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Vegetarian Minestrone is healthy, delicious, and so easy to make. This hearty Italian soup is made in one pot with wholesome vegetables, tender pasta, and cooked in a savory tomato broth.
There’s no shortage of soup recipes during the colder months. But, my favorite to make every winter s vegetarian minestrone. It’s insanely healthy, very filling, and it feeds a lot of people on the cheap.
So, what is minestrone? Answer: whatever you want it to be. There is no set recipe for minestrone because it’s usually made with whatever vegetables you have on hand and cooked in a warm tomato broth with your favorite pasta. Comfort food at it’s finest!
Table of Contents
How To Make Vegetarian Minestrone Soup
This vegetarian minestrone soup is sure to be a family favorite. You can also make it gluten-free simply by using a different brand of pasta.
- Start by preheating a large pot over medium heat and sauté the veggies. Stir it all together and cook until the onions are soft. This usually takes about 5-6 minutes. FYI, I love this Lodge Cast Iron Dutch Oven!
- Add the green beans and red kidney beans into the onion mixture and stir until everything is well combined. Then, add the tomatoes, tomato paste, vegetable broth, water, soy sauce, balsamic vinegar, and maple syrup.
- Let the minestrone soup come to a boil, reduce the heat, and let it simmer for about 20 minutes. Then, add the pasta and cook for another 10 minutes or until the pasta is soft.
I add greens like chopped kale or spinach. Simply stir it into the soup until it starts to wilt. Then taste and adjust any seasonings as you desire.
That’s it! A wonderful soup that will fill you up and “should” give you plenty of leftovers.
The recipe will make a big pot that’s great for large gatherings or storing as leftovers for future meals. Add a few slices of this delicious No Yeast Bread and top with this Vegan Parmesan for one of the most glorious comfort food meals you’ve ever enjoyed.
Make Minestrone In An Instant Pot
This is an excellent recipe for you Instant Pot if you’re in a big hurry.
- Set the Instant Pot to “saute” and once it’s hot, add the chopped onions, garlic, Italian seasoning, celery, carrots. Cook until the onions are soft.
- Turn off the Instant Pot and add all the remaining ingredients, except for the kale, and give everything a quick stir. Lock the lid and cook on “High Pressure” for 4 minutes. Once the timer goes off let the Instant Pot sit for 10 minutes then release any remaining pressure.
- Unlock the lid and add the kale. Give it quick a stir and let the soup sit until kale begins to wilt, usually about 1 minute.
That’s it! All that’s left is to season with salt and pepper.
How To Serve Vegetarian Minestrone Soup
- Whole Wheat Beer Bread
- Best Vegan Biscuits
- Apple Walnut Salad
Can I freeze minestrone soup?
Yes! If you plan on freezing it, make it without the pasta. The pasta will get really mushy when you reheat it. Simply leave it our and when ready to reheat simply add cooked pasta to the soup or cook the pasta while reheating the soup.
How To Store Vegetarian Minestrone
Place the vegetarian soup in an airtight container and store in the fridge up to a whole week.
You are going to love this Vegan Minestrone Soup. It’s…
- Easy to make
- Oil-free & Healthy
- Warming and so comforting
- Vegan
- & Delicious
More Vegan Soup Recipes
- Instant Pot Potato Soup
- Instant Pot Vegan Chili
- Instant Pot Vegetable Soup
- Vegan Cream Of Mushroom Soup
- Fire Roasted Tomato Soup
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Vegetarian Minestrone Soup
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 19 reviews
Vegetarian Minestrone is healthy, delicious, and so easy to make. This hearty Italian soup is made in one pot with wholesome vegetables, tender pasta, and cooked in a savory tomato broth.
- Author: Shane Martin
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Total Time: 40 minutes
- Yield: 8 1x
- Category: One Bowl
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 onion, diced
- 3 cloves of garlic, minced (can also sub 1 Tbsp garlic powder)
- 3 stalks of celery, chopped
- 2 large carrots, sliced
- 1 Tbsp Italian seasoning
- 1 cup cut frozen green beans
- 2 cans low-sodium or no salt added red kidney beans
- 1 28-ounce can fire roasted tomatoes (plain are fine as well)
- ¼ cup tomato paste
- 4 cups low-sodium vegetable broth
- 1–2 cups water (or as needed to cover ingredients)
- 1 Tbsplow-sodium Soy Sauce
- 2 tsp. balsamic vinegar
- 1–2 cups of pasta shells or macaroni pasta (I prefer 2 becasue I like more pasta)
- 2 cups chopped kale or spinach
- 1 Tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat a large pot over medium heat. Once the pot is ready add the chopped onions, garlic, Italian seasoning, celery, carrots and sauté until the onions are soft. Usually about 5-6 minutes.
