Vegetarian Minestrone Soup Recipe

Vegetarian vegetable minestrone soup
Vegetarian minestrone soup photo by Philip Wilkins / Getty Images
  • 90 mins
  • Prep: 10 mins,
  • Cook: 80 mins
  • Yield: 6 servings or 8-10 as a side
Ratings (18)

This recipe for vegetarian and vegan minestrone soup is filled with healthy and low-fat vegetables, including tomato, carrots, celery, green beans and zucchini. It's basically your entire garden in a soup! Everything is slowly simmered for maximum flavor along with some fresh basil and garlic.

Vegetarian minestrone soup makes for a light and healthy lunch or dinner soup, just add a side salad and maybe a slice of garlic bread and you've got yourself a full meal. Because it contains no oil, this vegetarian minestrone soup recipe is very low in fat. You can leave out the macaroni (and use a gluten-free vegetable broth) in order to make it gluten-free, but then you're really just making a vegetable soup, instead of a minestrone. Nothing wrong with that, though of course! See also: More vegetable soup recipes to try, from simple to gourmet

With less than 100 calories per serving and just over 1 gram of naturally occurring fat, this vegetarian (and vegan!) minestrone is a great low-calorie and nearly fat-free soup.

See also: Nine fat-free vegan soups to try

You may also want to try this crockpot vegetarian vegetable minestrone soup recipe.

What You'll Need

  • 4 cups
  • vegetable broth
  • 4 cups diced tomatoes
  • 1 tbsp chopped fresh basil
  • 1/2 tsp oregano
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 3 zucchini, chopped
  • 1 cup green beans, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • salt and pepper to taste
  • 1 1/2 cups macaroni pasta (or use another small pasta shape such as small shells)

How to Make It

First, place the vegetable broth in a large pot, then add in the diced tomatoes, basil, oregano, carrots, celery, onion, zucchini, green beans, garlic and the bay leaf.

Slowly bring the soup to a low simmer and allow to cook over very low heat for at least 45 minutes and up to one hour, or until vegetables are tender, stirring occasionally.

Add the salt and pepper and the macaroni pasta and bring the heat up a bit to a medium low.

Allow to simmer for another 10 to 20 minutes, or until the pasta is done cooking.

Remove the bay leaf before serving.

Enjoy your easy homemade vegetable minestrone soup!

Nutritional information per serving (based on 6 servings):

One serving provides approximately:
Calories 84, Calories from Fat: 13
Total Fat : 1.4g, 2%
Trans Fat: 0.0g See also: What are trans fats? Are they in vegan foods? 
Cholesterol: 0mg, 0%
Sodium: 545 mg, 23%
Potassium: 820 mg, 23%
Total Carbohydrates: 13.5g, 5% 
Dietary Fiber: 4g, 16% 
Sugars: 7g 
Protein: 6.2g
Vitamins and minerals:
Vitamin A 96% • Vitamin C 65% • Calcium 6% • Iron 8%

More Vegetarian and Vegan Soup Recipes: