As we move from colder weather to warmer days, a good soup like Minestrone is a must. This hearty, vegetable-filled Minestrone Soup recipe is warm and soothing, but light enough to not make you feel weighed down as you’re out enjoying these beautiful days. Plus, this Easy Minestrone Soup ticks all of my Budget Bytes boxes: easy, inexpensive, flexible, and meal prep-friendly!
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What is Minestrone Soup?
Minestrone is a hearty and rustic Italian soup that features vegetables, beans, and pasta and has a light broth flavored with a Parmesan rind. It’s super budget-friendly, naturally nutritious, and so easy to make. Our version is not traditional, as we’ve swapped more beans (chickpeas) for the pasta and left out the Parmesan to keep it vegetarian, but it’s still super filling and delicious!
Ingredients for Minestrone
Here’s what you’ll need to make this “souper” easy Minestrone Soup recipe:
- Onion and Garlic: Sautéed onion and garlic give the soup a deliciously savory base flavor.
- Olive Oil: Olive oil is used to sauté the vegetables and it gives the soup a little bit of body.
- Vegetables: This soup features a medley of colorful vegetables like carrots, zucchini, tomatoes, and green beans. The vegetables give the soup tons of flavor, texture, and color to keep it exciting to both the eyes and the palate!
- Beans: We use a combination of kidney beans and chickpeas for this interpretation of minestrone. We’ve used chickpeas to replace the traditional pasta, which tends to get mushy when the soup is stored and reheated.
- Vegetable Broth: The broth for minestrone is made with a base of vegetable broth which combines with the juices from the tomatoes and fresh vegetables to create a deliciously complex flavor.
- Tomato Paste: Tomato paste helps give the broth a little more richness and a punchy tomato flavor.
- Italian Seasoning: We opted for an easy one-and-done Italian seasoning blend to keep this soup fast and easy enough for a weeknight meal.
- Lemon Juice and Parsley: Adding lemon juice and parsley to the soup at the end creates a fresh top note to the flavor profile that brightens the soup up perfectly.
Where’s the Parmesan?
There are a lot of interpretations of Minestrone soup out there, but they often include a Parmesan rind to infuse more umami flavor into the broth. I didn’t have a Parmesan rind on hand so this particular recipe is a vegetarian minestrone. But by all means, if you have a Parmesan rind on hand and aren’t concerned about keeping the soup vegetarian, add it to the soup before it simmers! You won’t be disappointed.
Some people also add a little bit of meat to their Minestrone. Pancetta or bacon are great options (brown in the pot before adding the vegetables) for adding a touch more flavor.
Where’s the Pasta??
Minestrone soup traditionally has some sort of pasta or grain to make the soup extra hearty. Since pasta can get mushy when it swims around in soup for too long, I decided to avoid that issue and just sub some extra beans (chickpeas) to add that extra heartiness without having to deal with soggy pasta.
If you want to add some pasta to your minestrone, just choose any small shaped pasta like ditalini, small shells, or orzo. Add about 1 cup of the uncooked pasta and an extra 2 cups of water to the soup, then boil until the pasta is tender.
What Else Can I Add to Minestrone?
My favorite thing about Minestrone is that it is SUPER flexible. If you don’t like one or more of the vegetables in my recipe below, feel free to use one of these instead:
- Celery
- Sweet Potato
- Russet Potato
- Fennel
- Turnips
- Kale
- Spinach
- Butternut Squash
- Peas
What to Serve with Minestrone
Minestrone soup is a true meal in a bowl and covers all of the bases on its own, but if you like to have a little something on the side I would suggest some hearty bread, like our no-knead bread, or maybe our Cheddar Drop Biscuits. A grilled cheese sandwich would probably also be awesome on the side!
