Description
A hearty and flavorful Italian vegetable soup featuring a medley of fresh vegetables, beans, and small pasta simmered in a savory tomato broth. This classic Italian minestrone is perfect for a comforting meal, adorned with fresh parsley, red pepper flakes, and optional Parmesan cheese for extra richness.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 3 garlic cloves, grated
- 1 cup chopped green beans
- ½ cup chopped fresh parsley
Seasonings
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Red pepper flakes, to taste
Other Ingredients
- 1 (28-ounce) can diced tomatoes
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- 4 cups vegetable broth
- ¾ cup small pasta
- Grated Parmesan cheese (optional, for serving)
Instructions
- Sauté Vegetables: Heat the extra-virgin olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, thinly sliced celery, 1 teaspoon sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften and release their aromas.
- Add Base Ingredients and Simmer: Add the grated garlic, diced tomatoes with their juices, cooked beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme to the pot. Stir well to combine. Cover the pot with a lid and let the soup simmer gently for 20 minutes to allow the flavors to meld.
- Cook the Pasta: Remove the lid and stir in the small pasta. Cook the soup uncovered for an additional 10 minutes, or until the pasta is tender but still firm (al dente), stirring occasionally to prevent sticking.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and freshly ground black pepper if needed. Remove the bay leaves before serving. Ladle the soup into bowls and garnish with chopped fresh parsley, a sprinkle of red pepper flakes for heat, and grated Parmesan cheese if desired.
Notes
- This vegetarian minestrone soup is a fresh, hearty take on the classic Italian vegetable soup.
- For a complete meal, serve with crusty bread to soak up the delicious broth.
- You can substitute the pasta with gluten-free options if desired.
- Using homemade vegetable broth can enhance the flavor even more.
- Red pepper flakes are optional and can be adjusted to your preferred spice level.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
