There’s something so comforting about a bubbling pot of soup on the stove, especially a recipe like this Hearty Vegetarian Minestrone Soup Recipe. With its rich tomato broth, tender veggies, and pasta, it really hits the spot on chilly days or when you need a wholesome, satisfying meal.

A white bowl with a blue scalloped edge holds a soup made of three main layers: the base layer is a clear red tomato broth, the middle layer is filled with small curved elbow macaroni pasta and white beans, and the top layer is a mix of dark green leafy kale pieces and bright green beans and carrots. On top, there are three thin slices of pale yellow cheese and several fresh bright green basil leaves scattered around. The bowl is placed on a brown wooden table with green basil leaves artfully scattered nearby, along with part of a white bowl with more soup and a black pot with a beige woven cover. The photo was 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 quite a few soups over the years, but this Hearty Vegetarian Minestrone Soup Recipe always makes the cut for both weeknight dinners and meal prep. It’s just so easy to whip up and keeps well, plus the flavors only deepen if you let it sit overnight.

Rich and Wholesome: The tomato broth infused with garlic, kale, and beans creates a soup that feels both hearty and nourishing without any meat.
Simple Ingredients: You can find everything in any grocery store, and the recipe is flexible with pantry-friendly beans and pasta.
Comfort Food with a Healthy Twist: Packed with fiber-rich beans and fresh veggies, it's a meal you can feel good about eating every day.
Easy to Customize: Whether you want to add more greens, swap pasta shapes, or use different beans, the base is very forgiving and adaptable.

Ingredients & Why They Work

Each ingredient in this soup plays a role in building that classic minestrone flavor and texture we all love. I always aim for fresh vegetables and a good quality vegetable broth to keep the soup bright and flavorful.

Flat lay of a small glass bowl of golden olive oil, one medium yellow onion diced into small pieces, two large peeled carrots sliced into rounds, two celery ribs finely sliced, two peeled garlic cloves minced, a small heap of chopped green beans, a small white bowl filled with bright red diced tomatoes, a small white bowl with clear vegetable broth, a small white bowl of creamy white cannellini beans, a pile of roughly chopped deep green kale, a small white bowl filled with uncooked elbow macaroni pasta, a small mound of coarse salt and freshly ground black pepper, a few fresh basil leaves, and a small white bowl of pale yellow shaved parmesan cheese, all arranged with perfect symmetry 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 foundation for sautéing brings warmth and richness to the vegetables without overpowering.
Yellow onion: Adds natural sweetness and depth when gently cooked down.
Carrots: Their slight earthiness and natural sugars balance the acidity of the tomatoes.
Celery: Brings a subtle aromatic note and crunch even after cooking.
Garlic: Essential for that savory backbone — just don’t let it burn!
Green beans: They keep their snap and add fresh vegetable texture.
Diced tomatoes: The rich, slightly tangy base that makes this soup feel hearty and vibrant.
Vegetable broth: A good-quality broth adds layers of flavor without the need for extra seasoning.
Cannellini beans: Creamy and mild, they create a wonderful contrast against the veggies and pasta.
Kale: Adds earthiness and nutritional punch and holds up well in the soup.
Small pasta: Elbow macaroni or ditalini fits best, giving little bites of comfort that soak up the broth.
Salt and pepper: Simple seasonings that you adjust at the end to balance it all.
Fresh basil: Bright, fresh herb notes that elevate each spoonful.
Shaved parmesan: Adds a nutty, creamy finish—optional if you want it vegan-friendly.

📝

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

One of the best parts about making this Hearty Vegetarian Minestrone Soup Recipe is how adaptable it is—over time, I've played around with extra veggies and different pastas to suit whatever's in my kitchen or my mood.

Variation: I love swapping kale for spinach when I want a milder green or adding zucchini in the summer for an extra veggie boost.
Gluten-Free: Using gluten-free pasta works perfectly and makes this recipe accessible for everyone.
Beans Swap: Try chickpeas or kidney beans instead of cannellini for more variety or different textures.
Spicy Kick: Add a pinch of red pepper flakes when sautéing the garlic for a subtle heat that livens up the soup.

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

A black pan filled with a thick tomato broth soup that has three main layers visible: the bright red liquid base, mixed with small beige elbow pasta pieces scattered throughout, bright orange carrot slices shaped like small rounds, and dark green curly kale leaves that float on top. Small green beans pieces and light green celery bits are also mixed in, adding texture and color contrast. The pan rests on a dark wooden surface with some fresh green basil leaves placed nearby and a light purple cloth partially visible on the lower right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Build Your Flavor Base

Start by heating olive oil in a large pot over low heat—this gentle start lets your veggies cook down slowly without browning too quickly. Toss in the diced onion, carrot rounds, and sliced celery. Stir occasionally and cook for about 10 minutes until everything is soft and fragrant. This patience really pays off with flavor.

