Name: Easy Vegetable Minestrone Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion chopped; 2 sticks celery chopped; 3 medium carrots peeled & sliced; 3 cloves garlic minced; 1 (28 ounce) can crushed tomatoes; 4 cups chicken broth or veggie broth; 1 small zucchini chopped; 1 cup chopped fresh green beans; 1 (14 ounce) can red kidney beans drained; 1 (14 ounce) can white kidney (cannellini) beans drained; 1/2 teaspoon Italian seasoning; 3/4 cup uncooked elbow macaroni; Salt & pepper to taste; Fresh basil optional, to taste; Freshly grated parmesan cheese to taste

Jump to Recipe· 4.6 from 18 reviews

If you’re craving a hearty, flavorful soup that’s incredibly comforting and easy to whip up, you’ve got to try my Easy Vegetable Minestrone Soup Recipe. It’s the kind of dish that warms your soul and fills your kitchen with an irresistible aroma. Plus, it’s packed with vibrant veggies and beans, making it both nutritious and satisfying. Stay with me—I’m going to walk you through everything you need to know so you can make this soup shine in your own kitchen.

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Why This Recipe Works

Simple, wholesome ingredients: Fresh veggies, beans, and broth combine to create deep, comforting flavors with minimal fuss.
Balanced texture: Tender veggies, creamy beans, and al dente pasta make every spoonful satisfying and fun to eat.
Flexible and forgiving: You can tweak the veggies and beans depending on what you have on hand, so it’s perfect for home cooks of all levels.

Easy Vegetable Minestrone Soup, vegetable minestrone soup, hearty vegetable soup, healthy minestrone recipe, quick vegetable soup - A close-up view of a dark bowl filled with a thick soup that has many white beans, slices of orange carrots, and small pieces of green beans mixed in a rich, reddish-brown broth. The soup looks chunky with visible bits of vegetables and herbs throughout, giving it a hearty and comforting appearance. A shiny silver ladle with a long handle rests inside the bowl, partially submerged in the soup, with the handle leaning on the edge of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk ingredients—this Easy Vegetable Minestrone Soup Recipe is all about fresh, simple veggies and pantry staples working in harmony. Each one brings its own texture and flavor, making the soup feel like a warm hug. When you shop for these, aim for the freshest veggies you can find, and don’t skip the beans—they add creaminess and protein to keep it balanced.

Easy Vegetable Minestrone Soup, vegetable minestrone soup, hearty vegetable soup, healthy minestrone recipe, quick vegetable soup - Flat lay of a small pool of golden olive oil in a white ceramic bowl, a small pat of pale yellow butter on a white plate, one medium yellow onion quartered, two bright green celery sticks trimmed, three peeled and sliced vibrant orange carrots arranged neatly, three cloves of fresh white garlic, a small white bowl filled with deep red crushed tomatoes, another white bowl with clear golden chicken broth, one small green zucchini diced, a handful of fresh green beans cut, a small white bowl holding dark red kidney beans, a separate white bowl with creamy white cannellini beans, a scattering of dried Italian herb leaves, three quarters cup of uncooked elbow macaroni pasta, a few coarse grains of sea salt and cracked black peppercorns in a small white bowl, sprigs of fresh bright green basil, and a small heap of finely grated pale yellow parmesan cheese all positioned with perfect symmetry and natural proportions, placed 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: Offers a rich base that helps soften the veggies and infuses subtle flavor.
Butter: Adds a silky touch and warm richness to the sautéed vegetables.
Onion: Provides essential sweetness and depth after a good sauté.
Celery: Brings crunch and an aromatic freshness that livens up the soup.
Carrots: Add natural sweetness and bright, cheerful color.
Garlic: The flavor powerhouse that makes the soup truly homey.
Crushed tomatoes: Give a vibrant, tangy backdrop that blends beautifully with the broth.
Chicken or vegetable broth: I love using vegetable broth to keep it veggie-focused, but chicken broth adds a nice savory richness if you prefer.
Zucchini: Adds gentle texture and mild flavor, soaking in all the soup’s goodness.
Green beans: Provide a snap and a slightly grassy note—you’ll want those fresh ones!
Red kidney beans: Offer heartiness and a subtle sweetness.
Cannellini beans (white kidney beans): Bring creaminess and balance the textures.
Italian seasoning: A fragrant mix to tie all the flavors together with herbs like oregano and basil.
Elbow macaroni: Classic soup pasta that soaks up the broth without turning mushy too fast.
Salt & pepper: Essential for seasoning—don’t be shy here; it makes all the difference!
Fresh basil (optional): Adds a lovely pop of freshness right at the end.
Parmesan cheese (optional): My go-to finishing touch for a salty, nutty boost.

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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.

Tweak to Your Taste

One of the things I adore about this Easy Vegetable Minestrone Soup Recipe is how easy it is to make it your own. Over time, I’ve played around with different vegetables and even swapped the pasta for gluten-free options. Don’t be afraid to put your spin on it—this soup welcomes creativity!

