Vegan Minestrone Soup Instant Pot or Stovetop

Is there anything more comforting than a warm bowl of vegan minestrone soup? This hearty Italian-inspired soup is made with vegetables, beans, pasta, herbs, spices, and a tangy tomato broth. It is wholesome, flavorful, family-friendly, and ready in under 20 minutes when made in the Instant Pot.

Vegan minestrone soup is one of those easy meals that feels both nourishing and satisfying. It is packed with vegetables, filling beans, and a small amount of pasta, making it a wonderful option for a quick weekday dinner, a light lunch, or even a cozy evening snack.

If your family enjoys soups and chilies, this recipe is a great one to add to your rotation. It is especially helpful when you want to serve more vegetables in a way that tastes delicious and comforting. The tomato-based broth, Italian herbs, and tender pasta make the vegetables much more appealing, even for picky eaters.

Traditional minestrone is an Italian broth-based vegetable soup that is usually meatless. However, some versions use chicken broth, and many include Parmesan cheese for a sharp, savory flavor. This recipe keeps the soup completely vegan by using vegetable broth and an optional homemade vegan Parmesan-style topping made with nutritional yeast and walnuts.

This homemade vegan minestrone soup recipe is hearty, healthy, easy to customize, and full of flavor. You can make it in the Instant Pot for a hands-free meal or cook it on the stovetop if that is more convenient. The Instant Pot method is especially quick because it turns this soup into a simple dump-and-cook recipe.

For the best flavor in a short amount of time, this recipe uses a combination of vegetable broth and pasta sauce. The pasta sauce adds depth, tanginess, and seasoning, making the soup taste like it has simmered much longer than it actually has.

Ingredients for making Vegan Minestrone Soup

Vegetables –

This vegan minestrone soup uses celery, onions, spinach or kale, zucchini, carrots, and green beans. Fresh seasonal vegetables work best and add great texture to the soup.

Spices –

Garlic powder, salt, pepper, dried Italian herb blend, and a small dash of cayenne bring warmth and flavor to the broth without making the soup complicated.

Soup base –

The secret to making a flavorful minestrone soup quickly is using vegetable broth with pasta sauce. You may use canned tomato puree instead of pasta sauce, but you may need to adjust the herbs, salt, and seasoning for a balanced flavor.

Beans –

Cannellini beans are a classic and creamy choice for minestrone soup. They add plant-based protein, fiber, and body to the broth.

Pasta –

Macaroni pasta works well in this soup, but other small pasta shapes can also be used.

Vegan Parmesan-style topping –

For a cheesy flavor without dairy, top the soup with vegan Parmesan. A simple homemade version can be made with nutritional yeast and roasted walnuts.

How to make Vegan Parmesan at home –

Blend 1 cup nutritional yeast with ½ cup roasted walnuts until coarse and crumbly. Store it in a jar and use as needed.

How to make Minestrone Soup at home in an Instant Pot

Minestrone soup is very convenient to make in an Instant Pot because it requires very little active cooking time.

Add the chopped vegetables, except spinach or kale, to the inner pot. Add the beans, herbs, spices, and vegetable broth. Stir well, then add the pasta sauce on top. Do not stir after adding the sauce. Add chopped spinach or kale on top, if using.

Close the lid, set the valve to sealing, and cook on normal pressure for 3 minutes. Once the cooking cycle is complete, wait for about a minute, then carefully perform a quick release. Stir the soup, adjust the seasoning if needed, and serve hot with vegan Parmesan and dried parsley.

This comforting vegan minestrone soup is ready with just a few minutes of prep time. Serve it with crusty bread, a light salad, or enjoy it on its own as a nourishing meal.

Possible substitutions

What kind of pasta should you use for Minestrone soup?

Classic minestrone often uses ditalini, which is a short pasta shape.
You can use whatever small pasta you already have at home.
Elbow pasta, macaroni, mini penne, and small wheel pasta all work well in this soup.

Pasta substitutes for a healthier minestrone soup

You may replace pasta with lentil pasta, bean pasta, quinoa, cooked barley, or cooked brown rice. If using cooked grains, add them toward the end so they do not become mushy.

Which beans go well in Minestrone soup?

Cooked cannellini beans are an ideal choice for minestrone. Chickpeas or Northern beans can also be used as a swap for white beans. Black beans and kidney beans are not preferred here because they make the soup taste closer to chili.

Minestrone Soup variation

This vegan minestrone soup is easy to change each time you make it. Small additions can create a different flavor while keeping the recipe simple.

