A one-pot meal, ready in 40 minutes with this Healthy Minestrone Recipe! This gluten and dairy-free soup is packed-full of veggies and protein for a filling and delicious weekday lunch or dinner recipe.
I basically survive on soup all winter. I love how comforting and cozy a bowl of warm soup is and also love how simple they are to make! Most soups just involve a little sautéing, can opening and simmering… which I can 100% get behind. I also love that you can pack in a lot of veggies without eating a cold salad.
This healthy minestrone recipe is made in just one pot and ready in 40 minutes. I love the addition of noodles that makes this vegetarian soup a little more filling.
Why This Minestrone Recipe is The BEST!
I like to consider myself a bit of a soup connoisseur. At this point I have more soup recipes on the blog than any other type of recipe (41 to be exact!). If you trust me on any recipe, let it be for soup. This minestrone recipe will not disappoint!
Okay but why do they call minestrone soup minestrone? Minestrone is a type of Italian soup that is typically made with a variety of vegetables, beans, and sometimes pasta or rice. The name “minestrone” comes from the Italian word “minestra,” which means “soup.” Minestrone is thought to have originated in the Italian region of Tuscany, where it was traditionally made with whatever vegetables were in season. The name Minestrone refers to the fact that it is a soup of many ingredients and not a specific recipe.
So what’s the difference between vegetable soup and minestrone? To be honest, no a whole lot! Minestrone is basically vegetable soup with beans and noodles. But just like vegetable soup, it’s a choose your own adventure where you can adjust ingredients to your taste!
What Are The Ingredients in Minestrone?
This minestrone recipe can be adjusted to reflect your preferred flavors and/or whatever you have on hand. Basically, it’s a choose your own adventure kind of soup!
- Vegetables – yellow onion, carrot, celery, bell pepper, green beans, kale and garlic cloves. You could also sub in other vegetables of your choosing like zucchini, potatoes, spinach or even butternut squash
- Canned diced tomatoes – you could also use fresh but canned tomatoes work great
- Canned white kidney beans or cannellini beans
- Macaroni pasta – You can use regular macaroni pasta or gluten-free pasta.
- Vegetable stock or broth – If vegan or vegetarian stick to vegetable stock but if you’re looking for a nutrition boost feel free to add chicken broth or other types of bone broth.
- Olive oil -for cooking your veggies.
- Seasonings and spices – dried oregano, dried basil, dried thyme, sea salt and pepper. Fresh also works if you don’t have dried on hand.
- Optional garnish – fresh parsley. Optional but highly recommended!
How to Make Minestrone Soup
STEP 1: COOK VEGGIES
Heat a large pot over medium-high heat and add olive oil. Add the onion, carrot and celery and cook for 3-5 minutes or until the vegetables are fragrant and the onions are translucent. Add the garlic and bell pepper to the pot and cook for 1 minute. Add in the green beans and cook for another minute.
STEP 2: ADD TOMATOES, STOCK, BEANS + SPICES
Add the diced tomatoes, vegetable stock, spices and beans and stir. Bring to a boil and then let simmer, covered over medium-low heat for 20 minutes.
STEP 3: ADD PASTA + KALE
After the mixture has simmered for 20 minutes, add in the pasta and the kale and cook for 10 more minutes or until the noodles are tender.
What to Serve with Minestrone Soup
This soup is definitely a hearty meal on its own but if you’re like me, I always love pairing soup with a side. This soup is so delicious with a slice of hearty bread or crackers. Looking for something lighter? Pair it with a side salad.
How to Store and Freeze This Minestrone Recipe
Another reason I love soup is that it makes such a large batch! Make it once and eat all week. Let the soup cool slightly before putting it in an airtight container. It will keep in the refrigerator for up to one week.
You can also freeze this minestrone recipe if you need to store longer. Store in freezer-safe containers. It will keep for up to 3 months in the freezer. Thaw on the counter for several hours then reheat on stovetop or in microwave.
More Healthy Soup Recipes
A one-pot meal, ready in 40 minutes with this Healthy Minestrone Soup! This gluten and dairy-free soup is packed-full of veggies and protein for a filling and delicious weekday lunch or dinner recipe.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 cups 1x
- Category: Soup
- Method: Cook
- Cuisine: Italian
- Diet: Vegan
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 large carrot, peeled and chopped
- 3 celery stalks, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 2 cups green beans, trimmed and chopped
- 1 28-ounce can of diced tomatoes
- 6 cups vegetable stock
- 1 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 can white kidney beans or cannellini beans
- 1 cup macaroni pasta (I used gluten-free brown rice noodles)
- 1/2 head of kale, stemmed and chopped
- optional: 1/4 cup fresh parsley, chopped
- Heat up a large pot over med-high heat and add olive oil.
- Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
- Add in garlic and bell pepper and cook for 1 minute.
- Add in green beans and cook for another minute.
- Top with diced tomatoes, vegetable stock, spices and and beans and stir. DO NOT ADD PASTA!
- Bring to a boil and then let simmer, covered over med-low heat for 20 minutes.
- Add in pasta and kale and cook for 10 more minutes or until noodles are cooked.
- Top with fresh parsley, if using and serve warm.
- Will keep for a week in refrigerator for up to one week.
Keywords: Healthy Minestrone Soup, Minestrone Soup, minestrone recipe
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