(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, diced
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) cannellini beans, drained and rinsed
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup small pasta such as ditalini or elbow macaroni
2 cups fresh spinach or kale
2 tablespoons fresh parsley, chopped
Grated Parmesan cheese for serving (optional)
Directions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for 5 to 7 minutes until softened.
Stir in the garlic and zucchini and cook for 2 minutes.
Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, basil, thyme, salt, and black pepper.
Bring the mixture to a boil.
Reduce the heat and simmer for 20 minutes.
Stir in the pasta and continue cooking for 8 to 10 minutes, or until the pasta is tender.
Add the spinach or kale and cook for 2 to 3 minutes until wilted.
Stir in the fresh parsley.
Taste and adjust seasonings if needed.
Serve hot with grated Parmesan cheese if desired.
Servings and timing
Servings: 6 to 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
Add green beans for extra texture and color.
Use chickpeas instead of one of the bean varieties.
Stir in cabbage for additional heartiness.
Add red pepper flakes for a spicy kick.
Use whole wheat pasta for extra fiber.
Include yellow squash alongside the zucchini.
Add a spoonful of pesto before serving for extra flavor.
Make it vegan by omitting Parmesan cheese or using a plant-based alternative.
Storage/Reheating
Allow the soup to cool completely before storing.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months. For best results, freeze the soup without the pasta and add freshly cooked pasta when reheating.
To reheat, warm the soup in a saucepan over medium heat until heated through. Add a splash of vegetable broth or water if the soup has thickened during storage.
Individual portions can also be reheated in the microwave in 1-minute intervals, stirring between each interval.
FAQs
What is minestrone soup?
Minestrone is a traditional Italian vegetable soup that typically includes beans, vegetables, pasta, and a tomato-based broth.
Is this recipe vegetarian?
Yes. This version is completely vegetarian and can easily be made vegan.
Can I make minestrone soup ahead of time?
Absolutely. The flavors often become even better after a day in the refrigerator.
What type of pasta works best?
Small pasta shapes such as ditalini, elbow macaroni, small shells, or orzo work particularly well.
Can I freeze minestrone soup?
Yes. It freezes well, although the pasta may soften over time. Freezing without pasta is often recommended.
What vegetables can I add?
Green beans, peas, potatoes, cabbage, spinach, kale, and squash are all excellent additions.
How do I make the soup vegan?
Simply omit the Parmesan cheese or use a vegan cheese alternative.
Can I use dried beans instead of canned?
Yes. Cook the beans fully before adding them to the soup.
Why is my soup so thick?
The pasta and beans absorb liquid as the soup sits. Add extra broth when reheating if needed.
What should I serve with minestrone soup?
Crusty bread, garlic bread, a side salad, or a grilled cheese sandwich are all delicious pairings.
Conclusion
Vegetarian Minestrone Soup is a comforting, nutritious, and versatile meal that’s perfect for any season. Filled with colorful vegetables, hearty beans, tender pasta, and flavorful herbs, this classic soup delivers satisfying flavor in every spoonful. Whether you’re preparing it for a family dinner, meal prep, or a cozy lunch, this wholesome recipe is sure to become a regular favorite in your kitchen.
Vegetarian Minestrone Soup is a hearty Italian-inspired soup loaded with fresh vegetables, protein-rich beans, tender pasta, and a flavorful tomato broth. This wholesome one-pot meal is easy to prepare, budget-friendly, and perfect for meal prep, family dinners, or cozy lunches. Packed with nutrients and comforting flavors, this classic minestrone soup is a satisfying vegetarian recipe that everyone will love.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6–8 servings
Category:Soup, Main Course
Method:Stovetop Simmering
Cuisine:Italian
Diet:Vegetarian
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, diced
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) cannellini beans, drained and rinsed
6 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup small pasta, such as ditalini or elbow macaroni
2 cups fresh spinach or kale
2 tablespoons fresh parsley, chopped
Grated Parmesan cheese, for serving (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
Stir in the garlic and zucchini and cook for 2 minutes.
Add the diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, basil, thyme, salt, and black pepper.
Bring the mixture to a boil.
Reduce the heat and simmer for 20 minutes.
Stir in the pasta and continue cooking for 8–10 minutes, or until the pasta is tender.
Add the spinach or kale and cook for 2–3 minutes, until wilted.
Stir in the fresh parsley.
Taste and adjust the seasonings as needed.
Serve hot with grated Parmesan cheese, if desired
Notes
Small pasta shapes such as ditalini, elbow macaroni, small shells, or orzo work best.For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.Add green beans, cabbage, peas, potatoes, or yellow squash for extra vegetables.Stir in a spoonful of pesto before serving for an extra burst of Italian flavor.If making ahead, the pasta may absorb broth as it sits; add extra broth when reheating.For freezer-friendly storage, consider freezing the soup without the pasta and adding freshly cooked pasta later.This soup tastes even better the next day after the flavors have had time to meld.
