Minestrone Soup (vegetarian/ vegan friendly)

Minestrone soup is a warm, comforting and classic recipe that everybody enjoys. And it’s easy enough to make for dinner on a busy weeknight.

Easy weeknight dinners seem to be your favorite recipes over time, and this one fits the bill. It also happens to be vegetarian. And vegan, if you skip the cheese or use vegan cheese.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

This soup uses a mix of red and white kidney beans (AKA canellini beans), vegetable stock, macaroni pasta and tons of veggies. Omnivores feel free to sub chicken stock.

Also, feel free to use cooking spray, or broth-sauté your veggies if you like to reduce oil.

How to make minestrone soup

Here is how we make minestrone soup. In a large pot or enameled cast iron dutch oven, heat your oil over medium heat. 

Add the onion, carrot, and celery. Cook for about 5 minutes. 

Add the garlic and cook for another minute. Then stir in the chili powder; cook for another minute. 

Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has reduced/ evaporated, about 5 to 7 minutes.

Add in the broth, beans (including the green beans) tomato sauce, and increase the heat to bring the liquids to a boil.

Add pasta, and cook for the number of minutes for whatever cut of pasta you are using, usually 7 or 8 minutes. You can go more or less if you are using pasta that requires it.

Taste to check to see if you want to add salt and pepper. Then add in the spinach right at the end.

Stir and cook until it is fully wilted, about 2-3 more minutes. 

Turn off the heat, and serve the minestrone soup with chopped parsley and parmesan sprinkled on top.

If you want more soup recipes, see all my soup recipes here.

Minestrone Soup Recipe

Did you try this minestrone soup recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media! 

Instagram | Pinterest | Facebook | YouTube | Twitter

5 from 1 vote

Print

Minestrone Soup

Minestrone soup is a warm, comforting and classic recipe that everybody enjoys. Easy enough to make on busy weeknights.

Course Main Course, Soup

Cuisine Italian, Vegan

Keyword Minestrone Soup, minestrone soup recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 to 8

Calories 296 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 Tablespoon avocado oil or you can use cooking spray, water/broth sauté
• 1 large yellow onion diced
• 2 cups diced carrots
• 2 stalks celery diced
• 4 cloves fresh garlic minced
• 2 teaspoons chili powder
• 1 can of diced tomatoes undrained (14.5 ounces)
• 1 can tomato sauce 14.5 ounces
• 5 cups vegetable stock I used 5 cups water + 1.5 Tablespoons Better Than Bullion vegetable base
• 5 ounces uncooked elbow macaroni pasta you can use any cut pasta, for regular elbow macaroni this equals 1.25 cups
• 1 can cannellini or great northern white beans rinsed and drained, 15 ounces
• 1 can red kidney beans rinsed and drained, 15 ounces
• ½ cup fresh or frozen cut green beans
• salt and pepper to taste Better Than Bullion is very salty, so I did not need any extra salt, FYI
• 2 cups baby spinach leaves
• 2 tablespoons chopped parsley - for garnish
• parmesan cheese for sprinkling on top

Instructions

1. In a large pot or enameled cast iron dutch oven, heat your oil over medium heat.
2. Add the onion, carrot, and celery. Cook for about 5 minutes.
3. Add the garlic and cook for another minute.
4. Stir in the chili powder; cook for another minute.

5. Add the tomatoes and bring to a simmer. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has reduced/ evaporated, about 5 to 7 minutes.

6. Add in the stock/broth, beans (including the green beans) tomato sauce, and increase the heat to bring the liquids to a boil.

7. Add pasta, and cook for the number of minutes for whatever cut of pasta you are using, usually 7 or 8 minutes. You can go more or less if you are using pasta that requires it.
8. Taste to check to see if you want to add salt and pepper.
9. Add in the spinach right at the end and stir and cook until it is fully wilted, about 2-3 more minutes.
10. Turn off the heat, and serve with chopped parsley and parmesan sprinkled on top.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutrition info is the total recipe, divided into six servings.

Nutrition Facts

Minestrone Soup

Amount Per Serving

Calories 296 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 1117mg49%

Potassium 948mg27%

Carbohydrates 55g18%

Fiber 11g46%

Sugar 9g10%

Protein 13g26%

Vitamin A 8885IU178%

Vitamin C 16mg19%

Calcium 136mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.