If you’re craving a wholesome, comforting meal that’s packed with veggies and bursting with flavor, you’ve just struck gold. This Easy Vegetarian Minestrone Soup Recipe is exactly what I turn to when I want something satisfying but simple—no fuss, just pure cozy goodness in a bowl. Whether you’re new to making soup or a seasoned pro, you’ll find that this recipe hits all the right notes: hearty, fresh, and perfectly balanced. Stick around, and I’ll share all my tips to make it your new favorite weeknight staple.

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Why You’ll Love This Recipe

Packed with Fresh Vegetables: This soup is loaded with nutrient-rich veggies that make it wholesome and filling.
Simple Ingredients, Big Flavor: Using pantry staples like canned tomatoes and beans creates a deeply satisfying taste that’s easy to achieve.
Quick and Easy Prep: From chopping to simmering, it comes together in under an hour, perfect for busy weeknights.
Customizable and Comforting: You can tweak veggies or pasta types to match what you have—no intimidation here!

The image shows two white bowls filled with vegetable soup placed on a white marbled surface. Each bowl contains a bright red broth with visible layers of sliced orange carrots, green beans, small pasta rings, and white beans, with tiny green herbs sprinkled on top. A woman’s hand holds a spoon resting inside one of the bowls. Above the bowls, a large pot of the same soup is visible with a wooden spoon resting inside; the pot sits on the marbled surface next to a wooden board. On the board, there are two white garlic bulbs, a small wooden bowl with red chili flakes, another wooden bowl with chopped green herbs, and some sprigs of fresh parsley. Sliced white bread pieces are placed near the board, and a striped white and blue cloth lies casually next to the bowls. The photo taken with an iphone --ar 2:3 --v 7 - Easy Vegetarian Minestrone Soup, healthy vegetable soup, hearty vegetarian dinner, quick homemade minestrone, vegan friendly soup

Ingredients You’ll Need

These ingredients work together to build layers of hearty, classic minestrone flavor. Plus, most are staples I always keep on hand, which makes tossing this Easy Vegetarian Minestrone Soup Recipe together a breeze—stock your pantry and fridge, and you’re set.

Flat lay of a small white ceramic bowl of extra-virgin olive oil, one medium yellow onion whole with skin, two medium fresh carrots whole with green tops removed, two celery ribs whole and fresh, one teaspoon sea salt in a small white bowl, freshly ground black pepper in a small white bowl, three whole garlic cloves unpeeled, one small white ceramic bowl filled with diced fresh tomatoes, one small white ceramic bowl with cooked white beans, one small white bowl of chopped fresh green beans, two dried bay leaves placed flat, one small white bowl with dried oregano, one small white bowl with dried thyme, three quarters cup of small pasta (ditalini) loose, one small white ceramic bowl filled with chopped fresh parsley, one small white bowl with red pepper flakes, and a small white bowl with grated Parmesan cheese, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Vegetarian Minestrone Soup, healthy vegetable soup, hearty vegetarian dinner, quick homemade minestrone, vegan friendly soup

Extra-virgin olive oil: Adds richness and helps gently caramelize your veggies for deeper flavor.
Yellow onion: The aromatic base that brings sweetness and body to the soup.
Carrots: They add nice color and a subtle natural sweetness.
Celery ribs: Their mild earthiness complements the carrots beautifully.
Sea salt: Enhances ingredients without overpowering classic Italian notes.
Freshly ground black pepper: Adds just the right bit of spice and warmth.
Garlic cloves: Minced or grated, garlic lends a punch of savory aroma.
Diced tomatoes: Use good quality canned tomatoes for a bright, tangy base.
Cooked white or kidney beans: These bring protein and texture, making the soup hearty.
Chopped green beans: Fresh green beans add crunch and freshness.
Vegetable broth: The flavorful liquid that ties all the components together.
Bay leaves: Infuse the broth with subtle herbal notes while simmering.
Dried oregano and thyme: Classic Italian herbs that season the soup perfectly.
Small pasta: I love using ditalini or small elbows—they cook quickly and fit nicely on a spoon.
Fresh parsley: Finishing touch for brightness and color.
Red pepper flakes: Optional, but they add a welcome gentle heat.
Grated Parmesan cheese (optional): A sprinkle on top takes this soup to restaurant-quality comfort food.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Easy Vegetarian Minestrone Soup Recipe is so flexible—you can make it your own depending on what’s in season or what you’re craving. Feel free to swap in your favorite vegetables or play around with herbs to keep things interesting.

Add more greens: I’ve tossed in kale or spinach for a nutrient boost; just stir them in during the last 5 minutes of cooking.
Use different beans: Cannellini, chickpeas, or even lentils can give the soup different textures and flavors—experiment to see what you like best.
Gluten-free version: Switch out pasta for gluten-free options or simply omit it and add extra beans and veggies to bulk it up.
Spice it up: If heat is your thing, I love cranking up the red pepper flakes or adding a dash of smoked paprika for a smoky kick.

How to Make Easy Vegetarian Minestrone Soup Recipe

Step 1: Sauté Your Veggies to Start Building Flavor

Heat up your extra-virgin olive oil in a large pot over medium heat. Toss in your diced onion, chopped carrots, sliced celery, along with sea salt and a few good grinds of black pepper. This is where your soup really starts to come alive. Cook these, stirring occasionally, for about 8 minutes until they soften but don’t brown too much—you want gentle caramelization to bring out their natural sweetness without overpowering the soup’s fresh vibe.

