Introduction: Can a Hearty, Flavorful Vegetarian Soup Be Ready in Just 45 Minutes?
Craving a wholesome, veggie-packed soup that’s both comforting and bursting with Italian flavors? The Minestrone Soup, rated 4.98 from 608 votes, is your answer! This vegetarian recipe combines tender vegetables, beans, pasta, and aromatic herbs in a rich tomato broth, perfect for a cozy meal with crusty bread. Wondering how to create this restaurant-quality soup at home in just 45 minutes for a delicious dinner for 4–6? Follow along, and I’ll guide you through every step to make this easy, crowd-pleasing dish that’s ideal for weeknight dinners, meal prep, or chilly days!
Overview: Why This Recipe Rocks
The Minestrone Soup is a quick, hearty vegetarian dish that delivers classic Italian flavors in a one-pot meal. It’s fresh, versatile, and simple to prepare. Here’s why it’s a standout:
- Time Requirement: About 45 minutes total (15 minutes prep, 30 minutes cooking).
- Difficulty Level: Easy! If you can chop veggies and simmer a soup, you’re set.
- Why It’s Awesome: This soup uses pantry staples and fresh vegetables to create a flavorful, nutrient-rich meal with minimal effort. It’s versatile (swap veggies or beans), serves 4–6 generously, and is perfect for healthy dinners, vegetarian meals, or freezer-friendly leftovers. Plus, it’s a one-pot dish, keeping cleanup simple!
With its vibrant colors and aromatic broth, this minestrone is as appetizing as it is delicious. Let’s get cooking!
Essential Ingredients
To make Minestrone Soup for 4–6 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:
- Extra-Virgin Olive Oil (2 tbsp): Used for sautéing, adding a rich base.
- Yellow Onion (1 medium, diced): Brings sweet, savory depth.
- Carrots (2 medium, chopped): Adds sweetness and texture.
- Celery Ribs (2, thinly sliced): Provides crunch and subtle flavor.
- Sea Salt (1 tsp, plus more to taste): Enhances overall flavor.
- Freshly Ground Black Pepper: Adds a mild kick.
- Garlic Cloves (3, grated): Offers aromatic depth.
- Diced Tomatoes (1 can, 28 oz): Creates a tangy, tomatoey broth.
- Cooked White Beans or Kidney Beans (1½ cups, drained and rinsed): Adds protein and heartiness.
- Green Beans (1 cup, chopped): Brings color and crunch.
- Vegetable Broth (4 cups): Forms the savory base.
- Bay Leaves (2): Infuses earthy, herbal notes.
- Dried Oregano (1 tsp): Adds Italian flavor.
- Dried Thyme (1 tsp): Contributes warm, aromatic depth.
- Small Pasta (¾ cup, elbows, shells, or orecchiette): Provides a hearty texture.
- Fresh Parsley (½ cup, chopped): Adds a fresh, vibrant garnish.
- Red Pepper Flakes: Offers optional heat.
- Grated Parmesan Cheese (optional, for serving): Adds savory richness.
Substitutions and Variations:
- Beans: Swap white or kidney beans with cannellini, chickpeas, or navy beans.
- Vegetables: Replace green beans with zucchini, spinach, or kale.
- Pasta: Use gluten-free pasta, ditalini, or omit for a lighter soup.
- Tomatoes: Use fresh diced tomatoes (about 3½ cups) or fire-roasted canned tomatoes.
- Broth: Substitute with chicken broth for a non-vegetarian version or low-sodium broth.
- Add-Ons: Include diced potatoes, mushrooms, or pancetta for extra flavor.
- Vegan: Omit Parmesan or use a vegan cheese alternative.
- Gluten-Free: Use gluten-free pasta and ensure broth is gluten-free (check labels).
- Spicy Kick: Increase red pepper flakes or add a diced jalapeño.
Why These Ingredients Matter: The vegetables and beans provide fiber and nutrients, while the tomatoes and broth create a rich, savory base. The pasta adds heartiness, and the herbs and optional Parmesan bring Italian flair, making this a balanced, wholesome meal perfect for vegetarian diets.
Step-by-Step Instructions
Let’s make Minestrone Soup step by step. It’s so simple, you’ll feel like a pro chef in no time!
Step 1: Sauté the Vegetables
- In a large pot (preferably a Dutch oven), heat 2 tbsp extra-virgin olive oil over medium heat.
- Add 1 medium diced yellow onion, 2 medium chopped carrots, 2 thinly sliced celery ribs, 1 tsp sea salt, and several grinds of black pepper.
- Cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
Tip: Chop vegetables uniformly for even cooking, and stir frequently to prevent sticking.
Step 2: Build the Broth
- Add 3 grated garlic cloves, 1 can (28 oz) diced tomatoes, 1½ cups cooked white or kidney beans (drained and rinsed), 1 cup chopped green beans, 4 cups vegetable broth, 2 bay leaves, 1 tsp dried oregano, and 1 tsp dried thyme.
