When the cold weather hits, there's nothing quite like a warm, rustic bowl of soup to bring comfort—and this Vegan Minestrone with Farro and Root Vegetables is the cozy classic your fall and winter need. It’s wholesome, deeply flavorful, and brimming with seasonal produce like carrots, parsnips, and sweet potatoes. Farro brings a nutty heartiness that’s perfect for chilly nights, while the tomato-rich broth, infused with garlic and herbs, makes every spoonful satisfying. Whether you're looking for the best minestrone soup recipe to kick off the season or just an easy minestrone soup recipe for a weekday dinner, this version will quickly become a go-to in your kitchen.
Hearty Vegan Minestrone with Farro and Root Vegetables
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course, Soup
Cuisine Italian
Servings 6 generous bowls
Large soup pot or Dutch oven Ideal for building layers of flavor and holding all the soup volume.
Sharp chef’s knife Crucial for chopping root vegetables and leafy greens efficiently.
Wooden spoon or silicone spatula For stirring and sautéing.
Ladle A must-have for serving.
Slow cooker Optional, but perfect if you want to turn this into a slow cooker minestrone soup (just sauté the aromatics first, then dump everything in and cook on low for 6–8 hours).
Blender or immersion blender (optional) You can partially blend the soup for a thicker consistency.
Vegetables
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 medium sweet potato peeled and chopped
- 1 parsnip peeled and chopped
- 1 zucchini diced (for that perfect zucchini minestrone soup touch)
- 1 cup chopped green beans fresh or frozen
- 1 cup canned diced tomatoes with juice
- 2 tablespoons tomato paste
- 2 cups chopped kale or spinach optional but great for extra greens
Grains & Legumes
- ¾ cup pearled farro rinsed
- 1 15 oz can cannellini beans, drained and rinsed
- 1 15 oz can red kidney beans, drained and rinsed
Liquids & Seasoning
- 6 cups vegetable broth low sodium preferred
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Juice of ½ a lemon for brightness
- Fresh parsley or basil for garnish
Optional: a pinch of red pepper flakes for some heat.
Sauté the aromatics
Heat olive oil in your soup pot over medium heat. Add diced onions and a pinch of salt. Cook for 5 minutes until translucent. Add garlic, carrots, and celery. Sauté for another 5 minutes to soften.
Add root vegetables and tomato base
Toss in the sweet potatoes and parsnips. Stir in the tomato paste and cook for 1–2 minutes until it darkens and coats the vegetables. Then add in diced tomatoes with their juice and give everything a good stir.
Pour in broth and seasonings
Add vegetable broth, oregano, thyme, smoked paprika, black pepper, and more salt to taste. Bring everything to a gentle boil.
Stir in farro
Once boiling, stir in the rinsed farro. Reduce heat to a simmer, cover, and let cook for 25–30 minutes, until farro is tender and the root vegetables are cooked through.
Add zucchini, green beans, and beans
Add zucchini, green beans, and both types of beans. Simmer uncovered for another 10–15 minutes. If using kale or spinach, stir it in during the last 5 minutes so it wilts but stays vibrant.
Finish with lemon juice
Once everything is cooked, squeeze in the lemon juice to brighten the soup. Taste and adjust seasoning as needed.
Garnish and serve
Ladle the soup into bowls and garnish with chopped parsley or fresh basil. A drizzle of olive oil on top is optional but adds depth.
Pairings
This vegan minestrone soup is a meal in itself, but it plays well with a few simple sides and treats:
- Crusty sourdough or whole grain bread – Perfect for soaking up every last drop of broth.
- Roasted garlic focaccia – Adds a savory, aromatic touch.
- Simple side salad – Try arugula with lemon vinaigrette to balance the warm flavors.
- Gluten free desserts – After such a hearty soup, a light sweet treat like almond flour brownies, coconut macaroons, or baked apples with cinnamon rounds out the meal without the gluten.
Looking to keep it light and seasonal? Pair this fall minestrone soup with a warm apple cider or a chilled kombucha for an earthy contrast.
FAQs
1. Can I substitute farro with something gluten-free?
Yes! If you're avoiding gluten, substitute farro with short-grain brown rice or cooked lentils to keep the texture and fiber. Lentil soup lovers will especially enjoy this tweak—it turns the dish into a cross between minestrone and lentil soup.
2. Can I make this in a slow cooker?
Absolutely. To make a slow cooker minestrone soup, sauté the onion, garlic, carrots, and celery in a skillet first (for flavor), then transfer everything (including raw farro and chopped veggies) into the crockpot. Cook on low for 6–8 hours or high for 3–4 hours. Stir in greens at the end.
3. What’s the best bean combo to use?
Cannellini and kidney beans are classic, but chickpeas or black beans work well too. For a twist on sopa minestrone, try using lentils instead of or alongside traditional beans.
4. Can I freeze this vegan minestrone?
Yes, it freezes beautifully. Let it cool completely, then transfer to airtight containers. Freeze for up to 3 months. Just know that the farro might absorb more liquid as it sits, so you may want to add extra broth when reheating.
5. What makes this different from a regular vegetable soup?
Great question! While vegetable soup can be more freeform, minestrone has a few defining ingredients—typically beans, pasta or grains (like farro), and a tomato-based broth. It’s also thicker, heartier, and loaded with Italian-style herbs.
