Minestrone Soup Recipe (with Pastina)

This delicious and comforting minestrone soup recipe is easy-to-make, loaded with beans and healthy ingredients, and is the perfect recipe to make in the wintertime to warm you up. I love a hearty bowl of minestrone soup. BONUS! I’ve used pastina to make this even more filling and delicious. 

Why you’ll love this minestrone soup recipe: 

• Quick Prep: Prep this minestrone soup recipe in only 20 minutes then let your stove do the rest 
• Hearty: Loaded with veggies, beans, and flavor, this recipe has it all 
• Comforting: Is anything more comforting than a big bowl of warm soup in the colder weather?

Ingredient Notes: 

Pastina: Pastina is a very small pasta that is fond by Italians to serve children. It makes a great filler in soup and can make it more hearty and filling.

White Beans: White beans aka navy beans are super loaded with benefits. They have antioxidants and are a good source of fiber and protein. 

How to make this minestrone soup recipe: 

1. For the soup, prepare all of your vegetables.

2. Dice the yellow onion, celery, carrots, green beans, and zucchini to be the small-medium size.

3. In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion.  Sweat this out for around 3 – 5 minutes.  Mince the garlic + add it to the pot.  Cook for 2 – 3 minutes until fragrant and slightly soft. Add the celery and carrots, stir consistently and cook for 5 – 6 minutes until slightly tender. Add the zucchini, green beans, garlic powder, tomato paste, onion powder, salt, black pepper, red chili flakes, and bay leaves. Cook for another 8 – 10 minutes or until the vegetables are tender. Add the diced tomatoes + white beans and allow the flavors to combine.  The longer you cook this, the stronger the flavors will be!

4. Add the bouillon paste and boiling water to the pot.

5. Allow to simmer and add the pastina pasta-cook for 7 – 8 minutes on medium-high heat.

6. Stir in the kale and cook for 5 minutes.

7. Squeeze the juice for half of a lemon into the pot and stir. 

8. Adjust any seasonings to taste.

9. Serve immediately with grated vegan parmesan cheese!

Expert Tips & FAQ: 

Making this recipe vegan: Make this dairy-free/vegan by omitting the parmesan cheese or swapping it for a plant-based one!

I can’t find pastina: Substitute the Pastina pasta with your favorite gluten-free pasta OR dice up 2 medium potatoes and cook with the other vegetables. 

Vegetables: Add in more/any of your favorite vegetables! Create the ultimate nutrient-packed vegetable soup!

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Storage: Store soup in the fridge in a tightly sealed container for 3 – 4 days or in the freezer for up to 1 month.

Other soup recipes you’ll love:

• Easy Vegan Chicken Noodle Soup
• Creamy Vegetable Soup
• Hearty Vegetable & Mixed Bean Soup
• Vegan Ramen

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Minestrone Soup Recipe

5 from 12 votes

This is the best vegan minestrone soup recipe. You are going to love how filling, healthy and delicious it is.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Vegan Meals

Cuisine Vegan, Mediterranean-Inspired, Vegetarian, Dairy-Free

Servings 8

Calories 148 kcal

Ingredients

  

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• 2 tbsp olive oil
• 1 medium yellow onion
• 4 garlic cloves
• 1 medium carrot
• 2 stalks celery
• ¼ cup tomato paste
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red chili flakes
• 2 bay leaves
• 4 oz green beans
• 1 medium zucchini
• 1-540 ml can white beans
• 1-540 ml can diced tomatoes
• 1 tbsp bouillon paste
• 4 cups boiling water
• 1 cup pastina pasta
• 2 cups green kale chopped
• Juice of ½ lemon
• Vegan Parmesan cheese

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Instructions

 

• For the soup, prepare all of your vegetables.
• Dice the yellow onion, celery, carrots, green beans, and zucchini to be the small-medium size.
• In a large soup pot add the olive oil and heat for 20-30 seconds on medium-high heat before adding your diced yellow onion.  Sweat this out for around 3 - 5 minutes.  Mince the garlic + add it to the pot.  Cook for 2 – 3 minutes until fragrant and slightly soft. Add the celery and carrots, stir consistently and cook for 5 – 6 minutes until slightly tender. Add the zucchini, green beans, garlic powder, tomato paste, onion powder, salt, black pepper, red chili flakes, and bay leaves. Cook for another 8 – 10 minutes or until the vegetables are tender. Add the diced tomatoes + white beans and allow the flavors to combine.  The longer you cook this, the stronger the flavors will be!
• Add the bouillon paste and boiling water to the pot.
• Allow to simmer and add the pastina pasta-cook for 7 – 8 minutes on medium-high heat.
• Stir in the kale and cook for 5 minutes.
• Squeeze the juice for half of a lemon into the pot and stir. 
• Adjust any seasonings to taste.
• Serve immediately with grated vegan parmesan cheese!

Video

Notes

Make this dairy-free/vegan by omitting the parmesan cheese or swapping it for a plant-based one!

Substitute the Pastina pasta with your favorite gluten-free pasta OR dice up 2 medium potatoes and cook with the other vegetables. 

Add in more/any of your favorite vegetables! Create the ultimate nutrient-packed vegetable soup!

Store soup in the fridge in a tightly sealed container for 3 – 4 days or in the freezer for up to 1 month.

Nutrition

Serving: 8 | Calories: 148kcal | Carbohydrates: 24g | Protein: 5.1g | Fat: 4.5g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Cholesterol: 0.5mg | Sodium: 415.8mg | Fiber: 4.1g | Sugar: 5.5g

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