Hearty Vegetarian Minestrone Soup — a cozy, veggie-packed soup that’s as nourishing as it is delicious! This easy minestrone is loaded with fresh vegetables like celery, carrots, green beans, and spinach, all simmered together in a rich and flavorful Italian-seasoned tomato broth.
Customize it with your favorite noodles and add a hearty dose of protein-packed kidney beans to make it extra satisfying. Serve it with a sprinkle of parmesan cheese and a warm slice of garlic bread for the perfect comforting meal. Whether you’re meal-prepping or cooking for a crowd, this one-pot soup is always a winner!
Prep Time
2 minutes
Cook Time
3 minutes
Total Time
2 minutes
Ingredients
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1 tablespoon olive oil
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1 white or yellow onion, diced
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2 stalks celery, diced
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2 large carrots, sliced
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1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
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1 (28 ounce) can fire roasted crushed tomatoes
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1 (15 ounce) can kidney beans, rinsed and drained
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6 cups vegetable broth
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1 teaspoon italian seasoning
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½ teaspoon red pepper flakes
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¾ teaspoon salt, plus more to taste
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Freshly ground black pepper
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8 ounces green beans, trimmed and cut into 1 inch pieces
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4 cups spinach
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4 ounces elbow noodles, small shells or fusilli, gluten free if desired
For serving:
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Freshly grated parmesan
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Garlic bread or crostinis
Instructions
- Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.
- Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.
- Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.
Notes
- To make vegan: simply leave the cheese off the top or use your favorite vegan parmesan.
- To add more heartiness & protein: sauté 1 pound ground turkey or beef with the onions and carrots until meat is nice and browned. Continue the recipe as written.
- If you'd like you can sub 1 cup diced zucchini or corn in place of the green beans, or skip the green beans altogether.
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