Add kale or spinach: I sometimes toss handfuls of greens in during the last few minutes for extra color and nutrients—it’s my little secret weapon for boosting health without changing the flavor much.
Make it vegan: Simply swap the butter for more olive oil and use vegetable broth, and you’re good to go. It’s just as hearty and flavorful.
Bulk it up with sausage or chicken: If you want a meatier meal, adding cooked sausage or shredded chicken makes it even more filling.
Use different pasta: Mini shells or ditalini work perfectly if elbow macaroni isn’t your jam.

Step-by-Step: How I Make Easy Vegetable Minestrone Soup Recipe

Step 1: Sauté the aromatics just right

Start by heating olive oil and butter in a large soup pot over medium heat. Toss in the chopped onion, celery, carrots, and minced garlic. Sauté those for about 7 to 10 minutes until everything is soft and the veggies smell fragrant. This moment is crucial—the aromatic base sets your soup apart. Stir often and watch out so the garlic doesn’t brown too quickly, or it’ll turn bitter.

Step 2: Build the broth and veggies

Next, stir in the crushed tomatoes, chicken or veggie broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Crank the heat until it boils. Once bubbling, reduce it to a gentle simmer and leave the lid slightly ajar. Simmer for 10 minutes. Don’t rush this step—it’s where flavors mingle and deepen.

Step 3: Add the pasta and finish cooking

Now, stir in the elbow macaroni. Simmer the soup uncovered for another 15 to 20 minutes until the pasta and vegetables are tender. Stir occasionally to keep the pasta from sticking to the pot. It’s a good idea to check texture along the way so you don’t overcook the pasta—it should be tender but still with a bit of bite.

Step 4: Season and serve

Give the soup a good taste and season generously with salt and pepper—the way I do it, it’s almost like seasoning the way you would for pasta sauce. Stir in fresh basil if you’re using it, then ladle into bowls and top each with freshly grated parmesan cheese. It’s magic! If you find it too thick, especially when reheating leftovers, just thin it out with a splash of broth or water.

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Pro Tips for Making Easy Vegetable Minestrone Soup Recipe

Chop veggies small: I learned the hard way that smaller veggie pieces cook evenly and faster—plus, every spoonful has a bit of everything.
Cook pasta separately if freezing: Pasta can get mushy after freezing, so I recommend cooking it on the side and adding it to the soup when reheating.
Don’t rush the simmer: That gentle heat lets flavors develop deeply, and skipping this step results in a less vibrant soup.
Season last: I always season at the end to avoid over-salting, especially since canned beans and broth can vary in saltiness.

How to Serve Easy Vegetable Minestrone Soup Recipe

Garnishes

I’m all about fresh basil swirled in just before serving—it adds a lovely herbaceous punch that brightens every bite. And parmesan cheese? Absolutely essential if you ask me—it melts slightly on the hot soup, giving you that perfect savory finish. Sometimes I add a crack of fresh black pepper on top for a little extra zing.

Side Dishes

This soup pairs wonderfully with crusty bread—like a good sourdough or a focaccia—because you’ll want to soak up every last drop of that broth. A simple green salad with a light vinaigrette keeps the meal light and fresh. On chillier days, a grilled cheese sandwich alongside turns it into pure comfort food heaven.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls—your guests get soup and bread all in one! Another fun idea is layering the soup in clear glasses for a rustic appetizer that shows off all the beautiful layers of beans, pasta, and veggies. It’s a great way to impress without extra work.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. Keep in mind the pasta will soak up broth as it sits, so if it thickens up, simply add a little more broth when reheating. This soup gets even better as the flavors meld overnight!

Freezing

I’ve frozen this soup successfully several times. My trick? Freeze the soup base without the pasta. Cook your pasta fresh when you’re ready to eat it to avoid mushiness. Label the container with the date, and it will keep for about 3 months.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup feels too thick, add a splash of broth or water until you reach your preferred consistency. Adding fresh pasta at this stage keeps everything fresh and perfectly textured.

FAQs

Can I make this Easy Vegetable Minestrone Soup Recipe vegan?

Absolutely! Just swap out the butter for extra olive oil and use vegetable broth instead of chicken broth. The beans and veggies keep it hearty and delicious without any animal products.
What’s the best way to prevent pasta from getting mushy in this soup?

To avoid mushy pasta, cook it separately and add it to individual bowls when serving, especially if you’re making leftovers or freezing. If you’re eating it right away, keep an eye on cooking time and stir often.
Can I use canned vegetables instead of fresh?

While fresh vegetables yield the best flavor and texture, you can use canned veggies in a pinch. Just drain them well and add them later in the cooking process to prevent overcooking.
How long does the Easy Vegetable Minestrone Soup Recipe take to make?

From start to finish, this recipe takes about 55 minutes including prepping and cooking. Most of that time is hands-off simmering, so it’s perfect for a relaxed afternoon cooking session.

Final Thoughts

This Easy Vegetable Minestrone Soup Recipe holds a special place in my heart—it’s the kind of recipe that feels like home. Whether it’s a weeknight dinner or a cozy weekend meal, it always delivers comfort and satisfaction. I’m excited for you to make it your own. Trust me, once you try this soup, it’ll become one of your go-to recipes for good reason!