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Hearty Minestrone Soup Recipe

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This classic Minestrone Soup is a hearty and comforting vegetable soup packed with fresh vegetables, beans, and small pasta, simmered in a flavorful vegetable broth with herbs. It's perfect for a nutritious and satisfying meal that comes together easily on the stovetop.

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

Soup Base

  • 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 (such as elbow macaroni, ditalini, or small shells)

Seasoning

  • 1 teaspoon sea salt (plus more to taste)
  • Freshly ground black pepper
  • Red pepper flakes (for serving, optional)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, sea salt, and several grinds of black pepper. Cook while stirring occasionally for about 8 minutes until the vegetables start to soften and become fragrant.
  2. Add Base Ingredients: Stir in the grated garlic, canned diced tomatoes, drained beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and let the mixture simmer gently for 20 minutes to allow the flavors to meld.
  3. Cook Pasta: Remove the lid and stir in the small pasta. Continue cooking the soup uncovered for an additional 10 minutes, or until the pasta is tender but still firm to the bite (al dente).
  4. Season and Serve: Taste the soup and adjust seasoning with additional salt and freshly ground black pepper if needed. Serve hot, garnished with chopped fresh parsley, a pinch of red pepper flakes for heat if desired, and grated Parmesan cheese for richness.

Notes

  • You can substitute any small pasta shape that cooks quickly, such as elbow macaroni or small shells.
  • Use any variety of cooked beans you prefer, white beans or kidney beans both work well.
  • For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
  • To make the soup gluten-free, replace the pasta with gluten-free pasta or omit it entirely.
  • Leftovers can be refrigerated for up to 4 days and often taste even better the next day as flavors develop.

Find it online: https://cookedbygrace.com/hearty-minestrone-soup-recipe/