Step 2: Add Garlic and Green Beans

Once the base veggies are tender, add the minced garlic and chopped green beans. Cook for 3 to 4 minutes, stirring often, until the garlic becomes aromatic and green beans start to soften but still hold their vibrant color. Watch the garlic closely to avoid bitterness from burning.

Step 3: Simmer with Tomatoes and Broth

Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir everything together and bring it up to a gentle simmer. Let the soup bubble softly for around 20 minutes until all the veggies are tender and flavors marry beautifully.

Step 4: Final Ingredients and Pasta Time

Add the rinsed cannellini beans, chopped kale, and your chosen small pasta. Stir well, then simmer for another 10-12 minutes or until the pasta is just cooked but not mushy. Keep an eye on it, giving the soup a stir now and then to prevent sticking.

Step 5: Season and Garnish

Taste your soup and add salt and pepper to suit your palate. Ladle the soup into bowls and finish with fresh basil leaves and shaved parmesan, if using. The basil brings a fresh pop while the cheese melts slightly into the warm broth for ultimate comfort.

Top Tip

After making this Hearty Vegetarian Minestrone Soup Recipe multiple times, I’ve picked up a few tricks that really enhance the flavor and texture—small adjustments that make cooking it easier and even more delicious.

Low and Slow Sauté: Cooking onions, carrots, and celery slowly at low heat helps soften them perfectly without browning, creating a sweeter, more rounded base.
Add Pasta Last: Adding pasta towards the end keeps it from becoming mushy, especially if you plan on reheating leftovers.
Season Gradually: Season the soup in stages—after the initial simmer and again at the end—to layer flavors and avoid overseasoning.
Use Fresh Herbs at the End: Adding basil just before serving preserves its bright flavor and aroma, rather than cooking it into the soup.

How to Serve Hearty Vegetarian Minestrone Soup Recipe

vegetarian minestrone - Serving Suggestion

Garnishes

I usually top mine with torn fresh basil leaves because they add such a fresh herbal note. Shaved parmesan isn’t mandatory but adds a lovely creamy, salty edge. If you want to keep it vegan, some toasted pine nuts or a drizzle of good-quality olive oil works beautifully instead.

Side Dishes

Crusty bread is my go-to side, perfect for dipping into the soup’s rich broth. A simple green salad with lemon vinaigrette balances the heartiness with brightness. For something warm, cheesy garlic toast brings the ultimate cozy combo.

Creative Ways to Present

For more special occasions, I like serving this Hearty Vegetarian Minestrone Soup Recipe in rustic ceramic bowls, accompanied by a small side plate with a Parmesan crisp or homemade pesto drizzle. You can also ladle it into hollowed-out baguettes or mini bread bowls to wow guests or family.

Make Ahead and Storage

Storing Leftovers

Once the soup cools, I transfer it to an airtight container and store it in the fridge. It keeps wonderfully for 3 to 4 days, and the flavors actually deepen after resting, making reheated servings even better.

Freezing

This soup freezes beautifully. Just skip adding the pasta if you plan to freeze—add that fresh when you reheat to avoid mushiness. Portion into freezer-safe containers and it keeps for up to 3 months.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. If you froze the soup without pasta, add freshly cooked pasta now. Taste for seasoning after reheating and adjust as needed for the best flavor.

Frequently Asked Questions:

Can I make this soup gluten-free?

Absolutely! Just swap the regular pasta for your favorite gluten-free small pasta shapes, like gluten-free elbow macaroni or gluten-free ditalini. The soup’s flavor stays just as delicious.

Can I use other greens instead of kale?

Yes! Spinach, swiss chard, or even collard greens work well. Just add them in the last few minutes of cooking as they wilt faster than kale.

Is cannellini beans essential or can I use another bean?

Cannellini beans give a creamy texture and mild flavor, but you can definitely use chickpeas, kidney beans, or navy beans. Just make sure they are canned and rinsed to avoid excess salt.

How long does the soup keep in the fridge?

Stored in an airtight container, the soup stays fresh for up to 4 days. Flavors often taste better the next day after the ingredients meld together. Just reheat gently on the stovetop.

Final Thoughts

This Hearty Vegetarian Minestrone Soup Recipe has become a true kitchen staple for me. I love how it’s both comforting and nourishing, with plenty of texture and flavor in every spoonful. I hope you’ll enjoy making it just as much as I do — it’s the kind of dish that feels like a warm hug on any day.