Easy Vegetarian Minestrone Soup Recipe
This Vegetarian Minestrone Soup is a classic Italian vegetable soup made with beans, pasta, and hearty vegetables simmered in a flavorful broth. Perfect for a healthy weeknight dinner or a comforting meatless meal that the whole family will love.
Why This Minestrone Soup Recipe Works
Classic Italian minestrone soup with fresh vegetables
Protein-packed from beans and pasta
Easy one pot recipe ready in under an hour
Can be made vegan or gluten-free with simple swaps
Ingredients:
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 potato, peeled and cubed
1 can (15 oz) diced tomatoes
1 can (15 oz) cannellini beans or kidney beans, drained and rinsed
4 cups vegetable broth
1 cup small pasta (ditalini, elbow, or shells)
1 tsp dried oregano
1 tsp dried basil
Salt and black pepper, to taste
2 cups baby spinach or chopped kale
Grated Parmesan cheese (optional omit for vegan)
Directions:
Sauté onion and garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened.
Add vegetables: Stir in carrots, celery, zucchini, and potato. Cook for 5–7 minutes.
Simmer: Add diced tomatoes, beans, broth, oregano, and basil. Bring to a boil, then reduce heat and simmer 10 minutes.
Add pasta: Stir in pasta and cook 8–10 minutes until al dente.
Finish with greens: Stir in spinach or kale and simmer until wilted. Season with salt and pepper.
Serve hot: Top with Parmesan if desired.
Recipe Tips & Variations:
Vegan Minestrone Soup: Skip the Parmesan or use vegan cheese.
Gluten-Free Minestrone: Use gluten-free pasta or rice instead.
Extra Flavor: Add red pepper flakes, fresh herbs, or a splash of balsamic vinegar.
Meal Prep: Store leftovers in the fridge for up to 4 days.
What to Serve with Minestrone Soup
Pair this hearty vegetable soup with:
Fresh Italian bread or garlic bread
A crisp side salad
Extra Parmesan cheese
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