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+ servings

Plant Based Minestrone Soup

The whole family, kiddos and all, will have fun batch cooking this nourishing soup!
Prep Time: 1 hour
Cook Time: 30 minutes
Course: Main Course, Soup
Cuisine: Vegan, Vegetarian, Whole Food Plant Based
Keyword: Soup, Vegetable
Servings: 32
Calories: 160kcal


  • 2 Medium Yellow Onions
  • 2 Tbsp Garlic Minced
  • 2 Cups Celery Medium dice
  • 4 Cups Carrots Medium Dice
  • 4 Cups Vegetable Broth
  • 4 Cups Tomato Sauce
  • 2 Cups Kidney Beans Light color, cooked
  • 2 Cups Cranberry Beans Cooked
  • 2 Cups Garbanzo Beans Cooked
  • 2 Cups Green Beans  Cooked
  • 2 Cups Spinach Fresh, Course Chop
  • 2 Cups Zucchini Fresh, Peeled, Quartered and Sliced
  • 2 Cups Mushroom Fresh, Cleaned, Sliced
  • 1 Cup Basil Fresh, Chopped
  • 1-2 Tbsp Oregano Fresh leaves, Stems Removed, Chopped
  • ¼ tsp Red Pepper Ground, Optional
  • 1-2 Pkg Red Lentil Pasta Prepared separately
  • Lemon Fresh, Washed, Sliced


  • Simmer the garlic, onions, celery, and carrots in the vegetable broth until tender, about 5 minutes. Add remaining ingredients; continue to simmer another 30 minutes. Ladle over a serving of prepared pasta in individual bowls. Top with a squeeze of fresh lemon and serve.
  • Plant Based Minestrone freezes well. As you thaw and prepare the minestrone, prepare the fresh pasta as needed and remember to finish each dish with a spritz of fresh lemon or lay a slice in the bowl.


Calories: 160kcal | Carbohydrates: 29g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 614mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3070IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg
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