Get ready for it to smell like your mama’s kitchen with this amazing Mama’s Minestrone Soup! This classic soup recipe is filled with veggies, beans and cute little noodles and is also vegan, dairy free, and can be made gluten free, as well. Make sure to grab a fresh loaf of bread for dipping or make your own Homemade Gluten-Free Bread! Soups filled with vegetables can be so hearty and nourishing, just like this Green Goddess Soup and Vegan Broccoli Cheddar Soup. If you love veggie- and bean-filled soups, make Three Bean 20-Minute Chili next!
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Notes on Ingredients
- Green beans: Fresh green beans work best, but frozen are fine too! I would avoid using canned as they might get a bit mushy.
- Pastina: Any small pasta works if you don’t have pastina. Use gluten-free noodles if you need to make this soup gluten-free.
- Kale: Fresh or frozen kale works. Be sure to chop it well so you don’t get huge kale chunks in your bites of soup. You could also use another green like spinach!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Mama’s Minestrone Soup?
- In a large soup pot, sauté celery, carrot, and onion in olive oil on medium-high heat.
- Then, add the green beans, beans, vegetable broth, crushed tomatoes, pastina, herbs, kale, salt, and pepper.
- Stir and bring to a boil.
- Once boiling, cover and cook on medium low for 10-15 min!
- Serve with crusty good bread! Optional, garnish with Parmesan and basil.
- Enjoy!
- Step 1: First, add sauté the onion, celery, and carrots in olive oil.
- Step 2: Then, add the green beans, beans, veggie broth, herbs, crushed tomatoes, pastina, kale, salt, and pepper.
- Step 3: Stir and bring to a boil. Once boiling, cover and cook for another 10-15 minutes on medium-low heat.
- Step 4: Finally, garnish with parmesan, basil, and serve with crusty bread!
Commonly Asked Questions
This soup will last in the fridge for up to 4 days and in the freezer for up to 3 months. Reheat in the microwave or in a pan on the stove for a couple minutes until warmed through.
No worries, you can use any small regular or gluten-free pasta.
While you don’t have to use fresh herbs, using fresh over dried brings out the fresh flavors more. Dried will work too, though!
Absolutely! These are the two that I enjoy in this soup, but you can pick a different type of bean like pinto or black beans.
Yes! Make my Sheet Pan Tomato Soup, Creamy Vegan Wild Rice Soup, or Healing Greens & Beans Soup.
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Extra Helpful Tips
- When sauteing the veggies, make sure to use medium-high heat to bring out the flavor of the veggies.
- Don’t forget to remove the rosemary sprig and the bayleaf before serving.
- Rinse the canned beans before adding them to the soup.
- Pair this soup with a loaf of crusty sourdough bread for the ultimate, comfort meal.
- Make my Debloat Detox Vegetable Soup next!
How to Store
Store in an airtight container for up to 4 days or in the freezer for up to 3 months. To reheat, microwave or heat in a pot on the stove.
If you tried this Mama’s Minestrone Soup or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Mama’s Minestrone Soup (vegan & gluten-free!)
Equipment
Ingredients
- 2 tablespoon olive oil
- ½ cup celery diced
- ½ cup carrots diced
- ½ yellow onion diced
- 1 cup green beans sliced
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can cannellini beans drained and rinsed
- 5 cups vegetable broth
- 32 oz tomatoes crushed can
- 1 cup pastina gluten-free if needed
- 1 sprig rosemary remove before eating
- 1 bay leaf remove before eating
- 1 tablespoon oregano chopped fresh
- 2 tablespoon parsley chopped fresh
- 1 cup kale chopped
- 1 teaspoon pepper
- 2 teaspoon salt
Instructions
- In a large soup pot, sauté celery, carrot, and onion, in olive oil on medium-high heat.
- Once that cooks for 5 minutes, add the green beans, beans, vegetable broth, crushed tomatoes, pastina, herbs (rosemary, oregano, parsley, bay leaf), kale, salt, and pepper.
- Stir and bring to a boil.
- Once boiling, cover and cook on medium-low for 10-15 min! Stirring every few minutes until the pasta is cooked!
- Serve with crusty good bread! Don't forget to remove the rosemary sprig and bay leaf before serving. Feel free to garnish with Parmesan and basil.
- Enjoy!
Notes
- When sauteing the veggies, make sure to use medium-high heat to bring out the flavor of the veggies.
- Don’t forget to remove the rosemary sprig and the bayleaf before serving.
- Rinse the canned beans before adding them to the soup.
- Pair this soup with a loaf of crusty sourdough bread for the ultimate, comfort meal.
Jordan Stacy says
I loved this easy and vegan minestrone recipe! So comforting and hearty with the veggies and beans. We ate it with a loaf of bread!