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Heartwarming Minestrone Soup

  • Author: Joan Feldman
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x
  • Diet: Vegan


Packed with colorful vegetables, this hardy soup achieves its level of deliciousness thanks to caramelized onions and roasted garlic.



2 T. olive oil, plus extra for roasted garlic

2 cups onion, medium dice

1 head garlic

1 cup carrots, sliced in 1/2 inch dice

1 cup celery, small dice

1 c. Yukon Gold potato, 1/2 inch dice

1 can garbanzo beans, low salt (drained)

1 can cannellini or navy beans, low salt (drained)

1 qt. Tomato juice (Campbells)

1 14-oz can diced tomatoes (Muir Glen, low salt)

1 qt. vegetable broth, low salt


1 cup zucchini, diced

1 cup yellow squash, diced

2 t. salt

1/2 t. ground pepper

4 oz. Banza chickpea pasta elbows*

Basil for garnish (optional)

Vegan grated parmesan (optional)


  1. Place the garlic head on a small sheet of foil and drizzle with olive oil (2 t.). Wrap loosely and place in a 350-degree oven for 30 minutes. Check to make sure the cloves are soft and oozy. Continue baking if not.
  2. Heat 2 tablespoons of olive oil in a large pot. Add the onions and simmer over medium to low heat, stirring occasionally for 15 to 20 minutes until the onions are golden brown, but not burnt.
  3. Add the carrots, celery. Cook over medium heat for five minutes.
  4. Add the potatoes and cook for another five minutes until the potatoes begin to soften.
  5. Add the tomato juice, stir and simmer until juice is reduced by half, about 10 minutes.
  6. Add the beans, stock, 2 cups of water, and salt and pepper. Simmer, uncovered, for 30 minutes, stirring occasionally. (Do not boil.)
  7. While the soup is simmering, heat water in a separate pan to a boil and cook pasta until al dente (remember it will continue cooking in the soup). Drain and set aside.
  8. Add the zucchini and squash and stir. Then, slice the top off of the roasted garlic bulb and squeeze the soft roasted garlic cloves into the soup. Stir and simmer for 5 minutes to warm through.
  9. Add the pasta and stir for a couple of minutes to warm.
  10. Taste and add salt and pepper to taste.
  11. To serve, top with vegan parmesan and basil chiffonade.


Traditional minestrone uses small pasta shapes, such as tubetti. Choose your favorite pasta shape.

If you aren’t sticking to a strictly vegan diet, adding a parmesan rind to the soup along with the beans will add extra umami.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian