Recipe Vegetarian Minestrone Soup Easy and Delicious Guide

Nothing warms the soul quite like a hearty bowl of vegetarian minestrone soup. This classic Italian soup brims with colorful vegetables, tender beans, and fragrant herbs, making it a nourishing and satisfying meal perfect for any season.

Whether you’re looking for a comforting lunch or a wholesome dinner, minestrone delivers robust flavors and a medley of textures that delight every palate.

What’s truly wonderful about this recipe is its versatility—packed with fresh, vibrant produce and wholesome ingredients, it’s as healthy as it is delicious. Plus, it’s completely vegetarian, making it ideal for those seeking plant-based meal options without compromising on taste or nutrition.

In this post, you’ll find a detailed, step-by-step guide to crafting this soup from scratch, along with helpful tips, variations, and serving ideas to make it your own.

Why You’ll Love This Recipe

Vegetarian minestrone soup is a timeless dish that brings together the best of seasonal vegetables and beans in a savory tomato broth. Here’s why this recipe stands out:

• Wholesome and nutritious: Packed with fiber, vitamins, and plant-based protein, this soup supports a healthy diet.
• Flavor-packed: The combination of fresh herbs, garlic, and slow-simmered vegetables creates a rich, comforting taste.
• Customizable: Use whatever vegetables you have on hand—this recipe adapts beautifully to your pantry.
• Easy to prepare: Simple chopping and simmering make it perfect for cooks of all skill levels.
• Freezer-friendly: Make a big batch and freeze portions for quick meals later.

If you love hearty vegetable soups, you might also enjoy our Low Calorie Vegetable Soup Recipe for Healthy Eating for a lighter alternative that’s equally flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 medium potato, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach, roughly chopped
• Fresh parsley for garnish
• Grated Parmesan cheese (optional, for serving)

Equipment

• Large heavy-bottomed soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or heat-resistant spatula
• Measuring cups and spoons
• Colander or strainer
• Ladle for serving

Instructions

1. Heat the olive oil in your soup pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Stir in the diced carrots and celery, cooking for 5 minutes until they begin to soften.
4. Add the zucchini, potato, and green beans to the pot. Stir well to combine and cook for 3-4 minutes.
5. Pour in the diced tomatoes with their juice and the vegetable broth. Stir in the dried oregano and basil. Bring everything to a boil.
6. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes, or until the vegetables are tender.
7. Add the cannellini beans and pasta to the pot. Continue simmering for 10-12 minutes, or until the pasta is cooked al dente.
8. Season with salt and pepper to taste. Stir in the fresh spinach and cook just until wilted, about 2 minutes.
9. Ladle the soup into bowls and garnish with chopped fresh parsley. Add a sprinkle of Parmesan cheese if desired for an extra touch of richness.

Tips & Variations

“For a gluten-free version, swap the pasta for gluten-free noodles or small rice shapes. You can also add a splash of lemon juice or a pinch of red pepper flakes to brighten the flavors!”

Vegetable swaps: Feel free to substitute seasonal veggies like butternut squash, kale, or peas depending on what you have.

Beans: Chickpeas or kidney beans can be used instead of cannellini beans for a different taste and texture.

Make it vegan: Simply omit the Parmesan cheese or use a vegan alternative to keep it fully plant-based.

Boost flavor: Adding a Parmesan rind during simmering (and removing before serving) deepens the broth’s umami.

For more delicious plant-based ideas, check out our Vegetarian Middle Eastern Recipes for Easy, Flavorful Meals.

Nutrition Facts

Serving Suggestions

This minestrone soup shines when served piping hot with a few thoughtful accompaniments:

• Crusty bread: A warm baguette or garlic bread pairs beautifully, perfect for dipping into the flavorful broth.
• Fresh salad: A crisp green salad with lemon vinaigrette balances the heartiness of the soup.
• Grated cheese: Offer extra Parmesan or Pecorino Romano for guests to sprinkle on top.
• Red wine: A light-bodied red wine like Chianti complements the herbal and tomato notes.

For a cozy meal, try pairing it with our Vegan Bread Machine Recipe for Soft, Delicious Loaves to bake your own fresh bread.

Conclusion

Vegetarian minestrone soup is a wonderful way to enjoy a wholesome, comforting meal that’s both nourishing and delicious. Its vibrant vegetables, hearty beans, and fragrant herbs come together in a flavorful broth that satisfies every craving for warmth and goodness.

Whether you’re cooking for family, meal prepping for the week, or simply craving a cozy bowl, this recipe is a timeless classic that never disappoints.

Don’t hesitate to experiment with your favorite vegetables or add a twist to the seasonings to make it uniquely yours. And if you’re eager to explore more exciting vegetarian dishes, be sure to check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a sweet treat after your soup or our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless weeknight dinners.

Enjoy your cooking adventure and savor every spoonful of this delightful vegetarian minestrone!

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