Who else remembers the delicious endless bowls of soup and the buttery breadsticks from Olive Garden? So freakin’ good, right?
Today’s minestrone soup recipe is inspired by a little dose of nostalgia. When I was in high school my mom and I would frequent Olive Garden on a monthly basis just to find ourselves skipping the pasta and diving into their unbelievably delicious salad, warm breadsticks and of course, cozy bowls of minestrone soup.
I’ve made this vegetarian version of minestrone soup countless times over the past few months — each time switching up the recipe to make it unique. Sometimes I add ground turkey or beef and other times I skip the green beans and opt for spinach. However you do it, it’s going to be delicious and oh-so-easy.
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Everything you’ll need to make minestrone soup
Traditional minestrone soup recipes are filled with plenty of nutrition; you get a variety of yummy vegetables, protein, fiber, incredible seasonings and of course, pasta. What’s not to love? Here’s what you’ll need:
- Veggies: we’re packing this pot of minestrone soup with onion, celery, carrots, green beans (or sub zucchini or corn!), spinach and potatoes for extra bulk.
- Broth: the veggies are simmered in a broth made with fire roasted crushed tomatoes and regular vegetable broth.
- Protein: I love adding kidney beans for an extra boost of fiber and protein. Plus they have the BEST flavor in this soup.
- Flavor: add a wonderful flavor boost with Italian seasoning and somered pepper flakes (if you like a little heat).
- Noodles: what’s a minestrone soup without noodles? I like to use elbow noodles or shells, but feel free to use your favorite shape, gluten free if you’d like.
- Optional: a delicious sprinkle of freshly grated parmesan and a side of toasted garlic bread.
All of these ingredients are simmered together in this super cozy minestrone soup that just happens to be vegetarian, vegan & gluten free friendly.
How do you make minestrone soup from scratch?
- Cook down your veggies. First, sauté your onion, celery, carrots and potato in a large pot for a few minutes until the onion is translucent. You’ll add the green beans later on.
- Add the broth. Add in the crushed tomatoes, vegetable broth, kidney beans and seasonings, cover and cook for about 15 minutes.
- Add the greens & pasta. Stir in the green beans, spinach and noodles, and cook for another 8-12 or so minutes until the pasta is al dente. Easy!
Looking to add a boost of protein?
This minestrone soup recipe is incredibly easy to make and great for customizing! I’ve actually made it with ground turkey and ground beef for a hearty soup that packs even more protein. To add more heartiness and protein with meat, simply cook down 1 pound of ground turkey or beef with the onions, carrots and potatoes until meat is broken up and nice and browned, then continue the recipe as written.
How to make slow cooker minestrone soup
- Add all of your ingredients besides the spinach and noodles to your slow cooker.
- Cook this on high for 3-4 hours or on low for 6-7 hours until the carrots and potatoes are fork-tender.
- Once done cooking, add the noodles and spinach, cover again and cook on high for 15-20 minutes or until noodles are al dente.
What’s the difference between vegetable soup and minestrone soup?
Minestrone soup is essentially just a heartier version of vegetable soup. Instead of only having vegetables, herbs and broth, this easy minestrone soup recipe packs extra nutrients from the potatoes, pasta and kidney beans. It’s a delicious lunch or dinner that will keep you full and satisfied.
What to eat with minestrone soup
Besides topping your delicious bowl with freshly grated parmesan, I love serving it with:
- The Best Garlic Bread You’ll Ever Eat
- Balsamic Herb Sheet Pan Roasted Vegetables
- Gluten Free Cornbread Muffins
- Pat’s 4-Ingredient Paleo Crackers
How to store & freeze minestrone soup
Store this minestrone soup in the refrigerator in an airtight container for up to 5 days.
- To freeze: I’d recommend freezing this soup without the added noodles, as they can become mushy while reheating. Let the soup completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 2 months.
- To reheat: first let the soup thaw in the refrigerator. While it’s thawing you can make the 4oz of pasta on the stovetop. Heat the soup in the microwave or on the stovetop, and then add the cooked noodles.
More soup recipes you’ll love
- Vegan Curried Pumpkin Lentil Soup
- Courtney’s Curry Chicken Noodle Soup
- Easy Creamy Vegan Tomato Soup (using canned tomatoes)
- Healthy Chicken Pot Pie Soup (whole 30, dairy free)
- Classic French Onion Soup
Get all of my soup recipes here!
I know you’re going to love this minestrone soup recipe. Please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy xo!
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The Best Minestrone Soup
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Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
ServesServes 6 servings
Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots, sliced
- 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
- 1 (28 ounce) can fire roasted crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 6 cups vegetable broth
- 1 teaspoon italian seasoning
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 8 ounces green beans, trimmed and cut into 1 inch pieces
- 4 cups spinach
- 4 ounces elbow noodles, small shells or fusilli, gluten free if desired
- For serving:
- Freshly grated parmesan
- Garlic bread or crostinis
Instructions
Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.
Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.
Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.
Recipe Notes
To make vegan: simply leave the cheese off the top or use your favorite vegan parmesan.
To add more heartiness and protein with meat: saute 1 pound ground turkey or beef with the onions and carrots until meat is nice and browned. Continue the recipe as written.
Make it in your slow cooker:
- Add all of your ingredients besides the spinach and noodles to your slow cooker.
- Cook this on high for 3-4 hours or on low for 6-7 hours until the carrots and potatoes are fork-tender.
- In the last 10 minutes of cooking add the noodles and spinach and leave soup uncovered until noodles are al dente.
If you'd like you can sub 1 cup diced zucchini or corn in place of the green beans, or skip the greens beans all together.
To freeze: I'd recommend freezing this soup without the added noodles, as they can become mushy while reheating. Let the soup completely cool, transfer it to a freezer-safe container, and store it in the fridge for up to 2 months.
To reheat: first let the soup thaw in the refrigerator. While it's thawing you can make the 4oz of pasta on the stovetop. Heat the soup in the microwave or on the stovetop, and then add the cooked noodles.
Nutrition
Serving: 1serving (based on 6)Calories: 260calCarbohydrates: 50.6gProtein: 11gFat: 3.5gSaturated Fat: 0.4gFiber: 12.8gSugar: 12.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Eat Love Eats
