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One-Pot Vegan Minestrone Soup with Potatoes & Beans

5 from 18 reader reviews
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 -10
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Ingredients

  • 3 tablespoons olive oil
  • 1 medium yellow onion, small dice
  • 2 medium carrots, small dice
  • 2 sticks celery, small dice
  • 1 small fennel bulb, cored and diced small (about 250 grams)
  • sea salt and ground black pepper, to taste
  • 5 cloves garlic, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • ¼ cup tomato paste
  • 2 medium Yukon gold potatoes, chopped (about 300 grams)
  • ½ small green cabbage, chopped (about 400 grams)
  • 3 cups cooked beans, drained and rinsed (from two 15.5 oz cans)
  • 1 28-oz can (794 grams) diced fire-roasted tomatoes
  • 8 cups vegetable stock
  • 1 medium zucchini, chopped
  • 1 cup chopped green beans
  • 1 ½ cups dry, small pasta (about 100 grams)
  • 1 tablespoon light miso
  • 1 cup flat leaf parsley leaves, chopped

Instructions

  • Heat a large, heavy pot over medium heat. Once hot, pour in the olive oil and swirl it around.
  • Add the onions and sauté until very soft and translucent, about 7-8 minutes. If they're starting to brown, lower the heat.
  • Add the carrots, celery, and fennel to the pot and season with salt and pepper. Stir and sauté until celery is bright green and fennel has softened slightly, about 5 minutes.
  • Add the garlic, rosemary, dried oregano, smoked paprika, and dried chili to the pot. Stir until very fragrant , about 1 minute.
  • Add the tomato paste to the pot and stir. Keep stirring and cooking out the "raw" flavour from the tomato paste for about 1-2 minutes.
  • Add the potatoes, cabbage and beans to the pot. Give everything a stir and season with salt and pepper again. Add the diced tomatoes and stir once more.
  • Add the vegetable stock to the pot and stir to combine. Place a lid on top of the pot and bring everything to a boil. Once boiling, set the lid aside slightly so that steam can escape. Lower the heat to a strong simmer. Cook until potatoes are just starting to get tender, about 12 minutes.
  • Add the zucchini, green beans, and pasta to the pot and stir. Bring to a boil again and then simmer until pasta is tender, about 12 minutes.
  • Once the pasta is cooked, place the miso in a medium bowl to the side. Ladle a couple spoonfuls of hot stock from the pot over the miso. Using a spoon, "mash" and stir the miso with the hot stock until it dissolves. Add this mixture back into the pot and stir.
  • Add the parsley to the minestrone and stir. Check the soup for seasoning and adjust if necessary. Pasta and potatoes soak up a lot of salt, so you may need more. Serve hot!

Recipe Notes

  • If you don't like fennel, simply leave it out. I personally love the slight anise flavour with anything tomato-y, but I know that it's not everyone's favourite veg.
  • I used whole wheat mafalda corta by Garofalo for my pasta. 
  • The only vegetables that I don't particularly like in this soup are: sweet potatoes, turnip, and bell pepper.
  • I recommend using the largest pot you've got. Mine in the photos is 7 litres.
One-pot vegan minestrone is the coziest dinner. This recipe is flavoured with garlic, rosemary, chili & oregano, and it makes a big batch. Loaded with beans, fresh veggies, whole wheat pasta, and comforting potatoes. Miso adds salty umami depth in place of parmesan.