Description
This classic Minestrone Soup is a hearty and flavorful Italian vegetable soup packed with fresh vegetables, beans, and pasta, simmered in a savory tomato broth. Perfect for a comforting meal, it’s easy to prepare and can be enjoyed with a sprinkle of Parmesan and crusty bread on the side.
Ingredients
Scale
Vegetables & 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
- ½ cup chopped fresh parsley
Liquids & Canned Goods
- 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
Seasonings & Garnishes
- 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
- 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 until the vegetables start to soften and become fragrant.
- Add Remaining Ingredients: 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 bring the soup to a gentle simmer. Let it cook for 20 minutes to allow the flavors to meld together.
- Cook the Pasta: After 20 minutes, remove the lid and stir in the small pasta. Continue cooking uncovered for an additional 10 minutes, or until the pasta is tender and cooked through.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and black pepper as needed. Remove the bay leaves. Ladle the soup into bowls and garnish with chopped fresh parsley, a sprinkle of red pepper flakes, and grated Parmesan cheese if desired. Serve warm with crusty bread for a complete meal.
Notes
- This vegetarian minestrone soup is inspired by the classic Italian recipe, offering a hearty and fresh meal.
- For added protein, you can use kidney beans or white beans interchangeably.
- Add crusty bread on the side to make the soup a full meal.
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
- Adjust the red pepper flakes to your preferred spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
