Simple, practical, and full of everyday flavour, Vegetarian Minestrone Soup is a vegetarian Italian soup made with olive oil, garlic cloves, and onion in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 6
  • Category: Soup
  • Cuisine: Italian

Ingredients

  • 1.5 tablespoons olive oil (I used extra-light)
  • 2 garlic cloves (finely chopped)
  • 1 onion (diced, around 1/2 cup diced onion)
  • 2 celery stick (chopped, around 1/2 cup chopped celery)
  • 2 carrots (diced, around 1/2 cup diced carrots)
  • 1.5 cups roughly chopped spinach
  • 2/3 cup cannelini beans
  • 15 oz can crushed tomatoes (I used fire roasted crushed tomatoes)
  • 3/4 cup elbow pasta (dry)
  • 6 cups vegetable broth
  • 2 teaspoons grated parmesan cheese (I use vegetarian parmesan)
  • 1 3/4 teaspoon italian seasoning
  • 1/4 teaspoon black pepper (or to taste)
  • salt (to taste)

To serve

  • grated parmesan cheese
  • fresh basil

Method

  1. To a pan on medium heat, add olive oil. Once the oil is hot, add chopped garlic. Saute for 30 seconds.
  2. Add chopped onions and celery and saute for 2 minutes or so.
  3. Add diced carrots and some salt. Cook for another 2 minutes, till veggies begin to soften a bit.
  4. Now add the cannelini beans and mix.
  5. Add the can of crushed tomatoes and also add the Italian seasoning.
  6. Add vegetable broth and mix till everything is well combined.
  7. Add elbow pasta, stir and then cover the pan let it simmer for 5-6 minutes.
  8. Open the pan, add chopped spinach, black pepper and grated parmesan cheese. Mix everything and cover the pan again.
  9. Cook for additional 5-6 minutes or till the pasta is cooked.
  10. Ladle your vegetarian minestrone soup into serving bowls and top with some more parmesan cheese. Serve immediately!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.