Description
This classic Italian minestrone soup is a hearty and flavorful vegetarian dish packed with fresh vegetables, beans, herbs, and small pasta. It’s perfect for a comforting lunch or dinner and can be served with crusty bread to make a complete meal. The soup is simmered on the stovetop to perfectly blend the flavors and create a satisfying bowl of warmth and nutrition.
Ingredients
Scale
Vegetables and Herbs
- 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
- 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
- Red pepper flakes, to taste
Optional
- Grated Parmesan cheese, for serving
Instructions
- Prepare the 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 several grinds of freshly ground black pepper. Cook while stirring occasionally for about 8 minutes, or until the vegetables begin to soften.
- Add Flavor and Broth: To the pot, add the grated garlic, canned diced tomatoes, drained and rinsed beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Stir well to combine, then cover the pot and let the soup simmer gently for 20 minutes to allow the flavors to meld.
- Cook the Pasta: Remove the cover and stir in the small pasta. Continue to cook uncovered for an additional 10 minutes, or until the pasta is tender and cooked through. Stir occasionally to prevent sticking.
- Finish and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove the bay leaves before serving. Ladle the soup into bowls and garnish with chopped fresh parsley, red pepper flakes for a touch of heat, and grated Parmesan cheese if desired. Serve warm with crusty bread for a complete meal.
Notes
- This vegetarian minestrone soup offers a delicious and hearty take on the classic Italian vegetable soup.
- Using cooked beans saves time and provides a creamy texture and protein to the soup.
- Feel free to substitute the small pasta with any short pasta like ditalini, elbow macaroni, or small shells.
- Adjust the red pepper flakes according to your preferred spice level.
- Serve with crusty bread or a light salad for a fulfilling dinner.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
