A good Hearty Minestrone Soup is almost like the perfect meal, isn't it?
Something about all those veggies, beans, and pasta swimming together in an Italian tomato broth…mmm perfect. I think this was one of the very first soups I made when I became a Brand New Vegan, and it's still one of my favorites.
According to Wikipedia, Minestrone is known in Italy as belonging to the style of cooking called "Cucina Povera" - which literally translates as "poor kitchen".
If this is what it means to be poor - I say take my money! Because to me, this looks delicious, not to mention super healthy!
Hearty Minestrone Soup
The nice thing about Minestrone is the variety of veggies you can use.
Of course, as with many homemade soups, the French mirepoix of carrots, onion, and celery forms the base, but to that - you can literally add anything.
I added garlic, Italian tomatoes, 3 different kinds of beans, veggie broth, and brown rice gluten-free pasta. Like mushrooms? Add some. Like greens in your soup? Add some!
Note: As I mentioned, I used San Marzanos Italian Tomatoes which I feel give this soup a really good flavor. If you can't find them where you live, any brand of diced or crushed tomato will work.
To prepare this soup:
Start by sautéing the onions, garlic, carrots, and celery until softened. then stir in ¼ cup of tomato paste.
Then add the tomatoes, veggie broth, water, beans, pasta, and seasonings and bring to a boil. Once it comes to a boil, turn down the heat and simmer for about 30 minutes to let all those flavors blend.
Note: I say to add anywhere from ½ cup to 1 full cup of your favorite dried pasta, this is because a full cup of pasta will absorb a lot of the liquid and make a chunkier soup. If you don't like that, simply use less pasta.
Super simple and delicious!
And of course, the perfect accompaniment would be some hot, flaky, Vegan Buttermilk Biscuits or my Rustic No-Knead Bread.
Buon appetito!
Hearty Minestrone Soup
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 6-8 Servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
A hearty Italian Minestrone Soup full of vegetables, beans, Italian tomatoes, and pasta that just screams nutritious.
Ingredients
- 1 med onion, diced
- 2 ribs celery, diced
- 2 med carrots, diced
- 4 cloves garlic, minced
- ¼ cup (4 Tbls) tomato paste
- 28oz can diced tomatoes (preferably San Marzanos)
- 2 cups low-sodium vegetable broth
- 2 cups water
- 15oz can kidney beans (rinsed & drained)
- 15oz can white beans (great northern, navy, etc. also rinsed & drained)
- 1 cup green beans (canned or frozen)
- ½ to 1 cup of your favorite pasta (I used brown rice macaroni)
- ½ tsp Italian Seasoning
- ½ tsp thyme
- ½ tsp salt
- ¼ tsp pepper
- 2 bay leaves
- 2 Tbls red wine vinegar
Instructions
- Dice the onion, celery, and carrots
- Over medium-low heat, add enough veggie broth to cover the pan bottom
- Saute onion, carrot, and celery until softened
- Add garlic and stir for 1 minute
- Add tomato paste and stir for 1 minute
- Add tomatoes, broth, and water and stir
- Add beans and pasta
- Add seasonings and mix well
- Cover and bring to a boil.
- Just as it comes to a boil, turn down heat to low, cover, and simmer 30 min
- Stir in red wine vinegar right before serving
Notes
Like This Recipe? Tips & Donations Are Always Welcome!
This recipe was first published on April 29, 2015.
Ken
I had this recipe printed out on our coffee bar for a couple of weeks with the intention of trying it soon for dinner one evening. My mother-in-law saw it this weekend and said she wanted to make it one day this week for us. How cool is that? I came home this evening to a pot of this soup warming up on the stove. It is really good! My wife likes it, too. She said she followed the recipe exactly. This is going in my recipe notebook to be made again!
John Riley
I will likely be using and reusing some of your recipes as my body has informed me that I need to eat healthier. Thanks!
