Name: Hearty Vegetarian Minestrone Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 medium yellow onion, diced; 2 medium carrots, chopped; 2 celery ribs, thinly sliced; 3 garlic cloves, grated; 1 cup chopped green beans; ½ cup chopped fresh parsley; 2 tablespoons extra-virgin olive oil; 1 (28-ounce) can diced tomatoes; 1½ cups cooked white beans or kidney beans, drained and rinsed; 4 cups vegetable broth; 2 bay leaves; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ¾ cup small pasta; 1 teaspoon sea salt (plus more to taste); Freshly ground black pepper; Red pepper flakes, to taste; Grated Parmesan cheese (optional, for serving)

If you’re craving a cozy bowl of something both wholesome and comforting, you’re going to love this Hearty Vegetarian Minestrone Soup Recipe. It’s packed with veggies, beans, and pasta, making it satisfyingly filling without any meat. I absolutely love how this turns out every time – it’s fresh, flavorful, and perfect for lunch or dinner. Keep reading because I’m sharing all my tips to help you make this soup a new family favorite!

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Why You’ll Love This Recipe

Hearty & Nutritious: Loaded with fresh vegetables, beans, and pasta, this soup is a complete meal that keeps you full and energized.
Simple & Quick to Make: You’ll find the preparation super straightforward, perfect for busy weeknights or cozy weekends.
Versatile & Customizable: You can easily swap vegetables or beans based on what you have on hand or your preferences.
Easy to Store & Reheat: This soup keeps beautifully in the fridge and freezes well for meal prep magic.

The image shows a pot and two white bowls filled with vegetable soup. The soup has three main layers: orange carrot slices scattered throughout, green beans lying on top and mixed inside, and small round pasta pieces with white beans floating in a light reddish broth with visible tomato and herbs. The pot has a wooden spoon resting inside it, scooping some soup. Nearby, there is a wooden board holding two garlic bulbs, a small wooden dish with red pepper flakes, a wooden bowl with chopped herbs, and fresh parsley sprigs. Sliced white bread lies next to the bowls on a white marbled surface, with a woman’s hand holding a spoon in one of the bowls. A cream and blue striped cloth is partially visible in the corner. photo taken with an iphone --ar 2:3 --v 7 - Hearty Vegetarian Minestrone Soup, vegetarian soup recipes, healthy minestrone, easy vegetable soup, comforting vegetarian meal

Ingredients You’ll Need

The magic of this Hearty Vegetarian Minestrone Soup Recipe is in using everyday vegetables and pantry staples that blend together beautifully. I always recommend grabbing fresh, firm veggies and good-quality vegetable broth to boost the flavor.

Flat lay of a small white ceramic bowl of extra-virgin olive oil, a medium yellow onion diced, two medium chopped carrots, two thinly sliced celery ribs, a small white bowl of sea salt, freshly ground black peppercorns scattered neatly, three whole uncracked garlic cloves, a small white ceramic bowl of diced ripe tomatoes, a small white bowl of cooked white beans, a small pile of chopped fresh green beans, two fresh bay leaves, a small white bowl of dried oregano, a small white bowl of dried thyme, a small white bowl of small pasta (such as ditalini), a small white bowl of chopped fresh parsley, a small white bowl of red pepper flakes, and a small white bowl of grated Parmesan cheese, all ingredients fresh and natural, arranged with perfect symmetry 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 - Hearty Vegetarian Minestrone Soup, vegetarian soup recipes, healthy minestrone, easy vegetable soup, comforting vegetarian meal

Extra-virgin olive oil: This adds a lovely depth and richness when sautéing your veggies.
Yellow onion: The base of flavor, make sure it’s diced evenly for uniform cooking.
Carrots: Adds natural sweetness and color to the soup.
Celery ribs: I love how celery brings that subtle, aromatic crunch to the broth.
Sea salt: Essential for seasoning, but add gradually—you can always adjust later.
Freshly ground black pepper: For a gentle kick and to enhance all the flavors.
Garlic cloves: Grated garlic distributes flavor evenly—trust me, it’s the little touch that makes a difference!
Canned diced tomatoes: The acidity brightens the soup and melds with the herbs.
Cooked white or kidney beans: For that hearty protein boost; make sure to rinse canned beans well to avoid excess sodium.
Chopped green beans: Adds fresh crunch and color; frozen works in a pinch too.
Vegetable broth: The soul of your soup—homemade or low-sodium store-bought both work great.
Bay leaves: They infuse a subtle earthiness; just remember to remove before serving.
Dried oregano and thyme: Classic Italian herbs that create a fragrant base.
Small pasta: I usually go for ditalini or elbow macaroni—perfect for spoonfuls without overwhelming the soup.
Fresh parsley: Stir it in at the end for a burst of bright, herbaceous flavor.
Red pepper flakes: Optional, but I love the subtle heat it adds.
Grated Parmesan cheese: Totally optional but highly recommended if you’re not keeping it vegan; it adds a umami punch that’s hard to resist.

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.

Variations

I love that you can easily make this Hearty Vegetarian Minestrone Soup Recipe your own. Over the years, I’ve tweaked it depending on what’s in season or what we crave—feel free to experiment!

Grain swap: Sometimes I replace pasta with cooked quinoa or barley for a different texture and added fiber.
Bean variety: Kidney beans, cannellini, or even chickpeas work wonderfully—just make sure they’re well rinsed.
Veggie additions: I’ve tossed in zucchini or spinach towards the end for an extra pop of green.
Spice it up: When my family wants warmth, I add more red pepper flakes or a dash of smoked paprika.

