Hearty Vegetable Minestrone Soup
A warm, comforting Italian soup filled with seasonal vegetables, tender pasta, and a rich tomato broth. Perfect for a cozy meal with some crusty bread.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 to 6
Full Ingredient List
- 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 (28-ounce) can diced tomatoes
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ cup small pasta, elbows, shells, orecchiette
- ½ cup chopped fresh parsley
- Red pepper flakes for serving
- Grated Parmesan cheese for serving
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper
Minestrone Soup Base
Tools and Equipment
- large pot
- wooden spoon or spatula
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 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 (28-ounce) can | diced tomatoes | ||
| 1½ cups cooked | white beans or kidney beans | drained and rinsed | chickpeas |
| 1 cup | green beans | chopped | zucchini |
| 4 cups | vegetable broth | ||
| 2 | bay leaves | ||
| 1 teaspoon | dried oregano | ||
| 1 teaspoon | dried thyme | ||
| ¾ cup | small pasta | elbows, shells, or orecchiette | pearled farro, barley |
| ½ cup | fresh parsley | chopped | fresh basil |
| to taste | red pepper flakes | for serving | |
| grated, for serving | Parmesan cheese | optional | vegan pesto |
| 1 teaspoon | sea salt | plus more to taste | |
| freshly ground | black pepper |
Instructions
- Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
- Step 2: Add the garlic, diced tomatoes, white beans, green beans, vegetable broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Step 3: Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
- Step 4: Season the soup to taste with additional salt and pepper. Serve in bowls, garnished with fresh parsley, red pepper flakes, and Parmesan cheese, if desired. (Tips: For a vegan version, skip the Parmesan cheese or use vegan cheese alternatives.)
Additional Information
Notes: This soup is excellent when freshly made, as the pasta will absorb the broth if left as leftovers. Consider cooking the pasta separately if you plan to store the soup.