Plant-based minestrone soup.

In the heart of winter there is nothing I love more than this herby, hearty soup.

The beans give it plenty of protein too, and the rice noodles make it gluten free.

I use vermicelli, so it only needs to be in the soup at the last moment for 3-5ish mins.  However, you can use gluten free pasta instead, but do cook this beforehand as can take a while to soften and often needs plenty of water to cook.

I also add a teaspoon of vegemite (or marmite) to it at the end which gives it a good deep flavour.  Plus adds B12 which is important especially for those following a plant-based diet



(My measurements are always rough and done mostly by eye, so use your instinct abit here)

  • Glug of olive oil
  • Onion finely chopped
  • 2 cloves garlic
  • 1 (or 2) carrot finely chopped
  • 1 celery stalk finely sliced (and de-threaded)
  • Half courgette chopped I to quarter moons
  • Carton of chopped tomatoes (I try to use cartons instead of tins for my tomatoes and beans where I can)
  • Carton of beans: cannellini, kidney, black eyed- any are fine really.
  • Large handful of baby leaf spinach (if using mature spinach add with the vermicelli)
  • Good spoon of dried mixed herbs
  • Tomato puree
  • Half cup veg stock to cove (I use low-salt Bouillion)
  • Handful of vermicelli rice noodles broken up (or cooked gluten free pasta)
  • Teaspoon of marmite or vegemite



  • In olive oil fry up the onion and garlic for a few minutes till translucent. Add carrot and celery till softens.
  • Add courgette, tomatoes, beans, plus veg stock
  • After 5 mins add tomato puree and dried herbs, simmer for another 5 mins.
  • Add vegemite and vermicelli for final 5 mins (or cooked gluten free pasta instead)
  • Turn heat off and stir in babyleaf spinach till slightly wilts then your soup is ready!!!


1 thought on “Plant-based minestrone soup.”

Leave a Comment

Your email address will not be published. Required fields are marked *