- Then, add the green beans and and kidney beans and toss with the everything until well combined.
- Add the tomatoes, tomato paste, veggie stock, water, soy sauce, balsamic vinegar, and maple syrup. Let the minestrone soup come to a boil then reduce the heat and let it simmer for 20-25 minutes. Add the pasta and cook for another 10 minutes or until the pasta is soft.
- Finally, add the chopped kale, stir, and mix well.
- Salt and pepper to taste.
Instant Pot Instructions
- Set the Instant Pot to “saute” and once it’s hot, add the chopped onions, garlic, Italian seasoning, celery, and carrots. Cook until the onions are soft.
- Turn the Instant Pot off and add all the remaining ingredients, except for the kale, and give a quick stir. Lock the lid and cook on high pressure for 4 minutes. Once the timer goes off let the Instant Pot sit for 10 minutes then release any remaining pressure.
- Unlock the lid and add the kale. Give it a stir and let sit until the kale begins to wilt, usually about 1 minute.
- Season to taste with salt and pepper.
- Serve.
Notes
Use gluten free pasta and tamari sauce to make this dish gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 198
- Sugar: 8.6 g
- Sodium: 374 mg
- Fat: 0.9 g
- Carbohydrates: 39.3 g
- Fiber: 10.2 g
- Protein: 8.9 g
- Cholesterol: 0 mg
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More Soups & Stews
- Easy Apple Butternut Squash Soup
- Refreshing Watermelon Gazpacho
- Instant Pot Potato Soup (Vegan)
Reader Interactions
Comments
Ida RipleyI usually make all my soups in the instant pot but recently have been using my dutch oven…something about the simmering soup and cold weather. This soup cooked up perfectly, so delicious and satisfying. Will definitely make again and again. Thanks!
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- Judy
This is the best Minestrone Soup I’ve ever had! It was even tastier when we warmed up the leftovers. I always say that’s because all the ingredients and the spices had time to mingle and get to know each other better. 😁 We LOVED it, and it will definitely be another one of Shane’s recipes we use on a frequent basis.
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- Sandy N
This was delicious. The only change I made was that I did not put in maple syrup. Nonetheless it was great. I’m sure I’ll make it again and again.
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- Michele
Do you drain the kidney beans or add with juice in can? I am making as we speak and with all the great reviews, I can only imagine it will be a hit!
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- Shane Martin
I usually drain all my beans just so there’s not excessive liquid.
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- Melinda Butler
This soup is amazing! And I made the whole wheat beer bread to go with it and it was a hit! This will be a go-to recipe for me!
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- Jonathan
My new favorite soup. So delicious and hearty. I enjoyed the whole wheat beer bread with it. Thank you for sharing these great healthy recipes.
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- Katherine Torrington
Shane, I made this last night for my 101 year-old mother (who still lives by herself). She LOVED it! Thanks so much!
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- Shane Martin
Awesome! Thank you so much.
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- Diana
Made this last night. What a delicious, rich flavor. Thank you for the great recipe!
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- Shane Martin
I’m so glad you enjoyed it.
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- Teri
Had this for supper just now, this is the best! We went back for 2nds! Used date syrup instead of maple syrup & added the 2 cups of pasta. Thank u! 😇
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- Beverly Valley
Wow! The flavor in this soup is fabulous! Thank you! I will be making this all winter!!!
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- Shane Martin
Thank you!!!
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- Jenn
My husband and I are sitting on our sofa with big goofy happy smiles after enjoying this hearty soup for dinner. This was *so good*!!!! Healthy and delicious! Thank you!
- Shane Martin
That’s awesome! My goal is to make happy lives not just happy hearts:)
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- Asha
The whole family loves this soup! I subbed green beans for a couple of zucchini I had in hand, and did 1 can chickpeas, 1 can kidney beans. So delicious!! Also good with a sprinkle of cashew Parmesan and some. Read in the side. Will definitely make again.
