Hearty Vegan Minestrone


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Hearty Vegan Minestrone

Photo, Carmen Cheung

Chatelaine Triple Tested

Packed with delicious vegetables and pasta, this plant-based hearty soup is sure to fill you up.


  • 1 tbsp olive oil

  • 1 small onion, chopped

  • 2 medium carrots, finely diced

  • 1 turnip, finely diced

  • 2 tsp dried oregano leaves

  • 1 tsp dried basil leaves

  • 1 796-mL can diced tomatoes

  • 1 900-mL carton vegetable broth

  • 1 cup tubetti Pasta

  • 2 cups finely chopped kale

  • 1 540-mL can cannellini beans, drained and rinsed

  • 1 demi-baguette, (optional)


  • Heat a large pot over medium. Add oil, then onion, carrots, turnip, oregano and basil. Cook until vegetables soften, 6 to 7 min.

  • Pour in tomatoes, broth and 1 cup water. Bring to a boil over high, then reduce heat to medium. Stir in pasta and gently boil, stirring occasionally until vegetables and pasta are tender, 10 to 12 min.

  • Add kale and beans to minestrone and continue cooking until heated through, 2 to 3 more min.

  • Baguette: Position rack in centre of oven, then preheat broiler. Slice baguette into 16 thin slices. Arrange baguette slices in one layer on a baking sheet. Broil baguette until toasted, 1 to 2 min. Serve with minestrone, if desired.

Nutrition (per serving)

Calories 382, Protein 18g, Carbohydrates 71g, Fat 6g, Fibre 12g, Sodium 1mg.

Find more of our favourite vegan and plant-based recipes here.