Vegetarian Minestrone Soup Recipe

Overhead view of a bowl of vegetarian minestrone soup with cubetti pasta, zucchini, carrots, kidney beans, and cannellini beans in a rich tomato broth, garnished with fresh parsley.

5 from 1 vote

Vegetarian Minestrone Soup Recipe

A hearty Vegetarian Minestrone Soup loaded with zucchini, kale, beans, and cubetti pasta in a rich, savory tomato broth. Finished with pesto and vinegar for extra flavor, this easy stovetop soup makes a satisfying meatless meal.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Dinner, lunch

Cuisine: Italian

Keyword: Italian Minestrone Soup

Servings:

Calories: 270kcal

Author: Sharon Farnell

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.

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