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Easy Vegan Minestrone Soup - packed with veg, pasta and beans it is perfect comfort food, warm and filling

Easy Vegan Minestrone Soup

An easy vegan minestrone soup packed with veg, pasta and beans.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Chris Mosler @thinlyspread


  • 2 tbsp olive oil
  • 1 onion peeled and chopped
  • 2 cloves of garlic peeled and chopped
  • 300 g potatoes peeled and chopped
  • 100 g carrots scrubbed and chopped
  • 750 ml vegetable stock
  • 1 can chopped tomatoes
  • 100 g cabbage tough core removed and discarded, leaves chopped
  • 100 g macaroni or small pasta shapes
  • 1 can cannellini beans drained and rinsed
  • 100 g frozen peas
  • Black pepper and salt to taste
  • 4 tsps vegan pesto

To Serve

  • grated vegan cheese optional
  • Bread rolls


  • Heat the olive oil in a large saucepan
  • Gently fry the chopped onion until soft and beginning to brown
  • Add the chopped potatoes, carrots and garlic and cook gently for one minute, stirring
  • Add the stock and tomatoes, bring to the boil
  • Cover, reduce the heat and simmer for 10 minutes
  • Add the chopped cabbage, pasta, beans and peas, cover and cook for a further 10 minutes
  • Add a little extra water if it is too thick
  • Add salt and pepper to taste
  • Spoon into individual bowls and top with a dollop of pesto
  • Sprinkle with vegan cheese if liked
  • Serve with warmed bread rolls