This 1-Pot Vegan Minestrone is super hearty and nutritious using a variety of vegetables. It’s also packed with protein and the perfect bowl of soup to cozy up to on cold winter nights. {vegan & gluten free}

Soups and chilis on repeat! This 1-Pot Vegan Minestrone has been a go-to recipe lately because of how fast and easy it comes together. Plus, it’s super meal prep and freezer friendly so I always have some on hand.

The base of minestrone soup is a tomato-y and flavoured with herbs.

What I love about minestrone soup is that you can change up the vegetables depending whatever you have on hand! One of the most versatile dishes and still always comes out delicious.

The addition of the nutritional yeast adds a subtle cheesy savouriness with really elevates the tomato flavour!

Why you’ll love this 1-Pot Vegan Minestrone Soup, it’s:

  • comforting

  • warming

  • flavourful

  • tomato-y

  • packed with vegetables

  • high in protein

  • meal prep & freezer friendly

  • & incredibly delicious!

Tips and Tricks to making One Pot Vegan Minestrone Soup

If you recreate this 1-Pot Vegan Minestrone Soup please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!


  •  1 medium onion, sliced (125g)

  • 3 garlic cloves, minced

  • 2 carrots, chopped (280g)

  • 5 mushrooms (150g)

  • 2 celery stalks, chopped (200g)

  • 1 small zucchini, sliced (140g)

  • 1/2 can of tomato paste (75g)

  • 1/2 a lemon, juiced

  • 1 28oz can of diced fire roasted

  • 2 tbsp nutritional yeast

  • 1 tsp coconut sugar

  • 5 c vegetable broth

  • 1 19oz can red kidney beans

  • 1 tsp each of parsley, oregano, black pepper and salt (or to taste)

  • 1.5 c dry pasta noodles of choice

  • 1.5 c of roughly chopped kale


  1. Sauté sliced onions, garlic, mushrooms and carrots on medium high heat until onions become translucent (approx. 5 minutes)

  2. Then add in the tomato paste and fry for an additional minute

  3. Add in the celery, zucchini, broth, tomato sauce, nutritional yeast, coconut sugar, spices. Bring to a boil and then reduce the heat, allowed it to simmer for 5 minutes.

  4. Add in the pasta and cook uncovered for 8-10 minutes or until noodles are cooked.

  5. Turn off the heat and add in the kale and stir through to allow it to wilt. Serve & enjoy!


  • SERVINGS: 3-4

  • PREP TIME: 10 minutes

  • COOK TIME: 20-25 minutes




About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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