Add a spoonful of basil pesto just before serving for extra flavor.
Drizzle chili oil or sprinkle chili flakes on top for a spicy kick.
Add a squeeze of fresh lemon juice at the end for brightness and zing.

Helpful tips to make the best minestrone soup under 20 minutes

For the base –

Use a combination of vegetable broth and pasta sauce for the best flavor in less time. This gives the soup a rich, slow-simmered taste without a long cooking process.

Tips for choosing vegetables –

Fresh seasonal vegetables are preferred over frozen vegetables whenever possible. In fall and winter, kale, green beans, celery, and carrots are excellent options for this soup.

Tip for using pasta in soup –

If you are not serving the soup immediately, it is best not to add the pasta right away. Pasta continues to absorb liquid as it sits, which can make the soup too thick and the pasta too soft. For best results, cook the pasta separately until al dente, then add it to the soup and simmer briefly before serving.

What to serve with Minestrone soup?

Serve vegan minestrone soup with crusty bread, a fresh salad, or as a light starter before a pasta-based main course. A small bowl also makes a comforting evening snack.

How to make Keto Minestrone soup?

For a low-carb keto-style version, omit the pasta and carrots. Add low-carb vegetables such as cauliflower and broccoli instead.

How to make Instant Pot Minestrone Soup Gluten-Free?

Use your favorite gluten-free pasta. For best texture, add gluten-free pasta after the soup is cooked and simmer it on sauté mode until tender. You may also cook the gluten-free pasta separately and add it to the soup before serving.

Instant Pot Vegan Minestrone Soup Recipe

Vegan Minestrone Soup under 20 minutes (Instant Pot & Stovetop recipe)

Vegan minestrone soup is an easy dump-and-cook Instant Pot recipe made with vegetables, beans, pasta, and a flavorful tomato broth. It is hearty, comforting, and family-friendly.

Course
Antipasto, Soup

Cuisine
Italian

Prep Time
7 minutes

Cook Time
13 minutes

Total Time
20 minutes

Servings –
6 cups

Calories
122 kcal

Author
Khushboo

Ingredients

15 oz cannellini beans or 1¼ cups cooked beans
¼ cup macaroni pasta or pasta of choice

For the broth

4 cups vegetable broth
1.5 cups pasta sauce of choice

Vegetables used

1 cup chopped onions
1 zucchini cubed
1 carrot cubed
15 green beans cut into 1.5-inch pieces
2 celery sticks chopped
2 cups spinach or kale chopped

Spices used

1 teaspoon garlic powder
¼ teaspoon cayenne
1 teaspoon dried Italian herb blend or oregano
Salt to taste
Pepper to taste

For topping (optional)

Vegan Parmesan-style cheese blend
Dried parsley

Instructions

Instant Pot Method

Switch on the Instant Pot.
Add the chopped vegetables to the inner pot, except for the spinach or kale.
Add the beans, herbs, and spices.
Pour in the vegetable broth and stir well.
Add the pasta sauce on top and do not stir after this step.
Top with chopped spinach or kale, if using.
Close the lid and turn the pressure valve to the sealing position.
Cook on normal pressure for 3 minutes using bean mode or porridge mode.
Once the Instant Pot beeps, wait for one minute, then carefully perform a quick release.
Place a kitchen towel over the valve and turn it carefully to venting with a spoon to avoid splatter.
Stir the soup and adjust the seasoning if needed.
Top with vegan Parmesan-style blend and dried parsley just before serving. Serve hot.
The soup will thicken slightly as it cools.

Stovetop Method

Use a large pot or Dutch oven and cook the soup over medium heat.
Add all ingredients except the pasta and bring the soup to a light simmer.
Cook covered for 3 to 4 minutes, then uncover once the soup begins to simmer.
Add the pasta and cook, stirring occasionally, until the pasta is tender.
Taste, adjust seasoning, and serve hot with the optional toppings.

Notes

A 6-quart Instant Pot Duo was used for this recipe. Use the normal pressure setting, not high or low pressure.

You may replace vegetable broth with vegetarian bouillon by mixing 4 teaspoons bouillon with 4 cups water.

For a cheesy flavor, use nutritional yeast or a store-bought vegan Parmesan-style topping.

If you plan to store the soup, leave out the pasta and add it later. Pasta absorbs broth as it sits and can make the soup too thick.

Minestrone soup keeps well in the refrigerator for up to 3 days. Freezing is not preferred for this version.

Nutrition