45 degree angle of fall vegetable minestrone in a white bowl on a rustic wood background.

Vegan Minestrone Soup

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Method: Stovetop


Cascadian Farm Organic Mirepoix Blend gets this Vegan Minestrone Soup off to a great start! Perfect for a chilly fall or winter weeknight dinner.



  • 2 tbsp olive oil
  • 1 bag (10 oz) Cascadian Farm Organic Mirepoix Blend
  • 1 tbsp minced garlic
  • 2 cups butternut or acorn squash, peeled and diced
  • 1 cup yellow squash or zucchini
  • 2 cups Yukon Gold potatoes, diced
  • 6 cups vegetable broth
  • 1 can (15 oz) fire roasted diced tomatoes
  • 1 tbsp tomato paste
  • ¼ cup fresh parsley, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 3 sprigs rosemary, finely chopped
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp red pepper flakes
  • 1 can (15 oz) kidney beans
  • 4 cups chopped lacinato kale
  • 1 box (8oz) gluten free pasta shells, cooked according to package directions


  1. Heat a large stock pot to medium and add olive oil. When heated, add entire bag of Cascadian Farm Organic Mirepoix mix. Stir and sauté until softened, about 5 minutes.
  2. Add minced garlic, stir and cook for 2 minutes.
  3. Add diced squash and potatoes, stir and cook for a minute or two. Add tomato pasta and tomatoes, stir to coat. Add all vegetable broth, salt, pepper and herbs and bring to a boil. Reduce heat, cover and let simmer about 40 minutes, or until vegetables are mostly softened.
  4. Add drained and rinsed kidney beans and kale. Stir and let simmer for additional 10-15 minutes. Add cooked pasta before serving. Enjoy!


You can use pretty much any squash you can find!