This is my favorite kind of soup – the hearty, meal-in-a-bowl kind that feels like a warm hug on a chilly day. Growing up, soups like this were a staple in my home, especially when the fridge needed a good clean-out. There’s something so comforting about throwing together simple, fresh ingredients and turning them into a dish that feels this nourishing. Vegetable Minestrone Soup is exactly that – it’s delicious, cozy, and perfect for meal prep to carry you through a busy week. With hearty vegetables, beans, gluten-free pasta, and a sprinkle of parmesan, this classic Italian-inspired soup is one you’ll find yourself craving all season long.

😍 Why You’ll Love My Vegetable Minestrone Soup

This soup is everything you need for a cozy winter meal: easy to make, comforting, and filling in the best way. It comes together in under an hour, which is perfect for those nights when you want something wholesome without spending too much time in the kitchen. It’s also super flexible, so you can use whatever veggies and beans you have on hand. The best part? It’s the kind of dish that gets better with time, making it ideal for meal prep or leftovers that you can enjoy throughout the week. Plus, the combination of tender vegetables, hearty beans, and that little extra drizzle of olive oil? Pure comfort in a bowl.

🗒️ Ingredients

Onion: A sweet and savory base to our Minestrone’s flavor.
Carrots: Tender, slightly sweet, and packed with flavor.
Celery: Adds a crisp, refreshing crunch that balances the richness of the soup.
Garlic: A punch of aromatic goodness that makes everything come to life.
Olive oil: The golden touch that brings it all together with richness and a touch of warmth.
Cabbage: Hearty and slightly sweet, it holds its texture and adds a satisfying bite.
Dried thyme: Earthy and fragrant, thyme infuses the soup with cozy, herby notes.
Bay leaves: Subtle yet essential, they give the soup a layered, aromatic depth.
Beans: Creamy, protein-packed bites that make this soup a true meal-in-a-bowl.
Cheese rind: Adds a savory, umami depth to the broth.
Vegetable stock: The rich, flavorful foundation that ties everything together.
Gluten-free pasta: Soft and satisfying, it soaks up the broth and brings the soup to a perfect finish.
Kosher salt: Enhances and balances the flavors, making everything pop.
Black pepper: Adds just the right amount of warmth and seasoning.
Parmesan cheese: An optional finishing touch of salty richness that takes this soup to the next level.
Extra virgin olive oil: A final drizzle of quality olive oil adds smoothness and a touch of brightness.

👩‍🍳 How to Make My Vegetable Minestrone Soup

🔥 Heat a large stockpot over medium heat and add a generous drizzle of olive oil.

🧅 Add the diced onion, carrots, celery, and garlic, along with a pinch of salt. Sauté until the vegetables soften and become fragrant.

🥄 Stir in the cabbage, dried thyme, bay leaves, beans, and parmesan rind (if using).

🫗 Pour in enough vegetable stock to cover the ingredients and bring to a simmer.

⏲️ Let the soup cook for 40–45 minutes, tasting for seasoning and adjusting salt as needed. If you prefer a looser soup, add more stock or water as it cooks.

🫧 Just before serving, cook the gluten-free pasta two minutes short of the package instructions. Add the strained pasta to each serving bowl.

👩🏼‍🍳 Ladle the hot soup over the pasta and stir to combine.

🧀 Garnish with parmesan cheese, a crack of black pepper, and a drizzle of extra virgin olive oil.

🥳 Enjoy!

🤲 Substitutions

• Olive Oil: If you’re out of olive oil, you can use another cooking oil like avocado oil or even coconut oil for a slightly different flavor.
• Vegetable Stock: If you don’t have vegetable stock on hand, chicken stock works just as well (but it will no longer be vegetarian). You can also use water with a vegetable bouillon cube if you’re in a pinch.
• Gluten-Free Pasta: Regular semolina pasta can be swapped in if you’re not gluten-sensitive. You can also use any other small pasta shape like orzo or ditalini.
• Cabbage: Swap the cabbage for other sturdy greens like kale, spinach, or escarole for a slightly different texture and flavor.
• Beans: Any variety of beans can be used, such as kidney beans, chickpeas, or even lentils. If you prefer a smoother texture, try pureeing a portion of the beans before adding them to the soup.
• Parmesan Rind: If you don’t have a parmesan rind, you can add a little extra grated parmesan directly to the soup for that cheesy umami flavor.
• Cheese: For a dairy-free or vegan version, simply omit the parmesan and use a dairy-free cheese or nutritional yeast for a cheesy flavor.
• Herbs: Fresh herbs like basil, oregano, or rosemary can easily replace dried thyme if you prefer fresh flavors.

📓 This Vegetable Minestrone Soup Is Best served with

• Crusty bread or garlic bread
• A side salad
• Grilled cheese sandwiches
• Parmesan crisps

👝 How to Store Leftovers

To store leftovers, transfer the soup to an airtight container and keep it in the refrigerator for up to 4-5 days. If you’d like to freeze it, let the soup cool completely before placing it in a freezer-safe container, where it will stay good for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat on the stove.

If you’ve already added pasta to the soup, it may absorb some of the broth over time, so just add a bit more stock or water when reheating to bring it back to the perfect consistency.

🧠 Common Questions