Name: Easy Vegetarian Minestrone Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion chopped; 2 sticks celery chopped; 3 medium carrots peeled & sliced; 3 cloves garlic minced; 1 small zucchini chopped; 1 cup chopped fresh green beans; 1 (28 ounce) can crushed tomatoes; 4 cups chicken broth or veggie broth; 1 (14 ounce) can red kidney beans drained; 1 (14 ounce) can white kidney (cannellini) beans drained; 1/2 teaspoon Italian seasoning; 3/4 cup uncooked elbow macaroni; Salt & pepper to taste; Fresh basil optional, to taste; Freshly grated parmesan cheese to taste

Jump to Recipe· 4.7 from 5 reviews

If you’re craving a hearty and wholesome soup that’s a breeze to make, you’ve gotta try my Easy Vegetarian Minestrone Soup Recipe. It’s one of those comforting dishes that just feels like a warm hug in a bowl—and the best part? You don’t have to be a gourmet cook to pull it off. I love how it combines fresh veggies, tender beans, and cozy pasta all simmered together to create something truly satisfying. Keep reading, and I’ll show you how to make this fan-freaking-tastic soup that will become your go-to on chilly nights or anytime you want a feel-good meal!

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Why This Recipe Works

Simple Ingredients: Uses pantry staples and fresh veggies that are easy to find and affordable.
Balanced Flavors: The combination of herbs, tomatoes, and beans creates a rich, savory broth you’ll keep coming back to.
One-Pot Wonder: Minimal cleanup and straightforward cooking steps mean more time relaxing and less time fussing in the kitchen.
Customizable: You can tweak the veggies, swap beans, or add your favorite pasta to make it your own.

Easy Vegetarian Minestrone Soup, vegetarian minestrone soup, healthy minestrone recipe, hearty vegetable soup, quick vegetarian soup - A close-up view of a dark bowl filled with a thick soup that has many white beans, slices of orange carrots, and small pieces of green beans mixed in a rich, reddish-brown broth. The soup looks chunky with visible bits of vegetables and herbs throughout, giving it a hearty and comforting appearance. A shiny silver ladle with a long handle rests inside the bowl, partially submerged in the soup, with the handle leaning on the edge of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Easy Vegetarian Minestrone Soup Recipe brings together classic minestrone veggies and beans with a touch of Italian seasoning to create a nourishing meal. Each ingredient plays a role, and knowing their purpose will help you choose the freshest versions and understand substitutions if needed.

Easy Vegetarian Minestrone Soup, vegetarian minestrone soup, healthy minestrone recipe, hearty vegetable soup, quick vegetarian soup - Flat lay of a small pool of golden olive oil in a white ceramic bowl, a small pat of pale yellow butter on a white plate, one medium yellow onion quartered, two bright green celery sticks trimmed, three peeled and sliced vibrant orange carrots arranged neatly, three cloves of fresh white garlic, a small white bowl filled with deep red crushed tomatoes, another white bowl with clear golden chicken broth, one small green zucchini diced, a handful of fresh green beans cut, a small white bowl holding dark red kidney beans, a separate white bowl with creamy white cannellini beans, a scattering of dried Italian herb leaves, three quarters cup of uncooked elbow macaroni pasta, a few coarse grains of sea salt and cracked black peppercorns in a small white bowl, sprigs of fresh bright green basil, and a small heap of finely grated pale yellow parmesan cheese all positioned with perfect symmetry and natural proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Provides a rich base flavor and helps soften the veggies gently without burning.
Butter: Adds a silky mouthfeel and richness to balance the acidity from tomatoes.
Onion: Gives the soup a savory foundation and sweetness as it caramelizes.
Celery: Adds aromatic depth and a little crunch that softens during cooking.
Carrots: Naturally sweet and hearty, they add color and texture.
Garlic: The magic ingredient that bumps up the savory aroma and taste.
Crushed tomatoes: The acidic, juicy core that gives minestrone its classic red broth.
Vegetable broth: Keeps it vegetarian while adding more flavor than water.
Zucchini: Softens nicely and provides subtle sweetness and color.
Green beans: A seasonal, fresh crunch and color contrast.
Red kidney beans: Earthy, protein-packed beans that bulk up the soup.
White kidney (cannellini) beans: Creamy beans that provide a lovely texture variety.
Italian seasoning: A perfect blend of herbs that bring everything together.
Elbow macaroni: Quick-cooking pasta that softens in the soup, making it satisfying.
Salt & pepper: Essential seasonings to brighten and balance flavors.
Fresh basil (optional): Adds a fresh, herbaceous pop just before serving.
Parmesan cheese: For that final touch of umami and richness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This easy vegetarian minestrone soup recipe is like a blank canvas—you can easily customize it to suit your mood, your pantry, or even the season. Over the years, I’ve switched up the beans, swapped elbow macaroni for small shells, and even tossed in some leafy greens for extra nutrition. The beauty of this soup is its flexibility!

Variation: When I’m in a hurry, I sometimes use frozen mixed veggies instead of chopping fresh ones—it’s a real time saver and still tastes great.
Make it gluten-free: Swap the pasta for gluten-free options or even quinoa to keep it hearty without gluten.
Seasonal swaps: In summer, fresh tomatoes and green beans shine, while in winter, try adding some kale or spinach for a boost.
Protein boost: Adding extra beans or some cooked lentils can make it more filling if you want to double down on plant protein.