How to Make Hearty Vegetarian Minestrone Soup Recipe

Step 1: Sauté the Vegetables to Build Flavor

Start by heating the extra-virgin olive oil in a large pot over medium heat. Toss in the diced onion, chopped carrots, sliced celery, sea salt, and a few twists of black pepper. Cook, stirring occasionally, for about 8 minutes until the veggies start to soften and the onion becomes translucent. I like to keep an eye on the heat here—you don’t want the onions to brown too much, just sweet and tender. This step is key because it kickstarts those deep, comforting flavors you’ll find throughout the soup.

Step 2: Add Tomatoes, Beans, and Herbs to Simmer

Next, stir in the grated garlic and immediately add the canned diced tomatoes, cooked beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Give everything a good stir and bring the pot to a simmer. Cover it and let it bubble gently for about 20 minutes. This slow simmer lets the flavors meld beautifully, and you’ll notice the soup starting to thicken just right. Tip: Don’t rush this step—it’s where the magic happens.

Step 3: Cook the Pasta Until Tender

After your soup has simmered, stir in your small pasta. Keep the lid off and let it cook uncovered for another 10 minutes or so until the pasta is al dente. I always test a bite or two near the end—it’s so easy to overcook pasta and end up with a mushy texture, so keep an eye on it. This final step rounds out your Hearty Vegetarian Minestrone Soup Recipe and makes it wonderfully filling.

Step 4: Final Seasoning and Serving

Once the pasta is cooked through, give everything a taste and add more salt or pepper if needed. Remove the bay leaves and stir in the chopped fresh parsley for a fresh, herbaceous kick. If you like a little heat, sprinkle some red pepper flakes on top. Serve piping hot with a generous sprinkle of Parmesan cheese if you’re using it. Trust me, the cheese takes this soup over the top!

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Pro Tips for Making Hearty Vegetarian Minestrone Soup Recipe

Use Fresh Herbs When Possible: I’ve learned that sprinkling fresh parsley at the end brightens up the soup more than dried herbs alone.
Control Your Salt: Start with less salt and add gradually after simmering, especially if your broth is salted.
Do Not Overcook the Pasta: Keep an eye during the last step – overcooked pasta can turn your soup mushy.
Rinse Canned Beans Well: This simple trick avoids excess sodium and keeps the bean flavor fresh.

How to Serve Hearty Vegetarian Minestrone Soup Recipe

A white bowl filled with a thick vegetable soup that has a red-orange broth. The soup has diced tomatoes, sliced bright orange carrots, white beans, sliced small tube pasta in yellow, green beans, and bits of onion and herbs scattered on top. A spoon with a brown and white handle rests inside the bowl. Next to the bowl are slices of bread with a light dusting of flour on a white marbled surface, and a striped blue and white cloth is partially visible near the bowl. photo taken with an iphone --ar 2:3 --v 7 - Hearty Vegetarian Minestrone Soup, vegetarian soup recipes, healthy minestrone, easy vegetable soup, comforting vegetarian meal

Garnishes

I always finish this soup with fresh parsley because it adds that lovely burst of color and brightness. Red pepper flakes are my go-to if I want a bit of warmth, and if I’m feeling indulgent, a sprinkle of grated Parmesan cheese brings a rich, savory punch that my family goes crazy for.

Side Dishes

Since this soup is pretty filling on its own, I usually serve it with crusty bread or garlic bread for dipping. On chilly days, a simple arugula salad with a lemon vinaigrette complements the rich flavors perfectly.

Creative Ways to Present

When I’ve had friends over, I like to serve this soup in rustic bowls topped with a sprig of fresh herbs and a drizzle of olive oil. Sometimes I bring out a cheese board alongside with olives, nuts, and fresh fruit, turning the meal into a cozy Italian-inspired dinner party.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight containers in the fridge for up to 4 days. The soup actually tastes better the next day as the flavors continue to develop. Just add a splash of broth or water when reheating if it thickens too much.

Freezing

This recipe freezes well, but I recommend leaving out the pasta if you plan to freeze it. You can always cook fresh pasta when you reheat the soup to prevent mushiness. Freeze in portion-sized containers and thaw overnight in the fridge for the best results.

Reheating

Reheat your soup gently on the stove over low to medium heat, stirring occasionally. Add a little extra vegetable broth or water to loosen it up if needed. If you froze it without pasta, toss in freshly cooked pasta just before serving for that perfect texture.

FAQs

Can I make this Hearty Vegetarian Minestrone Soup Recipe vegan?

Absolutely! Just skip the Parmesan cheese or use a vegan alternative when serving. The soup itself is naturally vegan-friendly as long as your vegetable broth doesn’t contain animal products.
What pasta works best in minestrone soup?

Small-shaped pasta like ditalini, elbow macaroni, or small shells work best because they fit nicely on your spoon and cook evenly. Avoid large or long pasta as they can become clumpy or mushy in soup.
Can I use dried beans instead of canned?

Yes! If using dried beans, soak them overnight and cook them ahead of time. This will deepen the flavor and reduce sodium. Just add them in at the step where canned beans are added.
How do I make this soup gluten-free?

Simply swap the regular pasta for gluten-free pasta or leave the pasta out and add extra beans or grains like quinoa for substance.

Final Thoughts

This Hearty Vegetarian Minestrone Soup Recipe holds a special place in my kitchen because it’s one of those go-to meals that brings warmth and comfort without any fuss. I love sharing it with friends and family, especially on cooler days when you want something that feels like a big, flavorful hug in a bowl. You really can’t go wrong with this recipe, and I’m confident once you try it, it’ll be on your weekly rotation too!