Name: Hearty Vegetarian Minestrone Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion (finely diced); 2 large carrots (peeled and cut into rounds); 2 celery ribs (finely sliced); 2 cloves garlic (minced); 1 cup green beans (trimmed and roughly chopped); 28 ounces diced tomatoes (canned); 4 cups vegetable broth; 2 cups kale (roughly chopped); 15 ounces cannellini beans (canned, rinsed and drained); 3/4 cup small pasta (such as elbow macaroni or ditalini); Salt and pepper (to taste); Fresh basil (to garnish); 1/2 cup shaved parmesan (to garnish)

There’s something about a warm bowl of soup that just feels like a hug from the inside, and this Hearty Vegetarian Minestrone Soup Recipe is exactly that kind of comfort. With its rich tomato broth, tender pasta, and a rainbow of fresh veggies, it’s satisfying without being heavy — a perfect feel-good meal anytime.

The image shows a bowl of soup filled with several layers: at the bottom, there is a clear reddish broth; next is a mix of white beans, green leafy kale, green beans, orange carrot slices, and small pasta shapes spread evenly. On top, there are white shavings of cheese and fresh bright green basil leaves placed in the center and around the edges of the soup. The soup is served in a white bowl with a scalloped dark blue edge, sitting on a wooden table scattered with fresh basil leaves. Another white bowl with the same soup and a black pot with more soup wrapped in a woven mat are partially visible nearby. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Vegetarian Minestrone Soup Recipe
Top Tip
How to Serve Hearty Vegetarian Minestrone Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Vegetarian Minestrone Soup Recipe

Why You'll Love This Recipe

I’ve made tons of minestrone soups over the years, but this one stands out because it’s both hearty and vegetarian without skimping on flavor. Every spoonful is loaded with goodness that sticks to your ribs and still feels fresh and vibrant.

Loaded with vegetables: You’re getting carrots, celery, kale, green beans, and tomatoes all simmered together for rich, layered flavors.
Comfort food with a twist: It’s not just any soup; it’s rich in protein from cannellini beans and pasta for a filling meal that’s meat-free.
Simple and forgiving: You don’t have to be a master chef — the step-by-step cooking process makes it easy to get right every time.
Perfect for leftovers: It tastes even better the next day and freezes wonderfully for busy weeknights.

Ingredients & Why They Work

Each ingredient in this Hearty Vegetarian Minestrone Soup Recipe pulls its weight to create a balanced, delicious meal. Plus, the canned tomatoes and beans make it practical to throw together any time you’re short on fresh produce or pressed for time.

Flat lay of a small white ceramic bowl of golden olive oil, a whole medium yellow onion with papery skin, two large peeled bright orange carrots cut into rounds, two celery ribs sliced thinly, two whole garlic cloves unpeeled, a small white bowl filled with fresh green beans roughly chopped, a simple white bowl holding diced ripe red tomatoes, another white bowl with clear vegetable broth, a white bowl with glossy white cannellini beans, roughly chopped deep green kale leaves arranged fresh, a small white bowl of uncooked elbow macaroni pasta, a few fresh green basil leaves, and a small white bowl containing thin shaved parmesan cheese, all perfectly arranged with balanced spacing and symmetry placed 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

Olive oil: The base for sautéing veggies that adds richness without overpowering flavors.
Yellow onion: Softens into a sweet foundation that rounds out the soup’s depth.
Carrots: Add natural sweetness and vibrant color.
Celery: Brings a subtle aromatic punch that balances the tomatoes.
Garlic: Essential for that warm, savory kick everyone loves.
Green beans: Provide a fresh crunch and bright flavor to contrast the deep tomato broth.
Canned diced tomatoes: Form the hearty, tangy base of the broth, available year-round.
Vegetable broth: Keeps it light yet flavorful — you can up the umami by using a good-quality brand.
Cannellini beans: Creamy protein that makes the soup filling and satisfying.
Kale: Wonderful for texture and nutrients — I like to add it last to keep its color alive.
Small pasta (elbow macaroni or ditalini): Perfect bite-sized pieces that soak up the broth without overwhelming the soup.
Salt and pepper: The final seasoning; don’t skip tasting and adjusting as you go!
Fresh basil: Adds a bright, refreshing note at the end.
Shaved parmesan: Gives an indulgent touch of umami and creaminess right before serving.

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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.

Make It Your Way

I love tweaking this soup to fit the season or whatever I have on hand. Feel free to swap in different veggies or pasta shapes — it’s incredibly adaptable.

Variation: Once, I added zucchini and swapped kale for spinach late in the cooking. It gave the soup a milder, greener flavor that was lovely for spring.
Make it gluten-free: Use gluten-free pasta and double-check your broth to keep things safe and tasty.
Turn up the spice: Add red pepper flakes when sautéing the garlic for a bit of heat—my go-to on chilly nights.
Leafy green swaps: Swiss chard or collard greens work beautifully if you want a different texture or flavor profile.

