Description
A hearty and classic Italian Minestrone Soup packed with fresh vegetables, beans, and pasta simmered in a flavorful vegetable broth. This comforting soup is perfect for a quick, nutritious meal and can be garnished with fresh parsley, red pepper flakes, and Parmesan cheese for added flavor.
Ingredients
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
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- 1 (28-ounce) can diced tomatoes
Liquids and Seasonings
- 4 cups vegetable broth
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Pasta and Garnishes
- ¾ cup small pasta (elbows, shells, or orecchiette)
- ½ cup chopped fresh parsley
- Red pepper flakes, to taste
- Grated Parmesan cheese, optional, for serving
Instructions
- Heat the oil and cook vegetables: Heat the extra-virgin olive oil in a large pot over medium heat. Add diced onion, chopped carrots, sliced celery, 1 teaspoon sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.
- Add garlic, tomatoes, beans, and seasonings: Stir in grated garlic, canned diced tomatoes, cooked white or kidney beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and let it simmer gently for 20 minutes to meld the flavors.
- Cook the pasta: Uncover the pot, stir in the small pasta of your choice, and cook uncovered for about 10 more minutes, or until the pasta is tender and cooked through.
- Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley, a pinch of red pepper flakes for heat, and grated Parmesan cheese if desired.
Notes
- For a gluten-free option, substitute the pasta with gluten-free varieties or omit entirely.
- You can use any small pasta shapes like elbow macaroni, shells, or orecchiette.
- For added protein, use kidney beans or white beans.
- Adjust seasoning and red pepper flakes according to heat preference.
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Removing bay leaves before serving is recommended to avoid biting into them.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
