Vegetarian Minestrone Soup Recipe

5 from 2 reviews

This Stove Top Minestrone recipe is the real deal and brimming with seasonal veggies, beans, and pasta in a robust tomato broth.


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 32-ounce can diced tomatoes
  • 32-ounce carton vegetable broth
  • 1 medium zucchini sliced
  • 15-ounce can white beans
  • 15-ounce can Italian green beans
  • 3/4 cup shelled pasta
  • 1/4 cup grated Parmesan cheese, for serving


  1. In a large soup pot, heat oil over medium-high heat. Add the onions and garlic and sauté until translucent. Add the celery and carrots, sauté until softened, about 3 minutes. Add the tomato paste, basil, oregano, thyme, diced tomatoes, and broth, stirring to combine. Bring to a boil then reduce heat and simmer for 10 minutes.
  2. Stir in the zucchini, beans, green beans, and pasta. Simmer until the pasta is tender, about 15 minutes. Remove from heat.
  3. Ladle soup into bowls and serve with Parmesan cheese.