Classic Minestrone Soup Recipe (Vegetarian) | Foodal (2024)

There are so many soup recipes out there, but a classic minestrone is my favorite.

I love a hearty soup, but sometimes I have found that these can be too heavy in terms of calories.

This particular recipe is one of those meals that promises a full belly at the end, but it’s so healthy and you won’t feel bloated after you finish an entire bowl of it.

And this is one of the most comforting vegetarian meals you’ll ever make. It’s warm and satisfying.

Plus, when you make it at home, I think it’s so much better than any that you can order for takeout, or heat up from a can.

This is the version that will become a family favorite that you will actually crave, and your loved ones will request that you make it all the time.

It’s also a great way to load up on vegetables for the kiddos without them running away screaming when you want to introduce them to more meatless meals.

I may not be a parent yet, but I remember my childhood aversion to vegetables vividly.

Now, as an adult, I absolutely love the variety of vegetables that you’ll find in this recipe. There are tomatoes, carrots, onions, celery, potatoes, green beans, and spinach (or kale, if you prefer).

These all pair wonderfully with the rich vegetable broth and simple seasonings that you add to the mix.

The tender pasta soaks up all the flavor that seeps from the vegetables while they cook, so you get an extra burst of tasty goodness in every spoonful. You can even make your meal gluten-free if you use the right kind of pasta.

If you are a comfort food lover, you will go nuts for this recipe. It comes together in just an hour and is perfect for dunking with some crusty bread or fluffy garlic rolls if you feel so inclined.

It all comes together in one pot, too.

This makes for easy cleanup, which I know is something that we can all get behind.

If you want to add a little extra heat to the back of every bite, you can add an extra pinch or two of red pepper flakes. My husband loves it when I add a little bit of heat to our stews (but not too much!), so I’m used to doing this on a regular basis.

This recipe also makes for the best leftovers ever. I like to heat up a bowl for lunch the day after I make it.

Note that this recipe does soak up the broth when it cools and sits in the refrigerator. To get more of the soup-like texture that it originally had the next day, add some water or vegetable broth to the bowl before you heat it, to loosen it up.

I usually start with about a quarter cup per bowl, then microwave it for about 1 minute. Check it, give it a stir, and add more liquid as needed, then continue to microwave it for just a bit longer, until it’s piping hot.

When you make this recipe, be prepared to fill your home with comforting and familiar aromas. You’ll want to nestle into the couch with your favorite blankets and a bowl of this minestrone, alongside a roaring fire.

Don’t forget that you can freeze this and save it for later as well. I have added instructions to do this at the end of the article, so keep reading for my tips!

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Cooking By the Numbers…

Step 1 – Chop Vegetables, Drain Beans, Grate Cheese, and Measure Remaining Ingredients

Get out your cutting board, your favorite vegetable peeler, and a sharp knife, because it’s veggie prepping time!

The key is to make sure you chop all of the vegetables into approximately the same size, so they cook in the same amount of time.

Peel and chop one medium yellow onion.

Peel and chop two medium carrots.

Chop one stalk of celery.

Peel and dice one large russet potato.

Next, peel and mince two cloves of garlic. Use your garlic press for this, if you like.

Rinse and drain the cannellini beans in a colander. You could also use kidney beans, if you prefer.

Trim the ends from half a pound of green beans, then chop them into 1-inch pieces.

If you are using kale, remove the tough stems, and roughly chop the leaves.

Grate enough Parmesan cheese until you have 3/4 cup total, if you’d like to use it for garnish.

Chop the fresh herbs, if you are using them. Measure out all of the remaining ingredients as listed on the ingredients list.

Step 2 – Saute Vegetables

In a large Dutch oven or stockpot over medium heat, warm 2 tablespoons of olive oil and swirl it to coat the pan. Once it’s shimmering, add the onion, carrot, celery, tomato paste, and a pinch of salt.

Cook, stirring frequently, for about 7 to 10 minutes or until the onions are translucent and the carrots and celery have softened.

Stir in the potatoes, garlic, oregano, and thyme. Cook until fragrant, continuing to stir frequently, for about 2 minutes.

Step 3 – Bring to a Boil

Stir in the diced tomatoes and their juices, the vegetable broth, water, 1 teaspoon of salt, and the bay leaves, red pepper flakes, and freshly ground black pepper.

Increase the heat to medium-high and bring the mixture to a boil.

Once it’s boiling, stir in the uncooked pasta, cannellini beans, green beans, and greens.

Step 4 – Simmer

Reduce the mixture to a simmer. Cook uncovered, stirring occasionally, until the vegetables are tender, about 15 to 20 minutes. Season with salt and pepper to taste.

Step 5 – Finish and Garnish

Remove from heat. Remove the bay leaves and stir in the lemon juice and remaining tablespoon of olive oil.

Taste and season with more salt and pepper, if desired. Serve in bowls and top with grated Parmesan.