Name: Vegetarian Minestrone Soup with Pasta
Prep time: 10 min
Total time: 35 min
Yield: serves 4 people
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 1 onion; 1 yellow carrot; 1 celery stalk; 1 spring onion or scallion; 2 cloves of garlic; 1 sprig of thyme, 1 bay leaf; 50 g (1/2 cup) macaroni pasta; 1 leek; 4 (1 cup) kale leaves; 140 g (1 cup) peas, fresh or frozen; 1 (4 cups) water; 150 g (1 cup) canned white beans (like Borlotti or Cannellini); 80 g (3 cups) baby spinach; 1 tbsp lemon juice

Vegetarian Minestrone Soup with Pasta

Summer is the best time to make minestrone. Delicious veggies are abundant in the garden and on the farmer’s market. This recipe is super simple and super versatile. You can easily substitute the vegetables you don’t adore or add the ones you do. We always choose what we have at home or what’s in season to make the minestrone as flavorful as possible. We like serving it with a drizzle of olive oil, some shredded parmesan cheese on top, and toasted bread on the side. Delicious for any day of the week.

Homemade Best Vegetarian Minestrone Soup

Mmm, how delicious, cozy, and hearty this minestrone is. A bowl of this hot goodness always makes us so happy. These are the top reasons why we adore it so much:

thick, delicious minestrone filled with different vegetables
the vegetables are perfectly cooked, crunchy, fresh
the recipe is made in a little over 30 minutes and is perfect for beginners
there are no fancy ingredients in this recipe, only seasonal veggies
an excellent vegetarian midweek lunch
you can easily adapt this recipe to your taste
you can keep it in the fridge for up to 3 days

How to make this Vegetarian Minestrone Soup with Pasta at home

This homemade Minestrone is so simple. There are only four steps to make it.

Pan-fry the onion, celery, carrot, and garlic.
Separately cook the pasta until it's cooked al dente.
Add the rest of the vegetables to the minestrone to cook.
Finish by adding cooked pasta, beans, and spinach. Season and serve.

How to make minestrone your own

We love love love serving this minestrone with a couple of drizzles of olive oil and sprinkled with shredded parmesan with a side of toasted bread. Feel free to make it your own by adding:

cooked chicken meat
cooked chickpeas
veggies like asparagus, zucchini, broccoli
pan-fried bacon
basil pesto or other fresh herbs like parsley

How to store this minestrone

You can easily store this minestrone in the fridge. Store in an airtight container in the refrigerator for up to three days. Before serving, reheat well in a pot on the stove.

Try these amazing one-pot recipes too.

Ingredients

Minestrone

4 tbsp olive oil

1 onion

1 yellow carrot

1 celery stalk

1 spring onion or scallion

2 cloves of garlic

1 sprig of thyme, 1 bay leaf

50 g (1/2 cup) macaroni pasta

1 leek

4 (1 cup) kale leaves

140 g (1 cup) peas, fresh or frozen

1 (4 cups) water

150 g (1 cup) canned white beans (like Borlotti or Cannellini)

80 g (3 cups) baby spinach

1 tbsp lemon juice

Tools and equipment

pot

spoon

METHOD

cook the vegetables

Add olive oil to a large pot and set over low heat. Add the diced onion, diced carrot, and finely chopped celery, spring onion, and garlic. Season with thyme and bay leaf. Cook for about 8 - 10 minutes over low heat for the vegetables to soften, stirring occasionally.
cook the pasta

In a separate pot filled with salted boiling water, cook the macaroni. Follow the instructions on the package to cook the pasta al dente.
add the green vegetables

Cut the leek into smaller pieces and add it to the minestrone. Cook for 5 minutes, then add the torn kale and peas. Pour in the water, season with salt and pepper, and continue to cook for 5 minutes.
Cook and serve

Now add the cooked pasta, drained beans, and spinach. Cook for 2 - 3 minutes. Discard the bay leaf. Season to taste with salt and pepper, and drizzle with lemon juice. Stir, divide between four plates, and serve.

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Vegetarian Minestrone Soup with Pasta