Italian vegetarian Minestrone Soup
A hearty, comforting Italian vegetarian minestrone soup packed with fresh vegetables, beans, tomatoes, and tender pasta. This classic one-pot soup is simple, nourishing, and full of traditional Italian flavor—perfect for a cozy weeknight meal or a light lunch.
Ingredients
- 1/2 cup olive oil
- 1 small chopped onion
- 1 Tbsp. minced garlic
- 1 cup chopped Italian parsley
- 1 cup each chopped celery and carrots
- 1 cup chopped zucchini
- 1 cup cubed potatoes
- 1 cup green beans cut into 1/2 each pieces
- 1 cup each fresh or frozen peas and corn
- 1 cup canned kidney beans rinsed and drained
- 2 cups chopped spinach
- 4 cups vegetable stock
- 1 cup water
- 1 cup my easy marinara sauce
- 1 cup small shaped pasta
- 1 Tbsp. each thyme and oregano
- Salt and pepper to taste
- grated parmesan for serving
Instructions
- Sauté the base: In a large soup pot, heat olive oil over medium heat. Add onion, carrot, celery, and a pinch of salt. Cook until softened, about 8–10 minutes. Stir in garlic and parsley; cook 1 more minute.
- Add veggies and seasonings: Add zucchini, green beans, and potatoes. Stir in the oregano, thyme, , salt, and pepper. Cook for 2–3 minutes to coat the vegetables in the aromatics.
- Simmer the soup: Pour in the broth, water, and marinara sauce. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until vegetables are tender.
- Add beans, spinach and pasta (or rice): Stir in the beans and pasta. Simmer until pasta is al dente, about 8–10 minutes. If using spinach or kale, stir it in during the last 5 minutes of cooking.
- Adjust and serve: Taste and adjust seasoning. If the soup gets too thick, add a bit more broth or water. Serve hot with a drizzle of good olive oil, grated cheese, or a spoonful of pesto.
Notes
For the best flavor, don’t rush the vegetables. Sauté the onion, carrots, celery, and garlic until they’re soft and fragrant before adding the tomatoes and broth. This simple step builds a richer, more flavorful base for the soup.