Recipes > Minestrone Soup | Plant-Based, No-Oil

Minestrone Soup | Plant Based, No Oil


This healthy and hearty, comforting soup is made with homemade vegetable stock, carrots, onions, celery, tomatoes, beans, zucchini and kale. This soup goes particularly well Rouxbe's plant-based pesto and parmesan.
  • Serves: 4 to 6
  • Active Time: 30 mins
  • Total Time: 45 mins
  • Views: 22,610
  • Success Rating: 50% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 1/2 cup medium diced carrots
  • 1/2 cup medium diced celery
  • 1 1/2 cups medium diced onion
  • 1 - 15 oz can whole tomatoes, drained, deseeded and diced
  • 1 cup cooked cannellini beans
  • 3 large garlic cloves, émincéd


*If cooking dried beans from scratch, soak 1/2 cup of beans over night and cook them first. If using canned cannellini beans, drain and rinse with cold water and set aside.

Next, prepare the remaining mise en place.

Note: De-seeding the tomatoes is optional, but it is highly recommended because the seeds can often be bitter.

Step 2: Starting the Soup

Starting the Soup
  • pinch of sea salt
  • 3 large sprigs fresh thyme
  • 1 large bay leaf
  • 6 to 8 cups vegetable stock


To start the soup, heat a large, heavy-bottomed pot over medium-heat. Add the carrots, celery and onion along with a pinch of salt. Dry-sweat the mirepoix (you may have to turn the heat down slightly) for about 8 to 10 minutes or until the vegetables soften but do not brown. Add the garlic and cook until it starts to soften and release its aroma (do not let the garlic brown either).

Next, add the chopped tomatoes, fresh thyme and bay leaf, followed by the stock. Bring the soup to a simmer and let cook for about 15 minutes, stirring occasionally.

Note: The amount of stock needed will ultimately depend on how thick or hearty you want the soup to be.

Step 3: Finishing the Soup

Finishing the Soup
  • 1 cup medium diced zucchini
  • 4 cups kale, torn into pieces
  • 1 cup cooked small pasta, (such as tubetti) OPTIONAL
  • 1 1/2 cups medium diced Yukon gold potatoes OPTIONAL
  • sea salt, to taste
  • freshly ground black pepper, to taste


Once the soup has simmered for about 15 minutes, add the potatoes to the soup (if using). Simmer gently for about 5 minutes then add the zucchini and beans, followed by the drained the cooked pasta (again, if using). Season to taste.

Lastly, add the kale and simmer for another 2 or 3 minutes.

Step 4: Serving the Soup

Serving the Soup
  • Kale-Basil Pesto, highly recommended
  • Plant-Based Parmesan, highly recommended


To serve the soup, ladle it into warm bowls. Garnish with a dollop of Kale & Basil Pesto and top with some Plant-Based Parmesan. Serve immediately.


  • Theodoros P
    Theodoros P
    This recipe might be my favourite soup ever. So simple, but it just works perfectly. Healthy, tasty, hearty vegetable soup. Highly recommended. Done it 4-5 times at home and we can't get enough of it. Bravo Rouxbe!
  • Kathy T
    Kathy T
    Will this soup freeze well?
  • Char N Rouxbe Staff
    Char N
    Hi Kathy: This soup freezes beautifully. It can stay in the freezer for 3-4 months. Always label and date. I like to freeze it in individual servings--makes it easier for re-heating (single serving). It's a great recipe. Cheers, Char
  • Michelle O
    Michelle O
    It says to finish the soup with potatoes. Is that raw or cooked?
  • Sandy S
    Sandy S
    Hi Michelle, If cut evenly and added before the zucchini and beans, you can add them raw, allowing them to cook in the soup. Enjoy! Cheers, Sandy
  • Lo S
    Lo S
    So we just throw the vegetables used in the stock away? Can’t they be used somehow?
  • Char N Rouxbe Staff
    Char N
    Hello Lo S: Thanks for writing. By the time the stock is made, the vegetables have lost all of their flavor. However, some people enjoy using a pulp/puree for making crackers. Hope this helps. Char
  • Chad L
    Chad L
    Very simple, also blended it makes for a nice tasty vegetable soup.

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