Description
A hearty and comforting Minestrone Soup loaded with fresh vegetables, beans, and pasta simmered in a flavorful vegetable broth. This classic Italian soup is easy to prepare, perfect for a nutritious lunch or dinner, and can be customized with your favorite greens and toppings.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 3 garlic cloves, grated
- 1 cup chopped green beans
- ½ cup chopped fresh parsley
Liquids & Canned Goods
- 2 tablespoons extra-virgin olive oil
- 1 (28-ounce) can diced tomatoes
- 4 cups vegetable broth
Beans & Pasta
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- ¾ cup small pasta (elbows, shells, or orecchiette)
Herbs & Spices
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Red pepper flakes, to taste
Optional
- Grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat the oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, 1 teaspoon sea salt, and black pepper to taste. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften and the onions become translucent.
- Add Flavorful Liquids and Seasonings: Stir in the grated garlic, canned diced tomatoes with their juice, cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and reduce the heat to a gentle simmer. Let it cook for 20 minutes to allow all flavors to meld together.
- Cook Pasta: Uncover the pot and add the small pasta of your choice. Continue cooking uncovered for an additional 10 minutes, stirring occasionally, until the pasta is tender yet firm to the bite.
- Season and Serve: Remove the bay leaves and taste the soup. Adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with chopped fresh parsley, a sprinkle of red pepper flakes for heat if desired, and grated Parmesan cheese to finish. Serve hot.
Notes
- You can substitute any small pasta shapes such as ditalini or macaroni based on preference.
- For a gluten-free version, use gluten-free pasta or omit the pasta entirely and add extra beans or vegetables.
- This soup can be made a day ahead as the flavors deepen over time. Reheat gently before serving.
- Add a squeeze of lemon juice or a splash of balsamic vinegar before serving to brighten the flavors.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
Keywords: minestrone soup, vegetable soup, Italian soup, healthy soup, bean soup, pasta soup, vegetarian soup