Minestrone Soup: Vegan Soup Comfort Food

  • Author: Georgia @ Full of Beans
  • Cook Time: 30
  • Total Time: 30


A delicious, big pot meal that the whole family will love. This minestrone is a quick, easy, vegan soup comfort food that works for anytime (gluten-free, too). Absolutely foolproof!



  • 2 Tbs olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 28 oz can diced tomato with liquid
  • 5 cups vegetable broth
  • 1 tsp salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • few grinds of black pepper
  • 1 cup fresh or frozen green beans
  • 1 (15 oz) can (or 1.5 cups cooked) kidney beans
  • 1 (15 oz) can (or 1.5 cups cooked) chickpeas
  • 1 (15 oz) can (or 1.5 cups cooked) cannellini beans
  • 8 oz frozen chopped spinach or kale
  • 1 cup dried pasta (Rice pasta makes it gluten-free. Trader Joe’s and Tinkyada are our favorite, and most reliable, brands)


  1. Sauté onion, garlic, and celery in the bottom of a soup pot, until tender
  2. Add remaining ingredients, except pasta and spinach
  3. Cook for 20 minutes over moderate heat, stirring occasionally
  4. Add pasta and spinach and cook for 10-12 minutes (until pasta is cooked)
  5. Adjust salt to taste
  6. Serve!


  • Add water or more broth if too thick.
  • I tend to be a little heavy handed with the pasta so I always need a little more fluid (see first note!).
  • If you are adding left over cooked vegetables, add them at the end. Fresh or frozen can be added at the beginning. Corn is a nice addition, too.
  • Don’t run out for celery if you don’t have it, simply substitute carrots. (I just did and it was fine 😄)
  • If you don’t want to use any oil, skip the sautéing part and just add the onion, garlic and celery to the liquid.


  • Serving Size: 8
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