Step-by-Step: How I Make Easy Vegetarian Minestrone Soup Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil and butter in a large soup pot over medium heat. Toss in the chopped onion, celery, carrots, and minced garlic. I like to cook these for about 7-10 minutes or until everything gets soft and the onions become translucent. This gentle sautéing brings out the sweetness and forms the flavor base of your soup—don’t rush this part! Stir occasionally to prevent sticking or burning.

Step 2: Add the Tomatoes and Broth

Next, stir in the crushed tomatoes, vegetable broth, zucchini, green beans, red kidney beans, white kidney beans, and the Italian seasoning. Crank the heat up to high to bring everything to a boil. This step infuses the soup with those classic Italian vibes you expect from minestrone. Once boiling, reduce to a simmer with the lid slightly open so flavors develop nicely and your veggies cook through in about 10 minutes.

Step 3: Cook the Pasta

After the veggies are tender, stir in the elbow macaroni pasta. I usually leave the lid off during this part and simmer the soup for 15-20 minutes, stirring every so often to keep the pasta from sticking. The pasta soaks up the broth and plumps right up, making the soup thick and hearty. Keep an eye on the texture—you want the pasta and veggies tender but not mushy.

Step 4: Season and Serve

Before serving, taste your soup and add salt and pepper generously—I’m not shy here because the flavors really need that seasoning punch. If you have fresh basil, stir that in now for a pop of freshness. Then ladle the soup into bowls and top each with a shower of freshly grated Parmesan cheese. It’s the perfect boost of umami and creaminess on every spoonful.

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Tips from My Kitchen

Chop Veggies Small: I always cut my vegetables fairly small so they cook evenly and quickly without needing a super long simmer time.
Pasta Timing: If you know you’ll have leftovers, cook pasta separately and add it in when reheating to avoid mushiness.
Season Generously: Salt and pepper can be adjusted at the end, but I find that seasoning boldly brings out the best flavors in a soup like this.
Broth Adjustments: The pasta soaks up a lot of liquid over time, so if your soup gets too thick, just add some extra broth or water to loosen it up.

How to Serve Easy Vegetarian Minestrone Soup Recipe

Garnishes

I’m a devoted fan of finishing this soup with freshly grated Parmesan cheese—trust me, it adds a savory richness that’s hard to beat. Sometimes I also sprinkle chopped fresh basil or even a few red pepper flakes if I’m feeling a little adventurous. A drizzle of good olive oil on top can elevate it even further, especially if you’re skipping the cheese.

Side Dishes

Since this minestrone is pretty filling, I usually keep sides simple: crusty bread or garlic bread for dipping, a fresh green salad, or even some roasted vegetables if I want a double veggie hit. It pairs wonderfully with a light white wine or a sparkling water with lemon.

Creative Ways to Present

For special occasions, I love serving this soup in mini bread bowls—kids and adults alike get a kick out of eating the bread after finishing the soup! Another fun idea is layering a slow-cooked minestrone in mason jars for a grab-and-go lunch option. It’s both pretty and practical.

Make Ahead and Storage

Storing Leftovers

I store leftover minestrone in airtight containers in the fridge for up to 4 days. Just be mindful that the pasta tends to soak up broth and thicken the soup, so when reheating, I like to add a splash of broth or water to bring it back to that perfect, slurpable texture.

Freezing

This soup freezes beautifully—just remember to leave the pasta out if you plan on freezing, and add it fresh when reheating. Otherwise, frozen pasta can become mushy and overcooked. Frozen soup keeps for about 3 months, making it a great option for meal prep.

Reheating

Reheat gently on the stovetop with a bit of added broth or water, stirring occasionally until warmed through. This slow reheating helps keep the vegetables tender and keeps that fresh-minestrone flavor alive instead of it tasting stale or dull.

FAQs

Can I make this Easy Vegetarian Minestrone Soup Recipe vegan?

Absolutely! Just swap the butter with more olive oil or a vegan butter alternative, and skip the Parmesan cheese or use a plant-based substitute. Make sure your broth is vegetable-based to keep it fully vegan.
What if I don’t have elbow macaroni?

No worries—you can use other small pasta shapes like ditalini, shells, or even broken spaghetti pieces. Just adjust cooking time accordingly since different pastas cook at slightly different speeds.
How can I prevent the pasta from getting mushy?

The best trick is to cook the pasta separately if you plan on leftovers or freezing, then add it in fresh when you reheat the soup. If serving immediately, just be sure to stir occasionally during cooking and don’t overcook the pasta.
Can I use fresh tomatoes instead of canned?

You can! Use about 4 cups of peeled, seeded, and chopped fresh tomatoes. Keep in mind the broth might be a bit lighter in color, but the fresh flavor will be beautiful, especially in summer.

Final Thoughts

This Easy Vegetarian Minestrone Soup Recipe has been a staple in my kitchen for years, especially during those cold winter evenings when I want something hearty, healthy, and quick. It’s so forgiving, so flavorful, and honestly just feels like sharing a little comfort with anyone lucky enough to share a bowl. I really hope you give it a try—plus, it’s a wonderful way to get some extra veggies on your plate without any fuss. Once you make it, it just might become your new favorite soup too.