Description
A hearty and flavorful vegetarian Minestrone Soup featuring a medley of fresh vegetables, beans, and small pasta simmered in a savory vegetable broth, perfect for a comforting meal served with crusty bread.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 cup chopped green beans
- 3 garlic cloves, grated
Liquids & Broth
- 2 tablespoons extra-virgin olive oil
- 4 cups vegetable broth
- 1 (28-ounce) can diced tomatoes
Legumes & Pasta
- 1½ cups cooked white beans or kidney beans, drained and rinsed
- ¾ cup small pasta
Herbs & Seasonings
- 1 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup chopped fresh parsley
- Red pepper flakes (to taste)
Optional
- Grated Parmesan cheese, for serving
Instructions
- Heat the oil and sauté vegetables: In a large pot over medium heat, heat 2 tablespoons of extra-virgin olive oil. Add the diced yellow onion, chopped carrots, sliced celery, 1 teaspoon sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften and become fragrant.
- Add garlic and main ingredients: Stir in the grated garlic cloves, 1 (28-ounce) can of diced tomatoes (including juices), 1½ cups of cooked white beans or kidney beans (drained and rinsed), 1 cup chopped green beans, and 4 cups of vegetable broth. Add 2 bay leaves, 1 teaspoon dried oregano, and 1 teaspoon dried thyme. Cover the pot and let the soup simmer gently over medium-low heat for 20 minutes to meld the flavors.
- Cook pasta in the soup: Remove the lid and add ¾ cup small pasta to the simmering soup. Continue to cook uncovered for an additional 10 minutes until the pasta is tender but still slightly firm to the bite (al dente), stirring occasionally to prevent sticking.
- Season and garnish: Taste the soup and adjust seasoning with additional salt and freshly ground pepper as needed. Remove the bay leaves. Ladle the soup into bowls and garnish with ½ cup chopped fresh parsley, a pinch of red pepper flakes for heat, and grated Parmesan cheese if desired. Serve hot with crusty bread for a satisfying meal.
Notes
- This vegetarian minestrone soup is a classic Italian vegetable soup that’s hearty and fresh.
- Adding crusty bread turns this soup into a complete meal.
- You can substitute white beans with kidney beans or cannellini beans as preferred.
- To make the soup vegan, omit the Parmesan cheese or use a plant-based alternative.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
