Vegetarian Minestrone Soup with Beans and Pasta

This Minestrone Soup Recipe is the perfect choice when you want a cozy, comforting bowl of soup that still feels fresh and nourishing. This Vegetarian Minestrone is hearty without being heavy, filled with vegetables, beans, pasta, and a rich tomato-based broth that warms you from the inside out.

There is something especially satisfying about a warm bowl of homemade minestrone soup on a chilly day. It is the kind of meal that feels wholesome, filling, and comforting all at once. With tender pasta, creamy cannellini beans, colorful vegetables, and a savory broth, this vegetarian minestrone soup makes an easy dinner for busy weeknights and is also excellent for meal prep.

This recipe is flexible, simple to make, and ideal for using vegetables you already have on hand. The pesto adds a subtle boost of flavor, while a splash of balsamic vinegar or lemon juice helps brighten the broth at the end. Serve it with crusty bread, garlic bread, or soft dinner rolls for a complete and satisfying meal.

Why You’ll Love This Minestrone Soup Recipe

• Loaded with Veggies: This soup is packed with colorful vegetables for a wholesome, feel-good meal.
• Makes a Big Batch: It is perfect for families, leftovers, and easy lunches throughout the week.
• Meal Prep Friendly: Make a pot now and enjoy reheated bowls later; the flavors continue to develop as it sits.
• Freezer Friendly: This vegetarian minestrone freezes well, making it a great option for ready-to-heat meals.
• Hearty and Nourishing: Beans, pasta, and vegetables make this soup filling enough for lunch or dinner.

If you enjoy cozy meatless meals, this vegetable-packed soup is a reliable recipe to keep in your rotation. It is simple enough for an everyday dinner but flavorful enough to serve when you want something extra comforting.

Ingredients

This vegetable minestrone soup is made with simple ingredients that come together into a flavorful, hearty dish. The recipe uses vegetable stock instead of chicken stock and skips meat and wine, keeping it fully vegetarian while still rich and satisfying.

• Ditalini Pasta: A small tube-shaped pasta that works beautifully in soup. Tubetti or small shells can be used if needed.
• Olive Oil: Used to sauté the vegetables and build the first layer of flavor.
• Onion: Adds sweetness and depth to the broth.
• Fresh Carrots: Bring color, texture, and natural sweetness.
• Celery: Adds classic soup flavor and a savory base.
• Garlic: Minced garlic gives the broth a warm, aromatic flavor.
• Dried Thyme: Fresh thyme may also be used if preferred.
• Chopped Tomatoes: Canned diced tomatoes work well. Use both the tomatoes and their juices.
• Tomato Sauce: Use plain canned or boxed tomato sauce, not marinara or prepared pasta sauce.
• Vegetable Broth or Stock: Prepared or homemade vegetable broth both work.
• Dried Bay Leaf: Adds subtle savory flavor as the soup simmers.
• Coarse Kosher Salt and Ground Black Pepper: Essential for seasoning the soup properly.
• Cannellini Beans: Canned beans make the recipe easy and add protein and creaminess.
• Yellow Squash: Also called summer squash, it adds tenderness and mild flavor.
• Frozen Leaf Spinach: Cut leaf spinach is convenient and blends easily into the soup.
• Prepared Pesto: Adds an extra layer of herb flavor and richness.
• Balsamic Vinegar or Lemon Juice: Optional, but it helps balance the tomato broth and brighten the final dish.
• Parmesan Cheese and Red Pepper Flakes: Optional toppings for serving.

Instructions

Step 1:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and smell fragrant.

Step 2:

Stir in the minced garlic and dried thyme. Cook for about 1 minute, just until the garlic becomes fragrant. Be careful not to let it burn.

Step 3:

Add the chopped tomatoes with their juice, tomato sauce, diced yellow squash, vegetable stock, bay leaf, salt, and pepper. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer and cook for 10 to 15 minutes, or until the squash is tender.

Step 4:

Stir in the drained cannellini beans, frozen spinach, and prepared pesto. Cook for another 5 minutes, allowing the spinach to warm through and the flavors to come together. Add the cooked pasta and the balsamic vinegar or lemon juice, if using. Taste the soup and adjust with additional salt and pepper as needed.

Serve the minestrone hot with grated Parmesan cheese, red pepper flakes, and bread on the side if desired.

Top Tip For The Best Minestrone Soup

Dice the vegetables into pieces that are roughly the same size. This helps everything cook evenly and makes each spoonful easier to eat. Small, consistent pieces also give the soup a better texture and make sure you get pasta, beans, broth, and vegetables in every bite.