John Riley
I am attempting this one tonight
Judy
I have a copy of your Hearty Minestrone Soup from about 5 years ago, which I love and make often. I came here to find the nutrition breakdown because I'm now on a special diet, but I see the recipe has changed. How can I find the nutrition breakdown, specifically fat, protein, and fiber, from your original recipe? Thanks so much!
Kathy Grant
I made this today and found it needed more liquid. I think the pasta soaked it all up! I used 1/2 cup pasta. How can I salvage it?
Chris
Made it tonight for the family and they loved it! Very easy to make and I had all the ingredients in the house. Good suggestion about adding the red wine vinegar at the end. I'm looking forward to more great recipes!
Chuck Underwood
You can add more broth or water. Pasta does do that, but I like a chunkier soup.
Di
Made this for supper tonight after seeing your FB post. I did add some mushrooms and greens, as you suggested in your comments above the recipe. Delicious!
I've made this recipe before for myself, for family gatherings and for a church soup supper - everyone but me is an omnivore and they all loved it, too. It's nice to have a recipe everyone will eat. Thanks, Chuck!
Nina
Greetings from the UK… 👏👏👏 thank you for the fab soup recipe!
I love making Minestrone soup. Anything like this or veggie bolognese that makes home smell like my favourite 30 yrs old local pizzeria has to be a win/win. Good Luck with the new venture. Sounds exciting!
I hope you and your wife recover from your cold soon. Try Garlic, Garlic and more Garlic… A natural antibiotic - stay safe….
nina
Where are the videos now ? It's so good to watch the demo of each recipe !
Marty
So delicious! This is going in my recipe book. Thank you!
Rachel
When do you add the red wine vinegar? thank you!
Chuck Underwood
I usually add it at the very end, right before serving.
Kerry
Perfect for a cool winter evening! I was in the mood for a minestrone. This one hit the spot!! Even my non-WFPB family members loved it!
Thanks for all of your great recipes.
JudiB
Chuck, I followed this recipe as written and, WOW! So hearty and flavorful! This one is a real keeper (but then you have LOTS of those!) Thank you for this recipe!
Sandy
I just made this! I love minestroni soup. This one is my all time favorite. I can't stop eating it. I'm so stuffed! LOL
Alice
My family is having a soup-n-salad Christmas dinner, and I think this just might be the soup! I've been searching for something not too heavy, vegan but appealing for our non-Vegans in the extended family. Have you ever made this in your Instant Pot? Wondering about timing...
Chuck Underwood
I have not converted this to the Instant Pot yet......sorry.... If you do, let me know.
Alice
I've been meaning to follow up and tell you that I make this regularly in my pressure cooker. 15 minutes on the soup setting is perfect. I love this recipe because it's so versatile. If I don't have all the specific veggies, I just add more of whatever I have on hand. I've also added zucchini and broccoli. I usually have to add extra veggie broth or it's a little thick. So good and a family favorite.
Christine Mcmahan
Do you use the soup button on low or high? I want to try it in the instant pot today but have never used the soup button.
Thank you
Kim
I did.
If you use canned beans- 4 min
If you use soaked beans, cook to the bean that takes the longest to cook- between 5-8 min NPR.
Anita Adams Sale
I love this recipe! Two things I have been doing that are a little different but great adds... I chop a small head of fennel and add with the miripoix. Great flavor! and for some of the broth I substitute what I call tomato "plasma." I cook whole garden fresh ripe tomatoes for sauce and ladle off the golden broth they release before I break up the whole tomatoes. Nirvana!!!!
Diane Barnett
Chuck...I see Pinterest buttons on your recipes but I cannot get them to work. This one and the onion rings were the last two I tried with no luck...anyone else?
Chuck Underwood
Does anything at all happen?
Lynn
I made this today and it is so flavorful! Of course, I made a huge pot and will need to freeze several servings. I did NOT put cabbage, mushrooms, nor spinach in it. Is it ok to freeze?
Chuck Underwood
Yes, it should freeze fine.
Tigard Guy
Do you rinse the canned beans?
Chuck Underwood
Usually - especially if they are full sodium beans. If they are the low-salt variety then no as I don't add any other salt to the recipe so they give it just a little.