Vegetable minestrone soup is a thick and hearty soup that is loaded with vegetables, beans, and pasta. Serve it with a side of crusty bread and a salad for a comforting and filling meal. It’s vegan/vegetarian and you can make it in an Instant Pot or on your stovetop.
Minestrone soup is typically made with a combination of seasonal vegetables, beans, and pasta or rice in a vegetable-based broth. I like to use homemade vegetable broth, but you can use packaged vegetable broth or chicken broth for a nonvegan version.
Here is what you will need to make this recipe for minestrone soup: olive oil, onion, garlic, carrots, celery, parsnips or turnips, broth, beans, zucchini, tomatoes, oregano, balsamic vinegar, a heavy soup pot or a pressure cooker.
Recipe Highlights
- Minestrone is a very versatile soup, you can use just about any combination of seasonal vegetables that you have on hand.
- The recipe includes instructions for on top of your stove or an Instant Pot.
- This recipe contains no meat, but you can easily add diced chicken or beef.
Here is What You Will Need to Make Vegetable Minestrone Soup
olive oil
onion
garlic
carrots
celery
parsnips
turnips
broth
beans
zucchini
leafy greens such as spinach or kale
tomatoes
oregano
balsamic vinegar
heavy soup pot or a pressure cooker
Leftovers can be stored in the refrigerator for up the three days or you can freeze for up to three months.
Here is how to make vegetable minestrone soup on top of the stove
First, saute the vegetables except for the leafy greens in olive oil.
Add the broth, tomatoes, pasta, beans and seasonings to the cooked vegetables.
Reduce the heat and simmer for 30 minutes.
Stir in the greens and simmer for 10 minutes longer and serve.
Total Estimated Time to Make This Recipe: 50 to 60 minutes.
Here is how to make it in an Instant Pot or Pressure Cooker
Set the cooker to the saute setting and saute the vegetables except for the leafy greens.
Add the broth, pasta, tomatoes and seasonings and set the pressure for 10 minutes.
After the cycle has ended, select quick release and carefully remove the lid and stir in the fresh spinach and beans.
Cover the soup for a few minutes to allow the greens to wilt and the beans to heat through.
Total Estimated Time to Make This Recipe in an Instant Pot: 25 to 30 minutes.
How to Store Leftover Soup
Vegetable minestrone soup can be stored in a refrigerator for up to 4 days, and it can be frozen for up to three months.
To serve leftover soup, thaw it in the refrigerator overnight and reheat it on top of the stove or in the microwave.
Variations for vegetable minestrone soup
- Change up the vegetables and add any combination of sliced mushrooms, turnips or potatoes
- Substitute spinach with chopped kale or escarole
- Add 1 cup cooked chicken or beef
- Add mini meatballs or Italian sausage
- Substitute pasta with farro, barley or rice
Minestrone Vegetable Soup
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
Description
Minestrone vegetable soup is a hearty vegetarian soup that’s full of fresh and seasonal vegetables.
Ingredients
- 1/2 tablespoon olive oil
- 1 medium onion diced small
- 3 cloves garlic chopped fine
- 1 1/2 cups chopped carrots
- 1/2 cup sliced celery
- 11/2 cups diced parsnips or turnips
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 8 cups vegetable or chicken broth
- 2 1/2 cups kidney or white beans or a combination of both use organic canned or dried that have been cooked
- 1 cup chopped tomatoes
- 1 small to medium zucchini diced
- 1/4 cup small sized whole wheat pasta
- 3 cups packed baby spinach
- 2 tablespoons balsamic vinegar – optional
- 2 tablespoons chopped parsley for garnish
Instructions
Stove-Top Method
add the olive oil to a stock pot and heat over medium heat
add the onion and garlic -cook until they become translucent
add the carrots, celery and parsnips – cook until they become crisp tender
stir in the oregano and add the broth, tomatoes and pasta or whole grain
let simmer for 20 minutes
stir in the zucchini and simmer for 10 minutes more
just before serving stir in the balsamic vinegar
garnish with chopped parsley
Instant Pot Method:
Place oil, onions, garlic, celery, carrots, parsnips zucchini into cooker and saute until vegetables are crisp tender
Add the broth, tomatoes, pasta, and spices
Cover and set pressure to high for 10 minutes
Quick release and carefully (it will be hot) stir the beans
Add the balsamic if using and adjust flavor with salt and pepper then serve
Garnish with parsley
Notes
Variations for vegetable minestrone soup
- Change up the vegetables, add any combination of sliced mushrooms, turnips, potatoes
- Substitute spinach with chopped kale or escarole
- Add 1 cup cooked chicken or beef
- Add mini meatballs or Italian sausage
- Substitute pasta with farro, barley or rice
Please note: Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates
- Category: Soup
- Method: Stove Top or Instant Pot
- Cuisine: American
Keywords: minestrone soup, soup, vegetable soup
That minestrone looks so comforting! Perfect for dinner or lunch!
Thanks for sharing on our Soup Swap Recipe blog party for celebrate 365
Anne, this looks sooo good! AND I just got an Instant Pot, so I might just do this in it. Pinning. #Celebrate365
Cozy comforting soup! Thanks for the IP version too!
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I want to try this in the Instant Pot. So simple and delicious!
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I love minestrone and it is so great that you have IP directions!
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Looks so hearty and delicious!
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Love that this soup has ALLLL of the veggies! Such a great comfort classic 🙂
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I love minestrone, but never think to make it. This is the perfect winter soup and so nourishing. Pinning this and trying soon!
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What a lovely hearty soup for colder months. Just perfect!
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I’d love to try this in the IP! We were just able to bring beans back into our diet in the last couple months and I have minimal experience doing the beans in the IP!
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The balsamic is such a nice touch. I can’t wait to try that!
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Loving all of the veggies in this! Perfect for chilly days!
I love minestrone soup- SO GOOD!! What a great recipe!
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Yum, I love a good minestrone soup! Love all the veggies in this recipe 😊
Pinning to make soon!
Question: I think you have ”add the pasta” twice..
Do you add it before the pressure cook or after? Please.. Will make a difference..
Can’t wait to try this variation. Love making soups in my IP!!
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Thank you Carol! You add the beans before cooking in Instapot.
That’s a gorgeous bowl of soup and I bet it’s good for you too. Thanks for giving us two options for cooking it!