Storing Leftover Minestrone Soup

• Refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat until warmed through.
• Freezer: Freeze cooled soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations

This vegetarian minestrone soup is easy to adapt based on what you have in your kitchen. Many of the vegetables can be swapped, making this a great recipe for using up produce before it goes to waste.

• Use kale or fresh spinach instead of frozen spinach.
• Swap cannellini beans for red kidney beans or another small white bean.
• Use this recipe as a clean-out-the-vegetable-drawer soup when you have extra vegetables to use.

Minestrone Soup For Every Season

• Winter Minestrone: Replace the yellow squash with cubed butternut squash for a heartier cold-weather version.
• Spring Minestrone Soup: Use fresh asparagus instead of spinach, adding it near the end so it stays crisp-tender.
• Summer Minestrone Soup: Try zucchini, green beans, and fresh garden tomatoes. Use fresh thyme instead of dried, and add herbs such as basil, oregano, or parsley.

Vegan Minestrone Soup

To make this minestrone soup vegan, check all boxed, canned, and prepared ingredients to make sure they are fully vegan. Use vegan pesto and skip the Parmesan cheese, or garnish with a vegan Parmesan-style topping.

This soup is versatile, hearty, and easy to enjoy throughout the year. Once you know the basic method, you can adjust the vegetables and seasonings to suit the season or your pantry.

Serving Suggestions

Serve this minestrone soup on its own or pair it with a simple side to turn it into a complete meal.

• Cheesy Topping: Sprinkle each bowl with grated Parmesan cheese or add a small spoonful of ricotta.
• Side Pairings: Serve with garlic bread, fluffy dinner rolls, crusty bread, or a crisp side salad.
• Spice It Up: Add red pepper flakes for a little heat.

FAQs

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Vegetarian Minestrone Soup Recipe

This hearty vegetarian minestrone soup is loaded with colorful vegetables, tender pasta, creamy beans, and a savory tomato broth. It is a comforting and nourishing dish for chilly evenings, meal prep, or an easy family dinner.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 10 -12 servings

Author: Michelle

Ingredients

• 4 cups cooked ditalini pasta about 2 cups uncooked
• 2 tablespoons olive oil
• 1 1/2 cups diced yellow onions
• 2 cups peeled carrots, diced into 1/2-inch cubes
• 2 cups celery, diced into 1/2-inch pieces
• 2 tablespoons minced garlic 3 to 4 cloves
• 1/2 teaspoon dried thyme, or 2 teaspoons fresh minced thyme leaves
• 2 cans chopped or diced tomatoes with juice 14.5 ounces each
• 8 ounces tomato sauce not marinara or pasta sauce
• 6 cups vegetable stock or broth
• 4 cups unpeeled yellow squash, diced into 1/2-inch bite-sized pieces
• 1 dried bay leaf
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon ground black pepper
• 2 cans cannellini beans, drained and rinsed 15 ounces each
• 3 cups frozen cut leaf spinach 10 to 12 ounces
• 2 tablespoons prepared pesto
• 2 tablespoons balsamic vinegar or fresh lemon juice

Instructions

• In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Cook for 8 to 10 minutes, until the vegetables begin to soften.
• Add the minced garlic and thyme. Cook for 1 minute, stirring often.
• Add the diced tomatoes with their juice, tomato sauce, vegetable stock, diced yellow squash, bay leaf, salt, and pepper.
• Increase the heat to high and bring the soup to a boil. Reduce to a simmer and cook for 10 to 15 minutes, or until the squash is tender.
• Add the drained cannellini beans, frozen spinach, and pesto. Cook for 5 minutes more, until the spinach is warmed through and the flavors have blended.
• Stir in the cooked ditalini pasta and balsamic vinegar or lemon juice.
• Taste and season with more salt and pepper if needed.
• Serve hot with grated Parmesan cheese, if desired.

Notes

• For evenly diced celery, slice the thinner part of the stalk lengthwise, then cut into 1/2-inch pieces. For the wider part, slice into sticks first, then dice.
• Yellow squash is often called summer squash and is similar in texture to zucchini.
• To dice squash, cut it in half lengthwise, then cut each half again to make long spears. Chop the spears into 1/2-inch pieces.
• Cutting the vegetables to a similar size helps them cook evenly.
• Fresh spinach or kale can be used instead of frozen spinach.

Cuisine Soup Recipes

Course Lunch/Dinner

Nutrition

Serving: 1 serving
| Calories: 234kcal
| Carbohydrates: 42g
| Protein: 8g
| Fat: 5g
| Fiber: 6g
| Sugar: 15g