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You will love this delicious and hearty Vegetable Minestrone Soup! Packed with veggies, beans, pasta and swimming in a lip smacking tomato broth, this homemade minestrone soup is super delicious and super satisfying.

Top down shot of vegetable minestrone soup in two bowls.
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Vegetable Minestrone Soup is a delicious and filling one pot meal, perfect for those chilly winter months! Jam packed with vegetables, this Italian soup is loaded with goodness. Serve with some crusty bread and top with cheese for a filling and tasty meal.

Looking for other soup recipes? Why not also try my Lebanese Lentil Soup and my Lemon Chicken Orzo Soup!

Why you’ll love this Vegetable Minestrone Soup

  • A super filling soup. Pasta, beans ad hearty veggies all come together for a soup that’ll please the hungriest of customers!
  • A delicious tomato broth. All those goodies are swimming in the most flavorful tomato broth, seasoned perfectly.
  • An easy meal. This is a one pot meal, that comes together easily and feeds an army!

Ingredients

  • Vegetable Stock
  • Vegetable: Zucchini, onion, celery, carrots, diced tomatoes
  • Beans: Red kidney beans, white beans
  • Tomato Paste
  • Italian Seasoning
  • Salt & Pepper
  • Garlic Cloves
  • Fresh Italian Parsley
  • Olive Oil
Top down shot of vegetable minestrone soup.

How to make Vegetable Minestrone Soup

  • Sauté the vegetables: In a large pot, sauté the onion and add the chopped vegetables. Sauté for a few mins.
  • Make the broth: In the same pot, add seasoning, tomato paste and sauté. Then add the stock and diced tomatoes. Cook for 30 mins.
  • Add in the rest of the ingredients: Add in the pasta and beans and cook for 10 mins.
  • Allow the soup to cool, serve and enjoy!
A ladle scooping out some vegetable minestrone soup from a pot.

Recipe notes and tips

  • If you want the pasta to be more al dente. Cook the pasta separately and add it in right at the end of the soup cooking.
  • Use small macaroni or pasta that matches the size of your diced vegetables, this way you get a bit of everything in every spoonful!
  • To make gluten free you can swap in gluten free noodles.
  • Top with grated parmesan and serve with some crusty bread.

FAQ’s

How long does this soup last?

Store this Vegetable Minestrone Soup in the refrigerator in an airtight container, it will last for up to 5 days.

Can you freeze this Vegetable Minestrone Soup?

I suggest freezing this soup without the noodles, as they can become mushy after reheating. To freeze, allow the soup completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 2 months.

To reheat, allow the soup to thaw in the fridge and heat through on the stovetop or microwave.

Variations to the soup

  • You can omit the pasta for a lower carb soup.
  • Add in some turkey meat balls for a heartier, protein packed soup.
  • Swap veggies and use seasonal veggies. You can add in root vegetables for more heft or brighten things up with leafy greens.
  • Keep things dairy free and omit the parmesan.
Top down view of a bowl of vegetable minestrone soup.

Other main dishes

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5 from 1 vote

Vegetable Minestrone Soup

You will love this delicious and hearty Vegetable Minestrone Soup! Packed with veggies, beans, pasta in a delicious tomato broth.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 servings

Ingredients 

  • 6 cups vegetable stock
  • 1 large zucchini , diced
  • 1 medium onion, petite diced
  • 2 large celery stalks, diced
  • 2 large carrots, diced
  • 1 tbsps. Italian seasoning
  • 2 tbsp. tomato paste
  • 1 can petite diced tomatoes, 14.5 oz.
  • 1 can red kidney beans, 14 oz.
  • 1 can cannellini white beans, 14 oz.
  • 3/4 cup baby elbow, or any kind
  • 1 tsp. salt, more or less to taste
  • 1 tsp. black pepper
  • 2-3 whole garlic cloves, minced
  • 2 tbsp. fresh Italian parsley, chopped
  • 2 tbsps. olive oil

Instructions 

  • In a large pot, bring the olive oil to medium heat.
  • Sauté the onion until translucent in color then add in the chopped vegetables. Sauté for a few minutes.
  • Add in the black pepper, Italian seasoning, tomato paste and salt. Mix and sauté for 3-4 minutes on medium heat.
  • Add in the vegetable stock and diced tomatoes. Mix well and cover to let the soup cook for 30 minutes.
  • Add in the beans and pasta. Mix and cover to cook for another 10 minutes. Add in the chopped parsley and mix.
  • Let the soup cool for about 5 minutes and then serve.

Notes

  • If you want the pasta to be more al dente. Cook the pasta separately and add it in right at the end of the soup cooking.
  • Use small macaroni or pasta that matches the size of your diced vegetables, this way you get a bit of everything in every spoonful!
  • To make gluten free you can swap in gluten free noodles.
  • Top with grated parmesan and serve with some crusty bread.

Nutrition

Serving: 12g | Calories: 134kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 709mg | Potassium: 468mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2648IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 3mg
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2 Comments

  1. Looks delicious…can’t wait to try this. One question though: Do you drain the cans of beans and diced tomatoes before adding them?

    1. Hi Nancy, happy to hear you are trying out the recipe. The bean yes, drain and rinse. The tomatoes no, add all the juices in as well.