Minestrone Soup | Easy Vegetable and Bean Soup
There’s something special about a steaming bowl of Minestrone Soup on a chilly evening. This classic Italian dish is not just soup; it’s a comforting hug in a bowl. Loaded with vibrant vegetables and hearty beans, every spoonful brims with flavor and texture. The bright hues of carrots, green beans, and fresh parsley create a visual feast, while the tender pasta and creamy beans add a nice bite. It’s a dish that effortlessly melds taste and nourishment, perfect for any occasion. Whether you’re fighting off the winter blues or simply looking to nourish your soul, this bowl brings joy and warmth.
Table of Contents
I first encountered minestrone during a family gathering at a charming little trattoria in Italy. They served it bubbling hot with a sprinkle of Parmesan on top, and ever since, I’ve been hooked. What I love most about this easy vegetable and bean soup is how simple and flexible the recipe is. You can toss in whatever vegetables you have on hand, making it a go-to recipe for clearing out the fridge. Plus, it’s a fantastic way to feed a crowd or prepare a delightful meal in advance. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under 30 minutes, this soup is perfect for busy weeknights.
- Irresistible Flavor: Each bowl is bursting with fresh, robust flavors that make your taste buds sing.
- Eye-Catching Appeal: The colorful medley of vegetables makes the soup visually stunning.
- Flexible Serving: Perfect for lunch, dinner, or when you need a cozy snack, this soup fits any occasion.
- Diet-Friendly Options: Easily adapted for vegan or gluten-free diets with simple swaps.
Ingredients You’ll Need
- 2 tablespoons extra-virgin olive oil: This rich oil enhances the flavor and helps sauté the vegetables perfectly.
- 1 medium yellow onion, diced: Adds sweetness and depth to the soup’s base.
- 2 medium carrots, chopped: For a bit of sweetness and a pop of color.
- 2 celery ribs, thinly sliced: Delivers a crunchy texture and aromatic flavor.
- 1 teaspoon sea salt, plus more to taste: Essential for bringing out the flavors without overpowering them.
- Freshly ground black pepper: Enhances the flavors and adds a mild heat.
- 3 garlic cloves, grated: Garlic infuses the soup with a delightful, savory aroma.
- 1 (28-ounce) can diced tomatoes: This adds a juicy, tangy base; look for no-salt-added varieties for a healthier option.
- 1½ cups cooked white beans or kidney beans, drained and rinsed: These provide protein and creaminess. Canned beans save time, but dried beans yield a more robust flavor if you prefer to cook them from scratch.
- 1 cup chopped green beans: Fresh or frozen, they bring a crunchy contrast to the soup.
- 4 cups vegetable broth: Use low-sodium broth to control the salt level better.
- 2 bay leaves: These add aromatic depth; remember to remove them before serving.
- 1 teaspoon dried oregano: This classic Italian herb complements the vegetables beautifully.
- 1 teaspoon dried thyme: Adds a woodsy flavor that’s perfect for a hearty soup.
- ¾ cup small pasta, elbows, shells, orecchiette: Choose a pasta that cooks quickly. Whole wheat or gluten-free options work well too.
- ½ cup chopped fresh parsley: For freshness and a burst of color right before serving.
- Red pepper flakes: Optional, but they add a delightful kick.
- Grated Parmesan cheese, optional, for serving: A sprinkle on top is the perfect finishing touch.
How to Make Minestrone Soup | Easy Vegetable and Bean Soup
Heat Olive Oil: In a large pot over medium heat, warm 2 tablespoons of extra-virgin olive oil. A shimmering surface indicates it’s ready for the ingredients.
Sauté Vegetables: Add 1 diced medium yellow onion, 2 chopped medium carrots, and 2 thinly sliced celery ribs to the pot. Sprinkle in 1 teaspoon of sea salt and a few grinds of freshly ground black pepper, and stir occasionally for about 8 minutes. The vegetables should begin to soften and release their natural aromas.
