Vegetarian Minestrone Soup

5 from 200 votes

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

Cook Time 35

Total Time 45

Servings servings

Calories 352kcal

Author Yumna Jawad

Equipment

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 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.

Nutrition