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Vegan Minestrone Soup

Vegan Minestrone Soup

Let the ingredients do the talking with this #EasyDelicious recipe for vegan minestrone soup. It puts the heart back in hearty with health-friendly ingredients like dried white kidney beans, red speckled beans and small white beans.


0.5 Cup Pride Red Speckled Beans, soaked overnight
0.5 Cup Pride White Kidney Beans, soaked overnight
0.5 Cup Pride Small White Beans, soaked overnight
2 Tbsp Olive Oil
2-3 Cloves garlic, chopped
1 Yellow Onion, large, chopped
2 Stalks celery, chopped
2 Carrots, medium, chopped
350 g Tomatoes, quartered
0.5 Tbsp thyme, fresh; chopped
4-5 Cups Vegetable broth
2 Baby Marrows, medium, chopped
1 Cup Pasta, raw, like macaroni, farfalloni or conchiglie
Water for cooking
Salt and pepper, to taste

To Serve:

Fresh bread
Chopped parsley
Extra Virgin Olive Oil


  1. Drain soaking water and rinse beans with cool water. In a large pot, saute garlic, carrots, celery, tomato and onion in oil until soft. Add herbs and stir until fragrant. Add beans and 3 cups broth. Simmer for 60 to 90 minutes, or until beans are cooked, skimming the foam off the top as it forms. Add baby marrows 10-15 minutes before serving and cook until soft but firm. Add salt and pepper to taste.
  2. In the meantime, cook pasta according to directions on package. Cook until al dente, drain and toss with olive oil. Set aside.
  3. Add the pasta before serving. Serve with a sprinkling of freshly chopped parsley, a drizzle of extra virgin olive oil, and crusty bread.

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