A hearty and delicious homemade Minestrone Soup Recipe; a fan favorite. Packed with flavor, this vegan soup is made in just 1 pot and in under 30 minutes; an easy weeknight meal the whole family will love.
Growing up, my family ate a lot of soup for dinner. With two working parents, homemade soup was a quick and easy dinner option that worked for all of us. Among those most common soups in the rotation were Broccoli and Cheese, Vegetable Noodle, and Italian Minestrone.
This minestrone soup was the most common and while I ate it probably once a month for many years of my childhood, it took me well into adulthood to make my own minestrone soup recipe. When I finally did, I was immediately brought back to that warm and comforting soup that I know and love so well.
Why did it take me so many years to re-find you, my friend?
Regardless of how long it took, I am so glad that Minestrone and I have reconnected. Whether you’re familiar with minestrone soup or not, I think you’re going to love this recipe.
What is Minestrone Soup?
Minestrone soup is a thick, stew-like Italian soup. It is made with vegetables, often onions, celery, carrots, and tomatoes, as well as any seasonal vegetables you might have on hand. Minestrone soup is bulked up with the addition of beans and pasta (or sometimes rice).
Because minestrone soup is so hearty, it makes a great stand-alone meal.
I love this Minestrone Soup recipe because:
- It’s easy to make. It can be made in just one pot and in under 30 minutes!
- It makes a ton! I like to make this soup on Sunday and enjoy it throughout the week for easy grab-and-go lunches.
- This soup is delicious.
- And it is packed with vegetables and hearty proteins for a healthy wholesome meal.
Let’s take a closer look at how to make this soup.
One of the best parts about this Minestrone Soup is it’s made with just about 10 ingredients that you likely already have on hand. And for the ingredients you don’t have, they are easy to swap out!
How to make Italian Minestrone Soup
Step One – Grab your best soup pot
I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. My Dutch Oven is one of the most useful and versatile kitchen tools I have and although it’s a bit pricey, you will use this one over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.
Plus they come in all different colors! Check them out here.
While any soup pot will do, when I have loved and trusted kitchen items, I like to share them with you. As a minimalist, I prefer few, high-quality, multi-functional products and I know many of you share that value.
Step two: Sauté vegetables
As you would imagine, the onions and garlic are sautéed first until they are nice and translucent. Once the sweet fragrance of onion fills our kitchen, we can add the carrots, celery, and zucchini. Sauté the vegetable for just about 3 minutes to get them tender and slightly caramelized on the outside.
Stir in the spices to coat the vegetables. Then move on to the final step.
Step three: Add the remaining ingredients
Toss everything else into your soup pot and bring to a boil. Once boiling, reduce heat to simmer, cover, and simmer until your pasta is cooked all the way through, about 12 minutes. Be careful not to overcook your pasta!
And that’s it! A little bit of sautéing and simmering and you’ve got yourself a warm and hearty vegan soup.
Can this recipe be made in an instant pot?
Yes! To make this Instant Pot Minestrone Soup follow the instructions for sautéing the vegetables on the SAUTE setting of your instant pot. Once the vegetables are sautéed, add the remaining ingredients EXCEPT for the beans. Close the lid and press the MANUAL or PRESSURE COOK button. Set it for 2 minutes.
When the time is up, release the pressure. Stir in the beans until they are heated all the way through (about 3 minutes). Season with salt and pepper and serve!
Can this recipe be made in advance?
Again, yes. This minestrone soup can be made a day or two in advance. However, as the pasta absorbs the liquids, it will continue to expand. The best option for making ahead of time is preparing the soup without adding the pasta. On the day you are ready to serve, reheat the soup. Add the pasta and cook it for 12 minutes, until al dente. Alternatively, you can prepare the soup and cook the pasta to the point where it is slightly less done (about 10 minutes). The pasta will continue to soften as the soup cools and sets in the refrigerator.
To store this soup, let it cool down to room temperature before transferring it to an airtight container and placing it in the refrigerator for up to 3 days.
Tips and Tricks
Minestrone soup is very straight-forward. It’s nearly fail-proof. Here are a few things to keep in mind when making this vegan soup recipe.
- This minestrone soup recipe is very versatile. That means you can adjust herbs and spices as you please and experiment with different vegetables and beans you have on hand.
- Keep a close eye on the pasta; you want to remove the soup from the heat when the pasta is al dente. The pasta will continue to cook in the hot broth as the soup cools. If you overcook the pasta, it will get soft and mushy.
- Let soup cool 10 minutes before serving it. Serve it with vegan parmesan and artisan bread.
- If you are storing the soup, the pasta will continue to expand in the broth. You may need to add a little bit of vegetable broth when heating it up the following days.
- Soup can be stored in an airtight container in the refrigerator for up to 3 days.
Can this soup be made gluten-free?
Yes! Just swap out the pasta for gluten-free pasta or 1/2 cup uncooked rice for delicious gluten-free minestrone soup.
More vegan soup recipes
Do you love vegan soup as much as I do? Make sure to check out these recipes below.
That’s everything you need to know about making the perfect minestrone soup. Let’s give it a go!
This hearty and delicious homemade Minestrone Soup is a fan favorite. Packed with flavor, this vegan soup is made in just 1 pot and in under 30 minutes; an easy weeknight meal the whole family will love.
Cuisine: Vegan, Italian
Keyword: Minestrone Soup, Italian Minestrone Soup
Servings: 6 people
Calories: 164 kcal
Author: Sarah McMinn
- 1 tbsp. olive oil
- 2-3 cloves garlic, minced
- 1/2 medium white onion, diced
- 2 stalks celery, diced
- 2 small carrots, peeled and diced
- 1 medium zucchini, chopped
- 1 tbsp. dried parsley
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1 (15 oz) can chickpeas
- 1 (15 oz) can kidney beans
- 2 (15 oz) cans diced tomatoes
- 2 tbsp. tomato paste
- 4 cups vegetable broth
- 1 cup dried shell pasta
- salt and pepper, to taste
- vegan parmesan, optional
Heat the olive oil in a large soup pot over medium heat. Add onions and garlic and sauté, stirring frequently, until onions are translucent and fragrant - about 5 minutes. Add celery, carrots, and zucchini and sauté for another 2-3 minutes.
Add spices and mix until vegetables are well coated. Stir in beans, diced tomatoes, tomato paste, vegetable broth, and pasta. Bring to a boil. Reduce heat to a simmer and simmer for 15 minutes until the pasta is al dente. Be careful not to overcook the pasta.
Remove from heat and season with salt and pepper. Let cool 10 minutes before serving with vegan parmesan. Serve with Caesar Salad and artisan bread.
This minestrone soup recipe is very versatile. That means you can adjust herbs and spices as you please and experiment with different vegetables and beans you have on hand.
Store the soup in an airtight container in the refrigerator for up to 3 days. When storing, the pasta will continue to expand in the broth. You may need to add a little bit of vegetable broth when heating it up the following days.