Is minestrone soup vegan? It can be, with the right ingredients! This vegan minestrone soup is heavy on the green vegetables (it has peas, zucchini and kale, to name a few!), setting this quick healthy soup recipe apart from the rest. If you miss the tomatoes, feel free to add them to the mix. Last but not least, enjoy the crispy garlic croutons that float on top and soak up the flavorful broth.

Robin Bashinsky
Source:, November 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Cook garlic and 2 tablespoons oil in a medium skillet over medium heat, stirring constantly, until the garlic is softened, 3 to 4 minutes. Add bread; toss to coat. Spread the mixture evenly on a baking sheet. Bake until toasted, 8 to 10 minutes.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add leek and carrots; cook, stirring occasionally, until softened, 5 to 6 minutes. Add broth, water and salt; cover and bring to a boil over high heat. Add pasta and reduce heat to medium-high; cook uncovered, stirring often, for 5 minutes. Add zucchini; cook, stirring occasionally, until the pasta is al dente, about 5 minutes. Stir in beans, kale, peas and pepper. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Ladle the soup evenly into 6 bowls; sprinkle with the croutons.

Nutrition Facts

267.2 calories; protein 9.7g 19% DV; carbohydrates 38.7g 13% DV; exchange other carbs 2.5; dietary fiber 7.2g 29% DV; sugars 6.7g; fat 8.6g 13% DV; saturated fat 1.2g 6% DV; vitamin a iu 5166.8IU 103% DV; vitamin c 25.9mg 43% DV; folate 52mcg 13% DV; calcium 100.7mg 10% DV; iron 3.1mg 17% DV; magnesium 78.3mg 28% DV; potassium 500.3mg 14% DV; sodium 429.3mg 17% DV; thiamin 0.7mg 69% DV.

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Rating: 5 stars
I love classic minestrone soup but this green version is a great fresh spin and a wonderful way to eat more veggies. Read More