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Easy Vegetarian Minestrone Soup w/ Pasta & Kale

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Easy Vegetarian Minestrone Soup w/ Pasta & Kale – a quick and easy veggie loaded soup using pantry and freezer staples. On your table in just about 30 minutes!

Overhead photo of vegetarian minestrone soup with macaroni noodles. Two wooden handles spoons next to the bowl.

This Vegetarian Minestrone Soup is a super easy comforting meal that can be on your table in just about 30 minutes. I’ve used pantry and freezer staples for a minimum amount of fuss. Adding the noodles makes it a dish your kids will be happy to slurp down as well.

Macaroni noodles in a bowl of minestrone soup

Why Frozen Vegetables Are Awesome

  • They’re quick.
  • They’re easy.
  • They require no chopping.
  • They have nutritional value at least equal to, if not greater than, fresh veggies.
  • They’re always ready for you.

You can certainly use all fresh veggies if you want, but why do all that chopping when frozen veggies have just as many nutrients as fresh (in some cases, they have more), and they are so much quicker? Frozen veggies are picked at their peak ripeness and frozen right away maintaining all of their nutritional value. Fresh veggies are often shipped hundreds or thousands of miles to get to your grocery store, losing nutritional value with each day they sit out. Even if you buy fresh veggies from your local farmers market, the longer they sit on your counter or in your fridge, they lose nutrients.

I always have several bags of frozen mixed vegetables in my freezer for meals such as this.

Don’t get me wrong, I LOVE fresh veggies and in most cases fresh is superior in taste and texture. BUT you really can’t tell the difference in soups and stews, so let’s give ourselves a break and take the easy route today, ok?

Bowl of Easy Vegetarian Minestrone Soup with pasta noodles on one side of the bowl and a rosemary sprig in the middle.

Meatless Monday Just Got Easier

If you’re trying to cut down on your meat consumption or just add more vegetables into your meal plans, this Easy Vegetarian Minestrone Soup is a great place to start. It’s hearty and filling with the beans and pasta, making it a meal that will please the whole family. It’s one of my kids’ favorite soups!

It also makes great leftovers the next day. Pack it up in a thermos for a cozy warm-you-up lunch at work or school.

Spoonful of minestrone soup

Easy Vegetarian Minestrone Soup w/ Pasta & Kale

I hope you love this Easy Vegetarian Minestrone Soup as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

5 from 4 votes
Macaroni noodles in a bowl of minestrone soup
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Easy Vegetarian Minestrone Soup w/ Pasta & Kale
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

A quick and easy veggie loaded soup made from pantry and freezer staples. On your table in just about 30 minutes.

Course: Entree, Soup
Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan
Servings: 4
Calories: 354 kcal
Author: Jenn S.
Ingredients
  • 1/2 sweet onion (peeled and diced)
  • 2 garlic cloves (peeled and minced)
  • 16 oz frozen mixed vegetables
  • 28 oz canned crushed tomatoes (I like the kind with no salt added)
  • 32 oz low sodium vegetable broth (I use Trader Joe's organic)
  • 1 tbsp dried parsley
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tsp salt (or to taste)
  • 1/8 tsp pepper (or to taste)
  • 15 oz canned red kidney beans (rinsed and drained) (or 1.5 cups of home cooked beans)
  • 1 cup chopped kale
  • 1 tbsp nutritional yeast (optional)
  • 2 cups cooked noodles* (We like macaroni noodles. Ditalini is also a good choice.) (Use gluten free noodles if desired)
Instructions

  1. In a soup pot over medium heat, sauté the onion and garlic in 1/4 cup of the veggie broth until translucent and soft...about 4-5 minutes

  2. Add frozen veggies, crushed tomatoes, the rest of the carton of veggie broth, parsley, oregano, thyme, salt and pepper.
  3. Simmer 20 minutes to allow veggies to become tender and the flavors to mingle.

  4. Add kidney beans, kale, and noodles, and simmer another 2-3 minutes to warm through.

  5. Take off heat. Add optional nutritional yeast, if using, and stir.

  6. Enjoy!

Recipe Notes

*This is a great use for leftover noodles. 

 

 

 

 

Nutrition Facts
Easy Vegetarian Minestrone Soup w/ Pasta & Kale
Amount Per Serving
Calories 354 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 945mg 39%
Potassium 487mg 14%
Total Carbohydrates 65g 22%
Dietary Fiber 19g 76%
Sugars 17g
Protein 17g 34%
Vitamin A 94%
Vitamin C 54%
Calcium 16%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

*Original post published December 2015; Recipe and content updated September 2017

More Quick and Easy Soups to Love:

Simple Black Bean Soup

Simple Black Bean Soup

Speedy Pea and Broccoli Soup

SSS Broccoli Pea Soup

Dairy Free Potato Soup w/ Kale

Potato Soup w/ Kale

Comments

  1. Sophia | Veggies Don't Bite says

    I’m not quite ready to admit summer is over…it’s a denial I have and considering we are still in summer weather over here, I don’t blame me. But this sounds amazing and definitely need to file it away for when I’m ready to come to terms with fall.

    Reply

    • Jenn S. says

      The temps actually spiked back up here too. It’s in the 80’s all weekend and upper 70’s for the entire next week. I had already embraced fall – the leaves are changing and falling and the temps were in the 50’s-60’s, so this warmer weather has me a little unhappy. The only thing I don’t like about fall is how quickly winter follows it!

      Reply

  2. Nicole Dawson says

    Minestrone is such an awesome soup to make, especially when you’re short on time but still want something nutritious. I bet that kale in their takes it up a notch too. We usually throw spinach in ours but the kale would make it a little heartier and great for those cooler months.

    Reply

    • Jenn S. says

      Thanks, Nicole. It’s definitely a hearty soup. I love it all year, but totally perfect for fall and winter.

      Reply

  7. Linda from Veganosity says

    You have to love minestrone soup, especially when it’s as easy to make as yours. I totally agree with you about using frozen veggies. They’re fine in soups and they retain more nutrients when they’re flash frozen.

    Reply

    • Jenn S. says

      I agree. I don’t love nooch is big doses, but a little goes a long way and it just adds that little extra something. Thanks, Alisa!

      Reply

  11. Sarah says

    Looks so good! I just finished a big bowl of kitchari and I am craving all the comfort foods and soups right now with the cooler temps. It’s a great way to use up veggies from our garden too!

    Reply

    • Jenn S. says

      I have not as I almost always have leftover noodles that I use for this. I would guess that you’d need more liquid if you’re going to try that. Let me know how it turns out!

      Reply

    • Jenn S. says

      They do, right? Fresh is great, but really why do all that work if frozen works just as well in certain recipes? Thanks, Whitney!

      Reply

    • Jenn S. says

      Aww, love that! I was just in the kitchen chopping celery and was thinking of my paternal Grandmother. For some reason the smell of celery gets me thinking of her every time!

      Reply

  17. Dianne's Vegan Kitchen says

    I’m usually not a soup person, because they’re just not filling enough for me, but this soup looks so hearty and comforting – it would definitely fill me up!

    Reply

    • Jenn S. says

      I totally get it. I’m a hearty soup person too. I do love brothy soups too, but usually as a meal starter. These loaded soups are my fave and the ones I reach for time and time again!

      Reply

  19. Rachel says

    I LOVE minestrone soup. It’s so easy and filling! And I love how if you don’t have an ingredient, you can easily sub in minestrone soups. Yours looks amazing and very hearty!

    Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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