Hearty Vegan Minestrone Soup Recipe

Updated: May 9, 2019

Hearty Vegan Minestrone

Surely minestrone soup is vegan anyway? Well yes, it is I suppose, but I used to make it with a dollop of red pesto in to give it a bit of oomph, and pesto has a little bit of cheese in.....so out with the pesto and in with the homemade sundried tomato, garlic and basil paste to replace it!

The beans are up to you. I like to use a tin of mixed beans from my beloved Aldi, for variety and something like kidney beans or cannellini beans. Anything that isn't going to turn to mush after cooking for around 45 mins.

This recipe is cheap and easy to make, high in fibre, low in fat and keeps well in the fridge or the freezer, this recipe makes a good 6 bowls worth, is hearty enough to enjoy on its own, or with a chunk of crusty bread.


8 large sundried tomatoes and a little of the oil they come in

3 fat cloves of garlic

1 small bunch of basil, including the stalks, washed

Pinch salt, and black pepper to taste

1 medium onion, chopped

125g mushrooms, roughly chopped

1 large carrot, diced

1 medium courgette, diced

1 yellow pepper, deseeded and roughly chopped

50g green beans chopped into thirds

2 400g tins chopped tomatoes

500ml veg stock

1 can beans in water - see notes above

100g dried macaroni


Put the sundried tomatoes, garlic, salt, pepper and basil into small chopper or processor and blitz to a paste. Put this into a large pan.

Add the rest of the soup ingredients, apart from the macaroni, and mix well. Bring to the boil, then cover and turn down to a simmer for 30 minutes or until the vegetables are tender.

Add the macaroni, stir and cover and again and cook for a further 15 minutes. Can be served immediately with fresh black pepper, or stashed in the fridge or freezer and be reheated.


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