35-Minute Hearty Minestrone Soup Vegan Family Magic

Why You’ll Love 35-Minute Hearty Minestrone Soup Vegan Family Magic Recipe

I like this recipe because it’s simple, reliable, and incredibly satisfying. I enjoy how flexible it is, allowing me to use what I already have in my kitchen. I also appreciate that it’s naturally vegan, budget-friendly, and hearty enough to keep everyone full without needing anything on the side.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tbsp olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
1 can (14 oz) kidney beans, drained
1 can (14 oz) cannellini beans, drained
4 cups vegetable broth
1 cup small pasta
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 cups fresh spinach

Directions

I start by heating the olive oil in a large pot over medium heat. I add the onion, carrots, and celery and cook them until they begin to soften. I stir in the garlic and let it cook briefly until fragrant. I add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, pasta, oregano, and basil, then bring everything to a boil. I reduce the heat and let the soup simmer until the pasta is tender. I stir in the spinach at the end and let it wilt before seasoning the soup with salt and pepper. I serve it hot straight from the pot.

Servings and Timing

I usually get about 6 servings from this recipe, which works well for a family dinner with leftovers. I plan around 10 minutes for prep and about 25 minutes for cooking. From start to finish, the soup is ready in roughly 35 minutes.

Variations

I sometimes add zucchini, green beans, or potatoes when I want extra vegetables. I also like using different beans depending on what I have on hand. When I want a heartier texture, I add a little more pasta or stir in cooked lentils near the end.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm the soup gently on the stovetop and add a splash of vegetable broth if it has thickened. I avoid overcooking so the pasta stays tender and not mushy.

FAQs

Can I make this soup gluten-free?

I simply use gluten-free pasta, and the rest of the ingredients are already gluten-free.

Does the pasta absorb liquid over time?

I notice that it does, so I usually add a little extra broth when reheating leftovers.

Can I freeze this soup?

I prefer freezing it without the pasta, then adding freshly cooked pasta when reheating.

What other greens can I use instead of spinach?

I’ve used kale or Swiss chard, and both work well with a slightly longer cooking time.

Can I make this soup oil-free?

I’ve sautéed the vegetables in a splash of broth instead of oil with good results.

Is this soup filling enough on its own?

I find it very satisfying thanks to the beans and pasta, even without bread or sides.

Can I use fresh tomatoes instead of canned?

I’ve done this when tomatoes are in season, though I usually add a bit more broth.

How do I keep the vegetables from getting mushy?

I make sure not to overcook the soup and add delicate greens at the very end.

Can I add protein?

I sometimes add chickpeas or lentils for even more plant-based protein.

Is this soup kid-friendly?

I find it mild and comforting, making it easy for kids to enjoy as well.

Conclusion

I keep this vegan minestrone soup in regular rotation because it’s quick, nourishing, and full of flavor. I love how adaptable it is and how it turns simple ingredients into a comforting meal. Every time I make it, it reminds me why classic vegetable soups never go out of style.