Vegetarian Minestrone Soup Recipe

Bowl of vegetarian minestrone soup on a white table
The Spruce
  • 90 mins
  • Prep: 10 mins,
  • Cook: 80 mins
  • Yield: 6 servings or 8-10 as a side
Ratings (45)

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

If you like low-calorie and low-fat cooking, you might also want to check out these nine fat-free vegan soups to try.

What You'll Need

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

How to Make It

  1. 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.
  2. 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.
  3. 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.
  1. Remove the bay leaf before serving.

Enjoy your easy homemade vegetable minestrone soup!

Looking for more vegetarian and vegan soup recipes? You may want to browse some of crowd-pleasing Creative Vegetable Soups, or, if you want something a little healthier, try one of these nine fat-free vegan soups. Want something a bit unusual? How about a Vegan Cream of Asparagus Soup or a fun Vegetarian Peanut Soup. Enjoy!

Nutritional Guidelines (per serving)
Calories 269
Total Fat 2 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 544 mg
Carbohydrates 53 g
Dietary Fiber 9 g
Protein 13 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)