- Cover and simmer for 20 minutes, allowing the flavors to meld.
Tip: Grate garlic for a smoother texture, and keep the simmer gentle to avoid overcooking vegetables.
Step 3: Add the Pasta
- Stir in ¾ cup small pasta (elbows, shells, or orecchiette).
- Cook, uncovered, for 10 more minutes, until the pasta is al dente and cooked through.
Tip: Stir occasionally to prevent pasta from sticking, and check pasta doneness to avoid mushiness.
Step 4: Season and Serve
- Remove bay leaves and season to taste with additional salt and black pepper.
- Stir in ½ cup chopped fresh parsley.
- Serve hot with red pepper flakes and grated Parmesan cheese (if desired).
Tip: Taste and adjust seasoning after adding parsley, and serve immediately for the freshest flavors.
Assembly: Serving the Perfect Minestrone Soup
Your Minestrone Soup is ready to warm hearts and bellies! Here’s how to make it look as vibrant as it tastes:
- Serving: Ladle generous portions into bowls, ensuring a mix of vegetables, beans, pasta, and broth. Serve family-style for a cozy vibe or in individual bowls for a polished look.
- Presentation Tips:
- Garnish with chopped parsley, a sprinkle of Parmesan, or a pinch of red pepper flakes for a pop of color.
- Serve in deep, rustic bowls to highlight the hearty broth and vibrant veggies.
- Drizzle with a touch of olive oil for a glossy, appetizing finish.
- Serving Ideas: Pair with crusty bread, garlic toast, or a side salad. A glass of white wine like Pinot Grigio, sparkling water with lemon, or herbal tea complements the Italian flavors.
Pro Tip: For a classic Italian touch, serve with a thick slice of crusty bread drizzled with olive oil or a sprinkle of extra Parmesan for added richness.
Storage and Make-Ahead Tips
This Minestrone Soup is perfect for leftovers and meal prep. Here’s how to keep it tasty:
- Storage:
- Store leftover soup in an airtight container in the fridge for up to 5 days.
- Freezing:
- Freeze the soup (without pasta) in a zip-top bag for up to 3 months. Thaw in the fridge overnight, then reheat and add freshly cooked pasta to avoid mushiness.
- If freezing with pasta, note that it may soften upon reheating.
- Reheating:
- Reheat in a saucepan over medium heat for 5–7 minutes, stirring occasionally, until hot (165°F internal temperature).
- Add a splash of broth or water if the soup thickens too much.
- Microwave in 1-minute bursts, stirring in between, but stovetop reheating retains the best texture.
- Make-Ahead Tips:
- Chop vegetables and measure ingredients up to a day ahead; store in the fridge.
- Cook the soup (without pasta) a day in advance; refrigerate and add pasta when reheating.
- Prepare beans in advance if using dried (soak and cook).
Tip: Add fresh parsley or Parmesan after reheating to revive the flavors.
Recipe Variations
The Minestrone Soup is super versatile. Here are some fun ways to mix it up:
- Hearty Addition: Add diced potatoes or butternut squash for extra bulk.
- Leafy Greens: Stir in spinach, kale, or Swiss chard in the last 2 minutes of cooking.
- Vegan: Omit Parmesan or use a vegan cheese alternative.
- Protein Boost: Include cooked Italian sausage, pancetta, or shredded chicken for a non-vegetarian version.
- Gluten-Free: Use gluten-free pasta and ensure broth is gluten-free (check labels).
- Spicy Kick: Increase red pepper flakes or add a diced chili pepper.
Mix and match to suit your taste or pantry staples!
Conclusion: A Wholesome, Italian Comfort Classic
The Minestrone Soup is a quick, flavorful meal that brings vibrant, Italian-inspired flavors to your table in just 45 minutes. With hearty vegetables, beans, pasta, and a rich tomato broth, it’s perfect for weeknight dinners, vegetarian meals, or cozy gatherings. Try it as is or add your own spin—maybe some extra greens or spice? Share your creations with us! Grab your pot, gather your ingredients, and enjoy every warm, delicious spoonful!
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Minestrone Soup
Description
Craving a wholesome, veggie-packed soup that’s both comforting and bursting with Italian flavors? The Minestrone Soup, rated 4.98 from 608 votes, is your answer! This vegetarian recipe combines tender vegetables, beans, pasta, and aromatic herbs in a rich tomato broth, perfect for a cozy meal with crusty bread.
Ingredients
To make Minestrone Soup for 4–6 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:
- Extra-Virgin Olive Oil (2 tbsp): Used for sautéing, adding a rich base.
- Yellow Onion (1 medium, diced): Brings sweet, savory depth.
- Carrots (2 medium, chopped): Adds sweetness and texture.
