Description
This classic Minestrone Soup is a hearty, fresh, and flavorful Italian vegetable soup packed with a variety of vegetables, beans, and small pasta, simmered in a savory vegetable broth and seasoned with fragrant herbs. Perfect as a comforting meal on its own or paired with crusty bread for added satisfaction.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 3 garlic cloves, grated
- 1 cup chopped green beans
Beans and Tomatoes
- 1 (28-ounce) can diced tomatoes
- 1½ cups cooked white beans or kidney beans, drained and rinsed
Liquids and Seasonings
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
Pasta and Garnishes
- ¾ cup small pasta
- ½ cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes or until the vegetables begin to soften and release their aroma.
- Add Aromatics and Simmer: Stir in the grated garlic, diced tomatoes (with their juices), cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and bring the mixture to a simmer. Let it simmer gently for 20 minutes to allow the flavors to meld.
- Cook Pasta: Remove the lid and stir in the small pasta. Continue to cook the soup uncovered for 10 more minutes, or until the pasta is tender but still slightly firm to the bite.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed. Remove the bay leaves, then ladle the soup into bowls. Garnish each serving with chopped fresh parsley, a pinch of red pepper flakes for heat, and grated Parmesan cheese, if desired. Serve hot.
Notes
- This vegetarian minestrone soup recipe is a classic Italian dish that’s both hearty and fresh.
- Add crusty bread on the side to make this soup a complete meal.
- You can substitute the small pasta with orzo, ditalini, or small shell pasta based on preference.
- For a vegan option, omit the Parmesan cheese or replace it with a vegan cheese alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stovetop.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
