Description
This hearty and flavorful vegetarian Minestrone Soup is a classic Italian vegetable soup featuring a medley of fresh vegetables, beans, and small pasta simmered in a savory broth. Perfectly seasoned with herbs and optionally topped with Parmesan cheese, it’s a warm and comforting meal ideal for any season.
Ingredients
Scale
Vegetables
- 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
Canned and Dry Goods
- 1 (28-ounce) can diced tomatoes
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- ¾ cup small pasta (such as ditalini or elbow macaroni)
- 4 cups vegetable broth
Herbs and Seasonings
- 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
- Red pepper flakes, to taste
Optional
- Grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat the extra-virgin olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, 1 teaspoon of sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.
- Add Aromatics and Liquids: Stir in the grated garlic, canned diced tomatoes (with juices), cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and bring the mixture to a gentle simmer. Let it cook for 20 minutes to allow the flavors to meld.
- Cook Pasta: Remove the lid and stir in the small pasta. Continue to simmer the soup uncovered for an additional 10 minutes, or until the pasta is tender and cooked through.
- Season and Garnish: Taste the soup and adjust seasoning with more salt and pepper if needed. Serve the soup hot, garnished with chopped fresh parsley, a pinch of red pepper flakes for heat, and grated Parmesan cheese if desired.
Notes
- This vegetarian minestrone soup is a wholesome and satisfying take on the classic Italian vegetable soup.
- For a heartier meal, serve with crusty bread or a side salad.
- You can substitute small pasta shapes like elbow macaroni, small shells, or ditalini.
- Use either canned or freshly cooked beans to add protein and texture.
- Adjust the red pepper flakes based on your preferred spice level.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 6g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
