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.

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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.