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Vegan minestrone soup in a white bowl

Vegan minestrone soup (Olive Garden copycat)

Classic vegan minestrone soup. Bursting with flavor and freshness. Vegan take on the classic minestrone soup. Olive garden minestrone soup copycat recipe.
5 from 1 vote
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Course: Main Course
Cuisine: Mediterranean
Keyword: italian, Olive garden, soup, vegan
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 6
Calories: 263kcal
Author: Maria

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion (diced)
  • 2 celery stalks (diced)
  • 2 medium carrots (diced)
  • 1 medium zucchini (cut in half and scoop seeds out with spoon. Roughly chopped)
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried basil
  • 1 tbsp tomato paste
  • 6 cups water
  • 2 teaspoons vegetable bouillon paste (or 1.5 veggie bouillon cubes)
  • 28 ounce can diced fire roasted tomatoes
  • 1 cup frozen halved green beans
  • ½ cup pasta shells
  • 4 cloves of garlic (minced)
  • 16 ounce can of kidney beans or great northern beans ( drained and rinsed)
  • 16 ounce can of great northern beans (drained and rinsed)
  • 2 tablespoons nutritional yeast (optional)
  • ½ tsp black pepper
  • 1 cup kale (roughly chopped)
  • ½ cup vegan parmesan (optional)

Instructions

  • Heat olive oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes or until onions start to lightly brown and caramelize
    2 tablespoons olive oil, 1 medium onion
  • Add the carrot, zucchini, celery and tomato paste. Sauté for 5 minutes.
    2 celery stalks, 2 medium carrots, 1 medium zucchini, 1 tbsp tomato paste
  • Add the can of diced tomatoes, bouillon paste, green beans, Italian seasoning, dried basil and water. Bring to a boil then turn heat to a simmer - about medium low heat. Simmer for 10 minutes
    1 tablespoon Italian seasoning, 1 tablespoon dried basil, 2 teaspoons vegetable bouillon paste, 28 ounce can diced fire roasted tomatoes, 1 cup frozen halved green beans, 6 cups water
  • Add dried pasta, garlic, kidney beans, great northern beans and (optional) nutritional yeast and simmer for 10 minutes. 2 minutes before you're done simmering, add the chopped kale.
    ½ cup pasta shells, 4 cloves of garlic, 16 ounce can of kidney beans or great northern beans, 2 tablespoons nutritional yeast, 1 cup kale, 16 ounce can of great northern beans
  • Turn heat off. Let the soup sit for 5-10 minutes before serving. Drizzle another tablespoon of oil on top and stir. Season with black pepper and extra salt if needed. Top with vegan parmesan if you have some on hand.
    ½ cup vegan parmesan, ½ tsp black pepper

Notes

This soup tastes best the next day!
This soup also tastes good without the vegan cheese so don't worry if you can't find any.
If you don't have bouillon, use 6 cups of vegetable broth instead of water. 

Nutrition

Nutrition Facts
Vegan minestrone soup (Olive Garden copycat)
Amount per Serving
Calories
263
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Sodium
 
799
mg
35
%
Potassium
 
992
mg
28
%
Carbohydrates
 
40
g
13
%
Fiber
 
10
g
42
%
Sugar
 
11
g
12
%
Protein
 
11
g
22
%
Vitamin A
 
5056
IU
101
%
Vitamin C
 
38
mg
46
%
Calcium
 
156
mg
16
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.