This Vegetarian Minestrone Soup is packed with zucchini, carrots, kale, cannellini beans, kidney beans, and tiny cubetti pasta in a rich, savory tomato broth. Fire-roasted tomatoes, garlic, Italian herbs, and a little white wine give the soup plenty of flavor, while pesto and apple cider vinegar stirred in at the end bring everything together.
For me, a good minestrone is all about the broth. I want something deeply savory and tomato-rich that actually stands up to all those vegetables and beans. This version comes together in one pot on the stovetop, with an Instant Pot option if you prefer pressure cooking.
If you love hearty, vegetable-packed soups, try my green lentil soup or chickpea soup recipe next.
Recipe Summary: Vegetarian Minestrone Soup
- ✅ Recipe Name: Vegetarian Minestrone Soup
- 🕒 Ready In: 45 minutes, with 15 minutes of prep
- 👪 Serves: 6 (easy to scale)
- 🍽 Calories: 270 per serving
- 🥣 Main Ingredients: Zucchini, carrots, kale, cannellini beans, kidney beans, cubetti pasta, fire-roasted tomatoes, pesto
- 📖 Dietary Info: Vegetarian, make-ahead friendly, freezer-friendly
- ⭐ Why You'll Love It: This hearty vegetarian minestrone soup is loaded with vegetables, beans, and pasta in a rich, savory tomato broth. Finished with pesto and a splash of vinegar for extra flavor, it's an easy, satisfying meatless meal you can make on the stovetop or in the Instant Pot!
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I love a good vegetable soup, but if the broth doesn't have some serious flavor, what's the point? This Vegetarian Minestrone Soup is loaded with zucchini, carrots, kale, two kinds of beans, and tiny cubetti pasta in a rich, savory tomato broth with plenty of garlic and Italian herbs. I finish it with a little pesto and a splash of vinegar to really bring everything together.
It's hearty, packed with flavor, and actually filling enough to call dinner. Plus, you can make it on the stovetop or in the Instant Pot.
If you're into hearty, meatless soups, try my green lentil soup or chickpea soup recipe next.
Why you'll love this recipe
- Big, savory flavor. Fire-roasted tomatoes, tomato paste, garlic, herbs, and a splash of white wine create a flavorful broth, finished with pesto and vinegar for extra depth and brightness.
- Loaded with vegetables. Zucchini, carrots, celery, and kale make this a hearty, satisfying soup with plenty of texture.
- A complete meatless meal. Two kinds of beans and small pasta make this soup substantial enough for dinner, especially with some crusty bread.
- Easy stovetop cooking. Everything comes together in one pot, with an Instant Pot option included.
- Great for leftovers. The soup reheats beautifully and can be frozen, preferably with the pasta stored separately.
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Key Ingredients
- Zucchini. I use two zucchini for plenty of tender vegetables in every bowl. Yellow summer squash works here, too.
- Cannellini and kidney beans. Using both gives the soup a nice combination of textures and makes it more filling. Canned beans keep things easy.
- Fire-roasted tomatoes and tomato paste. These build the rich tomato base. Cooking the tomato paste with the garlic and spices helps develop its flavor.
- Cubetti pasta. These tiny pasta squares are perfect for minestrone. They're small enough to fit on a spoon with the vegetables and beans. Ditalini or small shells also work.
- Kale. Adds some texture and holds up well in the broth. Remove the tough stems before chopping.
- White wine. A dry white wine, such as Pinot Grigio or Sauvignon Blanc, adds depth to the broth.
- Italian herbs and spices. Oregano, basil, thyme, smoked paprika, and crushed red pepper give the soup its savory, slightly spicy flavor.
- Prepared pesto and apple cider vinegar. My favorite finishing touches. Stirring both in at the end gives the broth a punch of herbal flavor and acidity without losing their brightness.
See the recipe card for the full list of ingredients and quantities.
Variations
| Make it vegan | Use a dairy-free pesto and skip the cheese topping or use vegan Parmesan. |
| Use different vegetables | Yellow squash, green beans, spinach, or chopped cabbage are all good additions. Adjust cooking times depending on the vegetables. |
| Change the pasta | Ditalini, small shells, or another small pasta shape work well in place of cubetti. |
| Make it less spicy | Reduce or omit the crushed red pepper flakes. |
| Skip the wine | Replace it with a little additional vegetable broth or water. |
| Make it gluten-free | Use your favorite gluten-free small pasta and adjust the cooking time according to the package. |
How to make Vegetarian Minestrone Soup
- Step 1: Sauté the vegetables and build the flavor. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, season with salt and pepper, and sauté for 4–5 minutes until softened. Stir in the spices, garlic, and tomato paste and cook for 2–3 minutes, until fragrant and the tomato paste darkens. Add the white wine and cook for 1–2 minutes, until mostly evaporated.
