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Spiced Vegan Minestrone Soup

  • Author: Shannon Leparski
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan


Spiced Vegan Minestrone Soup. Brothy, herby and packed with bright flavor. This warming & comforting soup feels healing and cozy, and comes together quickly!


  • 2 tablespoons refined coconut oil (or sub 1/4 cup water)
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon salt + 3/4 teaspoon pepper
  • 1 cup carrots, sliced into thin rounds
  • 1 zucchini, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon red pepper flakes (optional)
  • 6 cups low-sodium vegetable broth
  • 3/4 cup dried pasta noodles (I used mini elbows)
  • 1 15-ounce can chickpeas (or any white bean)
  • 3/4 cup frozen green peas
  • 1 28-ounce can of fire-roasted tomatoes (not drained)
  • 1 tablespoon maple syrup (or agave)
  • 1 cup kale or spinach, roughly chopped
  • squeeze of fresh lemon, optional


  1. Preheat a large soup pot over medium heat. Sauté the onion and celery in coconut oil, with the salt and pepper, for about 5 minutes. Stir in carrots, zucchini and garlic and cook about 3 minutes.
  2. Add the thyme, rosemary, basil, red pepper flakes and vegetable broth. Cover and bring to a boil. Once boiling, lower heat to simmer and add in pasta noodles. Cook about 10 minutes, or until the pasta and vegetables are soft.
  3. Add the chickpeas, green peas, tomatoes and maple syrup and bring to a slow boil. Simmer for 10 more minutes. Remove from heat and stir in the kale or spinach.
  4. Serve with a squeeze of lemon, alongside crusty bread or crackers.
  5. Enjoy!


  • Refrigerate leftovers up to 4 days.


  • Serving Size: 6

Keywords: vegan minestrone soup, spicy vegan minestrone, Spiced, Spicy, Vegan, Minestrone, Soup, Noodle, Winter, Healing, Detox

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