Comforting Classic Minestrone Soup Recipe (Vegan-Adaptable)

Name: Minestrone Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 onion- diced; 6 garlic cloves- roughly chopped; 1 teaspoon fennel seeds; ½ teaspoon red pepper flakes (Aleppo is nice here); 2 teaspoons Italian seasoning; 1 fennel bulb, cored and chopped (1 ½ cups, or sub chopped celery); 2 cups carrots, chopped, peeled, ¼ inch thick disks, cut into halves or quarters; 1 red bell pepper, chopped; 2 tablespoons tomato paste; 4 cups veggie broth or chicken broth; 14-ounce can diced tomatoes (do not drain); 2 bay leaves; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 x 14-ounce cans cannellini beans, drained; 1 cup dry small pasta (like ditalini pasta, mini shells or gluten-free pasta) see notes; 2 cups lacinato kale ( big stems removed), chopped into 1-inch pieces; ½ cup flat leaf parsley, chopped- save half for garnish (or sub fresh basil); Optional: 1-2 teaspoons soy sauce (or GF liquid aminos), add to taste, for extra depth.; Black pepper and Aleppo chili flakes to taste

This classic minestrone soup recipe is so comforting! Packed with nourishing veggies, white beans, and bright herbs, with a surprising twist for elevated flavor. A delicious, easy vegetarian meal. Vegan & Gluten-free adaptable.

bowl of minestrone soup with kale and grated pecorino next to torn baguette.

Why You’ll Love This Minestrone

In between all the holiday feasting, I like to pause and truly nourish. There's something grounding and deeply comforting about a pot of minestrone simmering on the stove - the way it fills the home with goodness, and my whole body seems to exhale, yes… this.

This veggie-forward version is packed with white beans, tender vegetables, and bright herbs, all gently simmered in a flavorful broth - wholesome, nourishing, and full of savory, rich flavor. A bit of fennel bulb adds nuanced complexity, while red bell pepper brings a welcome lift of vitamin C. The pasta is minimal but offers just enough heartiness; feel free to use gluten-free pasta, leave it out entirely, or substitute diced potatoes for a grain-free version.

What is Minestrone Soup?

Minestrone soup is an Italian soup traditionally made with pasta and vegetables. The most common vegetables in minestrone include onions, celery, carrots, garlic, and tomatoes. Here, I use fennel bulb instead of celery for a more complex flavor! Small pasta shapes, such as ditalini or mini shells, are typically used.

If you like this minestrone soup, be sure to try our Early Spring Minestrone Soup, Instant Pot Minestrone Soup, Turkey Minestrone Soup, or Peruvian Minestrone Soup!

Minestrone Soup Recipe Ingredients

ingredients neatly arranged for minestrone soup - diced tomatoes, bay leaves, oil, fennel seeds, white beans, carrots, kale, red bell pepper, chili flakes, Italian seasoning, salt and pepper, ditalini pasta, garlic, onion, fennel bulb, tomato paste, parsley, and vegetable broth.

Onion and garlic: Give the soup a savory, aromatic foundation.
Fennel bulb: Adds fragrant complexity. You can substitute with chopped celery.
Carrots and red bell pepper: Boosts the color and nutrients in the soup, while imparting a subtle sweetness.
Fennel seeds, red pepper flakes, Italian seasoning and bay leaves: For a subtly sweet, warm, and herbaceous flavor. Aleppo chili flakes are also nice.
Tomato paste and diced tomatoes: Tomato paste helps thicken the soup, and diced tomatoes add rich, savory flavor and a hearty texture. Feel free to sub fresh tomatoes, like Romas.
Veggie broth or chicken broth: For even more depth of flavor, use our homemade vegetable broth or chicken stock.
Cannellini beans: Add protein, giving the soup a cozy and satisfying heartiness. Use canned beans or cook from scratch.
Dry small pasta: Use ditalini pasta or mini shells.
Lacinato kale: These dark, leafy greens not only boost nutrient intake but also add a rustic, earthy flavor. You can sub with curly kale or spinach.
Flat leaf parsley: Reserve half for garnish, or substitute with fresh basil.
Soy sauce (optional): Or gluten-free liquid aminos. Add to taste for extra depth.
Garnishes: A drizzle of olive oil, a sprinkle of Parmesan cheese or pecorino, fresh herbs, crispy shallots, Aleppo, or Urfa biber.