- Step 2: Add the remaining ingredients. Stir in the zucchini, diced tomatoes, vegetable broth, bay leaves, parsley, water, kale, pasta, and beans. Add a vegetarian-friendly hard cheese rind, if using.
- Step 3: Simmer the soup. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, until the pasta is cooked and the zucchini is fork-tender.
- Step 4: Finish and serve. Turn off the heat and stir in the pesto, apple cider vinegar, and 1 teaspoon of salt, or more to taste. Add black pepper as needed, then remove the bay leaves and cheese rind. Ladle into bowls and serve hot with grated vegetarian-friendly Parmesan-style cheese, if desired.
Expert Tips
- Prep your vegetables ahead of time. There's a fair amount of chopping involved, so get everything ready before you start cooking. You can even prep the vegetables the night before to make dinner easier.
- Don't rush the tomato paste. Let it cook with the garlic and spices for 2–3 minutes until it darkens slightly. This helps develop a richer, more savory tomato broth.
- Add the pesto and vinegar at the end. This is my favorite way to give the soup an extra punch of flavor. Stirring them in after cooking keeps the pesto fresh and the acidity bright.
- Keep an eye on the pasta. Cubetti is small and cooks quickly. Check it toward the end of the simmering time so it doesn't get mushy.
- Season to taste. The saltiness of vegetable broth and pesto can vary quite a bit, so taste the finished soup before adding more salt and pepper.
- Adjust the broth as needed. The pasta and beans will absorb liquid as the soup sits, especially overnight. Add a splash of vegetable broth or water when reheating to loosen it up.
- Cooking ahead? Keep the pasta separate. If you're making this soup for meal prep or planning to freeze it, cook the pasta separately and add it to individual portions. This keeps it from getting too soft.
- Use a cheese rind for extra flavor. Toss a vegetarian-friendly hard cheese rind into the pot while the soup simmers for an extra layer of savory flavor. Just remember to remove it before serving.
Vegetarian Minestrone Soup FAQs
For me, it's all about building flavor in the broth. Sautéing the vegetables, cooking the tomato paste with the garlic and spices, and adding dry white wine all make a difference. My favorite trick is finishing the soup with a little pesto and apple cider vinegar. They give the broth an extra punch of flavor and brightness.
Not always! Minestrone is a traditional Italian soup made with seasonal vegetables, beans, and sometimes pasta or rice. While many versions are vegetarian, others contain meat-based broth, pancetta, or Parmesan cheese. This recipe uses vegetable broth, but be sure to choose vegetarian-friendly pesto and cheese to keep it completely meat-free.
Minestrone is a hearty Italian-style vegetable soup that typically includes beans and often pasta or rice. The combination makes it more substantial than many basic vegetable soups. There isn't one definitive recipe, so the vegetables and other ingredients can vary quite a bit.
Small pasta shapes work best because you can get a little bit of everything in each spoonful. I use cubetti, but ditalini, mini shells, or small elbow macaroni are all good options. Just keep an eye on the cooking time since different shapes cook at different rates.
You don't have to! For this recipe, I cook the pasta right in the broth so everything comes together in one pot. However, if you're making the soup ahead of time or planning to freeze it, I recommend cooking the pasta separately. This prevents it from soaking up too much broth and getting mushy.
Absolutely! The soup is easy to make vegan by using a dairy-free pesto and skipping the Parmesan cheese or replacing it with a vegan alternative. The vegetables, beans, pasta, and tomato broth make it plenty satisfying without the cheese.
What to serve with Minestrone Soup
With all the vegetables, beans, and pasta packed into this soup, it's definitely hearty enough to be dinner on its own. I like serving it with plenty of grated cheese, fresh parsley, and a big piece of crusty Italian bread for soaking up that delicious tomato broth. For something extra good, spread some of my stovetop garlic confit on toasted bread.
If you want to round out the meal, my butter lettuce salad makes a great fresh, crisp side. You could also top the soup with some crunchy air fryer croutons instead of serving bread on the side. You really don't need much else!
Storing and Reheating
- Refrigerator: Store leftover minestrone soup in an airtight container in the refrigerator for up to 4 days. Keep in mind that the pasta will continue to absorb broth as the soup sits, so it may thicken quite a bit overnight.
- Freezer: This soup freezes well for up to 3 months, but I recommend freezing it without the pasta for the best texture. Let the soup cool, transfer it to freezer-safe containers, and leave a little room for expansion. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm leftover soup in a saucepan over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. Add a splash of vegetable broth or water to loosen the soup if it's thickened, and adjust the seasoning as needed.
- Make Ahead Tip: If you're planning to make a batch for the week, cook the cubetti pasta separately and add it to individual bowls when serving. This keeps the pasta from getting too soft or soaking up all that flavorful broth.
