone soup because it's packed with fresh veggies, beans and a tomato broth rather than anything heavy. It's naturally low fat, full of fibre and a lovely source of plant-based protein too.
For exact quantities see the recipe card below.
How to make vegan minestrone soup in the slow cooker
Heat the olive oil in a frying pan over medium heat. Add the onion, carrots and celery and sauté for 5-7 minutes until slightly softened.
Stir in the garlic, oregano, thyme, salt and black pepper and cook for 30 seconds until fragrant.
Transfer the mixture to the slow cooker.
Add the chopped tomatoes, cannellini beans, courgette, vegetable stock and water. Give everything a good stir.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Around 30 minutes before serving, stir in the pasta and cook until tender.
Stir in the chopped spinach or kale and cook until wilted.
Add the lemon juice if using, then taste and adjust the seasoning if needed.
📖 Recipe
Vegan Minestrone Soup Recipe (Slow Cooker / Crockpot)
- Total Time: 6 hours 15 minutes
- Yield: 6-8 bowls 1x
- Diet: Vegan
Description
Vegan minestrone soup made in the slow cooker with beans, pasta and fresh vegetables for an easy, hearty family meal.
Ingredients
2 tablespoons olive oil (30 ml)
1 large onion, diced (200 g)
2 carrots, diced (150 g)
2 celery stalks, diced (100 g)
3 garlic cloves, minced (15 g)
1 teaspoon dried oregano (1 g)
½ teaspoon dried thyme (0.5 g)
1 teaspoon salt (6 g)
½ teaspoon black pepper (2 g)
1 × 400 g tin chopped tomatoes
2 × 400 g tins cannellini beans, drained and rinsed (about 480 g drained total)
1 medium courgette, diced (200 g)
1 litre vegetable stock (prepared from vegan stock cubes or pots)
500 ml water
100 g small pasta (ditalini or similar)
100 g fresh spinach or kale, chopped
1 tablespoon lemon juice (15 ml), optional
Instructions
- Heat olive oil in a frying pan over medium heat.
- Add onion, carrots, and celery and sauté for 5-7 minutes until slightly softened.
- Stir in garlic, oregano, thyme, salt, and black pepper and cook for 30 seconds until fragrant.
- Transfer the mixture to the slow cooker.
- Add chopped tomatoes, cannellini beans, courgette, vegetable stock, and water. Stir well.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- About 30 minutes before serving, stir in the pasta and cook until tender.
- Stir in chopped spinach or kale and cook until wilted.
- Add lemon juice if using. Taste and adjust seasoning if needed.
Notes
• Store in an airtight container in the refrigerator for up to 4 days
• Pasta will continue absorbing liquid - add extra stock when reheating
• Freezes well (best frozen without pasta) for up to 2 months
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: soup
- Method: Slow Cooker
- Cuisine: Italian
Tips for the best easy minestrone soup
For the best flavour, don't skip sautéing the onion, carrots and celery first. It only takes a few minutes of cooking, but it makes a big difference to the finished broth.
Keep an eye on the pasta near the end of cooking. Small pasta cooks quite quickly, so you want it just tender rather than too soft.
If you prefer a thinner soup, simply add a splash more vegetable broth before serving. If the soup thickens as it sits, that's completely normal because the pasta absorbs liquid.
For an even richer flavor, you can stir in a spoonful of tomato paste with the garlic and herbs before transferring everything to the slow cooker.
Variations and substitutions
This easy vegan minestrone soup recipe is very forgiving, which makes it ideal for adapting to suit what you have on hand.
- Swap the cannellini beans for other white beans, dark red kidney beans or a combination of beans.
- Add extra fresh vegetables such as fresh green beans, bell pepper or chopped seasonal veggies.
- Stir through baby spinach, fresh spinach or fresh kale depending on what you have.
- Use gluten-free pasta if needed to make it suitable for gluten free diets.
- Leave the pasta out and add it separately if you're planning for leftover soup and want the texture to stay firmer.
- Add a pinch of red pepper flakes if you want a little heat.
- Finish with fresh basil, nutritional yeast or vegan parmesan cheese for extra flavour.
- A pinch of salt and a squeeze of lemon at the end can really brighten the tomato-based soup.
The only thing to keep in mind is that different pasta types absorb broth differently, so you may need to add a little extra veggie broth when reheating.
Serving suggestions
This cozy vegetable soup is a meal on its own, but it's also lovely served with something on the side.
Crusty bread is always a good idea for dipping into the tomato broth. A simple side salad also works really well if you want to make it part of a bigger lunch or dinner. For extra flavour, top each bowl with fresh basil, vegan parmesan cheese, nutritional yeast or a twist of fresh cracked pepper.
It's the sort of delicious soup that works for a casual family dinner, meal prep lunches or those colder evenings when you want proper comfort food without too much effort.
Storage
Store any leftover soup in an airtight container in the fridge for up to 4 days.
Because the pasta will continue to absorb liquid, you may need to add a little extra vegetable broth or water when reheating. Give it a good stir as it warms through.
To freeze, let the soup cool first, then transfer it to a freezer-safe container. It freezes well for up to 2 months. For best results, freeze it without the pasta, then add freshly cooked pasta when serving.
Frequently asked questions
Can I add other vegetables?
Yes, absolutely. This is a great clean-out-the-fridge kind of recipe, so fresh green beans, potatoes, bell pepper or other seasonal veggies all work well.
Can I cook the pasta separately?
Yes. Cooking the pasta separately is a great idea if you want to avoid it soaking up too much broth, especially if you're making a big batch for leftovers.
Can I make this gluten free?
Yes. Just use gluten-free pasta or chickpea pasta instead of regular pasta.
Can I make this on the hob instead?
Yes. You can make it in a large pot or large soup pot on the hob if you prefer. Sauté the vegetables first, add the broth ingredients, simmer until the vegetables are tender, then add the pasta and greens near the end.
Is this similar to Olive Garden's minestrone soup?
It has that same comforting italian soup feel, with beans, pasta, vegetables and tomato broth, but this homemade version is easy to make at home in the slow cooker and can be adapted however you like.
This vegan minestrone soup is such a comforting recipe to have on repeat during soup season. It's packed with fresh vegetables, hearty beans and pasta in a delicious tomato broth, and the slow cooker makes it especially handy for busy days. Whether you serve it with crusty bread for an easy family dinner or portion it up for great leftovers through the week, this is one of those dependable vegan soup recipes you'll come back to again and again.
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