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–+ servings

Easy Vegan Minestrone Soup (Healthy, Oil-Free, One-Pot)

Easy vegan minestrone soup in a white bowl
This easy vegan minestrone soup is perfect for a cozy night in! Packed with vegetables, protein-rich chickpeas, and pasta, this classic Italian vegetable soup is  a nourishing meal you’ll want to come back to again and again. My version is oil-free, plant-based, and one-pot, making it a healthy, beginner-friendly recipe that’s perfect for weeknight dinners.
Plant Based Paradise
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4

Equipment

  • measuring cups
  • measuring spoons
  • cutting board
  • sharp knife
  • small pot (optional)
  • colander
  • Dutch oven or large pot
  • Ladle (preferable) or large spoon

Ingredients

  • ½ cup short pasta (I used stelline, but ditalini, rotini, or elbow macaroni also work well; see Note)
  • 1 medium zucchini diced
  • 1 cup grape tomatoes quartered (measure them whole first, then quarter them)
  • ½ cup matchstick carrots
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • freshly ground black pepper to taste
  • 1 (15-ounce) can chickpeas rinsed and drained
  • 3 cups low-sodium vegetable broth
  • 1 cup marinara sauce
  • 1 tablespoon nutritional yeast

Garnishes (optional)

  • fresh basil leaves
  • fresh Italian (flat-leaf) parsley leaves
US Customary - Metric

Instructions

  • Bring a pot of water to a boil (for a one-pot recipe, use the same large pot or Dutch oven in which you’ll later be cooking the soup; otherwise, use a small pot so you can make the rest of the soup while the pasta is cooking). Add the pasta and cook according to package directions (usually around 7 to 9 minutes at medium-high) until the pasta is al dente (tender with some bite). Drain in a colander over the sink and set aside.
  • Meanwhile, or after cooking the pasta, to a Dutch oven or large pot, add the zucchini, tomatoes, carrots, Italian seasoning, garlic powder, onion powder, black pepper, chickpeas, vegetable broth, and marinara sauce. Stir well.
  • Bring the ingredients in the Dutch oven or large pot to a boil. Reduce the heat to medium and cook, uncovered, stirring occasionally, for 25 minutes or until the zucchini is soft.
  • Stir in the drained pasta (unless storing separately; see Note) and nutritional yeast. Taste and add more pepper or seasoning to suit your preferences. If desired, garnish with fresh basil or Italian parsley leaves. Serve immediately.

Notes

  • Store any leftover soup in the fridge for 4 to 5 days. Vegan minestrone soup also freezes well for up to 3 months (allow it to cool to room temperature before freezing). 
  • When stored in the soup, the pasta will absorb some of the broth and swell up, making the soup more stew-like. If you know you’ll have leftovers and want to prevent this from happening, do not add the pasta to the large pot on the last step. Instead, store the pasta separately and add a portion of it to each individual serving just before you are ready to eat it.