Creamy Vegan Minestrone Soup Recipe
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Jump to RecipeThis creamy vegan minestrone soup recipe is a cozy and delicious plant-based dinner! Made with fresh vegetables, pasta, and beans in a flavorful dairy-free creamy broth.
A hearty and tasty lunch, perfect to meal prep and enjoy all week. Serve with a side of crusty bread, top with croutons, or add in some crackers and enjoy!
This Creamy Minestrone Soup Recipe Is:
- Hearty
- Satisfying
- Creamy
- Earthy
- Great for meal prep lunches
- Vegan, gluten free, dairy free
This rustic soup is absolutely loaded with veggies! It has: onions, tomatoes, celery, carrots, garlic, peas, tomatoes, and spinach. A fantastic and tasty way to get your 5-a-day in. This recipe is super versatile, so you can add or swap in any veggies you have on hand. This would be fantastic with butternut squash, corn, or zucchini too!
This is a fall favorite soup recipe, and it has all the elements of a tasty and filling lunch: plant protein, vegetables, and some carbohydrates for energy. It’s a great lunch option for that mid-day slump.
One of the BEST Pantry Staple Minestrone Soup Recipes
This creamy plant-based vegan minestrone soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand!
Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Creamy Minestrone Soup Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Rotini: I like to use this rotini in my soups because it’s a thick and hearty noodle.
- Onion: for texture and flavor
- Garlic
- Carrots: for color and a nice sweetness
- Celery: a classic soup ingredient
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
- Peas: I used frozen
- Extra virgin olive oil
- Low sodium vegetable stock
- No Salt Added Kidney Beans: These boxed kidney beans are a really fantastic alternative to canned beans.
- Spinach: use fresh or frozen!
- Cashew Cream: raw unsalted cashews soaked in water – this cashew cream is a delicious and dairy free alternative to milk… and has tons of flavor!
How Do I Make This Dairy Free Creamy Minestrone Recipe?
- Cook pasta according to package instructions. Drain and set pasta aside.
- In a large soup pot, heat the olive oil over low heat. Add the onion, garlic, and celery and sauté on low for 4 or 5 minutes until vegetables begin to soften.
- Add the carrots, diced tomatoes with juice, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
- Add the kidney beans, peas, and spinach to the soup. Cook for an additional 10 minutes.
- To make the cashew cream, add the cashews and boiling water to a bowl. Allow to sit for 10 minutes until cashews have soaked up some liquid and become soft. Blend the cashews and the water together until they become creamy. Add to the soup pot.
- Before serving, add the cooked pasta back into the soup and cook for a few minutes until the pasta is heated through. Taste and adjust seasoning as needed, enjoy!
Other Hearty Dairy Free Soup Recipes You’ll Love!
- French Carrot Lentil Soup
- Dairy Free Chicken Soup with Vegetables
- Creamy White Bean Soup Recipe
- Coconut Milk Cream of Mushroom Soup
- Instant Pot Split Pea Soup with Sweet Potato
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Creamy Vegan Minestrone Soup
Ingredients
- 8 ounces pasta gluten free
- 2 tablespoons extra virgin olive oil
- 1 sweet onion sliced
- 4 cloves garlic minced
- 3 carrots sliced
- 2 stalks celery chopped
- 14 ounces Diced Tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Sea Salt
- 6 cups Vegetable Stock
- 14 ounces kidney beans drained and rinsed
- 1 cup peas
- 1 cup chopped spinach
- 1/2 cup raw unsalted cashews
- 1/2 cup boiling water
Instructions
- Cook pasta according to package instructions. Drain and set pasta aside.
- In a large soup pot, heat the olive oil over low heat. Add the onion, garlic, and celery and sauté on low for 4 or 5 minutes until vegetables begin to soften.
- Add the carrots, diced tomatoes with juice, Italian seasoning, salt, and vegetable stock and bring to a boil. Reduce heat to low and simmer for 30 minutes until carrots and celery are cooked through.
- Add the kidney beans, peas, and spinach to the soup. Cook for an additional 10 minutes.
- To make the cashew cream, add the cashews and boiling water to a bowl. Allow to sit for 10 minutes until cashews have soaked up some liquid and become soft. Blend the cashews and the water together until they become creamy. Add to the soup pot.
- Before serving, add the cooked pasta back into the soup and cook for a few minutes until the pasta is heated through. Taste and adjust seasoning as needed, enjoy!
Nutrition
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Love minestrone like your twist in one of my favs