This vibrant vegetarian minestrone soup brings the classic Italian comfort of hearty vegetables, beans, and pasta into a wholesome, satisfying bowl.
Packed with fiber-rich vegetables, protein from white or kidney beans, and heart-healthy olive oil, it supports digestive health while keeping saturated fat low.
The combination of aromatic herbs, garlic, and fire-roasted tomatoes adds a depth of flavor without excess calories. Quick to prepare yet filling, this soup is perfect for weeknight dinners, meal prepping, or warming up after a busy day.
Its plant-based protein content and nutrient-dense vegetables make it a well-balanced option for both vegetarians and anyone seeking a light but hearty meal.
With minimal hands-on time and one-pot simplicity, it’s an everyday-friendly recipe that balances nutrition, flavor, and convenience.
Must-Have Tools for Perfect Results
Staub Dutch Oven
Ideal for slow-simmering soups, this heavy-duty pot ensures even heat distribution and prevents sticking, producing perfectly cooked vegetables and tender pasta. A versatile investment, it’s perfect for stews, braises, and roasts.
Wooden Spoon
Perfect for stirring the soup without scratching your cookware, it allows gentle mixing while sautéing vegetables and ensures even heat distribution throughout the ingredients.
Chef’s Knife
A sharp, high-quality knife makes chopping onions, carrots, and celery effortless and precise, enhancing both texture and cooking efficiency in the soup.
Measuring Cups & Spoons
Accurate measurement of herbs, pasta, and beans guarantees consistent flavor and texture, essential for achieving the ideal balance of seasonings and ingredients.
Ladle
This handy tool ensures smooth, easy serving of the soup, allowing portion control and preventing spills, perfect for family meals or entertaining guests.
Flavorful Minestrone Soup
Ingredients
Equipment
Method
- Heat Oil and Sauté Vegetables: Place a large Dutch oven over medium heat and pour in the extra-virgin olive oil, allowing it to warm for about 1 minute until shimmering. Add the diced onion, chopped carrots, and sliced celery along with a teaspoon of sea salt and several grinds of black pepper. Stir the vegetables gently with a wooden spoon and cook for 8 minutes, or until they become tender and fragrant, taking care not to brown them.
- Add Garlic and Tomatoes: nIncorporate the grated garlic into the softened vegetables and cook for an additional 1 minute, stirring constantly to release its aroma without burning. Pour in the diced tomatoes along with their juices, stirring to combine thoroughly so that the base of the soup is evenly coated. This step builds a rich, flavorful foundation for the broth.
- Mix Beans, Green Beans, and Broth: Add the cooked white or kidney beans and chopped green beans to the pot, ensuring they are evenly distributed. Pour in the vegetable broth and gently stir to combine all ingredients. Nestle in the bay leaves, sprinkle in the dried oregano and thyme, then cover and allow the mixture to simmer on medium-low heat for 20 minutes so flavors meld beautifully.
- Cook Pasta Until Tender: Remove the lid and stir in the small pasta of your choice, ensuring it is fully submerged in the simmering soup. Cook uncovered for approximately 10 minutes, stirring occasionally to prevent sticking, until the pasta reaches tender perfection and the soup achieves a hearty, balanced consistency.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper if needed. Remove the bay leaves carefully, then ladle the soup into bowls and garnish with chopped fresh parsley, a pinch of red pepper flakes, and optional grated Parmesan. Serve immediately with crusty bread for a warm, satisfying meal.
Notes
- Use fresh, high-quality vegetables for the best flavor and texture.
- Rinse beans thoroughly to remove excess sodium if using canned beans.
- Stir occasionally while cooking to prevent vegetables or pasta from sticking to the pot.
- For a thicker soup, slightly reduce the amount of broth or cook uncovered for a few extra minutes.
- Adjust herbs and spices to taste; fresh parsley and red pepper flakes brighten the flavors beautifully.
- Optional Parmesan can be substituted with nutritional yeast for a vegan version.
- Leftover soup may thicken in the fridge; add a splash of broth or water when reheating.
Chef’s Secrets For Perfect Minestrone
The secret to a deeply flavorful minestrone is layering your ingredients carefully.
Start by gently sautéing onions, carrots, and celery until tender to release their natural sweetness.
Adding garlic and tomatoes early in the cooking process ensures a rich base, while simmering beans and green beans together allows their flavors to meld seamlessly.
Use fresh herbs whenever possible, and always taste before serving—adjust salt, pepper, and spices gradually for balanced depth.
Using small pasta that cooks evenly ensures every spoonful has comforting texture.
Serving Suggestions To Elevate Experience
Minestrone soup is versatile and pairs wonderfully with crusty bread, garlic toast, or warm focaccia for a satisfying meal.
A drizzle of high-quality extra-virgin olive oil or a sprinkle of Parmesan adds richness without overpowering the fresh vegetables.
For a lighter option, serve with a side salad of arugula or mixed greens.
You can also complement the soup with a crisp white wine or a light herbal tea for a cozy, well-rounded dining experience.
Storage Tips For Longevity And Freshness
This soup keeps exceptionally well in the refrigerator for up to four days. Store in an airtight container to preserve its flavors and prevent moisture loss.
If the soup thickens during storage, simply stir in a splash of broth or water while reheating.
Minestrone also freezes beautifully; transfer cooled portions into freezer-safe containers and freeze for up to three months.
Reheat slowly on the stove over medium heat to maintain texture, adding liquid as needed, and stir occasionally to ensure even heating.
Frequently Asked Questions About Soup
1. Can I make this vegan?
Yes! Simply skip the Parmesan or use a plant-based alternative like nutritional yeast. The soup’s natural flavors remain rich and satisfying.
2. Which beans work best?
White beans such as cannellini or navy beans are ideal, but kidney beans or chickpeas can also be used depending on your preference.
3. Can I use dried beans instead of canned?
Absolutely. Soak dried beans overnight and cook them before adding to the soup. Adjust cooking times accordingly to ensure they are tender.
4. How can I make it gluten-free?
Replace regular pasta with gluten-free pasta or omit pasta altogether for a lighter, lower-carb version while still keeping the hearty texture.
5. Can I prep ingredients in advance?
Yes! Chop all vegetables ahead of time and store in airtight containers in the fridge for up to two days. Beans and herbs can also be prepped to save time during busy weeknights.
This recipe has been adapted and simplified from the original version by loveandlemons. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.