More Vegetarian Soup Recipes
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Vegetarian Minestrone Soup Recipe
Equipment
- large soup pot, dutch oven, or instant pot
Ingredients
- 2 tablespoon olive oil
- 2 ribs of celery with leaves, finely chopped
- 1 small onion, diced
- 3 medium carrots, sliced thinly
- 3 teaspoon dried oregano
- 1 teaspoon dried Basil
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¾ teaspoon crushed red pepper flakes
- 4 cloves garlic , minced
- 2 ½ tablespoon tomato paste
- ¼ cup dry white wine, such as Pinot Grigio
- 2 medium zucchini, diced
- 1 14.5 oz can fire roasted diced tomatoes
- 32 oz vegetable broth
- 2 cups water
- parmesan rind, (optional)
- 2 tablespoon chopped fresh parsley, plus more for serving
- 2 bay leaves
- 1 15 oz can cannellini beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- ½ cup cubetti pasta or ditalini pasta, (or other small pasta)
- 1 kale, chopped, stems removed
- 1 ½ tablespoon prepared pesto, (homemade or jarred)
- 2 tablespoon apple cider vinegar
- 1 teaspoon diamond crystal salt , (or ½ teaspoon table salt)
- grated parmesan, for serving
Instructions
Stovetop Instructions
- Heat the olive oil in a large stockpot or enameled Dutch oven over medium heat.
- Add the onion, celery, and carrots. Season lightly with salt and pepper and sauté for 4–5 minutes, stirring occasionally, until the onions are translucent.
- Add the spices, garlic, and tomato paste. Stir well and cook for 2–3 minutes, until fragrant and the tomato paste deepens in color.
- Pour in the white wine and cook for 1–2 minutes, stirring occasionally, until mostly evaporated.
- Add the zucchini, diced tomatoes, vegetable broth, bay leaves, parsley, water, kale, pasta, and beans. Stir to combine. If using a vegetarian-friendly hard cheese rind, add it now.
- Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, or until the pasta is cooked and the zucchini is fork-tender.
- Turn off the heat and stir in the pesto, apple cider vinegar, and 1 teaspoon of salt, or more to taste. Season with additional black pepper as needed.
- Remove the bay leaves and cheese rind, if using, before serving. Serve hot with grated Parmesan cheese, if desired.
Instant Pot Instructions
- Set the Instant Pot to Sauté and add the olive oil.
- Add the onion, celery, and carrots. Season lightly with salt and pepper and sauté for 4–5 minutes, stirring occasionally, until the onions are translucent.
- Add the spices, garlic, and tomato paste. Stir well and cook for 2–3 minutes, until fragrant and the tomato paste deepens in color.
- Pour in the white wine and cook for 1–2 minutes, until mostly evaporated. Turn off the Instant Pot.
- Add the zucchini, diced tomatoes, vegetable broth, bay leaves, parsley, water, and beans, and Parmesan rind, if using. Stir well.
- Secure the lid and set the pressure valve to the Sealing position. Select Pressure Cook (High Pressure) and set the timer for 6 minutes.
- When the cooking time is complete, carefully perform a quick pressure release, keeping your hands and face away from the escaping steam.
- Once the pressure has fully released, remove the lid and discard the bay leaves and Parmesan rind.
- Select Sauté and add the kale and cubetti pasta. Cook for 12 minutes, stirring occasionally, until the pasta is tender and the kale is cooked through.
- Turn off the Instant Pot. Stir in the pesto, apple cider vinegar, and 1 teaspoon of salt, or more to taste. Season with additional black pepper as needed.
- Serve hot with grated vegetarian-friendly Parmesan-style cheese, if desired.
Notes
- Pasta: Cubetti works great in this soup, but ditalini or another small pasta shape can be substituted. Adjust cooking time as needed.
- Make ahead: The pasta will continue absorbing broth as the soup sits. For meal prep or freezing, cook the pasta separately and add it when serving.
- Consistency: Add a splash of vegetable broth or water when reheating if the soup has thickened.
- Pesto and vinegar: Add both at the end of cooking to preserve their fresh, bright flavors.
- Salt: The recipe uses 1 teaspoon Diamond Crystal kosher salt, equivalent to approximately ½ teaspoon table salt. Adjust to taste depending on your broth.
- Keep it vegetarian: Use vegetarian-friendly pesto and Parmesan-style cheese made without animal rennet. If adding a cheese rind, make sure it's vegetarian-friendly, too.
- Instant Pot: Allow additional time for the pot to come to pressure and release pressure. The pasta and kale are cooked afterward using the Sauté setting.
Sharon says
I recently gave this minestrone recipe a little makeover, and I'm so happy with how it turned out! The broth is rich, savory, and packed with flavor, and adding pesto and a splash of vinegar at the end really makes a difference. I also love the tiny cubetti pasta in this! If you make it, let me know what you think and whether you went with the stovetop or Instant Pot method!