Vegan Pea Pasta Minestrone Soup (GF)

Vegan Pea Pasta Minestrone Soup (GF)

This Vegan Pea Pasta Minestrone Soup is comforting yet light, full of flavour, and super easy to make. 
Course Main Course, Soup
Cuisine Italian
Keyword gluten-free minestrone, vegan minestrone, vegan vegetable soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 544kcal
Author Rhian Williams


  • 1 tablespoon oil (olive, coconut, rapeseed or olive)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • 1 sweet potato, peeled and diced
  • 200 g (7oz) fresh tomatoes, roughly chopped
  • 400 g (14oz) tin of cannellini beans, drained and rinsed (or sub butter beans or haricot beans)
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • 1/4 teaspoon dried oregano
  • 200 g (7oz) pea pasta (ensure gluten-free if necessary)
  • Salt + pepper, to taste

To serve:


  • Heat up oil in pan 
  • Once hot, add onion, garlic, carrot and celery 
  • Fry for about 10 minutes until softened 
  • Add sweet potato, fresh tomatoes, cannellini beans, stock cube, dried oregano and enough water to cover 
  • Bring to the boil, turn down heat and simmer for about 15 minutes until sweet potato is soft enough to pierce with a fork
  • Add pea pasta about 5 minutes before it is done 
  • Taste and add salt + pepper 

To serve:

  • Ladle into bowls and sprinkle over fresh basil and nutritional yeast 


Calories: 544kcal