My vegetarian Minestrone Soup Recipe is packed with beans, vegetables, pasta, and so much flavor. This hearty soup will fill you up with healthy ingredients your body needs, especially during the cold weather season. Serve this cozy minestrone soup with Parmesan cheese and crusty bread for an easy, one-pot meal that’s perfect for lunch or dinner.
Minestrone was one of my least favorite soups as a kid, and probably for many of the reasons that I love it today. It’s a hearty soup packed with lots of vegetables, featuring a tomato-based broth, and containing two different types of beans. These days, it’s one of my favorite soups, and I love eating it all winter long. It’s especially great topped with parmesan cheese and served with toasted sourdough bread. I hope you enjoy my version of the classic Minestrone Soup Recipe!
Why You’ll Love This Veggie-Packed Soup
- Easy to make – Soup is always a great option if you’re looking for an easy dinner recipe. Most soup recipes are made by adding all the ingredients to a large pot and cooking until all ingredients are cooked through. This soup is no different, and only takes about 40 minutes to throw together, with most of that time being hands-off.
- Perfect for winter – Many people enjoy eating soup year-round, but it is especially satisfying during the colder fall and winter months. This hearty minestrone can be prepared ahead of time and reheated for a cozy lunch or dinner. I love serving with crusty bread.
- Freezer-friendly – I’ve been trying to freeze more meals lately, and soup is an excellent meal for making and freezing. It can be stored in single-serve portions, for easy lunches, or as a whole batch.
What Is Minestrone Soup?
In case you’re not familiar, Minestrone is a classic, hearty Italian vegetable soup packed with flavor and vegetables. It also contains pasta and beans, which gives it a heartier consistency than regular vegetable soup. Minestrone is flavored with fresh and dried herbs, canned tomatoes, and vegetable broth. Traditional vegetables include a mix of both preserved and fresh options, such as carrots, greens, onions, green beans, and celery. This soup is best enjoyed with Parmesan cheese and crusty bread.
Classic Minestrone Soup Recipe Ingredients
- Vegetable Broth – I prefer using a vegetable broth concentrate paste that is mixed with water. It’s easy to store and has excellent flavor. Any vegetable broth can be used, though.
- Beans – I like to add both kidney beans and chickpeas to this minestrone, but any type of bean will work. White beans are also traditionally used.
- Pasta – I prefer to use a smaller, bite-sized pasta when making soup, so that it is similar in size to the vegetables and beans that are in the soup. Any shape can be used, though. Gluten-free pasta can also be used, if needed.
- Canned Tomato – Fresh tomatoes can be used for minestrone, but canned tomatoes are usually what I use. The extra liquid in the can helps to flavor the broth. I prefer using petite diced tomatoes so there aren’t large chunks.
- Vegetables – Traditional minestrone vegetables include onion, garlic, carrot, celery, tomato, green beans, potato, and leafy greens such as kale or spinach. Any vegetables can be added to this soup, and it’s fun to customize it with seasonal veggies.
- Herbs + Spices – Fresh or dried herbs can be used to season this soup. I like to use a mixture of both, including dried oregano, fresh thyme, and fresh parsley. Feel free to add other hearty, savory herbs if you wish.
How To Make
- Heat an extra-large soup pot over medium heat and add the olive oil. Once the oil is hot, add in the diced onion, celery, carrot, and a pinch of salt. Cook until vegetables are softened, about 5 minutes, and then add in the garlic, thyme, and dried oregano. Cook for another 2-3 minutes, until fragrant.
- Next, add the diced potato, squash, and green beans, along with the drained beans and the can of tomatoes (including the juice). Add a generous pinch of salt and red pepper flakes (to taste), and stir everything together well. Next, pour in the vegetable stock and add the Parmesan cheese rind (optional). Mix all ingredients well.
- Place the lid on and bring the soup to a simmer. Simmer soup until all vegetables are fork-tender, about 20 – 25 minutes, stirring occasionally. Add the cooked pasta and chopped kale, and cook for an additional 3-4 minutes, until the pasta is warmed through. Taste the soup and add any extra salt or pepper as needed.
- Serve soup immediately and enjoy with a topping of parmesan cheese and fresh parsley, if desired. Soup can be stored in the refrigerator for about 5 days and in the freezer for up to 3 months.
Recipe Frequently Asked Questions
- This recipe is already vegan. I did top the soup with parmesan cheese, though, which can easily be omitted or substituted with vegan parmesan.
- Make this recipe gluten-free by using gluten-free pasta.
- Can this minestrone be frozen? Yes, allow the soup to cool completely, then pack it into a sealed, freezer-friendly container. Store in the freezer for up to 3 months.
- How long does leftover soup last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days. Re-heat in the microwave or in a pot on the stovetop.
- Can different vegetables be added? Yes, feel free to experiment with the various types of vegetables in this soup.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Vegetarian Soup Recipes?
Veggie Packed Creamy Cheddar Broccoli Soup
Easy Roasted Butternut Squash Soup
Smoky Sweet Potato Black Bean Soup
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Minestrone Soup Recipe
- Total Time: 1 hour
- Yield: 6
- Diet: Vegetarian
Description
My vegetarian Minestrone Soup Recipe is packed with beans, vegetables, pasta and so much flavor. This hearty soup will fill you up with healthy ingredients that your body especially needs during the cold weather season. Serve this cozy minestrone soup with parmesan cheese and crusty bread for an easy, one pot, lunch or dinner.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 cup diced celery
- 1 cup diced carrot
- 3-4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon dried oregano
- 1 cup diced potato
- 1 cup diced squash*
- 1 cup chopped green beans, about 1/2 an inch in length
- 1 (14.5 oz) can petite diced tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 8-10 cups vegetable broth, depending on how brothy you like your soup
- 1 rind of fresh parmesan cheese (optional)
- 1 1/2 cups al dente cooked pasta
- 1 cup chopped kale
- Salt and red pepper flakes, to taste
- Parmesan cheese for topping, if desired
Instructions
- Heat an extra large soup pot over medium heat and add the olive oil. Once oil is hot, add in the diced onion, celery, carrot and a pinch of salt. Cook until vegetables are softened, about 5 minutes, and then add in the garlic, thyme and dried oregano. Cook for another 2-3 minutes, until fragrant.
- Next, add in the diced potato, squash and green beans, alongside the drained beans and can of tomatoes (juice included). Add in big pinch of salt and red pepper flakes (to taste) and stir everything together well. Next, pour in the vegetable stock and add in the parmesan cheese rind (optional). Mix all ingredients together well.
- Place the lid on and bring soup to a simmer. Simmer soup until all vegetables are fork tender, about 20 – 25 minutes, stirring occasionally. Add in the cooked pasta and chopped kale and cook for another 3-4 minutes until pasta is warmed through. Give the soup a taste and add any extra salt or pepper needed.
- Serve soup immediately and enjoy with a topping of parmesan cheese and fresh parsley, if desired. Soup can be stored in the refrigerator for about 5 days and in the freezer for up to 3 months.
Notes
*You can use whatever kind of squash you like, I used a kobucha squash and it worked well. Other options are butternut squash, acorn squash or even something like zucchini and summer suash.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dinner, Vegetarian
- Method: Stovetop
- Cuisine: American
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