Variations

Make it gluten-free. Use gluten-free pasta (rice or chickpea) to meet dietary restrictions.
Skip the pasta. Make the soup grain-free by using diced potatoes instead.
Try other beans. Instead of cannellini beans, you can use other types of white beans, kidney beans, black-eyed peas, or garbanzo beans.
Sub whole grains. In place of pasta, try whole grains like barley, farro, rice, or bulgur.
Use other types of veggies. This soup is very adaptable. Use any seasonal vegetables that are in season or that you already have on hand. Other delicious options include zucchini, green beans, celery, leeks, squash, peas, cauliflower, or broccoli.

How to Make Minestrone Soup

1. Sauté the vegetables. In a large pot or Dutch oven, warm olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes. Then add the spices, fennel bulb, carrots, and red bell peppers. Sauté 5 minutes, then stir in the tomato paste.

diced onions sautéing in dutch oven with wooden spoon resting on top.

dutch oven with diced vegetables. -onion, red bell pepper, and carrots, with spices and wooden spoon.

2. Add tomatoes and broth. Add the vegetable broth, tomatoes, bay leaves, salt, and pepper. Bring to a boil.

dutch oven with vegetables sautéing with wooden spoon to prep minestrone soup.

vegetables in broth with bay leaves and wooden spoon to make minestrone soup.

3. Add pasta and beans, and simmer. Add the pasta and the cannellini beans to the pot. Reduce heat and simmer uncovered until the pasta is al dente.

dutch oven with vegetable soup with cannellini beans and ditalini pasta added.

dutch oven with minestrone soup cooking.

4. Add kale and herbs. Stir in the kale until slightly wilted, then add half of the herbs.

fresh lacinato kale added to dutch oven with minestrone soup.

5. Season, taste, and adjust. Add soy sauce (optional) for added depth. Add more black pepper or chili flakes if desired. Taste the soup, adjusting the seasonings as needed.

6. Serve. Transfer the soup to bowls and garnish with a drizzle of olive oil, grated pecorino cheese, cracked pepper, a sprinkle of fresh herbs, Aleppo chili flakes, crispy shallots, or Urfa biber. Serve with warm, crusty bread or a toasted baguette.

Chef’s Tips

Make sure the vegetables are tender before adding pasta. Test the texture of the vegetables before adding pasta to make sure they’ve reached tender perfection. This avoids accidentally needing to overcook the pasta.
Adjust the amount of pasta for varying textures. One cup of pasta yields a hearty, less brothy soup. Reduce the amount to 3/4 cup (or add more water at the end) for a brothier texture.
Maintain a gentle simmer. This is especially important when adding the kale and the fresh herbs. You want to be careful not to wilt the greens too much, or they will lose some color and flavor. Once the pasta is just al dente, keep the heat low.
Add a splash of soy sauce at the end. Soy sauce adds a lovely depth that is particularly nice if your broth is not overly flavorful.
If serving a vegan minestrone, don’t skip the drizzle of olive oil! It adds a really nice richness and depth.

Serving Suggestions

Garnish: Serve minestrone soup with a drizzle of olive oil, grated pecorino or Parmesan cheese, black pepper, fresh herbs like basil or parsley, Aleppo chili flakes or red pepper flakes, crispy shallots, or urfa biber.

Serve with warm bread: Serve with warm, crusty bread or a toasted baguette.

Serve with a leafy green salad: Butternut Squash Salad, White Cheddar Apple Salad, Kale Salad, Beet and Goat Cheese Salad, Pear Salad, or Fig Salad.

Storage

Store leftover minestrone in the refrigerator in an airtight container for 3-4 days. Reheat on the stovetop over medium-low heat until warm. The flavors are even better the next day!

You can also store it for up to 3 months in the freezer.

If making this ahead, cook the pasta separately and store it separately to prevent it from getting mushy.

FAQs

Can I add meat to minestrone soup?

Traditional minestrone does not contain meat; however, if you’d like, you can add Italian sausage, shredded chicken, or ground turkey.

Can I use frozen vegetables in minestrone soup?

Yes! Just add them straight from the freezer.

What’s the difference between pasta fagioli and minestrone soup?

Pasta fagioli is a dish centered more on the pasta and beans and tends to be thicker and heartier. Minestrone is more vegetable-forward with a brothier texture.

Does minestrone soup contain potatoes?

Our recipe for classic minestrone soup does not contain potatoes, but they are common in minestrone and can easily be added! Dice them small for even cooking.