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Homemade Vegan Minestrone Soup

Cory Warren
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Lunch/Dinner
Servings 6 -8 servings


  • 1 yellow onion diced
  • 3 cloves of garlic minced
  • 1 carrot peeled and diced
  • 4 stalks of celery cleaned and diced
  • 4 cups vegetable broth
  • One 15oz. can of tomato juice
  • One 15oz. can of diced tomatoes
  • 8 oz. of gluten-free
  • Tinkyada Brown Rice Elbow Pasta
  • noodles
  • One 15oz. can of red kidney beans rinsed and drained
  • One 15oz. can of white beans rinsed and drained
  • 2 large handfuls of freshly chopped baby spinach
  • 1 tsp. coriander sub for cumin if you don't have coriander
  • 1 tsp. oregano
  • 1 tsp. fresh ground black pepper
  • 1 tsp. basil
  • 1 tsp. paprika
  • Sea salt to taste
  • Fresh chopped parsley for garnish optional


  • In a large pot, over medium heat, simmer the onion, garlic, carrot, and celery in the vegetable broth for 20 minutes.
  • Add the tomato juice, diced tomatoes, dry pasta noodles, beans, spinach, and spices. Continue cooking for 20 more minutes.
  • Salt the soup to taste and serve topped with fresh parsley! Enjoy!