Vegan Minestrone Soup with Farro

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This Vegan Minestrone Soup features chewy farro instead of pasta, fiber-rich beans, and fire-roasted tomatoes, all simmered together in a deeply flavorful broth. It's a simple one-pot meal that's hearty, comforting, and perfect for a satisfying dinner.

overhead view of two bowls of vegan minestrone soup on a table top.

I love this Vegan Minestrone Soup because it's the kind of meal you can enjoy any time of year. It's cozy and comforting on chilly evenings, yet light enough to enjoy in the spring or summer. With plenty of fiber and protein, it's satisfying, nourishing, and keeps well if you want leftovers for lunch or a busy weeknight.

This minestrone is wonderful on its own, but it's even better with a sprinkle of my vegan parmesan cheese, a dollop of vegan sour cream, or vegan ricotta cheese, and a slice of no-knead artisan bread for dipping. This crisp Caesar salad, a simple green salad, or roasted vegetables also pair beautifully.

Ingredients + Subtitutions

Pearled Farro: Cooks quickly and retains a nice chew. Semi-pearled works too, but needs a little longer to cook, while whole farro takes about 30-40 minutes. Barley or small pasta can also be substituted.
Olive Oil: If unavailable, any neutral oil works.
Onion, Carrot, and Celery: This classic mirepoix adds sweetness and body. If you're short on one, double another or use leeks, parsnips, green bell pepper, or fennel instead.
Garlic: Fresh works best. If you love a punchier garlic flavor, stir in a grated clove at the end as well.
Smoked Paprika, Oregano, and Red Pepper Flakes: Regular paprika works in place of smoked paprika but will lack smokiness, and Italian seasoning can stand in for the oregano. The red pepper flakes can be left out if preferred.
Tomato Paste: If out, use 3 tablespoons of tomato puree, or a spoonful of sun-dried tomato paste.
Fire-Roasted Tomatoes: Fire-roasted tomatoes add smokiness, but regular diced tomatoes work. Try to find petite-diced tomatoes, as the smaller pieces work better in this soup.
Beans: Cannellini beans add creaminess while kidney beans hold their shape. You can swap chickpeas for a firmer bite or butter beans for a softer texture.
Vegetarian Bouillon: Yields a long-simmered soup flavor. I like Better Than Bouillon's sautéed onion, roasted garlic, no-chicken, or vegetable bases. Liquid vegetable broth can also be used.
Lemon Juice: Brightens up the soup. Red wine vinegar can be used too. Sherry vinegar is a nice upgrade.

How to make Vegan Minestrone Soup

A four photo collage displaying how to make farro, sautéing the vegetables, add seasonings and tomatoes.

Cook the farro according to package instructions until tender but still chewy, about 8 to 10 minutes. Drain and set aside.
Heat the oil in a pot over medium heat, then add the onion, carrots, and celery. Cook for 8 to 10 minutes until tender. Add the garlic and cook for 30 seconds, until fragrant. Stir in the tomato paste and cook for 1 to 2 minutes, until slightly darkened.
Add the smoked paprika, oregano, red pepper flakes if using, and the vegetarian bouillon paste. Stir to combine.
Then add the water and fire-roasted tomatoes. Scrape up any browned bits from the bottom of the pot and stir well to combine. Bring to a simmer and cook for 10 to 15 minutes.

A two photo collage displaying how to add beans and the finished soup.

Add the cannellini and kidney beans, then simmer for 5 more minutes. Taste and adjust salt and pepper as needed.
If serving right away, add the farro to the pot and serve hot. Alternatively, keep the farro separate and add it directly to serving bowls, then ladle the soup over the top. Finish with 1 to 2 teaspoons red wine vinegar or lemon juice to brighten the flavors.

FAQs

How do I store leftover minestrone?

Store minestrone in an airtight container in the fridge for 3-4 days, but store farro separately to prevent mushiness. Reheat soup on the stove or in the microwave, then add cooked farro and gently heat for a minute to warm throughout. Freeze soup for 2-3 months (thaw overnight in fridge); freeze farro separately or prepare fresh for leftovers.

Closeup view of a bowl of vegan minestrone soup.

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