Description
This classic Minestrone Soup is a hearty and flavorful Italian vegetable soup loaded with fresh vegetables, beans, and small pasta, simmered in a savory tomato and herb broth. It’s a nutritious and comforting meal perfect for any season, finished with fresh parsley, red pepper flakes, and optional Parmesan cheese.
Ingredients
Scale
Vegetables
- 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 and Canned Goods
- 2 tablespoons extra-virgin olive oil
- 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
Seasonings
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- Red pepper flakes, to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, 1 teaspoon of sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.
- Add Main Ingredients: 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 let everything simmer gently for 20 minutes to develop flavors.
- Cook Pasta: Remove the lid and add the small pasta to the soup. Cook uncovered for another 10 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley, a sprinkle of red pepper flakes for heat, and grated Parmesan cheese if desired.
Notes
- This vegetarian minestrone soup is a hearty, fresh, and flavorful take on the classic Italian vegetable soup.
- Adding crusty bread makes it a complete and satisfying meal.
- For a vegan option, omit the Parmesan cheese or use a vegan alternative.
- Use gluten-free pasta to make the recipe gluten-free.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
