Description
This classic Minestrone Soup is a hearty and flavorful Italian vegetable soup featuring a medley of fresh vegetables, beans, and small pasta simmered in a savory tomato and herb broth. Perfect as a comforting and nutritious meal, it’s vegan-friendly and pairs wonderfully with crusty bread.
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
Liquids & Canned Goods
- 1 (28-ounce) can diced tomatoes
- 4 cups vegetable broth
Beans & Pasta
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- ¾ cup small pasta
Seasonings & Herbs
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Red pepper flakes (to taste)
Optional Garnish
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté 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 a few grinds of freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften and release their aromas.
- Add Remaining Ingredients: Stir in the grated garlic, diced tomatoes with their juice, cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and reduce the heat to let the soup simmer gently for 20 minutes, allowing the flavors to meld.
- Cook Pasta: Uncover the pot and add the small pasta. Continue cooking for an additional 10 minutes, uncovered, until the pasta is tender and cooked through. Stir occasionally to prevent sticking.
- Final Seasoning and Serving: Remove the bay leaves from the soup. Taste and adjust seasoning with more salt and freshly ground black pepper if desired. Serve hot, garnished with chopped fresh parsley, a sprinkle of red pepper flakes for heat, and grated Parmesan cheese if you like.
Notes
- This vegetarian minestrone soup is a comforting classic inspired by traditional Italian flavors.
- The soup is hearty and filling; serve it with crusty bread to make a complete meal.
- Use white beans or kidney beans according to your preference or what you have on hand.
- You can substitute the small pasta with gluten-free options if needed.
- Parmesan cheese garnish can be omitted to keep the recipe vegan.
- Leftovers keep well refrigerated for 3-4 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 6g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
