Description
This vegetarian minestrone soup is hearty, fresh, and full of flavor. A classic Italian vegetable soup made with beans, pasta, and herbs – perfect with crusty bread.
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
2 celery ribs, thinly sliced
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
3 garlic cloves, grated
1 (28-ounce) can diced tomatoes
1 1/2 cups cooked white beans or kidney beans, drained and rinsed
1 cup chopped green beans
4 cups vegetable broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 cup small pasta (elbows, shells, or orecchiette)
1/2 cup chopped fresh parsley
Red pepper flakes, to taste
Grated Parmesan cheese, optional, for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, salt, and black pepper. Cook 8 minutes, stirring occasionally, until vegetables begin to soften.
2. Add garlic, diced tomatoes, white beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer 20 minutes.
3. Stir in pasta and cook uncovered for 10 minutes, until pasta is tender.
4. Remove bay leaves, adjust seasoning, and serve hot topped with parsley, red pepper flakes, and Parmesan if desired.
Notes
Minestrone is very versatile – use seasonal vegetables or any beans you prefer.
For a vegan version, skip the Parmesan cheese or substitute with vegan Parmesan.
Soup thickens as it sits; add extra broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 7g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg