Minestrone Soup | Easy Vegetable and Bean Soup
Minestrone soup is a classic Italian dish that combines a rainbow of vegetables, hearty beans, and tender pasta in a comforting broth. Every spoonful warms you up both physically and emotionally, making this recipe a favorite in my kitchen. I reminisce about the first time I made minestrone soup; it was a chilly autumn evening, and the bubbling pot filled my home with the most inviting aroma. The robust flavors meld beautifully, creating a dynamic experience that store-bought versions simply can’t replicate.
Table of Contents
This minestrone soup is not only easy to prepare but also incredibly satisfying. It’s budget-friendly and uses simple ingredients that you likely have on hand. Whether you’re hosting a family dinner or looking for a healthy meal to warm your soul, this soup is the perfect solution. I can’t wait for you to experience the joy of making your own batch of minestrone soup at home!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just over 30 minutes, this soup is perfect for busy weeknights.
- Irresistible Flavor: With fragrant garlic, fresh herbs, and rich tomatoes, each spoonful is bursting with flavor.
- Eye-Catching Appeal: The colorful veggies and pasta create a beautiful presentation that’s as delightful to the eyes as it is to the palate.
- Flexible Serving: Enjoy it for lunch, dinner, or even as a hearty snack; it’s perfect any time of day!
- Diet-Friendly Options: Easily make this soup vegan by ensuring your broth is plant-based and skip the parmesan cheese if desired.
Ingredients You’ll Need
- 2 tablespoons extra-virgin olive oil: This is ideal for sautéing vegetables and developing flavor without overwhelming the soup. You can substitute with canola or avocado oil if you prefer.
- 1 medium yellow onion, diced: Onions provide a savory base and aroma. A chopped shallot could work as a substitute if needed.
- 2 medium carrots, chopped: Carrots add sweetness and color. Baby carrots can be used as a time-saver.
- 2 celery ribs, thinly sliced: Celery contributes crunch and a subtle, fresh flavor. You can swap it with fennel for a different twist.
- 1 teaspoon sea salt, plus more to taste: Essential for seasoning, you can adjust according to preference. Use kosher salt if you have it on hand.
- Freshly ground black pepper: This adds a warmth and slight spice. Coarse grind will give better texture.
- 3 garlic cloves, grated: Garlic delivers a pungent aroma and flavor; feel free to use garlic powder if fresh isn’t available.
- 1 (28-ounce) can diced tomatoes: Tomatoes introduce acidity and richness. Crushed tomatoes can be a tasty alternative.
- 1½ cups cooked white beans or kidney beans, drained and rinsed: Beans provide protein and creaminess. Chickpeas work well if you want a different texture.
- 1 cup chopped green beans: Fresh green beans are ideal for adding crunch; frozen green beans can also be used.
- 4 cups vegetable broth: This forms the soup’s base, giving it deep flavor. Homemade or store-bought, just ensure it’s low-sodium.
- 2 bay leaves: They impart a subtle herbal essence. Make sure to remove them before serving.
- 1 teaspoon dried oregano: Oregano contributes an aromatic, earthy flavor. Italian seasoning is a fine alternative.
- 1 teaspoon dried thyme: Thyme offers a slightly sweet, herbaceous flavor; you may substitute with rosemary for a bolder taste.
- ¾ cup small pasta, elbows, shells, orecchiette: Pasta adds heartiness to the soup. Gluten-free pasta is a great option for those with sensitivities.
- ½ cup chopped fresh parsley: Fresh parsley brightens the flavors and adds color. Basil is a wonderful substitute, especially in summer.
- Red pepper flakes: Optional but recommended if you enjoy spice; adjust to your heat preference.
- Grated parmesan cheese, optional: For serving, this adds a touch of salty richness. Nutritional yeast can replace this for a vegan option.
How to Make Minestrone Soup | Easy Vegetable and Bean Soup
Heat the oil: In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Let it warm up until fragrant but not smoking.
Sauté the veggies: Add 1 medium diced yellow onion, 2 chopped medium carrots, and 2 thinly sliced celery ribs to the pot along with 1 teaspoon of sea salt and several grinds of freshly ground black pepper. Stir occasionally for about 8 minutes, until the vegetables begin to soften and the onion turns translucent.
