Vegan Minestrone Soup

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.

Course Main Course, Soup

Cuisine Italian-Inspired

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 254kcal

Author Melissa Huggins

Equipment

Large Pot
Medium Pot
Mesh Strainer

Ingredients

⅔ cup pearled farro , rinsed (*see note)
2 tablespoons olive oil
1 large yellow onion , diced
2 large carrots , diced
2 ribs celery , diced
4 cloves garlic , finely minced
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon dried oregano (sub Italian seasoning)
½ teaspoon red pepper flakes (*optional)
1 (14-ounce) can fire-roasted petite diced tomatoes , or regular
1 (15-ounce) can cannellini beans , drained and rinsed
1 (15-ounce) can kidney beans , drained and rinsed
2 tablespoons vegetarian bouillon paste
6 cups water
1 teaspoon kosher salt , plus more to taste
Freshly cracked black pepper
2-3 teaspoons lemon juice (sub red wine vinegar)
Optional garnish: chopped parsley, olive oil drizzle, extra lemons

US Customary - Metric

Instructions

Bring a medium pot of water to a boil. Add the farro and cook according to package instructions until tender but still pleasantly chewy, about 8 to 10 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook for 8 to 10 minutes, stirring occasionally, until softened.
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, and bouillon paste. Cook for 30-60 seconds until fragrant.
Now 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.
Add the cannellini beans and kidney beans and 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. Finish with lemon juice to brighten the flavors.

Notes

Farro: Pearled farro cooks faster and stays chewy without long simmering. Semi-pearled works too, but needs a few extra minutes. If using whole farro, simmer it for 20 to 30 minutes longer, or swap it with barley or small pasta. Cooking the farro outside the soup prevents it from absorbing too much broth and becoming bloated. If you're expecting leftovers, keep the farro separate and store it in its own container. When reheating the soup, add the farro in the last minute to gently warm.

Additional Topping Ideas: Pesto, vegan parmesan cheese, vegan ricotta, browned vegan sausage crumbles, red pepper flakes, balsamic glaze, or lemon zest.

Add-In Ideas: Add 1-2 dried bay leaves when the broth goes into the pot (remove before serving). 2 cups of chopped kale simmered in the last 5-6 minutes of cooking time, until softened.

Nutrition