Description
A hearty and comforting Minestrone Soup packed with fresh vegetables, beans, and small pasta shapes, simmered in a flavorful vegetable broth with herbs and topped with fresh parsley and optional Parmesan cheese. Perfect for a nutritious and satisfying meal.
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
Pantry & Canned Goods
- 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 (elbows, shells, or orecchiette)
- Red pepper flakes, to taste
Optional Toppings
- Grated Parmesan cheese, for serving
Instructions
- Prepare the 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 soften and develop flavor.
- Add Aromatics and Simmer: Stir in the grated garlic, canned diced tomatoes, cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and allow the soup to simmer gently for 20 minutes so the flavors meld and the vegetables cook through.
- Cook the Pasta: Remove the lid and add the small pasta to the pot. Continue cooking uncovered for another 10 minutes or until the pasta is tender but still firm to the bite.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and freshly ground black pepper as needed. Serve the soup hot, garnished with chopped fresh parsley, a sprinkle of red pepper flakes for heat, and grated Parmesan cheese if desired.
Notes
- You can use any small pasta shape like elbows, shells, or orecchiette that cooks quickly.
- For a vegan option, omit the Parmesan cheese or use a vegan alternative.
- Use canned beans for convenience or cook your own from dry beans beforehand.
- Adjust the amount of red pepper flakes to control the spice level.
- This soup can be made a day ahead; flavors deepen after resting.
Keywords: minestrone, minestrone soup, vegetable soup, Italian soup, bean soup, healthy soup, easy soup recipe, vegetarian soup