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–+ servings
Three bowls of vegetarian minestrone soup.
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4.84 from 6 votes

Vegetarian Minestrone Soup

With a wonderfully herby tomato broth, this easy vegetarian minestrone soup is hearty and full of green beans, kidney beans, and pasta.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: Italian
Servings: 4
Author: Paige Adams

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, roughly chopped
  • 2 medium carrots, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1-28 ounce can crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • 1-15 ounce can kidney beans, drained and rinsed
  • 1 cup trimmed green beans, cut 1/2-inch long
  • 1 cup chopped kale
  • 3 ounces small to medium pasta, shells, orecchiette, ditalini
  • Shaved Parmesan and chopped parsley for serving

Instructions

  • In a large saucepan, heat the olive oil over medium heat. Sauté the onions, carrots and celery until they start to soften, about 4 minutes. Add the garlic, rosemary, oregano, salt and pepper and continue cooking until the garlic is fragrant, about 1 minute.
  • Add the tomatoes, vegetable broth and kidney beans. Bring the soup to a boil. Reduce the heat and simmer for 15 minutes until the soup thickens slightly. Add the green beans and kale. Continue cooking for 5 minutes until the kale wilts. 
  • In a separate small saucepan, cook the pasta according to package instructions until al dente.
  • Divide the soup into bowls, adding pasta and garnishing Parmesan and chopped parsley.

Notes

You can use swiss chard instead of kale.
If you want the soup to be gluten-free, use gluten-free pasta
To make the soup vegan, leave out the cheese or use a plant-based Parmesan.
Store soup in the refrigerator in an airtight container up to 3 days. keep the soup and pasta in separate containers. 
You can freeze soup up to 1 month. Do not freeze it with pasta in the broth. Make fresh pasta when you are planning to eat leftovers.
Warm the soup in a saucepan over low heat or in the microwave. Stir in the cold pasta when the soup is almost warm enough to eat.

Nutrition

Calories: 316kcal | Carbohydrates: 58g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1151mg | Potassium: 1175mg | Fiber: 14g | Sugar: 16g | Vitamin A: 7396IU | Vitamin C: 42mg | Calcium: 181mg | Iron: 5mg