Vegan Minestrone With Macaroni

Like I was tellin’ y’all earlier this week, I’m just head over heels for soup these days. I can’t seem to get enough of that warm, savory, thick concoction.

With a wide array of different styles and types of soup to choose from, I don’t see why you wouldn’t want to enjoy it all day, every day.

This is especially fitting during the chilliest time of the year.

If you’re a soup lover like me, you might want to try out this purple cream of mushroom soup and the tangy lemongrass infused ginger coconut soup with crispy tofu.

Yum! These are a couple delightful concoctions showcasing the diversity in soups.

Now, today I’m sharin’ just what you need if you’re wrapped up in a blanket on the couch with an unpleasant cold. Yes indeed, happens to us all.

It’s mighty frigid outside currently (at least here in London; for all I know, y’all could be enjoying some sunshine on a beach somewhere!

Lucky ducks.) and seems like no one escapes the sniffles this time of year. This vegan minestrone is thick and creamy and oh so comforting – but don’t get me wrong, it makes for an amazing meal regardless of your circumstances!

If y’all decide to whip up this recipe at home, make sure you tag your photo #myvibrantkitchen. I absolutely love seeing all your gorgeous recreations.

And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get fresh recipes, vegan lifestyle tips and travel stories delivered straight to your inbox!

Vegan Minestrone With Macaroni Recipe

Vegan Minestrone With Macaroni

Preparation Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes


4 people


  • 5 Tbsp olive oil
  • 2 onions
  • 4 garlic cloves
  • 1 bell pepper
  • 2 large flat mushrooms
  • 3 leaves Cavolo Nero cabbage
  • 5 brussel sprouts
  • 1-2 small chilli peppers
  • 1 tin chopped tomatoes
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tsp maple syrup
  • 3 stock cubes (32g each)
  • ½ cup macaroni, dry
  • juice of ½ lime


  1. Dice the onions. Warm a big saucepan and add 2 Tbsp olive oil. Once the oil is hot add the onions and fry them until translucent.
  2. Meanwhile finely dice the garlic cloves and roughly chop the bell pepper, mushrooms, cabbage and half the brussel sprouts.
  3. Add the garlic, bell peppers and brussel sprouts to the saucepan and fry for a couple more minutes.
  4. Add 3 more Tbsp olive oil, the can of chopped tomatoes, mushrooms, cabbage, sliced chilli pepper(s), basil, thyme, oregano and maple syrup. Fry and stir until the vegetables are starting to soften.
  5. Add 6 cups of boiling water and 3 stock cubes.
  6. When the tomato broth is boiling add the macaroni and let it boil until the pasta is soft.
  7. Turn off the heat and add the lime juice. Enjoy!

Besides my Vegan Sage Mushroom Turnovers With Almond White Wine Cream recipe, I have other delectable recipes that you can try out.

One of them is my Baked Herbed Cashew Cheese recipe. This cheese alternative is rich in flavor and pairs wonderfully with a variety of dishes.

Another dish to consider is my Vegan Heirloom Tomato Galette With Thyme Cream Cheese recipe. It’s a perfect blend of crunchy pastry and creamy filling that will leave you craving for more.

Also, don’t forget to try my Vegan Cherry Tomato & Baby Spinach Quiche recipe, an incredible meal option filled with nutritious ingredients to kickstart your day!

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