How to Make the Perfect Minestrone Soup
Italian · Easy · 50 min · 6 servings
This hearty Minestrone Soup is a classic Italian vegan recipe brimming with seasonal vegetables, tender pasta, and protein-rich beans in a rich tomato broth. This fully vegan dish is nourishing, comforting, and perfect for feeding a crowd on a cold day.
Why this recipe works
This Minestrone Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 1 can diced tomatoes
- 1 can cannellini beans drained and rinsed
- 2 cups small pasta such as ditalini or elbow
- 3 cups mixed vegetables such as zucchini carrot and celery diced
- 4 cups vegetable broth
- 2 cloves garlic minced
- 1 teaspoon dried Italian seasoning
Step by step instructions
Step 1: Saute the Aromatics
Heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and diced celery and carrot and cook for about 5 minutes stirring frequently until softened and fragrant.
Step 2: Build the Broth
Pour in the vegetable broth and diced tomatoes and stir in the Italian seasoning salt and pepper. Bring the mixture to a boil then reduce to a steady simmer to develop the flavor of the soup base.
Step 3: Add Vegetables and Beans
Add the remaining diced vegetables and the cannellini beans to the pot. Simmer for 10 minutes until the vegetables are just tender but still hold their shape and the broth has thickened slightly.
Step 4: Cook the Pasta
Stir in the pasta and cook according to package directions until al dente, usually around 8 to 10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 5: Taste and Serve
Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and top with a drizzle of good quality olive oil and a sprinkle of fresh parsley or vegan parmesan.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cannellini beans → kidney beans or chickpeas for equally hearty protein-rich alternatives
- pasta → gluten-free pasta or small diced potatoes for a gluten-free version of this soup
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the pasta too early which causes it to become mushy and absorb too much broth
- Not seasoning the soup enough at each stage which results in a flat and bland final flavor
Nutrition facts
Per serving: 290 calories, 12g protein, 48g carbs, 5g fat, 10g fiber.
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