There’s nothing quite like a warm bowl of soup to make a day feel cozier, especially one as filling and vibrant as this Hearty Vegetarian Minestrone Soup Recipe. It’s brimming with fresh veggies, tender beans, and pasta—comfort food at its very best.

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 this Hearty Vegetarian Minestrone Soup Recipe on chilly evenings more times than I can count, and each time it feels like coming home. It’s not just a soup—it’s a complete, nourishing meal that’s incredibly satisfying without any meat involved.

Loaded with fresh veggies: You get all the colors, textures, and flavors that make minestrone so vibrant and wholesome.
Hearty and filling: Thanks to cannellini beans and pasta, it’s a sustainer, perfect for dinner or leftovers.
Simple pantry staples: Most ingredients are ones you probably already have, making it easy to whip up anytime.
Customizable and forgiving: You can tweak the veggies, pasta shape, or seasoning to your personal taste with zero fuss.

Ingredients & Why They Work

Each ingredient in this Hearty Vegetarian Minestrone Soup Recipe plays a role in building layers of flavor and texture. From the base of aromatics to the tender beans and vibrant greens, here’s how they come together beautifully.

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 perfect start for sautéing veggies, adding richness and depth.
Yellow onion: Builds a subtly sweet base flavor when softened.
Carrots: Add natural sweetness and a bit of bite, balancing acidity from tomatoes.
Celery: Brings freshness and a classic aromatic note to the soup.
Garlic: A flavor powerhouse that enhances everything with a warming punch.
Green beans: Soft but still with a little snap, they complement the other veggies perfectly.
Diced tomatoes: Provide a rich, hearty tomato base full of umami and bright acidity.
Vegetable broth: Keeps the soup light but flavorful, letting the ingredients shine.
Cannellini beans: Creamy and protein-packed, making the soup filling and nutritious.
Kale: Adds beautiful color and a slight earthy bite, plus tons of vitamins.
Small pasta (elbow macaroni or ditalini): Perfect for that comforting chewiness without overwhelming the vegetables.
Salt and pepper: Essential to balance and bring all flavors together.
Fresh basil: A fragrant, fresh garnish that lifts the soup bright at the end.
Shaved parmesan: Adds a savory, melty touch of indulgence if you’re not strictly vegan.

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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

I love using whatever seasonal veggies I have on hand—sometimes swapping kale for spinach or adding zucchini when it’s in season. You’ll find this Hearty Vegetarian Minestrone Soup Recipe super adaptable, so feel free to switch up ingredients to suit your mood or pantry.

Variation: Once, I tossed in some leftover roasted butternut squash, which added a lovely sweetness and a creamy texture that made the soup even more comforting.

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: Gently Sauté the Base Vegetables

Start by heating olive oil in a large pot over low heat—I like to take it slow here because this softens the onions, carrots, and celery perfectly without browning them. Give it about 10 minutes until everything is tender and sweet-smelling, stirring occasionally so nothing sticks. This slow sweat builds the foundation of the soup’s flavor.

Step 2: Add Garlic and Green Beans

Next, stir in minced garlic and chopped green beans. Cook for 3 to 4 minutes until fragrant and the green beans soften just a bit. Garlic can burn quickly, so keep your heat moderate and keep the garlic moving in the pot.

Step 3: Simmer Tomatoes and Broth

Pour in the canned diced tomatoes and vegetable broth. Bring everything up to a gentle simmer, then let it bubble quietly for about 20 minutes. This slow simmer allows the flavors to meld and the vegetables to fully tenderize without turning mushy.

Step 4: Stir In Beans, Kale, and Pasta

Add the rinsed cannellini beans, roughly chopped kale, and your choice of small pasta to the pot. Give it a good stir and keep the soup simmering. Cook for another 10 to 12 minutes until the pasta is tender but still has a little bite and the kale is softened but vibrant.

Step 5: Season and Garnish

Give your soup a taste and add salt and pepper to your liking. Finish it off with plenty of fresh basil and shaved parmesan on top. The basil adds fresh brightness, and the parmesan is pure comfort in every forkful.

Top Tip

After making this Hearty Vegetarian Minestrone Soup Recipe several times, I’ve learned that patience with the simmering stages really pays off. The slow cook lets the flavors deepen beautifully without rushing. Here are a few tips to get it just right:

Slow Sweat the Veggies: Cook onions, carrots, and celery on low heat to draw out sweetness instead of browning, which keeps the soup delicate.
Use Rinsed Canned Beans: It’s a time saver and rinsing cuts excess sodium and starch, keeping the broth clean and light.
Add Pasta Last: That way, it doesn’t overcook or turn mushy if you plan to eat leftovers later.
Fresh Herbs at the End: Basil or parsley added right before serving keeps the soup bright and fresh, never dull.

How to Serve Hearty Vegetarian Minestrone Soup Recipe

Vegetarian Minestrone - Serving Suggestion

Garnishes

I never skip the fresh basil and shaved parmesan when serving. The basil gives a fresh herbal punch that wakes up the tomato broth, while the parmesan adds a creamy nuttiness that's just divine. If you prefer vegan, a drizzle of good olive oil or a sprinkle of nutritional yeast works beautifully.

Side Dishes

Crusty bread or garlic toast are my go-to sides. They’re perfect for dipping into the broth and make the meal feel complete. Sometimes, I also pair it with a simple green salad to keep things fresh and light.

Creative Ways to Present

For special dinners, I like serving the soup in rustic bread bowls—super fun and practical! Another time, I layered it with a dollop of pesto and a sprinkle of chili flakes on top for a fancy twist that impressed my guests.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in an airtight container in the fridge for up to 4 days. I usually let it cool completely before storing to avoid soggy veggies or pasta.

Freezing

I’ve frozen this minestrone several times with excellent results. I recommend freezing before adding pasta, then cooking the pasta fresh when you reheat to keep it from getting mushy. Just thaw overnight in the fridge and add freshly cooked pasta when reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stir occasionally to prevent sticking, and add a splash of broth or water if it thickens too much. If you froze the soup without pasta, cook the pasta separately and stir it in just before serving.

Frequently Asked Questions:

Can I use other types of beans in this soup?

Absolutely! While cannellini beans are traditional and creamy, you can substitute chickpeas, kidney beans, or even navy beans depending on what you have. Just make sure they’re cooked or canned and rinsed well.

What if I don’t have kale?

No worries! Spinach, Swiss chard, or even collard greens make excellent swaps. Just add them towards the end of cooking to keep them from getting too mushy.

Can I make this soup gluten-free?

Yes! Replace the pasta with gluten-free options like rice, quinoa, or gluten-free pasta shapes. The soup is flexible and delicious either way.

How long does this soup last in the fridge?

Stored in an airtight container, this soup stays fresh for up to 4 days. For best texture, add any pasta fresh when reheating if you find it softens too much overnight.

Final Thoughts

This Hearty Vegetarian Minestrone Soup Recipe holds a special place in my kitchen because it’s both simple and satisfying in a way that feels homemade without being complicated. I hope once you try it, it becomes one of those go-to recipes for you, too—perfect for quiet nights, quick lunches, or weekends when you want something nourishing and delicious without fuss. Grab a cozy bowl and enjoy every spoonful!