Looking for a cozy, hearty soup that’s perfect for any time of year? This Vegetarian Minestrone Soup is just what you need. Packed with fresh vegetables, protein-rich beans, and red lentil pasta, it’s the ultimate comfort food.
I’ll show you how to make this flavorful soup quickly, so you can enjoy a bowl of wholesome goodness in no time!
Vegetarian Minestrone Soup is easy to make from scratch and full of flavor.
Once you try it, you’ll never go back to store-bought (or restaurant!) versions. This simple, wholesome recipe is perfect for a hearty meal or a healthy family dish.
As someone passionate about fresh cooking, I love helping others make quick, delicious meals from scratch. With a busy schedule, this soup proves that homemade, nutritious meals don’t have to take hours to prepare!
If you love hearty soups, be sure to check out my White Bean Chicken Chili, Tuscan Soup or Sweet Potato Lentil Stew.
Ingredients
- Vegetables – Common choices are carrot, spinach, onion, peas, zucchini, celery, and tomatoes, but feel free to add your favorites. Seasonal and local veggies provide the best flavor and nutrients.
- Beans – I use white beans (like cannellini) and red kidney beans, but you can also use dried beans if you prefer. Just soak them overnight.
- Vegetable broth – Opt for low-sodium vegetable broth for less salt, or cook your own for fresher flavor. For non-vegetarian versions, use chicken broth.
- Vegetable juice – V8 works great, but quality tomato juice is a budget-friendly alternative with similar flavor.
- Pasta – For gluten-free, I use red lentil fusilli for extra protein, but any small gluten-free pasta works well here.
- Italian seasoning – A pre-mixed blend works best, but you can use any dried herbs like basil, oregano, or thyme.
- Red chili flakes – Add more for extra spice!
- Brown sugar – A little brown sugar enhances the flavor—don’t swap it for white sugar.
- Bay leaves – Add whole, not crushed, about 2 medium-sized leaves.
- Water – Adjust the amount of water to get the soup’s consistency you prefer.
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How To Make Minestrone Soup
This hearty soup is satisfying and perfect with a slice of crusty bread. A little goes a long way, making this recipe ideal for serving six portions.
- To get started, heat a medium Dutch oven or heavy-bottomed pot over medium heat.
- Add a drizzle of oil and sauté the celery, carrots, and onion, seasoning generously with salt and pepper.
- Cook for 2-3 minutes, then stir in the garlic and sauté for another 3 minutes until fragrant.
- Next, add the zucchini, Italian seasonings, and red pepper flakes, cooking for about 2 minutes to let the flavors meld.
- Stir in the red and white beans, crushed tomatoes, pasta, bay leaves, vegetable juice, broth, and water.
- Bring it to a gentle simmer and cook for 8-10 minutes, just until the pasta is al dente.
- Finish by stirring in fresh spinach and peas (or green beans), then remove the pot from the heat.
- Let the soup rest for 5-10 minutes before serving. Garnish with fresh herbs like rosemary or basil, sprinkle on some parmesan cheese (or nutritional yeast for a vegan option), and enjoy a cozy bowl of comfort!
Tips for the Best Minestrone Soup
- Cook pasta to al dente - Be careful not to overcook the pasta—it should be tender with a slight bite. Add it alongside the beans, or if you’re unsure, cook it separately and stir it in later. Cooking it separately also prevents mushiness and allows you to adjust the soup’s liquid accordingly.
- Choose your pasta wisely - Lentil or gluten-free pasta can cook quickly and may turn mushy in the soup. Stick to a reliable brand or cook the pasta separately, rinsing it under cold water before adding it to the soup.
- Add protein for a heartier dish - This soup is easily customizable! Stir in cooked and cubed beef, crumbled bacon, shredded chicken, turkey, pulled pork, or chopped ham for a meaty twist.
- Fresh is best - While frozen vegetables are convenient, fresh produce will always give your soup better flavor and texture. Use what you have on hand for the best results.
- Get creative with veggies - This soup is incredibly versatile. Add pumpkin, squash, potatoes, or sweet potatoes, or clean out your fridge by tossing in any vegetables that need to be used up.
- Instant Pot option - For a quick and easy method, use your Instant Pot! Sauté the onion, carrot, celery, and zucchini with garlic for 5 minutes, then add the broth, tomatoes, beans, peas, and seasonings. Top with dried pasta and spinach, and cook on HIGH for 5 minutes. Once done, use the Quick Release, stir, and enjoy!
