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minestrone soup in bowls

Vegetable minestrone soup

Mandy Mazliah
This recipe for vegetable minestrone soup is delicious and is packed full of veggies. It's really versatile and is suitable for vegans and vegetarians.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine Italian
Servings 6 people
Calories 205 kcal


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 stalks celery chopped
  • 2-3 medium carrots diced
  • 2 cloves garlic chopped
  • 1 courgette (zucchini) diced
  • 2 red peppers (capsicum) diced
  • large handful green beans sliced
  • 1 teaspoon dried oregano
  • 400 g tin of chopped tomatoes
  • 240 g tinned cannellini beans (one standard tin) drained and rinsed
  • 1.5 litres vegetable stock
  • 150 g small dried pasta shapes
  • 100 g frozen peas
  • salt and pepper to taste

To serve

  • handful of chopped parsley
  • vegan Parmesan cheese alternative optional
  • bread or croutons optional


  • Heat the olive oil over a medium heat in a large saucepan. Add the chopped onion, celery and carrots, cover the pan with a lid and sweat for 10 minutes until softening.
  • Add the garlic, stir and cook for a few minutes, then add the chopped courgettes, peppers and green beans. Add a teaspoon of dried oregano and stir well. Cook for five minutes.
  • Pour in the tinned tomatoes, beans and 1 litre of the vegetable stock. Bring to the boil, then cover and simmer for 30 minutes until the vegetables are tender. Stir occasionally, adding more stock if needed.
  •  Add the pasta shapes and frozen peas and cook for 10 minutes, or until the pasta is done. Season with salt and pepper to taste.
  • Stir in the chopped parsley and serve with grated vegan parmesan alternative and croutons or bread if desired.


Nutritional information is approximate and is intended as a guide.


Calories: 205kcalCarbohydrates: 38gProtein: 8gFat: 3gSaturated Fat: 1gSodium: 215mgPotassium: 525mgFiber: 7gSugar: 8gVitamin A: 4976IUVitamin C: 73mgCalcium: 86mgIron: 3mg
Keyword vegetable minestrone soup
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