Description
This vegetarian minestrone soup is a hearty and flavorful take on the classic Italian vegetable soup. Packed with fresh vegetables, beans, and small pasta, it’s perfect for a comforting meal. Served best with crusty bread and an optional sprinkle of Parmesan cheese.
Ingredients
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 3 garlic cloves, grated
- 1 cup chopped green beans
Liquids & Broth
- 2 tablespoons extra-virgin olive oil
- 4 cups vegetable broth
- 1 (28-ounce) can diced tomatoes
Seasonings & Herbs
- 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
- ½ cup chopped fresh parsley
Other
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- ¾ cup small pasta (elbows, shells, or orecchiette)
- 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, 1 teaspoon sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften and become fragrant.
- Add Remaining Ingredients: Stir in the grated garlic, canned diced tomatoes, cooked beans, chopped green beans, and vegetable broth. Add the bay leaves, dried oregano, and dried thyme. Cover the pot with a lid and let it simmer gently for 20 minutes to allow the flavors to meld together.
- Cook Pasta: Remove the lid and stir in the small pasta. Continue cooking the soup uncovered for 10 more minutes, or until the pasta is tender and cooked through.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves. Serve the minestrone hot, garnished with chopped fresh parsley, a sprinkle of red pepper flakes for heat, and optionally, grated Parmesan cheese. Enjoy with crusty bread for a complete meal.
Notes
- Use any small pasta shape you prefer, such as elbows, shells, or orecchiette.
- For a gluten-free version, substitute pasta with gluten-free pasta or omit it altogether.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add a squeeze of lemon juice or a splash of balsamic vinegar before serving to brighten the flavors if desired.
- For a vegan option, omit the Parmesan cheese or use a vegan Parmesan substitute.