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This Vegetable Minestrone Soup Recipe is a hearty soup filled with an assortment of veggies, beans, and whole wheat or gluten-free pasta. It can also be made vegan!
This Vegetable Minestrone Soup is made with loads of heart-healthy ingredients, kidney beans, pasta, and fresh vegetables. Feel free to add as many different veggies as you like in this recipe. The more the better! This is a delicious soup, great for all year round, it can be a hearty winter vegetable soup or a lighter soup packed with summer veggies!
Also, if you’re looking for other delicious soups, why not also try my Chicken Cabbage Soup or my Vegan Lentil Soup!
why you’ll love this vegetable minestrone soup
- A hearty soup to satisfy everyone! This is a REALLY filling soup! Vegetarians and omnivores alike will be super satisfied, plus it’s easily adaptable to vegan.
- Packed with goodness. This soup is loaded with veggies and made with fiber-rich whole wheat pasta, this soup is hearty and healthy.
- A versatile soup. Pack this soup with your favorite seasonal veggies.
- An easy soup recipe. Simple to prep and a big batch is on the table in around 30 mins!
ingredients you’ll need
- Veggies: Onion, carrots, celery, potato, tomatoes, zucchini.
- Olive Oil
- Minced Garlic
- Italian Seasoning
- Tomato Sauce
- Vegetable Broth
- Kidney Beans
- Chopped Parsley
- Whole Wheat Macaroni
- Salt and Pepper
- Grated Parmesan Cheese
how to make this vegetable minestrone soup
- First, cook your vegetables. In a pot with olive oil, add the onion, carrot, celery, and potato to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables are browned and starting to soften 4-5 minutes. Then add in the garlic.
- Then, add tomatoes. Add in your diced tomatoes, tomato sauce, and Italian seasoning. Then add in the chicken broth.
- Next, add in your beans. Stir in the kidney beans and pasta. Simmer until pasta is tender, approximately 6 minutes or according to cook time on the pasta package.
- Season and serve. Taste and add salt and pepper as needed. Finally, sprinkle with parsley and serve, topped with Parmesan cheese.
recipe notes and tips
- Ideally use a good soup pot. Something with a wide and thick bottom, this helps cook the veggies more evenly.
- If you like you can cook your pasta separately, this keeps it more al dente.
- Add the Italian seasoning before you add the broth, this helps the flavors of the seasoning bloom more.
- Make sure to add the beans near the end and just heat it through. That ensures the beans don’t break down and remain nice and plump.
- For those that aren’t making this as a vegan recipe, you can add some Parmesan cheese are garnish. We add lots of this to almost all the soup we make. We all just love cheese!
- Add a squeeze of fresh lemon juice. A squeeze of fresh lemon juice really brings the soup together!
faq’s
How do you add flavor to minestrone soup?
When making Vegetable minestrone soup, it can often come out a bit bland for some. It all comes down to what herbs and spices you add. First, I say use some vegetable broth. Then add some different herbs to give it a boost in the flavor departments. Also, try bay leaves, fresh garlic, fresh parsley, oregano, and Italian seasoning.
can I MAKE the vegetable minestrone soup ahead of time?
Absolutely! Soup is a great make-ahead meal and this easy minestrone soup is a super hearty meal to batch make. You can freeze this soup for up to three months.
Ideally, divide into containers for convenient serving sizes. Allow to cool in the fridge first, then place it into the freezer.
When you want to have the soup, allow to thaw in the fridge for at least 24 hours or reheat from frozen in the microwave.
is minestrone soup gluten-free?
If you want this Vegetable Soup recipe to be gluten-free simply use gluten-free pasta. I use whole wheat because its what I always have handy and a healthier option for us.
other delicious soup recipes
- Mexican Chicken Soup Recipe
- Homemade Roasted Tomato Soup
- Healthy Summer Corn Chowder
- Italian Chicken and Bean Soup
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Vegetable Minestrone Soup recipe
Ingredients
- 1 Onion, finely diced
- 1 Tbsp Olive Oil
- 2 Carrots, halved lengthwise and sliced
- 2 Celery Stalks, sliced
- 1 Russet Potato, peeled and diced
- 1 Tsp Minced Garlic
- 1 Tsp Italian Seasoning
- 1 14 ounce Can Diced Tomatoes, organic
- 1 Large Zucchini, halved lengthwise and sliced
- 1 8 Ounce Can Tomato Sauce, organic
- 4 Cups Vegetable Broth
- 1 15 Ounce Kidney Beans , drained and rinsed
- 1/2 Cup Uncooked Whole Wheat Macaroni, Use Gluten-free Option
- 2 Tbsp Chopped Parsley
- Salt and Pepper To Taste
- Finely Grated Parmesan Cheese For Serving, Optional for non-vegans
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, zucchini, and potato to the pot. Season with salt and pepper.
- Cook, stirring occasionally until vegetables are browned and starting to soften 4-5 minutes.
- Add the garlic to the pot and cook for 30 seconds.
- Add the Italian seasoning, diced tomatoes, tomato sauce, and chicken broth to the pot.
- Bring to a simmer and cook for 15 minutes or until potatoes are tender.
- Stir in the kidney beans and pasta. Simmer until pasta is tender, approximately 6 minutes or according to cook time on pasta package.
- Taste and add salt and pepper as needed. Sprinkle with parsley and serve, topped with parmesan cheese.
Notes
- Ideally use a good soup pot. Something with a wide and thick bottom, this helps cook the veggies more evenly.
- If you like you can cook your pasta separately, this keeps it more al dente.
- Add the Italian seasoning before you add the broth, this helps the flavors of the seasoning bloom more.
- Make sure to add the beans near the end and just heat it through. That ensures the beans don't break down and remain nice and plump.
- For those that aren't making this as a vegan recipe, you can add some Parmesan cheese are garnish. We add lots of this to almost all the soup we make. We all just love cheese!
- Add a squeeze of fresh lemon juice. A squeeze of fresh lemon juice really brings the soup together!
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