Vegetarian minestrone soup recipe is a classic Italian soup that is perfect for a cold winter day. This vegetarian version is just as hearty and delicious as the original but without the meat. It’s packed with healthy vegetables like carrots, celery, and zucchini, and is sure to warm you up from head to toe.
Why You’ll Love This vegetarian minestrone soup recipe:
- This hearty minestrone is easy to make and totally worth the effort. It’s packed with lots of healthy vegetables.
- It’s packed with lots of healthy vegetables. This vegetarian minestrone soup recipe can be made in 30 minutes or less.
- This soup is great for lunch, or to serve as a main dish on a cold winter day.
- It’s vegan-friendly and gluten-free.
- It’s ready in 30 minutes or less.
- This vegetarian minestrone soup is a great use of the remaining vegetables from your CSA box.
- You can make a big batch and freeze leftovers for later.
- This soup is hearty, filling, and healthy. It’s also perfect for a cold winter day.
- If you love minestrone, you’ll love this recipe.
Variation of minestrone soup recipe
- Use fresh vegetables instead of frozen.
- Use a mix of vegetables instead of only carrots, celery, and zucchini.
- Add some pasta or rice for a heartier soup.
- Add some beans to make it a more complete meal.
- Turn this into a vegetarian minestrone with the addition of some pasta or rice. Add some beans for a complete meal.
- Add quinoa or other grains to make it even more filling and hearty. This is the perfect base recipe to add other ingredients to, like meat, beans, etc…
Here is the list of variations
- minestrone soup recipe with meat
- chunky beef minestrone soup
- minestrone soup with chicken
- minestrone soup with meatballs
- minestrone soup recipe with pancetta
- minestrone soup recipe with cabbage
- This soup is best eaten when it’s warm.
- If you’re not a fan of celery, you can substitute fennel or parsley instead.
- If you don’t have time to make the soup, it’s okay to use a store-bought brand. I like the “Mrs. Dash” brand, but any other high-quality brand will do.
- You can also use a vegetable stock base instead of chicken stock to make this vegetarian minestrone soup recipe vegan-friendly and gluten-free. You can also use stock made of whole vegetables (such as carrots) or water in place of the chicken stock if desired.
- I like using a combination of carrots, celery, and zucchini for this recipe since they have similar cooking times and are all interchangeable in terms of how long they take to cook. I also like using a mix of different types of pasta in this soup since it adds bulk and texture which makes it filling and hearty.
- If you’re a vegan, you can use non-dairy cheese instead of parmesan cheese.
- If you want a thicker soup, add some pasta or rice to the mix. I prefer the texture of barley but any other grain would work well here as well.
- I like using a combination of carrots, celery, and zucchini since they have similar cooking times and are all interchangeable in terms of how long they take to cook. I also like using a mix of different types of pasta in this soup since it adds bulk and texture which makes it filling and hearty. If you don’t have time to make the soup, it’s okay to use a store-bought brand without any issues.
Serving suggestions with minestrone soup recipe:
Some great serving suggestions with minestrone soup include:
- Serve with a side of warm, crusty bread for dipping
- Top with shredded Parmesan cheese or croutons
- Add a dollop of pesto or sour cream to each bowl
- Add some tomato sauce to each bowl
Other Recipes You’ll Love:
Recipe: How to make minestrone soup recipe
Vegetarian minestrone soup recipe
- 1 diced onion ( diced)
- 2 tbsp extra-virgin olive oil
- 2 large carrots (diced)
- 1 green bell pepper (diced)
- 2 cloves garlic (minced)
- 1 zucchini diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon cumin powder
- Salt and pepper, to taste
- Shredded cheese (cheddar or mozzarella), for garnish
- In a large pot or Dutch oven over medium heat, sauté onions and bell peppers in olive oil until softened.
- Add garlic and cook for at least 1 minute.
- Add carrot and zucchini; cook until tender. Stir in the broth, black beans, kidney beans, tomatoes with green chillies, cumin powder, thyme, oregano, salt, and pepper.
- Add kidney beans, white beans and pasta to a pot. Simmer until pasta is tender, about 6-8 minutes or more than specified on the package.
- Serve hot with shredded cheese on top.