Add garlic and tomatoes: Incorporate 3 grated garlic cloves and 1 (28-ounce) can of diced tomatoes, stirring well to combine. The kitchen will start smelling amazing at this point!
Mix in the beans and broth: Then, add 1½ cups of drained and rinsed cooked white beans (or kidney beans), 1 cup of chopped green beans, and 4 cups of vegetable broth. Toss in 2 bay leaves, 1 teaspoon dried oregano, and 1 teaspoon dried thyme for depth. Cover the pot and let it simmer for about 20 minutes, allowing the flavors to meld.
Stir in the pasta: After simmering, stir in ¾ cup of your chosen small pasta, whether elbows, shells, or orecchiette. Cook uncovered for an additional 10 minutes or until the pasta is done to your liking.
Serve and garnish: Finally, season the soup to taste, removing the bay leaves, and serve it warm. Top each bowl with a handful of chopped parsley, a pinch of red pepper flakes for heat, and a sprinkle of grated parmesan cheese, if desired.
Storing & Reheating
Store any leftover minestrone soup in an airtight container at room temperature for up to 2 hours before transferring to the refrigerator. In the fridge, it can last for about 3-4 days. For longer storage, freeze it in a well-sealed container for up to 3 months. When reheating, do so on the stovetop over medium heat for about 10 minutes, or until heated through, keeping in mind that the texture of the pasta may soften slightly after freezing, so you may wish to add a bit more broth to refresh it.
Chef’s Helpful Tips
- Make sure to cut your vegetables evenly for a uniform cook.
- To avoid mushy pasta, consider adding it just before serving if you plan to have leftovers.
- Experiment with seasonal veggies for a fresh twist; kale or spinach are great additions!
- If you want it a bit thicker, blend a portion and stir it back into the pot.
- For an extra layer of flavor, sprinkle in some Italian sausage or pancetta – they pair beautifully with the other ingredients.
- Making this soup a day ahead allows the flavors to deepen and meld together even more.
Warm, hearty, and utterly satisfying, minestrone soup is not just good food; it brings a sense of home and comfort. You can easily adjust the ingredients and flavors to suit your family’s tastes and preferences. So grab your ingredients, and get ready to enjoy a bowl this season — you won’t regret it!
Recipe FAQs
Can I make minestrone soup in the slow cooker?
Absolutely! Simply sauté the vegetables as instructed and then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Just add the pasta in the last 30 minutes of cooking to achieve the right texture.
What can I substitute for vegetable broth?
You can use chicken broth if you’re not strictly vegetarian. Alternatively, a homemade vegetable stock made from simmered leftover veggies will work wonderfully; just watch the seasoning level since it can vary.
How do I prevent my pasta from becoming mushy in the soup?
To keep the pasta firm, consider cooking it separately and adding it to the individual bowls before ladling the soup over it. This method ensures it retains its texture and doesn’t continue cooking in the broth.
Is minestrone soup freezable?
Yes, minestrone soup freezes very well! Just be sure to store it in an airtight, freezer-safe container, and remember that pasta may soften a little after thawing. You can always add fresh pasta when reheating to refresh it.
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📖 Recipe Card
Minestrone Soup | Easy Vegetable and Bean Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Description
Minestrone Soup is a hearty, flavorful blend of fresh vegetables, beans, and pasta, making it an ideal choice for a quick dinner or nutritious meal. It’s easy to prepare and packed with healthy ingredients that everyone will love!
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
- 1½ 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
- ¾ cup small pasta, elbows, shells, orecchiette
- ½ cup chopped fresh parsley
- red pepper flakes
- grated parmesan cheese, optional, for serving
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, chopped carrots, sliced celery, salt, and black pepper. Cook for 8 minutes until the vegetables start to soften.
- Stir in the grated garlic, diced tomatoes, beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover and let simmer for 20 minutes.
- Add the pasta and continue cooking uncovered for another 10 minutes, or until the pasta is fully cooked.
- Taste and adjust seasoning if necessary, then serve hot topped with fresh parsley, red pepper flakes, and grated parmesan if desired.
Notes
Feel free to add other vegetables like zucchini or spinach for extra flavor and nutrition.
Adjust the seasoning according to your taste preferences, adding more salt or pepper if needed.
This soup can be stored in the fridge for up to 3 days; reheat before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
