Vegan Summer Vegetable Minestrone Soup

Vegan Summer Vegetable Minestrone Soup Recipe

Rating: 4.8 based on 1412 votes.

Enjoy a delicious Vegan Summer Vegetable Minestrone Soup packed with fresh seasonal vegetables like zucchini, carrots, and celery, perfect for a comforting and easy weeknight dinner.

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  1. Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
  2. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
  3. Bring the mixture to a boil.
  4. Cover the pot with a lid and simmer for 45 minutes.
  5. Stir in cannellini beans, spinach, and pasta. Cover and simmer for an additional 10 minutes.
  6. Allow the soup to cool before serving.
  7. Enjoy.


This vegan summer vegetable minestrone soup is a simple and easy North American twist on the classic Italian dish.

It is a light and refreshing comfort food, perfect for a quick lunch or weeknight dinner.

Made with fresh seasonal vegetables, the recipe requires only a stove top and basic kitchen tools such as a peeler, Pyrex dish, wooden spoon, chef's knife, cutting board, and measuring cups.

It is dairy-free, vegan, and vegetarian, making it suitable for a variety of dietary preferences.

Plus, it is One Top friendly, adding convenience to your cooking experience.

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