Easy Minestrone Soup
Servings 6 about 1.5 cups eachIngredients
- 1 yellow onion ($0.32)
- 2 cloves garlic ($0.16)
- 4 carrots ($0.32)
- 2 Tbsp olive oil ($0.32)
- 2 Tbsp tomato paste ($0.10)
- 1 28oz. can diced tomatoes ($1.00)
- 1 15oz. can kidney beans ($0.75)
- 1 15oz. can chickpeas ($1.00)
- 1 Tbsp Italian seasoning ($0.30)
- 4 cups vegetable broth ($0.52)
- 1 zucchini (about 1/2 lb.) ($0.71)
- 1 cup frozen green beans ($0.30)
- 1 Tbsp lemon juice ($0.06)
- 1 Tbsp chopped parsley (optional) ($0.10)
Instructions
- Dice the onion, mince the garlic, and slice the carrots. Add the olive oil, onion, garlic, and carrots to a large soup pot. Sauté over medium heat until the onions become soft and translucent (about 5 minutes).
- Add the tomato paste to the pot and continue to sauté for 2-3 minutes more, or until the tomato paste begins to coat the bottom of the pot (do not let it burn).
- Rinse and drain the kidney beans and chickpeas, and then add them to the pot along with the diced tomatoes (with juices), Italian Seasoning, and vegetable broth. Give everything a good stir, place a lid on top, and allow it to come up to a simmer. Allow the soup to simmer for 20 minutes, stirring occasionally.
- While the soup is simmering, slice the zucchini into quarter-rounds. After the soup has simmered for 20 minutes, add the sliced zucchini and frozen green beans (no need to thaw first). Stir and simmer the soup for an additional 5-10 minutes, or until the zucchini just begin to soften.
- Finish the soup by adding lemon juice and chopped parsley. Give it a taste and add extra salt if needed (my soup did not need any extra salt, but it may depending on the type of broth used). Serve hot with crusty bread for dipping!
See how we calculate recipe costs here.
Equipment
- Dutch Oven
- Chef’s Knife
- White Cutting Boards
Nutrition
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How to Make Minestrone Soup – Step by Step Photos
Dice one yellow onion, mince two cloves of garlic, and slice four carrots. Add the onion, garlic, and carrots to a large soup pot with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
Add 2 Tbsp tomato paste to the pot and continue to sauté for 2-3 minutes more, or just until the tomato paste begins to coat the bottom of the pot.
Rinse and drain one 15oz. can of kidney beans and one 15oz. can of chickpeas. Add the beans to the pot along with one 28oz. can diced tomatoes (with juices), 1 Tbsp Italian seasoning, and 4 cups vegetable broth. Give everything a stir, place a lid on top, and allow it to come up to a simmer. Simmer the soup for 20 minutes, stirring occasionally.
While the soup is simmering, slice one zucchini (about ½ lb.) into quarter-rounds.
Once the soup has simmered for 20 minutes, add the sliced zucchini and 1 cup frozen green beans (no need to thaw first). Stir everything together and let it continue to simmer for 5-10 minutes more, or until the zucchini just begins to soften.
Finish the soup off with 1 Tbsp lemon juice and about a tablespoon of chopped parsley. Give the soup a taste and add salt if needed. I did not add any extra salt to my soup, but you may need some depending on the salt content of your broth.
So much vegetable goodness!!
Husby ordered bowl of minestrone $10(!) at ‘upscale’ restaurant. Thought I can make cheaper and healthier at home. Threw everything in slow cooker and let sit in frig after cooking. Wow! Very easy, versatile and delicious. 😋 one could make $50 on $8 worth of pantry staples smh. Thank you Beth!
Your reading my mind! I was going to ask if I could throw everything in the crockpot lol. I don’t like zucchini n my soup so it should be good to go! Thanks
Another fantastic recipe! Super easy to put together. Uses pantry staples. Depth of flavor is amazing. So yummy!!
This is a great minestrone soup to make and store leftovers in the freezer since there is no pasta to get mushy. I found it a little bland so I added a teaspoon of crushed red pepper flakes for some heat and another tablespoon of lemon juice. I also wanted to boost the protein and fiber, so I stirred in a cup and a half of cooked quinoa, which is a great substitute for the pasta.
Huge fan of this one. I adore home made minestrone soup and this hit perfectly on these cold winter nights we are having. Yum!
Love the recipe and I love the way you broke it down To the very basics, including the prices, couldn’t be easier and look healthier and more yummy. Thank you so much
Looks perfect – can’t wait to try it! Thank you.
This is one of my favorite soup recipes! I add a pound of ground turkey though (shrug). I also substitute the green beans for peas just because I’m not a fan of green beans in soup.
