A good soup such as Minestrone is essential as we transition from colder weather into warmer days. The hearty, vegetable-packed soup is warming and comforting, yet light enough not to make you feel heavy while enjoying the beautiful weather. This Vegetarian Minestrone is also budget-friendly, easy to prepare, flexible, and great for meal prep!


There are many ways to make Minestrone, but most include a Parmesan rind to add more umami flavor. This recipe is vegetarian Minestrone because I didn’t have any Parmesan rind. If you have a Parmesan cheese rind and don’t mind making the soup vegetarian-friendly, add it to your soup as soon as it boils. You will not be disappointed.

You can also add some meat to your Minestrone. Pancetta and bacon are excellent options.


Minestrone usually has some pasta or grain to add extra flavor. Because pasta can become mushy if immersed in soup for too long, I decided to add some beans (chickpeas) to give the soup extra flavor and texture.

You can add pasta to the Minestrone by choosing any small-shaped pasta, such as ditalini, small shells, orzo. Cook the soup until the pasta is tender by adding about 1 cup of uncooked pasta to the soup and 2 cups of water.


Minestrone has the best flexibility. You can substitute one of these if you don’t love one or more of my vegetables.

  • Celery
  • Sweet Potato
  • Russet Potato
  • Fennel
  • Turnips
  • Kale
  • Spinach
  • Butternut Squash
  • Peas


This Vegetarian Minestrone Soup recipe is easy, hearty, full of veggies, meal prep-ready, and flexible!

Prep time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes


  • 1 yellow onion (0.32)
  • 2 cloves of garlic ($0.16)
  • 4 carrots (0.32)
  • 2 Tbsp olive oil ($0.32)
  • 2 Tbsp tomato paste ($0.10)
  • 1 28oz. can diced tomatoes ($1.00)
  • 1 15oz. 1 15oz.
  • 1 15oz. Can chickpeas ($1.00)
  • 1 Tbsp Italian Seasoning ($0.30).
  • 4 cups vegetable broth ($0.52)
  • 1 zucchini (about 1/2 lb.) ($0.71)
  • 1 cup frozen green beans ($0.30)
  • 1 Tbsp of lemon juice ($0.06)
  • 1 Tbsp chopped Parsley (optional) ($0.10)


  • Slice the onion and garlic. In a large soup pan, combine the olive oil, onion and garlic with the carrots. Let the onions cook on medium heat for 5 minutes or until they become translucent and soft.
  • Continue to cook the tomato paste in the pot for about 2 minutes or until it coats the bottom of your pot.
  • The chickpeas and kidney beans should be drained. Add them to the pot with the tomato juices, Italian Seasoning, vegetable broth, and diced tomatoes. Please stir it and cover the pot with a lid. Let it simmer for a while. Let the soup simmer for 20 minutes, stirring now and again.
  • As the soup simmers, cut the zucchini into quarter-rounds. After the soup has simmered for 20 minutes, add the sliced zucchini to the soup. Continue to simmer the soup for 5-10 minutes or until the zucchini softens.
  • Add lemon juice and chopped parsley to the soup. Give the soup a taste. If necessary, add salt to taste. (My soup didn’t need extra salt, but it could depending on what broth was used). Hot with crusty bread for dipping


Serving Size: 1.5 cups Calories: 313.55 Kcal Carbohydrates 48.08 G Protein: 14.1 G Fat: 8.55g Sodium 1008.55 mg Fiber 11.32 g