Hearty Veggie Minestrone Soup (Easy One-Pot Dinner)
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This easy Veggie Minestrone Soup is packed with wholesome vegetables, beans, and pasta for a hearty one-pot meal. Ready in about 40 minutes, it’s perfect for busy weeknights and cozy enough for a weekend dinner. Each spoonful is flavorful, satisfying, and simple to customize with whatever veggies you have on hand.
Looking for more soup ideas? Try this Broccoli Cheddar Soup or french onion soup next.
This simple minestrone is the perfect balance of hearty and healthy. It’s rich in veggies and packed with protein from the beans.
Whether you serve it with crusty bread or enjoy it on its own, this soup is a go-to recipe for quick, nourishing comfort.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Veggie Minestrone Soup recipe:
Ingredient Notes
Pasta – Cook the pasta just until tender; overcooking can make the soup too thick.
Beans – Any canned beans work—try chickpeas or kidney beans for variety.
Broth – Vegetable broth keeps this vegetarian, but chicken broth can be used for extra richness.
Greens – Fresh or frozen spinach or kale works. If using frozen, no need to thaw first.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Protein Boost – Add cooked chicken, turkey sausage, or extra beans.
Grain Swap – Use small farro or barley instead of pasta for a heartier texture.
Spicy Twist – Stir in a pinch of red pepper flakes or a spoonful of pesto for a kick.
How to Make Veggie Minestrone Soup: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for 2–3 minutes until fragrant.
Step 2: Stir in the carrots, celery, zucchini, and bell pepper. Continue cooking for about 5 minutes, stirring occasionally.
Step 3: Pour in the diced tomatoes and vegetable broth. Add the oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil and then reduce the heat and simmer for 10 minutes
Step 4: Stir in the fresh or frozen spinach/kale and cook for 2 more minutes, until wilted.
Step 5: Add the white beans, green beans, and pasta. Cook for an additional 10 minutes, or until the pasta is tender..
Step 6: Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley and grated Parmesan, if desired.
Recipe Tips and Tricks
- Avoid Overcooked Pasta – Add the pasta toward the end and watch closely for doneness.
- Boost Flavor – Add a Parmesan rind to the soup while it simmers, then remove it before serving.
- Make It Vegan – Skip the Parmesan garnish or use a dairy-free alternative.
Frequently Asked Questions
Almost anything—try mushrooms, leeks, or diced sweet potatoes.
Absolutely. Just cook it separately and add at the end so it doesn’t break apart.
Yes! The flavors deepen after a day, making it a perfect make-ahead meal.
I hope you love this Veggie Minestrone Soup recipe. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Soup Recipes
Veggie Minestrone Soup
Ingredients
- 2 tbsp olive oil
- 1 diced onion
- 2 minced garlic cloves
- 2 chopped carrots
- 2 chopped celery stalks
- 1 diced zucchini
- 1 chopped red bell pepper
- 1 can diced tomatoes 14 oz / 400 g
- 1 can white beans 14 oz / 400 g, drained and rinsed
- 1 cup chopped green beans
- ½ cup small pasta e.g., ditalini or elbow
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Salt and black pepper to taste
- 1 handful fresh spinach or kale chopped (or frozen)
- Optional garnishes: fresh parsley and grated Parmesan
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for 2–3 minutes until fragrant.
- Stir in the carrots, celery, zucchini, and bell pepper. Continue cooking for about 5 minutes, stirring occasionally.
- Pour in the diced tomatoes and vegetable broth. Add the oregano, basil, thyme, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and simmer for 10 minutes. Then, add the white beans, green beans, and pasta. Cook for an additional 10 minutes, or until the pasta is tender.
- Stir in the fresh or frozen spinach/kale and cook for 2 more minutes, until wilted.
- Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley and grated Parmesan, if desired.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data