I’ve been making this recipe about every other week to bring to work for lunch. Such a good recipe. I make changes to it such as adding sausage or other veggies and it is always great!
This minestrone soup is the bomb! I subbed cannellini beans for the chickpeas and used frozen Italian green beans (the wide flat ones). I was hesitant to use the lemon juice, then was amazed at how it made the soup taste light and fresh. Not missing the pasta normally used in minestrone. This soup will also be good in the warmer months…
Recipe was a hit with my family! I am a vegetable lover but some family not so much. They tastes this recipe and loved it! Paired with the crusty bread, just wow! We just made on a Friday, no leftovers and want a repeat today, Saturday!! And so budget friendly.
This is one huge pot of serious soup.
I also added in a couple of ribs of small dice celery along with the onions/carrots, three small russet potatoes small dice, and at the second simmer, about an eighth of a cup of quick pearled barley adding a small amount of water.
Glad soup season is here!
I added celery and used beef broth instead of vegetable broth. It came out great. I will definitely make again.
So healthy and delicious! I left out the onion and garlic due to food sensitivity and didn’t miss it at all. I also added 1/4 tsp red pepper flakes because I like my soup spicy, just personal preference :) I love how light but filling this recipe is, it’s perfect for hot OR cold weather.
Another win from Budget Bytes! My 13 month old daughter has started refusing foods. It’s been a struggle getting her veggies in. This soup was a huge hit!!
This is so good and very easy! A very versatile recipe depending on what you have in the fridge a the time. I added some orzo toward the end any my squash was grilled (leftovers from weekend grilling) so I added that at the very end to just warm it up. So good!!!
Holy cow, so tasty and simple. Delicious on a cold day!
Just wanted to say that I’ve made this particular soup SO many times and I think it’s one of your best by far. A great way to get more vegetables into my diet, as well as super budget friendly, easy to prepare and delicious.
I’m a vegetarian college student and Budget Bytes has been a god-send. This recipe is no exception. It fed me for over a week, I’m thinking next time I’ll freeze some. Delicious, easy, cheap, and nutritious.
A very forgiving recipe. We were out of plain diced tomatoes, so increased tomato paste at beginning and then subbed in 10 oz can petite diced tomatoes w/green chiles + 15 oz can tomato sauce. Toward the end threw in leftover orzo and some quick cooking farro. Delicious!
Hi Beth! I’m a diehard fan and cook almost exclusively with your recipes. I think the only times I don’t is when I make tacos (but then I use your recipe for Cilantro Lime Rice) and basic stuff like eggs and toast :)
If I were to add a cup of macaroni and two extra cups of vegetable broth, when would I do that? And how would the instructions change after that point?
Thank you so much. I’m on your site pretty much every day.
Hi! I would definitely add the macaroni at the end, so it doesn’t overcook. So let’s see, near the end when you add the zucchini and frozen beans. Add those, then let it come back up to a boil and at that point add the macaroni and boil until tender (about 7 minutes). That should do it!
Simple, healthy, and so very delicious.
This recipe is an absolute must! It has so much flavor from all the vegetables, I didn’t have to add salt. It’s great to eat after a workout, I like to add garlic bread as a side when I have my cheat day. Honestly one of my favorite recipes so far. (I added peas to mine as an additional, might try the other veggies when I make it again. 😁)
5/5!
So delicious I add a little twist to it I added some chicken bullion and some creole seasoning so good
I love this soup! So easy and satisfying! The only change I make to the recipe is frozen peas instead of frozen green beans.
I feel like it needs something. There’s too much Italian seasoning flavor. I think it needs some other seasoning.
Maybe (not having made it myself, just researching for this evening’s dinner!) a pinch of sugar to cut the acidity from tomatoes, some fennel seeds and some fresh cracked black pepper or a pinch of chilli flakes would work well (Italian purists, don’t @ me!). A small chunk of parmesan might be good too to up the umami flavour, if you have it available (I think I have some lurking in the back of my fridge). I’m a pretty liberal cook and tend to make it up as I go along, so this all with a grain of salt (ha ha).
Such an easy, delicious and cheap soup! We make this so often now and is great for freezing in mason jars for lunches! Thank you!
This soup is delicious! So satisfying and easy! Thank you!
