Go Back
+ servings
Close up of mug bowl of vegetarian minestrone soup topped with parsley and parmesan cheese
Print Pin
5 from 200 votes

Vegetarian Minestrone Soup

Vegetarian Minestrone Soup is based on the hearty classic Italian recipe that's loaded with beans, vegetables and pasta in a seasoned aromatic tomato broth!
Course Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 6 servings
Calories 352kcal
Author Yumna Jawad



  • Heat the olive oil in a large pot over medium-high heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.
  • Add the zucchini, thyme, oregano and garlic and cook until fragrant, about 1 minute.
  • Add the tomato paste, crushed tomatoes with their juices and vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.
  • Stir in the kidney beans, white beans and pasta. Simmer until pasta is tender, about 6-8 minutes or according to pasta package instructions.
  • Serve with parmesan cheese and parsley, if desired.



Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: You can also freeze the soup in for up to 3 months. I recommend freezing it individual portions for easier thawing and leaving the pasta out so that it doesn't get mushy. To re-heat, thaw in the fridge overnight and microwave until heated through. Or simply microwave straight from the freezer until heated through.
Substitutes: For best results, follow the recipe as is. However you can omit some vegetables as you see fit, and switch out the beans and spices.


Calories: 352kcal | Carbohydrates: 58g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Sodium: 578mg | Potassium: 1505mg | Fiber: 12g | Sugar: 13g | Vitamin A: 4033IU | Vitamin C: 26mg | Calcium: 170mg | Iron: 6mg