Description
This hearty and flavorful Minestrone Soup is a classic Italian vegetable soup packed with fresh vegetables, beans, and pasta simmered in a savory tomato and herb broth. Perfect for a comforting meal, it is vegetarian-friendly and simple to prepare, making it a wholesome choice that can be easily served with crusty bread for a satisfying lunch or dinner.
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
- ½ cup chopped fresh parsley
Dry and Canned Ingredients
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 1 (28-ounce) can diced tomatoes
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ cup small pasta
- Red pepper flakes (optional, to taste)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the Vegetables: Heat the extra-virgin olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, thinly sliced celery, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften and become fragrant.
- Add Garlic and Main Ingredients: Stir in the grated garlic, canned diced tomatoes, rinsed cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and allow the mixture to simmer gently for 20 minutes, letting the flavors meld together.
- Cook the Pasta: After simmering, uncover and add the small pasta to the pot. Cook uncovered for an additional 10 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper if needed. Serve the soup hot, garnished with chopped fresh parsley and a pinch of red pepper flakes for heat. Optionally, sprinkle with grated Parmesan cheese for added richness.
Notes
- This vegetarian minestrone soup is a delicious take on classic Italian vegetable soup, combining hearty beans, fresh vegetables, and pasta.
- For a complete meal, serve with crusty bread to soak up the flavorful broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- You can use any small pasta shape such as ditalini or elbow macaroni depending on preference.
- For a gluten-free version, substitute the small pasta with a gluten-free alternative or omit entirely.
- Optional red pepper flakes add a lovely subtle heat, adjust according to taste.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
