Go Back
+ servings
Close up of mug bowl of vegetarian minestrone soup topped with parsley and parmesan cheese
Print Pin
5 from 17 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 Italian, American
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 6 servings
Calories 352kcal
Author Yumna Jawad

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion diced
  • 2 celery stalks diced
  • 2 large carrots diced
  • Salt and pepper to taste
  • 1 zucchini diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 garlic cloves minced
  • 2 ounces tomato paste
  • 1 28- ounce can crushed tomatoes
  • 6 cups low-sodium vegetable broth
  • 15 oz can kidney beans drained/rinse
  • 15 oz can white beans drained/rinsed
  • 1/2-3/4 cup small pasta of choice
  • Freshly grated parmesan cheese for serving
  • Fresh parsley for serving

Instructions

  • 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.

Video

Notes

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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. 

Nutrition

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