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Vegetarian Minestrone Soup Recipe

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4.2 from 15 reviews

This vegetarian minestrone soup is a warm and hearty Italian classic, loaded with fresh vegetables, beans, and tender pasta, simmered to perfection in a flavorful vegetable broth. Perfect as a comforting meal on its own or served with crusty bread.

  • Author: Chef
  • 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

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

Pantry Items and Seasonings

  • 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 (for serving)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped carrots, sliced celery, 1 teaspoon sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften and become fragrant.
  2. Add Aromatics and Broth: Stir in the grated garlic, canned diced tomatoes with their juices, cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and simmer gently for 20 minutes to allow the flavors to meld.
  3. Cook Pasta: Uncover the soup and stir in the small pasta. Cook uncovered for an additional 10 minutes, stirring occasionally, until the pasta is tender but still retains a slight bite.
  4. Season and Serve: Adjust seasoning with additional salt and pepper to taste. Serve hot garnished with chopped fresh parsley, a sprinkle of red pepper flakes for some heat, and grated Parmesan cheese if desired. Enjoy with crusty bread for a complete meal.

Notes

  • Use any small pasta shapes like elbows, shells, or orecchiette based on preference or availability.
  • To make this soup vegan, omit the Parmesan cheese garnish or use a vegan cheese alternative.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
  • Adding a splash of good-quality olive oil just before serving enhances richness.
  • For a gluten-free version, substitute the pasta with a gluten-free variety or leave it out altogether, adding more beans or vegetables instead.

Find it online: https://cheftinaskitchen.com/vegetarian-minestrone-soup-recipe/