Loaded with tons of tender veggies, beans, and pasta, this hearty minestrone soup is packed full of flavor and also vegetarian-friendly!
This minestrone is bringing us out of thick-and-hearty soup season and throwing us into spring veggie paradise! Soup season is a year-round affair around here.
We’re keeping things veggie-forward and skipping the meat today in this hearty minestrone, but I swear you won’t even miss it. The broth is so incredibly flavorful and every bite is chock-full of tender pasta and vegetables.
Probably goes without saying, but you wanna have a good loaf of bread alongside a pot of this goodness for dipping!
The real selling point about this minestrone is that you can customize it with the type of vegetables you have on hand and there’s really no going wrong! It will turn out cozy and packed full of flavor no matter what.
This Minestrone features…
- A rainbow of vegetables including carrots, celery, zucchini, and green beans
- Tender pasta and kidney beans
- A rich, flavorful vegetable broth
- Minutes to make and vegetarian-friendly
Making the Minestrone
(scroll down to the bottom of the post for the full recipe)
Ingredients You’ll Need
- Olive oil
- Yellow onion
- Celery
- Carrot
- Zucchini
- Green beans
- Garlic
- Tomato paste
- Basil
- Oregano
- Kidney beans
- Vegetable broth
- Pasta
- Spinach
Choosing Your Pasta
We recommend going with a short cut of pasta such as small shells, orzo, ditalini, or elbows. A smaller shape of pasta will cook to the same size as the vegetables making this soup easy to eat.
Tips for Perfect Minestrone
- Cut vegetables in uniform size – we recommend 1/4-inch cubes for the vegetables. Try to get them all the same size so they cook at the same rate.
- Cook pasta directly in soup – no need to pre-cook the pasta, it will only take minutes to cook in the soup.
- Add spinach at end of cooking – we like to add the spinach at the same time as the pasta to prevent it from becoming overcooked.
Recipe Variations
Try these ideas for a different twist on this soup.
- Try different vegetables – try sweet pepper, summer squash, sweet potato, or mushrooms.
- Add meat – if you’d like a meaty addition, try cooked ham, chicken, or turkey.
- Skip the pasta – omit the pasta for a low-carb minestrone.
- Try a different bean – try adding white beans or chickpeas.
If you’re in a soup rut, THIS minestrone is just the thing to pull you out of it! Everyone loves the tender, hearty vegetables and all that wonderful brothy goodness.
Big bowls only of this one!!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this soup made step-by-step on Google web stories.
More healthy soups to try next!
Vegetarian Minestrone Soup
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 cup celery, cut into 1/4-inch cubes
- 1 cup carrots, cut into 1/4-inch cubes
- 1 medium zucchini, cut into 1/4-inch cubes
- 1/2 lb green beans, cut into 1/2-inch pieces
- 3 medium cloves garlic, minced
- 3 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can (15 oz) kidney beans, drained and rinsed
- 7 cups vegetable broth (or chicken broth if non-vegetarian)
- 1 cup dry pasta (such as small shells, orzo, etc)
- 1 cup firmly-packed baby spinach or kale
- Salt and pepper to taste
- Grated Parmesan and bread for serving, optional
Instructions
- Heat olive oil in a medium pot or Dutch oven over medium-high heat. Add onion, celery, carrots, zucchini, and green beans and saute over medium-high heat 3-5 minutes until vegetables are crisp-tender.
- Add garlic, tomato paste, basil, and oregano to vegetables and cook 1-2 minutes until fragrant. Add kidney beans and vegetable broth to vegetables and bring to a simmer.
- Reduce heat to medium and add pasta and spinach. Allow soup to simmer 8-10 minutes, stirring occasionally until pasta and vegetables are tender.
- Season soup with salt and pepper to taste and serve warm with grated Parmesan and bread if desired.
Notes
Nutrition
This post was updated with new recipe tips and photos on 3/14/24.
Chelsie says
Win! simple, and easy. I pre-cooked celery, garlic, onions, with olive oil, so the wouldn’t be crunchy in the soup. Also, I bought organic precooked carrots. good recipe! thank you for sharing! 🙂
Sarah says
So happy to hear this recipe was a win for you, Chelsie! 🙂
Alyshia Tomlinson says
I make this one regularly, it is the epitome of the warm comfort soups…sooo good!