- Celery Ribs (2, thinly sliced): Provides crunch and subtle flavor.
- Sea Salt (1 tsp, plus more to taste): Enhances overall flavor.
- Freshly Ground Black Pepper: Adds a mild kick.
- Garlic Cloves (3, grated): Offers aromatic depth.
- Diced Tomatoes (1 can, 28 oz): Creates a tangy, tomatoey broth.
- Cooked White Beans or Kidney Beans (1½ cups, drained and rinsed): Adds protein and heartiness.
- Green Beans (1 cup, chopped): Brings color and crunch.
- Vegetable Broth (4 cups): Forms the savory base.
- Bay Leaves (2): Infuses earthy, herbal notes.
- Dried Oregano (1 tsp): Adds Italian flavor.
- Dried Thyme (1 tsp): Contributes warm, aromatic depth.
- Small Pasta (¾ cup, elbows, shells, or orecchiette): Provides a hearty texture.
- Fresh Parsley (½ cup, chopped): Adds a fresh, vibrant garnish.
- Red Pepper Flakes: Offers optional heat.
- Grated Parmesan Cheese (optional, for serving): Adds savory richness.
Substitutions and Variations:
- Beans: Swap white or kidney beans with cannellini, chickpeas, or navy beans.
- Vegetables: Replace green beans with zucchini, spinach, or kale.
- Pasta: Use gluten-free pasta, ditalini, or omit for a lighter soup.
- Tomatoes: Use fresh diced tomatoes (about 3½ cups) or fire-roasted canned tomatoes.
- Broth: Substitute with chicken broth for a non-vegetarian version or low-sodium broth.
- Add-Ons: Include diced potatoes, mushrooms, or pancetta for extra flavor.
- Vegan: Omit Parmesan or use a vegan cheese alternative.
- Gluten-Free: Use gluten-free pasta and ensure broth is gluten-free (check labels).
- Spicy Kick: Increase red pepper flakes or add a diced jalapeño.
Why These Ingredients Matter: The vegetables and beans provide fiber and nutrients, while the tomatoes and broth create a rich, savory base. The pasta adds heartiness, and the herbs and optional Parmesan bring Italian flair, making this a balanced, wholesome meal perfect for vegetarian diets.
Instructions
Step 1: Sauté the Vegetables
- In a large pot (preferably a Dutch oven), heat 2 tbsp extra-virgin olive oil over medium heat.
- Add 1 medium diced yellow onion, 2 medium chopped carrots, 2 thinly sliced celery ribs, 1 tsp sea salt, and several grinds of black pepper.
- Cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
Tip: Chop vegetables uniformly for even cooking, and stir frequently to prevent sticking.
Step 2: Build the Broth
- Add 3 grated garlic cloves, 1 can (28 oz) diced tomatoes, 1½ cups cooked white or kidney beans (drained and rinsed), 1 cup chopped green beans, 4 cups vegetable broth, 2 bay leaves, 1 tsp dried oregano, and 1 tsp dried thyme.
- Cover and simmer for 20 minutes, allowing the flavors to meld.
Tip: Grate garlic for a smoother texture, and keep the simmer gentle to avoid overcooking vegetables.
Step 3: Add the Pasta
- Stir in ¾ cup small pasta (elbows, shells, or orecchiette).
- Cook, uncovered, for 10 more minutes, until the pasta is al dente and cooked through.
Tip: Stir occasionally to prevent pasta from sticking, and check pasta doneness to avoid mushiness.
Step 4: Season and Serve
- Remove bay leaves and season to taste with additional salt and black pepper.
- Stir in ½ cup chopped fresh parsley.
- Serve hot with red pepper flakes and grated Parmesan cheese (if desired).
Tip: Taste and adjust seasoning after adding parsley, and serve immediately for the freshest flavors.
FAQs
1. Can I make this dish gluten-free?
Yes! Use gluten-free pasta and ensure vegetable broth is gluten-free (check labels).
2. How can I make it vegan?
Omit Parmesan or use a vegan cheese alternative; the recipe is otherwise vegan-friendly.
3. What are the health benefits of this dish?
This soup offers fiber from vegetables and beans, protein from beans, and is low in fat, making it a nutrient-rich vegetarian meal.
4. Can I use fresh tomatoes?
Yes! Use about 3½ cups diced fresh tomatoes; cook longer to reduce liquid if needed.
5. How do I keep the pasta from getting soggy?
Cook pasta al dente and add it toward the end of cooking; for leftovers, store pasta separately if possible.
6. Can I use dried beans?
Yes! Use ½ cup dried beans, soaked and cooked until tender (about 1½ cups cooked).
7. How long does it take to make this dish?
Prep takes about 15 minutes (chopping and prepping), and cooking takes 30 minutes, so you’re done in about 45 minutes.
8. Can I double the recipe?
Yes! Double all ingredients and use a larger pot to serve 8–12.