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Minestrone Soup

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This hearty and fresh minestrone soup is a vegetarian version of the classic Italian vegetable soup. Packed with pasta, beans, and veggies in a fragrant tomato broth, it’s easy to make and perfect for cozy weeknight meals.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, chopped

2 celery ribs, thinly sliced

1 teaspoon sea salt, plus more to taste

Freshly ground black pepper, to taste

3 garlic cloves, grated

1 (28-ounce) can diced tomatoes

1½ cups cooked white beans or kidney beans, drained and rinsed

1 cup chopped green beans

4 cups vegetable broth

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried thyme

¾ cup small pasta (elbows, shells, orecchiette, or ditalini)

½ cup chopped fresh parsley

Red pepper flakes (optional)

Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, for 8 minutes until the vegetables begin to soften.
  2. Add the garlic, diced tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
  3. Stir in the pasta and cook, uncovered, for an additional 10 minutes, or until the pasta is tender.
  4. Season to taste. Remove the bay leaves and serve hot, garnished with parsley, red pepper flakes, and Parmesan cheese if using.

Notes

  • For make-ahead meals, cook the pasta separately and add it just before serving to avoid it soaking up too much broth.
  • Use fresh diced tomatoes in place of canned when in season.
  • Try adding fresh greens like spinach or kale near the end of cooking.
  • Can be customized with fennel, zucchini, squash, or other vegetables.
  • For a vegan version, skip Parmesan or use vegan pesto as garnish.

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