Description
A classic Italian minestrone soup packed with fresh vegetables, beans, and pasta simmered in a flavorful vegetable broth. This hearty and wholesome vegetarian soup is perfect for a warming meal, served with fresh parsley, red pepper flakes, and optional grated Parmesan cheese for added richness.
Ingredients
Scale
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 staples
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper (several grinds)
- 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
- 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, sliced celery, sea salt, and black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften and become fragrant.
- Add remaining soup ingredients and simmer: Stir in the grated garlic, diced tomatoes, cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and let the soup simmer gently for 20 minutes to develop flavors.
- Cook pasta: Remove the lid and add the small pasta to the pot. Continue cooking uncovered for an additional 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 black pepper as needed. Remove bay leaves before serving. Ladle the soup into bowls and garnish with fresh chopped parsley, a sprinkle of red pepper flakes for heat if desired, and grated Parmesan cheese if using. Serve warm with crusty bread for a complete meal.
Notes
- This vegetarian minestrone soup is hearty and full of fresh, seasonal vegetables, making it perfect for a wholesome meal.
- Use any small pasta shape you like, such as ditalini, elbow macaroni, or small shells.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Add crusty bread or a side salad to round out the meal.
- Leftovers keep well in the refrigerator for 3-4 days and also freeze well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
