A simple, pasta-free vegan minestrone soup packed with fibre-rich barley and colourful vegetables—a nourishing complete meal, starter or side dish.
Minestrone is a thick Italian vegetable soup made in a tomato broth with pasta and beans, and seasoned with Italian herbs. It is a great way to use up veggies, as you can mix and match the veggies in this recipe to use up what you have or to include the ones you and your family like best.
This recipe for minestrone soup is easy to make, using pantry staples and barley instead of the traditionally used pasta.
Why pasta-free minestrone?
I’m not opposed to pasta.
However, I love the nutty texture of barley, which complements this recipe well.
Furthermore, barley is higher in fibre than pasta. Thus, it is a delicious way to increase dietary fibre.
However, if you prefer pasta to barley, feel free to use 250 g of dry pasta instead. In this case, cook all the ingredients, except the pasta. Cook the pasta al dente in a separate saucepan. Then add the pasta when adding the canned beans and cook for 20 minutes to allow the flavours to be absorbed.
Ingredients for this minestrone with barley soup recipe
This recipe uses simple, everyday ingredients that come together to make a hearty and nourishing soup.
Here’s what you’ll need:
- Onion, garlic and celery.
- Spices (nutmeg, turmeric and chilli).
- Mixed vegetables—carrot, zucchini, beans, sweet potato or whatever’s on hand.
- Barley—a hearty pasta-free swap, although you can use pasta or buckwheat for a gluten-free option.
- Canned diced tomatoes, stock and water to create a rich, savoury broth.
- Borlotti or cannellini beans—although you can use other beans for minestrone, such as chickpeas, black beans or kidney beans.
- Italian herbs, salt and pepper.
- Fresh parsley, basil or Parmesan—as optional garnishes.
Is barley soup gluten-free?
Barley is not a gluten-free grain.
Therefore, if you wish to make the recipe gluten-free, you may want to substitute the barley with 250 g of dry gluten-free pasta, or you can replace it with buckwheat.
To switch the barley with buckwheat, add raw buckwheat after 10 minutes of cooking the vegetables, so that it doesn’t overcook and become mushy. Buckwheat absorbs more liquid than barley, so you may need to add an additional cup of stock or water.
What to serve with minestrone soup?
Minestrone soup is hearty enough to enjoy as a complete meal, as it contains a balanced combination of protein, vegetables and carbohydrates. Still, you might want to round it out with sides that soak up the broth or add extra texture and flavour to the overall meal.
Some great pairings are:
- Breads for dipping: crusty sourdough, garlic bread, focaccia or seedy crackers.
- Cheesy sides: a grilled cheese toastie, Parmesan chips, polenta chips or a sprinkle of freshly grated or shaved Parmesan cheese.
- Fresh sides: a simple green salad, tomato and mozzarella salad or roasted seasonal vegetables.
- Protein add-ins: for a heartier meal, stir in cooked meatballs, chunks of sausage or shredded chicken.
- Flavour boosters: add a swirl of pesto, top with fresh basil or add a drizzle of extra virgin olive oil.
You can absolutely tailor your soup to suit your preferences!
Is this soup vegan?
The recipe, as written, is vegan, except for the optional sprinkle of Parmesan cheese.
If you eat vegan or dairy-free, you may like to try this soup topped with vegan parmesan ‘cheese’.
Storage
Store in an airtight container in the fridge for up to 5 days or freeze in plastic containers or freezer-safe bags for up to 3 months.
Reheating
Thaw overnight in the fridge before reheating in the microwave or on the stovetop, until hot.
The soup will thicken upon refrigeration as the barley and vegetables will absorb liquid further. Add water when reheating to loosen up the soup and achieve your desired consistency.
Have you tried making vegan pasta-free minestrone soup yourself?
Let me know in the comments below. I’d love to hear if you have made any adjustments to the recipe or how you served it.
Want to try other recipes with barley?
You may like my recipes for beetroot, barley and feta salad or barley risotto with roast pumpkin. Or check out my other nourishing soup recipes.
Minestrone Soup with Barley
Equipment
- 1 large saucepan
- 1 wooden spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, finely diced
- 1 stalk celery, finely diced
- ½ teaspoon nutmeg powder, optional
- ½ teaspoon turmeric powder, optional
- ¼ teaspoon chilli powder, optional
- 3 cups diced vegetables, e.g. carrot, sweet potato, green beans, zucchini, etc.
- ½ cup barley
- 3 cups water
- 2 cups vegetable stock
- 400 g can chopped tomatoes
- 1 tablespoon brown sugar (or honey)
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt (optional), to taste
- ½ teaspoon freshly ground pepper
- 400 g can Borlotti or Cannellini Beans, drained and rinsed
- ¼ cup Parmesan or Vegan Parm
esan 'Cheese' to serve (optional) - 2 tablespoons Fresh parsley or basil, finely chopped to serve (optional)
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add onion and sauté for 1-2 minutes, until soft.
- Stir in garlic and celery and cook for another 1-2 minutes, until fragrant.
- Add nutmeg, turmeric and chilli, and stir through.
- Add the diced vegetables and barley, stirring to coat with spices.
- Pour in remaining ingredients (except the beans) and bring to a boil. Then reduce heat and simmer partially covered for 20 minutes. Stir occasionally.
- Once the vegetables and barley are softened, add canned beans and cook for a further 10 minutes. The barley will triple in volume but remain pleasantly nutty and chewy in texture.
- Ladle soup into serving bowls. Sprinkle with finely chopped fresh parsley or basil, or serve with a sprinkle of Parmesan or vegan Parmesan cheese. Enjoy!
