Minestrone Soup

Why You’ll Love This Recipe

This soup is incredibly versatile, loaded with healthy ingredients, and easy to customize with whatever veggies you have on hand. The combination of beans and pasta makes it both filling and comforting, while the herbs and spices bring out a vibrant depth of flavor. It’s ideal for meal prep, freezing, or serving fresh as a wholesome, satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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, or orecchiette)
• ½ cup chopped fresh parsley
• Red pepper flakes (optional)
• Grated Parmesan cheese (optional, for serving)

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and salt. Cook until vegetables are softened, about 5-7 minutes.
2. Stir in grated garlic and cook for 1 minute until fragrant.
3. Add diced tomatoes, cooked beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Stir well and bring to a boil.
4. Reduce heat and simmer uncovered for 20 minutes, allowing flavors to meld.
5. Add the small pasta and cook until tender, about 8-10 minutes, stirring occasionally.
6. Remove bay leaves and season with salt, pepper, and red pepper flakes to taste.
7. Stir in fresh parsley just before serving.
8. Serve hot, topped with grated Parmesan cheese if desired.

Servings and timing

This recipe serves about 6 people. Preparation time is approximately 10 minutes, with a cooking time of 35-40 minutes.

Variations

• Substitute pasta with gluten-free varieties if needed.
• Add other vegetables like zucchini, spinach, or potatoes for extra nutrition.
• Use canned chickpeas or lentils instead of beans for a different protein.
• Add a splash of balsamic vinegar or lemon juice for brightness.
• Make it vegan by skipping the Parmesan or using a vegan alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until warmed through. If the soup thickens when chilled, add a splash of broth or water to loosen before reheating.

FAQs

Can I use dried beans instead of canned?

Yes, soak and cook dried beans beforehand, or use a pressure cooker for faster results.

Is this soup gluten-free?

Use gluten-free pasta to make this soup gluten-free.

Can I make this soup ahead of time?

Yes, flavors deepen when made ahead, but add pasta fresh or reheat carefully to avoid mushy noodles.

Can I freeze minestrone soup?

Yes, but it’s best to freeze the soup without pasta and add fresh noodles when reheating.

How can I make it spicier?

Add more red pepper flakes or a pinch of cayenne pepper.

Can I add meat to this soup?

Yes, cooked sausage or shredded chicken can be added for a heartier version.

What can I substitute for fresh parsley?

Dried parsley or other fresh herbs like basil or cilantro can work.

How do I store leftover soup?

Keep in a sealed container in the refrigerator for up to 4 days.

Can I use other beans?

Yes, cannellini, navy, or pinto beans are all great alternatives.

What if I don’t have vegetable broth?

Use water with added herbs or bouillon cubes as a substitute.

Conclusion

Minestrone Soup is a wholesome, flexible, and flavorful meal that celebrates the best of fresh vegetables and herbs. It’s easy to customize, nutritious, and satisfying, making it an excellent choice for any day of the week. Enjoy it as a comforting lunch or a light dinner with your favorite crusty bread.

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