This easy Vegetarian Minestrone Soup recipe is perfect for a throw-together, use up whatever is in the fridge type dinner. It was first published in 2009. It got a photo upgrade and some additional tips and details, so I wanted to re-share the post. Enjoy!
I love when I can create a balanced meal by just throwing things into a pot, and this Easy Minestrone Soup recipe (packed with veggies) lets me do just that!
The combination of beans, whole grain pasta, and vegetables makes it balanced and filling. But it’s also the easiest recipe to put together, and it feeds a crowd, too.
Possibly my favorite thing about this soup is that it uses up leftover pasta (!!!). Seriously, does anyone know how to make an appropriate amount of pasta?
I always cook wayyy too much and then I end up trying to figure out how to eat it for days. So if you’re like me, recipes that use up leftover pasta are a big deal.
How to Prepare Minestrone Soup
When I say this minestrone is easy to make, I mean it’s really easy. If you want, you can sautee some garlic and onions in a pan until fragrant, then add the other ingredients.
Or, feel free to skip that and just bring vegetable broth, water, tomato sauce, and whatever veggies you have on hand to a simmer and cook for a few minutes. Next, stir in beans, cooked pasta, and greens, et voila – you’ve got dinner!
A tip: if you’re not going to eat it all in one sitting, I’d suggest keeping the pasta separate. Just add it right before serving. That way it won’t get soggy!
I love how flexible this recipe is. Just about any veggie will work, so feel free to throw in fresh veggies that are sitting in the back of the fridge, frozen veggies, or anything else you have around. You can never have too many veggies in here!
You can also add some ground meat in if you want. Just sautee it until cooked through, then toss it into the soup.
Here’s the full recipe – Enjoy!
Easy Minestrone Soup Recipe (Healthy & Vegetarian!)
Looking for more quick and easy dinner recipes? Here are some of my favorites!