An easy, healthy and flavorful minestrone soup recipe! Filled with veggies, pasta and a touch of balsamic vinegar, this light vegetarian dish is a crowd pleaser for sure! Vegan & dairy free.
This minestrone soup recipe was originally published in September 2012. It has been updated as of March 14, 2017 with new photos, text and improved recipe instructions.
Let’s talk one of my all-time favorite recipes on this site. This light, flavorful and crowd-pleasing minestrone soup!
It’s one that appears on our weekly menu on a regular basis (or for when we have company) AND is easy, simple and satisfying. It’s also wonderfully classic with just a hint of a twist.
We have plenty of typical minestrone components, like carrots, zucchini, pasta, beans and a tomato-y broth … and then we finish it all off with a touch of balsamic vinegar.
And oh my, that balsamic. I don’t think I could ever make minestrone without it. Just trust me on that, okay?
And when served up with some bread for dunking (specifically these fluffy honey yeast rolls)!? It’s meal-time heaven!
Tips & Tricks For This Minestrone Soup
- You can absolutely use low-sodium chicken broth in place of the vegetable broth if you don’t need to keep this vegan / vegetarian. And if you can’t find fire-roasted diced tomatoes, regular ones work just fine as well!
- The pasta! You can definitely use another smaller pasta shape (I’m just super partial to elbow noodles in minestrone). You could also make this gluten-free by using gluten-free pasta. Either way, just simmer until al dente.
- Not feeling the black beans? Kidney beans are also awesome here.
- And finally, because I really like to repeat myself, don’t skip the balsamic vinegar. It really, truly adds the most magical finishing touch. Cool? Cool.
I’d say you should make this recipe asap since it’s still soup season and all that jazz, but who are we kidding. I firmly believe that soup should be enjoyed ALL YEAR LONG. Slurp away my friends, slurp away.
Additional Soup Recipes You Might Enjoy!
- Vegan Zuppa Toscana
- Mexican Minestrone Soup
- Vegetarian Stuffed Cabbage Soup
- Turmeric Quinoa Vegetable Soup
- Sweet Potato and Black Bean Soup
- Dairy Free Tomato Soup
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 medium zucchini, chopped
- 5 cups low-sodium vegetable broth
- 1 (14 ounce) can fire-roasted diced tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup uncooked elbow pasta
- 1 (15 ounce) can black beans, drained and rinsed
- 2 tablespoons balsamic vinegar
- Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 5 minutes, under tender. Add in the garlic and cook for 30 seconds, until fragrant. Add in the carrots, zucchini, broth, tomatoes, basil, oregano, sugar, salt and pepper.
- Bring the mixture just to a boil, then reduce the heat and simmer for about 10 to 15 minutes, until the veggies are tender.
- Stir in the elbow pasta and continue to simmer for an additional 6 to 9 minutes, until the pasta is al dente. Remove from the heat.
- Stir in the black beans and balsamic vinegar. Taste and season with additional salt / pepper as needed.
- Ladle into bowls and serve garnished as desired!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 154 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 350mg Carbohydrates: 23g Fiber: 5g Sugar: 5g Protein: 5g