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Vegetarian Minestrone Soup

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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.

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.

Find it online: https://cookibly.com/vegetarian-minestrone-soup/