Step 2: Add Garlic, Tomatoes, Beans, and Broth

Next, stir in the grated garlic—you’ll smell it right away, that beautiful garlicky aroma filling the kitchen—and then pour in your canned diced tomatoes, cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and thyme. Bring everything to a gentle simmer, cover the pot, and let it cook for about 20 minutes. This slow bubbling allows the flavors to marry beautifully, and the beans and veggies get tender but not mushy.

Step 3: Stir In Pasta and Cook Until Tender

After the simmer, remove the lid and add your small pasta of choice. Cooking the pasta right in the soup is such a time saver and gives you that classic minestrone texture. Keep the pot uncovered and simmer for 10 more minutes or until the pasta is al dente. Don’t forget to stir occasionally to keep the pasta from sticking to the bottom.

Step 4: Season and Serve with Fresh Parsley and Optional Toppings

Give your soup a final taste test. Add more salt or pepper if needed, sprinkle with chopped fresh parsley for that pop of green, and if you’re feeling fancy (or just want that cheesy finish), grated Parmesan cheese and red pepper flakes are absolute winners. Serve hot with some crusty bread, and you’ve got a meal that warms both belly and soul.

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Pro Tips for Making Easy Vegetarian Minestrone Soup Recipe

Don’t Skip Sautéing: Taking the time to soften the onions, carrots, and celery first builds a depth of flavor that canned tomatoes alone can’t deliver.
Cook Pasta Just Right: Keep an eye on the pasta to avoid overcooking—it should be tender but still have a slight bite.
Use Quality Broth: I always recommend vegetable broth with good flavor, or make your own if you can—it’s a game-changer.
Adjust Seasonings Last: Add salt and pepper slowly and taste as you go to find the perfect balance.

How to Serve Easy Vegetarian Minestrone Soup Recipe

A white bowl filled with bright red tomato-based soup with visible layers of diced tomatoes, white beans, small round pasta, sliced orange carrots, chopped green beans, and herbs scattered on top. The soup has a slightly thick texture with floating small vegetables and pasta. A silver spoon with a dark brown handle rests inside the bowl. Beside the bowl are pieces of crusty bread with a golden-brown crust, placed on top of a white marbled surface. A striped cloth napkin in beige and blue sits close to the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Easy Vegetarian Minestrone Soup, healthy vegetable soup, hearty vegetarian dinner, quick homemade minestrone, vegan friendly soup

Garnishes

I usually finish with a handful of chopped fresh parsley because it wakes up the whole bowl with that fresh, bright pop of green. If you’re like me and can’t resist a little heat, a pinch of red pepper flakes on top is fantastic. And if you’re not strictly vegan, grated Parmesan cheese is like the cherry on top—salty, savory, and almost melts into the broth.

Side Dishes

To really turn this Easy Vegetarian Minestrone Soup Recipe into a satisfying meal, I love pairing it with crusty garlic bread or toasted baguette slices. Sometimes, when I’m in the mood for something lighter, a simple mixed green salad with vinaigrette rounds things out beautifully.

Creative Ways to Present

For special occasions or when I’m serving guests, I like ladling the soup into colorful bowls and topping each with a little extra herb garnish and cheese. Serving alongside small bowls of toppings like extra Parmesan, fresh basil, and chili flakes lets everyone customize. Sometimes I even add a grilled cheese sandwich cut into fun shapes for the kids—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover minestrone soup in airtight containers in the fridge, and it keeps really well for about 3-4 days. One thing I’ve learned is to keep any pasta separate if you expect leftovers so it doesn’t turn mushy. If that’s not possible, just know the soup thickens and you may want to add a splash of broth or water when reheating.

Freezing

This soup freezes beautifully, which is a lifesaver for busy weeks. I recommend omitting the pasta when freezing and adding it fresh when you reheat the soup. Freeze in portioned containers or freezer bags, and it’ll keep for up to 3 months without losing flavor.

Reheating

When reheating, warm the soup gently on the stove over medium-low heat. If you added pasta before storing, stir in a little extra broth or water to loosen it up. Stir occasionally to heat evenly and be careful not to boil too hard to protect the delicate flavors and texture.

FAQs

Can I make this Easy Vegetarian Minestrone Soup Recipe vegan?

Absolutely! Just skip the Parmesan or use a plant-based cheese alternative. The soup will still be deliciously hearty and flavorful without it.
What type of pasta works best for minestrone soup?

Small pasta shapes like ditalini, small elbows, or even broken spaghetti pieces work great because they cook quickly and are the perfect bite-size for soup.
Can I use dried beans instead of canned?

You can, but you’ll need to soak and cook dried beans separately before adding them to the soup. Canned beans save a lot of time and are just as tasty here.
How do I prevent the pasta from getting mushy when making soup ahead?

My best tip is to cook the pasta separately and add it right before serving. If that’s not an option, add extra liquid when reheating to loosen the soup and stir gently.

Final Thoughts

This Easy Vegetarian Minestrone Soup Recipe holds a special place in my kitchen because it’s reliably comforting, easy to make, and endlessly adaptable. Whether you’re looking for a quick dinner or a make-ahead meal to enjoy all week, this soup delivers every time. I hope you love making it as much as I do—it’s the kind of recipe that feels like a warm hug in a bowl, perfect for sharing with family or enjoying solo on a cozy night in.