When the cool weather rolls in, there’s just nothing we love more than bundling up with a bowl of this hearty vegan minestrone soup recipe. Packed with delicious veggies and tomato flavor, this easy minestrone soup recipe is sure to become a go-to in your house this season.
Minestrone soup is a really easy dish to make vegan or vegetarian because it’s traditionally a veggie-packed soup rather than being made with chicken or beef. The only substitution you really have to make is to use vegetable broth instead of chicken broth, but that’s a very easy swap to make.
While some soup recipes are more apt as a light lunch or appetizer, this vegan minestrone soup is hearty enough to be served as dinner on its own. The pasta and white beans in this soup add heft to the dish, making it the perfect cool weather meal to whip up.
We love serving this vegan minestrone with a loaf of crusty French bread, but you can skip the bread if you’re following a low-carb or gluten-free diet.
If you want to make this meal ahead of time, you can easily prep the ingredients beforehand (such as chopping up the veggies and cooking the pasta noodles), then store the ingredients in large freezer-friendly bags. Then, when you’re ready to cook the ingredients, you can add them to your pot or slow cooker for a really easy fall dinner.