Name: Hearty Vegetable Minestrone Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, diced; 2 medium carrots, peeled and sliced; 2 celery ribs, sliced; 4 garlic cloves, minced; 1 ½ cups chopped green beans; 1 cup diced sweet potato, peeled and diced into ½-inch chunks; 1 medium zucchini, quartered and sliced; 2 cups (lightly packed) baby spinach; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 2 (14.5-ounce) cans diced tomatoes; 2 (14.5-ounce) cans cannellini beans, drained and rinsed; 2 bay leaves; 6 to 8 cups low-sodium vegetable broth, depending on desired brothiness; 2 to 3 tablespoons fresh lemon juice; ¼ cup chopped fresh parsley; Optional: grated Parmesan cheese for serving

Imagine a warm bowl brimming with tender veggies, cozy broth, and that perfect hint of herbs—the kind that instantly makes you feel at home. That’s exactly why my Hearty Vegetable Minestrone Soup Recipe is one of my go-to comfort meals, especially when you want something nourishing yet simple to whip up.

A white bowl filled with a colorful vegetable soup showing about three layers: the clear light brown broth at the bottom, mixed with chopped vegetables like green beans, orange carrots, green zucchini, leafy spinach, red tomatoes, and white beans layered throughout. On top, there's a thin layer of shredded pale yellow cheese sprinkled unevenly. A silver spoon sits inside the bowl, resting on the edge. The bowl is placed on a white marbled surface with a white bowl of shredded cheese, a small bowl of chopped green herbs, and a striped white and black cloth napkin nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Vegetable Minestrone Soup Recipe
Top Tip
How to Serve Hearty Vegetable Minestrone Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Vegetable Minestrone Soup Recipe

Why You'll Love This Recipe

This soup isn’t just any minestrone; it’s my absolute favorite because it’s hearty but still light, packed with fresh veggies, and bursting with flavor. Every spoonful feels like a warm hug, and it’s super forgiving if you want to swap out ingredients.

Simple, wholesome ingredients: No need for fancy stuff—everything’s probably in your pantry or fridge right now.
Comfort food that’s actually healthy: It’s filling with fiber-rich veggies and beans but won’t leave you feeling heavy.
Easy to customize: Swap veggies by season or what you have, making it your own each time.
Freezes like a dream: Make a big batch and stash some for those busy weeknights.

Ingredients & Why They Work

This hearty vegetable minestrone soup recipe brings together colorful vegetables, creamy beans, and fresh herbs—all simmered in a flavorful broth. Each ingredient complements the others and builds layers of flavor that keep it exciting.

Flat lay of a small white ceramic bowl of extra-virgin olive oil, a medium yellow onion whole and diced next to it, two peeled and sliced medium carrots, two celery ribs sliced, four whole uncracked garlic cloves, a small white ceramic bowl with mixed Italian seasoning, a small white ceramic bowl of kosher salt, a small white ceramic bowl of ground black pepper, a simple white ceramic dish holding fresh diced tomatoes, a white ceramic bowl filled with rinsed cannellini beans, a pile of chopped green beans, a small mound of diced sweet potato chunks, two dried bay leaves, a small white ceramic bowl with vegetable broth, a quartered and sliced medium zucchini, a small pile of baby spinach leaves, a small white ceramic bowl with fresh lemon juice, and a small heap of chopped fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds richness and helps soften the vegetables without overpowering them.
Yellow onion: The savory base flavor that becomes sweet when sautéed.
Carrots: Natural sweetness and lovely texture make this a must-have.
Celery: Adds subtle earthiness and crunch early on.
Garlic: The soul of the soup’s aroma—fresh garlic really shines here.
Italian seasoning: A blend that instantly brings that classic minestrone vibe.
Kosher salt & black pepper: Basic seasoning to pull all the flavors together.
Diced tomatoes: Bring acidity and deep color that brightens the broth.
Cannellini beans: Creamy, protein-packed, and soak up flavors well.
Green beans: For some snap and color contrast.
Sweet potato: Adds natural sweetness and a tender bite.
Bay leaves: Impart that subtle warm, herbal note.
Low-sodium vegetable broth: Keeps this soup light and lets ingredients shine.
Zucchini: Softens perfectly for that melt-in-your-mouth feel.
Baby spinach: Packs in nutrients and a fresh pop of green right at the end.
Fresh lemon juice: Brightens and lifts flavors just before serving.
Fresh parsley: Adds freshness and color to finish.
Parmesan cheese (optional): A little umami and saltiness if you want that extra oomph.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the things I love most about this hearty vegetable minestrone soup recipe is how easy it is to tweak. Depending on what’s fresh at the market or your pantry stash, it can be totally your own creation.

Variation: I often swap sweet potatoes for butternut squash in fall—it adds this nutty sweetness that’s just gorgeous.
Greens swap: Sometimes I use kale instead of spinach for a heartier bite that holds up well if I want leftovers.
Beans choice: If you don’t have cannellini beans, chickpeas or kidney beans work just as well.
Gluten-free tweak: You can safely enjoy this as is, or add gluten-free pasta or rice to make it more filling.