Step-by-Step: How I Make Hearty Vegetarian Minestrone Soup Recipe

A close-up view of a black pot filled with vegetable soup, showing a mix of three layers: the bright red broth as the base, cooked green leafy kale pieces scattered throughout, and small slices of orange carrot along with pale white beans and short pasta shapes evenly spread on top. The pot is set on a dark wooden surface with fresh green basil leaves beside it and a purple cloth nearby, all on a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently soften the base veggies

Start by warming the olive oil in a large pot over low heat. Toss in the diced onion, sliced carrots, and celery. This part takes a bit of patience — cook them gently for about 10 minutes until they’re soft and almost melting. Don’t rush this because soft veggies bring that sweet, mellow flavor foundational to great minestrone.

Step 2: Add garlic and green beans for fresh aroma

Next, stir in the minced garlic and roughly chopped green beans. Cook everything together for another 3 to 4 minutes. This step releases that amazing garlicky fragrance and lets the green beans stay green and crisp — not mushy.

Step 3: Bring in the tomatoes and broth

Pour the canned diced tomatoes along with the vegetable broth right into the pot. Turn up the heat and bring everything to a gentle simmer. Let it bubble away for about 20 minutes, so the flavors marry and the veggies get tender. You’ll want to keep an eye on it and stir occasionally to avoid any sticking.

Step 4: Add beans, kale, and pasta

This is the heart of the soup! Toss in your cannellini beans, chopped kale, and small pasta. Stir them in gently and let the soup simmer on low heat for another 10 to 12 minutes. The pasta will cook through, and the kale will wilt just right. This timing is key to avoid overcooking everything — perfect al dente pasta and vibrant greens.

Step 5: Season and serve

Give your soup a taste and sprinkle in salt and freshly ground pepper to suit your preference. I always add a little at a time and taste again — it’s easy to add more, but you can’t take salt out once it’s in! Before serving, garnish with fresh basil leaves and shaved parmesan. That final touch brings the flavors home.

Top Tip

Making this Hearty Vegetarian Minestrone Soup Recipe over the years, I’ve learned a few tricks that really boost the flavor and texture. These small touches can make a big difference.

Low and slow sauté: Don’t rush the initial veggies — softening them patiently unlocks a natural sweetness that’s the soup’s backbone.
Fresh kale timing: Add the kale late so it keeps its vibrant green color and doesn’t become slimy.
Pasta choice matters: Small shapes like ditalini or elbow macaroni hold broth perfectly and maintain pleasant bite.
Season gradually: Salt at the end, after simmering, because the broth and canned ingredients add their own saltiness.

How to Serve Hearty Vegetarian Minestrone Soup Recipe

vegetarian minestrone - Serving Suggestion

Garnishes

For me, fresh basil and freshly shaved parmesan are non-negotiable. They add a fragrant brightness and a creamy, salty contrast to the tomato-rich broth that makes every bite special. If you want a little extra, a drizzle of good olive oil or a sprinkle of red pepper flakes also works wonders.

Side Dishes

I love serving this soup with some crusty, toasted bread or garlic focaccia for dipping. A crisp green salad dressed simply with lemon juice complements the earthy flavors beautifully and rounds out the meal without adding heaviness.

Creative Ways to Present

For a cozy dinner party, I once served this minestrone in preheated deep bowls with a small ramekin of parmesan on the side, so everyone could add as much as they liked. Adding a fresh basil sprig on top made it look beautiful and inviting—little touches like that make it feel special.

Make Ahead and Storage

Storing Leftovers

I store leftover minestrone in airtight containers in the fridge, and it usually lasts nicely for up to 4 days. The flavors deepen overnight, so it’s often even better the next day.

Freezing

This soup freezes really well! Just make sure it’s completely cooled before transferring to freezer-safe containers. Defrost in the fridge overnight, then reheat gently on the stove to preserve the texture of the pasta and beans.

Reheating

I like reheating on the stove over medium-low heat, stirring often. This avoids overcooking the pasta or making the kale mushy. If the soup thickens too much, just add a little extra broth or water to loosen it up.

Frequently Asked Questions:

Can I use other types of beans in this minestrone?

Absolutely! While cannellini beans are classic for minestrone with their creamy texture, you can substitute with great northern beans, kidney beans, or chickpeas, depending on your preference. Just make sure they’re cooked or canned and drained.

What pasta works best for this Hearty Vegetarian Minestrone Soup Recipe?

Small pasta shapes like elbow macaroni, ditalini, or small shells are ideal because they cook evenly and blend well with the soup’s texture. Larger pasta can overpower or become too mushy.

Can I make this soup in a slow cooker?

Yes, you can! Start by sautéing the onion, carrots, and celery on the stove as usual, then transfer everything to the slow cooker along with the tomatoes, broth, and green beans. Add the kale, beans, and pasta in the last 30 minutes to avoid overcooking.

Is this recipe suitable for vegan diets?

The base recipe is vegetarian, but to make it vegan, simply omit the shaved parmesan garnish or substitute with a vegan cheese alternative. The soup itself is rich and satisfying without any animal products.

Final Thoughts

This Hearty Vegetarian Minestrone Soup Recipe has become one of my go-to dishes when I want something nourishing, flavorful, and just downright cozy. I hope you enjoy making it as much as I do — it’s the kind of meal that brings people together, warms the soul, and leaves you feeling good inside and out. Don’t hesitate to experiment and make it your own; that’s part of the fun in the kitchen!