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This Vegetable Minestrone Soup is hearty, flavorful, and packed with vegetables, beans, and pasta. It’s an easy one-pot meal that comes together in about 35 minutes and is perfect for a cozy lunch or simple weeknight dinner.
I love making soup when I can get a lot of vegetables into one pot without making dinner complicated. This minestrone is one of those recipes I make when I want something warm and filling but still light enough to enjoy any time of year.
You can use whole-wheat or gluten-free pasta, and it’s easy to make it vegan by leaving out the Parmesan.
What Is Minestrone Soup?
Minestrone is a hearty Italian soup made with vegetables, beans, and often pasta or rice. There isn’t one set list of ingredients, so you can use whatever vegetables you have on hand.
For this version, I use carrots, celery, potatoes, zucchini, tomatoes, kidney beans, and pasta.
Recipe Overview
Ingredients Needed
Below are the ingredients for this vegetarian minestrone soup. Full measurements are listed further down in the recipe card.
- Vegetables: Onion, carrots, celery, potato, zucchini, and tomatoes make up the base of the soup. You can easily swap in other vegetables you have available.
- Kidney Beans: Kidney beans add texture and make the soup more filling. You can also use cannellini beans, chickpeas, or other beans.
- Pasta: I use whole-wheat macaroni, but any small pasta works. Gluten-free pasta can also be used.
- Tomato Sauce and Diced Tomatoes: These provide the broth’s tomato base and add plenty of flavor.
- Italian Seasoning: Italian seasoning adds simple herb flavor without needing several different dried herbs.
- Vegetable Broth: Vegetable broth keeps the soup vegetarian and provides a flavorful base for the vegetables.
- Parmesan: Optional; adds a salty, savory finish. Leave it out to keep the soup vegan.
Tips for the Best Minestrone Soup
- Cut the vegetables into similar-sized pieces so they cook evenly.
- Don’t overcook the pasta. It will keep softening as the soup sits.
- Add the beans toward the end so they stay whole and don’t break down.
- Cook the pasta separately if you plan to have leftovers. This keeps it from soaking up too much broth.
- Taste the soup before serving and adjust the salt. Broth and canned tomatoes can vary in how much salt they contain.
- Add fresh lemon juice at the end for a brighter flavor.
How to Make Vegetable Minestrone Soup
Cook the Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, celery, zucchini, and potato. Season with salt and pepper and cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for about 30 seconds.
Add the Tomatoes and Broth: Stir in the Italian seasoning, diced tomatoes, tomato sauce, and vegetable broth. Bring the soup to a gentle simmer and cook for about 15 minutes, or until the potatoes are tender.
Add the Beans and Pasta: Stir in the drained kidney beans and pasta. Continue cooking until the pasta is tender, following the cooking time on the pasta package.
Finish and Serve: Taste the soup and add more salt and pepper if needed. Stir in the fresh parsley and serve warm with Parmesan, if desired.
A squeeze of fresh lemon juice is also a great way to brighten the flavor before serving.
Easy Variations
- Change the Beans: Use cannellini beans, chickpeas, or white beans instead of kidney beans.
- Add More Vegetables: Minestrone is perfect for using up vegetables in your refrigerator. Try spinach, green beans, peas, corn, or bell peppers.
- Make It Vegan: Simply leave out the Parmesan.
- Make It Gluten-Free: Use your favorite gluten-free short pasta.
Common Questions
Yes. Minestrone is very flexible. You can replace or add vegetables such as spinach, green beans, peas, corn, or bell peppers.
Yes. Cannellini beans, chickpeas, and other white beans are great substitutes for kidney beans.
Yes. The soup itself is vegetarian. Simply leave out the Parmesan to make it vegan.
Yes. Use gluten-free pasta instead of whole-wheat macaroni.
If you’re serving the soup right away, you can cook the pasta directly in the soup. If you’re planning to have leftovers, cook it separately because the pasta won’t keep absorbing the broth.
Can I Make Minestrone Soup Ahead?
Yes. Minestrone is a great make-ahead meal. If you know you will have leftovers, I recommend cooking the pasta separately and adding it to each bowl when serving. This keeps the pasta from becoming too soft and prevents it from absorbing most of the broth.
How to Store and Reheat
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave. If the soup has thickened in the refrigerator, add a splash of vegetable broth or water when reheating.
Can I freeze minestrone soup?
Yes, but the pasta can become soft after freezing and thawing. For the best texture, freeze the soup without the pasta and add freshly cooked pasta when reheating.
More Soup Recipes
- Mexican Chicken Soup Recipe
- Vegetarian Lasagna Soup
- Homemade Roasted Tomato Soup
- Healthy Summer Corn Chowder
- Chicken Pastina Soup
- Italian Chicken and Bean Soup
Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you.
Vegetable Minestrone Soup
Ingredients
- 1 large Onion, finely diced
- 1 tablespoon Olive Oil
- 2 medium Carrots, halved lengthwise and sliced
- 2 Celery Stalks, sliced
- 1 large Russet Potato, peeled and diced
- 1 teaspoon Minced Garlic
- 1 teaspoon Italian Seasoning
- 14 ounces Can Diced Tomatoes, one can
- 1 Large Zucchini, halved lengthwise and sliced
- 8 Ounce Tomato Sauce, one can
- 4 Cups Vegetable Broth
- 15 Ounces Kidney Beans , drained and rinsed, one can
- 1/2 Cup Uncooked Whole Wheat Macaroni, Use Gluten-free Option
- 2 tablespoons Chopped Parsley
- Salt and Pepper , To Taste
- Finely Grated Parmesan Cheese , For Serving, Optional for non-vegans
Instructions
- Heat the 1 tablespoon Olive Oil in a large pot over medium-high heat. Add the 1 large Onion, 2 medium Carrots, 2 Celery Stalks, 1 Large Zucchini, and 1 large Russet Potato to the pot. Season with Salt and Pepper . (Start with 1 tsp salt and 1/2 teaspoon pepper and adjust later)
- Cook, stirring occasionally, until vegetables are browned and starting to soften, 4-5 minutes. Add the 1 teaspoon Minced Garlic to the pot and cook for 30 seconds.
- Add the 1 teaspoon Italian Seasoning, 14 ounces Can Diced Tomatoes, 8 Ounce Tomato Sauce, and 4 Cups Vegetable Broth to the pot.
- Bring to a simmer and cook for 15 minutes or until potatoes are tender.
- Stir in the 15 Ounces Kidney Beans and 1/2 Cup Uncooked Whole Wheat Macaroni. Simmer until the pasta is tender, approximately 6 minutes.
- Taste and add salt and pepper as needed. Sprinkle with 2 tablespoons Chopped Parsley and serve, topped with Finely Grated Parmesan Cheese .
Notes
- Cut the vegetables into similar-sized pieces so they cook evenly.
- Cook the pasta separately if you plan to have leftovers to prevent it from becoming too soft.
- Add the beans toward the end so they stay whole and don’t break down.
- Use gluten-free pasta to make this soup gluten-free.
- Leave out the Parmesan to make the soup vegan.
- Add a squeeze of fresh lemon juice before serving to brighten the flavor.
- Store leftovers in the refrigerator for up to 4 days.
- To freeze, leave out the pasta and add freshly cooked pasta when reheating for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The ingredients call for zucchini but the instructions don’t mention it. When do you add the squash?
That would be in step one when you add in all the veggies.
Do you have the nutritional value for this recipe? I have made and it is delicious and make again
Hi Angela
I just added it. sorry, I missed it earlier.
Thank you very much