Vegetable Minestrone Soup: Hearty, Simple, Vegetable-Forward

Vegetable Minestrone Soup is a cozy bowl of vegetables, beans, and tiny pasta that works for cold nights and busy weeknights alike. This version focuses on bright tomatoes, tender beans, and plenty of greens so you get a filling, healthy meal from one pot. Try it with a slice of crusty bread or a green salad for an easy dinner.

Classic vegetable cabbage soup offers a similar comfort if you want another vegetable-forward option.

What makes this minestrone a kitchen favorite

I love how flexible Vegetable Minestrone Soup feels. You can cook it with whatever is in the crisper. It works in every season. It also stretches to feed a group without fuss. This recipe keeps the flavors bright. It also stays forgiving if you swap beans or vegetables. For more simple soup ideas, see easy vegetable soups.

Comforting flavor from simple pantry items

This soup blends garlic, onion, carrot, and celery as a base. Add canned tomatoes and broth for body. Canned beans give protein and creaminess. Fresh herbs lift the bowl. The result tastes like a homemade hug without long prep. Vegetable Minestrone Soup warms you gently, but it never feels heavy.

Ready for weeknights and batches

You can make this in under an hour. It reheats well, so cooking a double batch saves time later. Freeze portions for quick lunches. You can also make it in an instant pot or a heavy pot on the stove. The methods stay simple and fast.

Ingredients, swaps, and a simple twist

Gather the basics and you’ll see how easy it is to build this soup.

What you’ll need for this recipe

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 small zucchini, diced
• 1 medium potato or 1 cup diced (optional)
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth (low-sodium if preferred)
• 1 can (15 oz) cannellini or navy beans, drained and rinsed
• 1 cup small pasta (ditalini or small shells)
• 2 cups chopped spinach or kale
• 1 bay leaf, 1 tsp dried oregano, salt and pepper to taste
• Chopped parsley and grated cheese or nutritional yeast to finish

Dietary-friendly swaps

• For gluten-free: use gluten-free small pasta or omit pasta and add more beans.
• For vegan: skip the grated cheese and stir in 2 tbsp nutritional yeast or a drizzle of olive oil before serving.
• For lower carbs: replace pasta with extra beans and more vegetables.
• To make it heartier: add barley or farro if you don’t need gluten-free.

A simple variation (optional)

Stir in a spoonful of pesto at the end for herbal depth. Roasted butternut or squash cubes also pair well in fall; see this butternut squash soup for roasting ideas.

How to make the soup: clear steps you can follow

Follow these steps for a smooth cook. The goal is tender vegetables, creamy beans, and pasta cooked just right.

Step-by-step cooking instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 6–8 minutes.
2. Stir in garlic and zucchini. Cook 1–2 minutes until fragrant.
3. Add diced tomatoes, broth, potato (if using), bay leaf, and oregano. Bring to a boil, then reduce to a simmer. Cook 15–20 minutes until vegetables are tender.
4. Add beans and pasta. Simmer until pasta is al dente (time depends on pasta shape). Stir in spinach or kale until wilted.
5. Remove bay leaf. Season with salt and pepper. Finish with chopped parsley and grated cheese or nutritional yeast.

Step	Details
1	Sauté aromatics until soft, about 6–8 minutes.
2	Add tomatoes and broth; simmer until vegetables are tender.
3	Stir in beans, pasta, and greens; cook until pasta is done.

Tips for texture, timing & tools

• Salt early but taste and adjust at the end.
• If you want thicker soup, mash some beans against the pot wall.
• Add pasta only when you plan to eat within a day. For batch cooking, store pasta separately.
• A heavy-bottomed pot gives even heat. For faster cooks, use an electric pressure cooker and reduce simmer time.

For a creamier mouthfeel without dairy, use a splash of reserved bean liquid or blend 1 cup of the soup and return it to the pot. For technique pointers on creamy soups, check this creamy soup guide.

Storing, reheating

How to store it right

Cool the soup for no more than an hour, then refrigerate in airtight containers. It keeps 3–4 days in the fridge. Freeze portions in freezer-safe containers for up to 3 months. If the soup contains pasta, store the pasta separately if possible.

Reheating without losing flavor

Reheat gently over low heat. Add a splash of water or broth if it looks thick. If the pasta absorbed too much liquid, stir in fresh broth. Heat until steaming, not boiling, to protect flavors.

A dish worth making again and again

This Vegetable Minestrone Soup rewards small changes. Swap beans, add herbs, or roast vegetables first for a deeper note. It returns better than many one-pot meals.

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FAQs

Can I make minestrone ahead of time?

Yes. The flavors improve after a day. If making ahead, undercook the pasta or store it separately.

Can I freeze minestrone safely?

Yes. Freeze before adding pasta, or freeze with pasta but expect a slight texture change. Thaw in the fridge overnight and reheat on the stove.

How do I keep pasta from getting mushy?

Cook pasta until just shy of done or add it only when reheating. Store pasta separately for best results.

Can I make this fully vegan?

Yes. Use vegetable broth and skip cheese or replace it with nutritional yeast or a vegan grated cheese.

Final Thoughts

If you want another take on minestrone or a reference for ingredient ratios, this Minestrone Soup Recipe offers a helpful comparison and extra ideas. Try this Vegetable Minestrone Soup once, and you’ll see how flexible a single pot can be for weeknight meals and batch cooking.