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Minestrone Soup

Minestrone Soup

The best way to get ready for the fall season is with a hearty and delicious soup. I went through a bunch of old recipes and found one of my all time favourites, Minestrone! This Italian classic is an absolute delight and this recipe is easy peasy. 

When I think of Italian cuisine I get this warm feeling in my heart. I don't know how they do it but all their food seems to be made to cozy up on the couch on a chill day. Their cuisine is full of heartwarming dishes that go way beyond your usual pizza and pasta. 

Minestrone is the perfect example. This dish is so delicious with a rich flavour that will make you want a second and a third round, for sure. We love making this soup because it's quite simple, very affordable and super healthy as well. 

The best way to describe Minestrone is as a thick vegetable soup. There are a few elements that we always see in this dish but it's not a very rigid recipe. As many other traditional recipes, minestrone soup will vary slightly depending on the region and the household where it is served. 

Minestrone Soup ingredients

I will give you a list of veggies to make this recipe but the idea behind minestrone soup is that you use whatever veggies are in season. A lot of people in Italy also use veggie scraps to make minestrone, this helps save food from going to waste. 

You will most definitely see some sort of root vegetables, such as potato, carrot, celery or onions. This is what helps with the consistency and to make the soup a bit thicker that your usual vegetable soup. And, minestrone soup usually includes some sort of pasta to make it more filling and hearty. 

I try to make minestrone with what I have at home. But I wrote down the combination that through the years I've liked the most and that is what I'm sharing with you. So, if you don't have an ingredient or you have some veggies you need to consume soon, don't hesitate on switching things up as you need.

Minestrone Soup ingredients chooped

I'm using carrots, beetroot, celery, tomatoes, spinach, green beans, garlic, onion and zucchini. And I use the typical Italian seasonings to get that exquisite and unique flavour. Some bay leaves and Italian herb mix will do the trick. 

This hearty soup can be an entree but you can easily serve it as a main. The recipe we are making includes kidney beans, so there's a really good source of carbs and protein. But I also added nutritional yeast to pimp the amount of protein a bit. This will also adds an extra touch to the overall flavour that turns out super nice. 

Lastly, before you dive into this delicious soup I have one last tip. I usually cook the noodles in a separate pot and I add the to each individual serving. This way they the pasta doesn't get soggy and you can store your minestrone soup in the fridge for later. 

Minestrone Soup top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Tomatoes


For the minestrone soup

  • 2 leaves bay leaf
  • 1 beet (diced into 1 inch (~2cm) pieces)
  • 1 medium carrot (chopped)
  • 4 medium celery (sliced)
  • 1 cup cooked kidney beans (rinsed)
  • 4 cups crushed tomato
  • 1 cup frozen spinach (unthaw and chopped)
  • 2 cloves garlic (minced)
  • 2 cups green beans
  • 1 tbsp italian herb mix
  • 2 tablespoons olive oil
  • 1 medium onion (diced into small pieces)
  • 2 tsps sea salt (optional)
  • 4 cups vegetable broth
  • 1 medium zucchini (sliced)

For the topping

  • ½ cup nutritional yeast

For the pasta

  • 1 cup rotini pasta


  1. Use a huge pot and heat up the oil, saute garlic and onion for about 5 minutes until fragrant.
  2. Add the chopped celery, beet root, carrot and beans and stir fry for 5 more minutes.
  3. Add the rest of the minestrone soup ingredients and let it simmer for about 20 more minutes until the vegetables are soft.
  4. Heat up a pot of water and cook the pasta according to the instructions on the package.
  5. Adjust the taste of the soup before you add the pasta for every portion separately and sprinkle with nutritional yeast, enjoy!



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