I’ve made a couple of your soups but unfortunately I haven’t had much luck with the tomato-based ones. Do you have any suggestions for what kind of canned tomato to use to avoid the weird canned-tomato-taste (I’m from Poland so specific brands will probably not be available for me)? The only things that’s helped so far was to double the cooking time but then all the other ingredients get really mushy so that’s not always an option. Any suggestions would be greatly appreciated!
Hmm, unfortunately I’ve never experienced the taste you’re talking about, so I’m not sure what to look for to avoid it. Perhaps someone else in Poland will see this and offer some tips.
Wonderfully easy and delicious! Added celery and elbow macaroni. Used only kidney beans, no chickpeas, and omitted the lemon juice. Am proud of how good this turned out. Your recipes are the best! Thank you for sharing them, Beth!
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even the kids loved it! Easy, flexible recipe to use up whatever veggies are left over, add frozen ones if necessary.. We added potatoes which were great after simmering in the tomato broth. The beans and chickpeas make it more filling that ordinary vegetable soups. Light enough for Spring. Definitely going to add this to the regular rotation!
Amazingly delicious! Thank you for sharing :)
Wow just stumbled on it and apparently it’s the same soup I make regularly (including pasta, beans and any fleshy veggies). I also usually add a can of tuna (whole or chunks) – it tastes similar to chicken and boosts the protein content a lot! I’m pescatarian so this is one of the staples 😀
Hey, looks nice, but it looks more like a ratatouille (or rattatuia per my grandma) than minestrone. Minestrone doesn’t have much tomato, if it has it at all. It’s green.
Would still eat it.
This recipe is perfection! Can’t wait to cook again and again. I’m just wondering, is there any reason why it’s described as vegetarian and not vegan?
Lol, good question! Just an oversight, I suppose! :P
Thanks for confirming it’s vegan friendly :)
Beth, Beth, Beth! Now I think you’re a magician. I just signed up to provide some dinners for an ill friend who is vegetarian. I thought, humm, she’d probably like a good minestrone. I opened up BB and voila! I’m not a great vegetarian cook, but this combo right here, of the soup and biscuits, sounds quite good. Thanks again, Beth!
Making this soup right now. Don’t have any zucchini but I do have a cup of steamed edamame beans. Also tossing in a spoonful of cold mashed potato at the end to thicken the broth a bit.
I love adding spaghetti squash to this type of soup instead of pasta. The firmness and sweetness of the squash is great!
I love minestrone soup with pasta but really really hate soggy pasta – hate it to the point of gagging (thank you 1960’s cafeteria ladies). So I simply make the soup, cook some pasta, and add the pasta to the individual bowl before eating. If I’m really hungry, there is a lot of pasta in the bowl. Cooked pasta keeps well for a couple of days in the refrigerator.
Love this cooking blog even though I know my way around the kitchen and a budget. I recommend it often to young adults cooking on their own for the first time. It helps them gain confidence in the kitchen, preparing basic, budget friendly food. It doesn’t take them long to spread their wings if they want to.
We love minestrone and this is the sort of basic formula recipe I like best. Flexible, inexpensive, easy, and tons of flavor–I added some chopped celery to the onions, carrots, and garlic at the beginning for a classic mirepoix, plus we like the added flavor. Just water, because I didn’t have veggie broth–since that’s made with many of the same veggies, we used, didn’t miss it. Tossed in a bay leaf, too. This recipe is a terrific dumping ground giving life to veggies languishing in the fridge, both fresh stuff getting weary and leftovers–I had some limp fresh green beans added early and some cooked broccoli which I chopped and added at the end. I cut costs by stocking up on canned beans when they are on sale–while we love both kidney beans and chickpeas, my combo this morning was cannellini and chickpeas/garbanzos, both acquired at $.37 a can. I was wondering what to do with the zucchini I bought at a bargain price Thursday morning, although that is such a wonderfully versatile veg, it wasn’t going to be a problem.
Thanks, Beth, for reminding me that any day is a perfect day for veggie soup!
Perfect. I am looking for a vegetarian soup ideally without pasta. This looks like it will pair well with the cheese drop biscuits. These two will keep me feed through a 24-hour readathon in April. Thanks for sharing.