Add Garlic and Tomatoes: Stir in 3 grated garlic cloves, cooking for just a minute until fragrant. Next, pour in 1 (28-ounce) can of diced tomatoes, and stir to combine.
Incorporate Beans and Broth: Add 1½ cups of cooked white beans, 1 cup chopped green beans, and 4 cups of vegetable broth. Toss in 2 bay leaves, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Cover the pot and let it simmer for about 20 minutes, allowing the flavors to meld together beautifully.
Cook the Pasta: Stir in ¾ cup of small pasta of your choice. Continue to cook, uncovered, for an additional 10 minutes, or until the pasta is al dente. Keep an eye on the texture, as you want the pasta cooked perfectly.
Season & Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with ½ cup of chopped fresh parsley, a sprinkle of red pepper flakes if you like a bit of heat, and a dusting of grated Parmesan cheese for that extra touch of richness.
Storing & Reheating
To store your soup, let it cool to room temperature then transfer it to an airtight container. It’s best kept in the refrigerator for up to 4 days. If you wish to freeze it, allow it to cool completely before pouring into freezer-safe bags or containers. This soup can be frozen for up to 3 months. When reheating, warm on the stove over medium heat for about 10–15 minutes, stirring occasionally, until heated through. Just keep in mind that the pasta may absorb some broth, so feel free to add a splash of broth or water to refresh it if needed.
Chef’s Helpful Tips
- Avoid overcooking the pasta in the soup; cook it al dente to prevent it from becoming mushy on reheating.
- You can substitute fresh herbs with dried, but use about a third of the amount indicated for fresh herbs to avoid overpowering the dish.
- For a heartier soup, you can add more beans or even throw in some diced zucchini or spinach in the last few minutes of cooking.
- If using dried beans, soak them overnight and cook them separately before adding them to the soup for the best texture.
- Don’t skip the fresh parsley; it finalizes the dish with vibrant freshness that brightens up the flavors.
There’s something incredibly satisfying about making Minestrone Soup—from the chopping of the vegetables to the simmering pot filling the kitchen with mouthwatering aromas. You have the power to customize it with your favorite vegetables or whatever you have on hand, making it both a flexible and forgiving dish. It’s perfect for a cozy lunch, a warm dinner, or even a light snack.
Experimenting with this soup allows you to make it your own, and you’ll likely find different combinations of vegetables that you love. So grab your ingredients and pour some love into this bowl of goodness. I know you’ll be left wanting more!
Recipe FAQs
Can I make Minestrone Soup vegan?
Absolutely! This soup is easily customizable. Just ensure you use vegetable broth and skip the Parmesan cheese on top, or replace it with a vegan alternative for the garnish.
What kind of beans can I use in Minestrone Soup?
You can use any cooked beans you like! White beans, kidney beans, or even garbanzo beans all work well. If you prefer a creamier texture, opt for white beans, as they blend nicely with the broth.
Can I add other vegetables to this soup?
For sure! Minestrone is all about flexibility. Feel free to throw in zucchini, spinach, or even sweet corn. Just remember to adjust the cooking time based on what you add.
How do I prevent my pasta from getting mushy in the soup?
To avoid mushy pasta, cook it separately until it’s al dente, then stir it into the soup just before serving. This way, it retains its structure and doesn’t soak up too much liquid.
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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
This Minestrone Soup is packed with fresh vegetables and hearty beans, making it a delicious choice for a quick dinner or a comforting healthy meal. The blend of flavors and textures, along with the ease of preparation, makes it a standout recipe for homemade comfort food that anyone 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
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, sea salt, and black pepper, cooking while stirring for about 8 minutes until the vegetables soften.
- Stir in the garlic, diced tomatoes, white beans, green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover and let simmer for 20 minutes.
- Add the small pasta to the pot and continue cooking uncovered for an additional 10 minutes until the pasta is thoroughly cooked.
- Adjust seasoning if necessary and serve garnished with parsley, red pepper flakes, and grated parmesan if preferred.
Notes
Feel free to add your favorite vegetables to boost the nutritional content of the soup.
This soup can be made a day in advance for an even richer flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
