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Creamy Vegan Minestrone Soup Recipe

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This 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!

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This creamy vegan minestrone soup will bring all the autumn vibes to your table. Fall is soup season here on our homestead!  I love making a big pot of hearty soup on the weekends and jarring it up for meal prepped lunches. 
 
All you have to do is heat and eat!  Creamy minestrone soup is a fantastic fall soup that will keep you full until lunch.

This Creamy Minestrone Soup Recipe Is:

  • Hearty
  • Satisfying
  • Creamy
  • Earthy
  • Great for meal prep lunches
  • Vegan, gluten free, dairy free
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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!
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How Do I Make This Dairy Free Creamy Minestrone Recipe?

  1. Cook pasta according to package instructions.  Drain and set pasta aside.
  2. In a large soup pot, heat the olive oil over low heat. Add the onion and celery and sauté on low for 4 or 5 minutes until vegetables begin to soften.
  3. Add the carrots, celery, 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.
  4. Add the kidney beans, peas, and spinach to the soup.  Cook for an additional 10 minutes.
  5. 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.
  6. Taste and adjust seasoning as needed. Grab a thick slice of sourdough bread and enjoy!

Other Hearty Dairy Free Soup Recipes You’ll Love!

French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

Dairy Free Chicken Soup with Vegetables (Paleo, Whole30, Keto, GF)

Creamy White Bean Soup Recipe (Vegan, Gluten Free)

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)

 
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

creamy minestrone soup recipe vegan dairy free healthy high protein

Creamy Vegan Minestrone Soup

This creamy vegan minestrone soup is dairy free, vegan, and gluten free! Made with fresh vegetables, pasta, and beans in a flavorful sauce.  A hearty lunch, perfect to meal prep and enjoy all week.
5 from 5 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Lunch, Soup
Cuisine American, Italian
Servings 8 servings
Calories 231 kcal

Ingredients
  

  • 8 ounces pasta gluten free
  • 2 tablespoons olive oil
  • 1 sweet onion sliced
  • 4 cloves garlic minced
  • 3 carrots sliced
  • 2 stalks celery chopped
  • 1 Diced Tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Sea Salt
  • 8 cups Vegetable Stock
  • 1 13.5 ounce can kidney beans
  • 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 and celery and saute on low for 4 or 5 minutes until vegetables begin to soften.
  • Add the carrots, celery, 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.
  • Taste and adjust seasoning as needed. Grab a thick slice of sourdough bread and enjoy!

Nutrition

Calories: 231kcalCarbohydrates: 34gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1121mgPotassium: 334mgFiber: 4gSugar: 6gVitamin A: 6756IUVitamin C: 11mgCalcium: 57mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 5 votes (4 ratings without comment)

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