Freezing And Storing Instructions
Storing. As with any of my recipes, I recommend making as much as you'd consume within 1-2 days maximum. The first day is better of course and you get the most nutrients out of the ingredients you use.
However, I do understand it is not possible with many people so please keep the soup refrigerated and tightly sealed for a maximum of 3-4 days.
Freezing. If you need to freeze the soup, it will become very thick and you can loosen it up with vegetable broth, vegetable juice, or water when reheating (after thawing at room temperature or in the fridge).
More Olive Garden Copycat Recipes
If you love this recipe, be sure to try these copycat recipes next and let me know what you think.
Healthy Olive Garden's Baked Ziti - Layers of penne pasta and ground meat smothered in ultra-rich marinara sauce topped with plenty of cheeses.
Pasta Fagioli Soup - Rich and dense tomato soup simmered with beef, healthy veggies, spices, beans, and ditalini pasta are sure to become one of the most requested recipes in your family.
One Pot Zuppa Toscana- You gonna love this, as the entire recipe is made in one pot and requires less than 30 minutes of your time.
Easy Soup Recipes
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Vegetarian Minestrone Soup
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INGREDIENTS
- 1 large carrot, sliced
- 3 cups fresh spinach leaves
- 3 garlic cloves, minced
- 1 small brown onion, medium diced
- ½ cup green peas, or green beans (fresh or frozen)
- 1 small zucchini, diced
- 1 can 15 oz crushed tomatoes, or fire roasted tomatoes
- 3 cups vegetable broth
- 1 ½ teaspoons italian seasonings
- ¼ teaspoon red chili flakes or more for added spicy flavor
- ½ teaspoon brown sugar, optional
- 1 ½ cup white beans
- 1 can 15 oz red kidney beans
- 1 cup gluten free noodles/pasta, i used red lentil fusilli pasta
- 2-3 stalks fresh celery
- 2 bay leaves
- 1 ½ cup vegetable juice or good quality tomato juice
- salt and black pepper to taste
- 1 or more cups of water depending on the consistency you like
- 2-3 tablespoon cooking oil
INSTRUCTIONS
- To get started, heat a medium Dutch oven or heavy-bottomed pot over medium heat.
- Add a drizzle of oil and sauté the celery, carrots, and onion, seasoning generously with salt and pepper. Cook for 2-3 minutes, then stir in the garlic and sauté for another 3 minutes until fragrant.1 large carrot, 3 garlic cloves, 1 small brown onion, 2-3 stalks fresh celery, salt and black pepper to taste, 2-3 tablespoon cooking oil
- Next, add the zucchini, Italian seasonings, and red pepper flakes, cooking for about 2 minutes to let the flavors meld. Stir in the red and white beans, crushed tomatoes, pasta, bay leaves, vegetable juice, broth, sugar and water. Bring it to a gentle simmer and cook for 8-10 minutes, just until the pasta is al dente.½ cup green peas, 1 small zucchini, 1 can 15 oz crushed tomatoes, 3 cups vegetable broth, 1 ½ teaspoons italian seasonings, ¼ teaspoon red chili flakes or more for added spicy flavor, 1 ½ cup white beans, 1 can 15 oz red kidney beans, 1 cup gluten free noodles/pasta, 2 bay leaves, 1 ½ cup vegetable juice or good quality tomato juice, 1 or more cups of water depending on the consistency you like, ½ teaspoon brown sugar
- Finish by stirring in fresh spinach and peas (or green beans), then remove the pot from the heat. Let the soup rest for 5-10 minutes before serving. Garnish with fresh herbs like rosemary or basil, sprinkle on some parmesan cheese (or nutritional yeast for a vegan option), and enjoy a cozy bowl of comfort!3 cups fresh spinach leaves
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This Vegetarian Minestrone Soup recipe is inspired by Midwest Foodie and Minimalist Baker.
Minestrone Soup: FAQs
Minestrone is a traditional Italian soup that’s thick and packed with wholesome vegetables, often including a starch such as rice, pasta, or both! Minestrone soup is extremely versatile, making it very easy to adapt to suit your family’s preferences.
Vegetable soup merely contains vegetables whereas a minestrone soup is much more hearty, usually including beans and pasta.
Yes, it is. This soup is vegan-friendly, dairy-free, and gluten-free.
Absolutely! Simply omit the pasta and serve this soup alongside a leafy green salad. You may also want to reduce the beans (white and red kidney beans) and increase the low-carb vegetables in this dish.
Julia | The Yummy Bowl
Vegetable and protein packed soup - all vegan!