Step-by-Step: How I Make Hearty Vegetable Minestrone Soup Recipe

A large white pot filled with colorful vegetable soup showing layers of diced orange carrots, green zucchini, white beans, green beans, chopped tomatoes, and dark green spinach floating in a clear broth with chopped parsley sprinkled on top; a silver ladle scoops a mix of these vegetables, resting inside the pot near the handle, which is held by a woman's hand; surrounding the pot are scattered white shredded cheese in white bowls, a halved lemon, a small white bowl full of chopped green herbs, and a white cloth with black stripes, all placed on a white marbled surface; the overall look is fresh and vibrant with a warm and inviting feel, photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté those aromatics and veggies

Heat the olive oil over medium-high heat in a large pot. Toss in your diced onion, carrots, and celery. Stir and sauté for about 4 to 5 minutes until everything softens and the onion turns translucent. Then, add the minced garlic, Italian seasoning, salt, and pepper. This step really builds the base flavor—don’t let the garlic burn! Just about 30 seconds longer until fragrant, then you’re ready for the next step.

Step 2: Add the tomatoes, beans, and hearty veggies

Now pour in your canned diced tomatoes (with juices), rinsed cannellini beans, chopped green beans, and diced sweet potato. Toss in the bay leaves and pour the vegetable broth. Give everything a good stir to combine. Bring it to a boil, then turn the heat down to low and cover it. Let it simmer gently for about 20 minutes, or until those sweet potatoes become just fork tender. This slow simmer is where all the flavors deepen and mingle.

Step 3: Add fresh greens and finish cooking

Once the potatoes are tender, add your zucchini slices and baby spinach. Stir gently and let it cook for another 5 to 7 minutes until the zucchini softens and the spinach wilts. At this point, all the veggies are perfectly tender but still vibrant.

Step 4: Brighten, garnish, and serve

Turn off the heat and stir in fresh lemon juice and chopped parsley. This little finishing touch lifts the whole soup and balances the flavors. Ladle it into bowls and sprinkle with freshly grated Parmesan if you want that salty, cheesy kick. Serve it with crusty bread, and you’re all set.

Top Tip

From my experience making this hearty vegetable minestrone soup recipe over and over, a few small tricks really make it shine and easy to manage.

Don’t skip sautéing: Taking the time to soften the onion, carrot, and celery first builds a richer soup base than just boiling everything together.
Salt wisely: Start with less salt since broth and beans add saltiness; you can always adjust at the end.
Simmer gentle and slow: Keep the heat low once boiling to avoid breaking down veggies too much and ending up with a mushy soup.
Be careful with lemon juice: Add it off the heat to keep that fresh brightness without curdling or cooking the acid away.

How to Serve Hearty Vegetable Minestrone Soup Recipe

vegetable minestrone - Serving Suggestion

Garnishes

I almost always top mine with a handful of freshly grated Parmesan and a sprinkle of chopped parsley. Sometimes if I’m feeling fancy, a drizzle of good olive oil or a pinch of crushed red pepper flakes adds a nice kick. These simple touches always elevate the flavors just right.

Side Dishes

Crusty bread or garlic bread is my go-to pairing—it’s perfect for sopping up the soup broth. On cooler days, a small mixed green salad with a tangy vinaigrette complements it nicely without being too heavy.

Creative Ways to Present

For special occasions, I love serving this soup in individual mini bread bowls or topped with a crispy Parmesan cheese tuile. It turns a humble minestrone into something a bit more festive and fun for guests.

Make Ahead and Storage

Storing Leftovers

After it cools to room temperature, I store leftover hearty vegetable minestrone soup recipe in airtight containers in the fridge. It keeps well for about 4 to 5 days, and the flavors actually mellow and deepen overnight—making leftovers a real treat.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When I’m ready to enjoy, I thaw it overnight in the fridge, then gently reheat on the stove, adding a splash of broth if it thickened too much.

Reheating

To reheat, I slowly warm the soup in a pot over medium-low heat, stirring occasionally. Adding a little extra broth or water helps restore the perfect consistency and keeps the veggies vibrant. Avoid microwave reheating if you want to maintain the best texture.

Frequently Asked Questions:

Can I use frozen vegetables in this hearty vegetable minestrone soup recipe?

Absolutely! Frozen vegetables like green beans, zucchini, or spinach can be swapped in—just add them later in the cooking process so they don’t overcook.

Is this soup suitable for vegans?

Yes, this minestrone is vegan as is if you skip the Parmesan cheese or use a plant-based alternative. The vegetable broth and beans provide plenty of flavor and protein.

What’s the best way to thicken the soup if I want a heartier texture?

You can add small pasta like ditalini or elbow macaroni during the last 10 minutes of cooking. Alternatively, mash some of the beans or sweet potatoes in the pot to naturally thicken the broth.

Can I make this soup in a slow cooker?

Definitely! Start by sautéing the veggies on the stove, then transfer everything to a slow cooker and cook on low for 6-8 hours. Add delicate greens like spinach during the last 30 minutes to keep them fresh and vibrant.

Final Thoughts

This hearty vegetable minestrone soup recipe has become one of my kitchen classics because it’s so adaptable and comforting. Every time I make it, I feel like I’m sharing a little bit of warmth and care with whoever’s at the table. I hope you enjoy it as much as I do—it’s a perfect recipe to keep handy when you want wholesome, satisfying soup without fuss.