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- Shane Martin
Awesome!!!
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- Gayle Moeller
Absolutely delicious my entire family enjoys Shane’s minestrone soup, and this recipe has become my go-to! Thank you so much Shane!
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- Shane Martin
Thank you so much, Gayle! Blessings on you and your family. Be safe.
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- Debbie Edwards
Fantastic soup, & about the only way I can get my mum, who I’m isolating with, to eat her veggies!
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- Mardi Kightlinger
We also eat with our eyes and your photos are so good that I will be making this today! I know it will be delicious just by reading the ingredients list. Excellent Shane! I also like more pasta. 😀
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- Shane Martin
Thank you, Mardi!
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- Emily
I’ll preface this by saying I have never liked minestrone soup, the only reason I tried this is because Hubby likes minestrone…
Holy Moly, I love this minestrone! Enjoying my 2nd bowlful right now, still hot from the stove top with a toasted slice of your wheat beer bread! It is definitely worth the time to make! I used fresh green beans that I had for another recipe instead of frozen, that was the only adjustment. I’m sure it’ll be even better tomorrow and the next day! Perfect for the chilly weather! YUM!Reply
- Shane Martin
Thank you, Emily! I’m so glad, and honored, that you enjoyed it. Have a great week:)
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- Diane M #2
Emily, I laughed when I read your comment because I was just about to enter my own comment about “I never liked minestrone…”.
Shane, this has such intensely yummy flavor and bears no resemblance to the minestrone I remember as a kid – and that’s a good thing! I used the 2 C of pasta shells (1/2 of a 16 oz. bag) and it was perfect. I skipped the onion and garlic due to personal preferences and still it was soooo flavorful. I’m guessing the soy/tamari and Balsamic vinegar are key to the depth of the flavor, but whatever it is you’ve unlocked it. Here’s yet ANOTHER Shane & Simple recipe that will be in my regular rotation. (Hubby specifically said he’ll ask for this – that’s the ultimate compliment in our family.)
Thank you, thank you, thank you!
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- Beth
Husband said ‘this soup is Golden, every bite is delicious’!
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- Shane Martin
Beth, that is so awesome! Be sure and tell him Thank You for me. Blessings.
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- Beth
Just made this soup for lunch today. It is delicious, thick and hearty, really hits the spot on this cold January day! Thank you for this recipe and all you are doing to promote the plant-based lifestyle!
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- Shane Martin
Thank you, Beth. I’m so glad you enjoyed it and so much appreciate the kind words.
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- Sharon Hill
Delicious! I made this today for lunch and loved it! I didn’t add the kale and used zucchini instead of green beans. It made do much that I shared with my neighbor and sticking some in the freezer for later! I love being able to freeze meals! Thanks again!
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- Shane Martin
Sharon, thank you! I really appreciate your kind words and I’m so glad you enjoyed it. I’m super excited you shared it with your neighbor. Blessings.
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- Lindsay
A-M-A-Z-I-N-G. This was the recipe I decided to make for my first time using my new Instapot! Oh my goodness, it was divine. I used zucchini instead of the green beans, and they were cooked perfectly. Paired this with your cornbread recipe (which I will review next), and it was perfection. Your recipes are some of the best I’ve found. THANK YOU SHANE!!
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- Shane Martin
Wow, Lindsay! You are killing it:) Thank you so much.
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- Shane Martin
Simple, delicious, and lively:)
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- Bonnie
Could you make this in the Instantpot?
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- Shane Martin
Yes, I’m updating the instructions as we speak:) Set the Instant Pot to “saute” and once it’s hot, add the chopped onions, garlic, Italian seasoning, celery, carrots. Cook until the onions are soft. Turn off the Instant and add all the remaining ingredients, except for the kale, and give everything a quick stir. Lock the lid and cook on “High Pressure” for 4 minutes. Once the timer goes off let the Instant Pot sit for 10 minutes then release any remaining pressure. Unlock the lid and add the kale. Give it quick a stir and let the soup sit until kale begins to wilt, usually about 1 minute. Season with to taste with salt and pepper. Hop this helps:)
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- Jenny
Just made this tonight for dinner. This was awesome! All 6 in our family loved it! Made exactly as written, used chickpea pasta shells! And made your easy cornbread to have with it. Thanks!
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- Shane Martin
Awesome, Jenny! Thanks so much for reaching out.
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