Minestrone Soup Recipe

Minestrone Soup is a hearty, comforting bowl of goodness that brings together vibrant vegetables, tender beans, and savory broth in every spoonful. With just 15 minutes of prep and 30 minutes of cooking, this recipe delivers a nourishing meal that’s perfect for busy weeknights or cozy weekends. The medley of textures—from the soft beans to the al dente pasta—creates a satisfying bite, while the rich, herb-infused broth ties it all together.

Each bowl is a celebration of fresh flavors, with sweet carrots, earthy zucchini, and tangy tomatoes mingling beautifully. Whether you’re warming up on a chilly evening or simply craving something wholesome, this Minestrone Soup is a timeless classic that never disappoints. It’s as easy to make as it is delicious to savor.

Fresh & Flavorful Ingredients for Minestrone Soup

• 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 (substitute with chickpeas if preferred)
• 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, or orecchiette)
• ½ cup chopped fresh parsley
• Red pepper flakes (optional, for a spicy kick)
• Grated Parmesan cheese (optional, for serving)

Simple Steps to Make Minestrone Soup

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
2. Add the grated garlic, diced tomatoes, beans, green beans, vegetable broth, bay leaves, oregano, and thyme. Stir to combine.
3. Cover the pot and let the soup simmer for 20 minutes, stirring occasionally.
4. Stir in the pasta and cook uncovered for 10 minutes, or until the pasta is tender and cooked through.
5. Taste and adjust seasoning with additional salt and pepper if needed.
6. Serve hot, garnished with fresh parsley, a sprinkle of red pepper flakes, and grated Parmesan cheese if desired.

Perfect Pairings: Serving Suggestions

This hearty Minestrone Soup is a meal on its own, but it pairs beautifully with a slice of crusty bread or a side salad for a complete dinner. For a cozy touch, serve it with a sprinkle of grated Parmesan and a drizzle of olive oil. If you’re feeling adventurous, add a dollop of pesto for an extra burst of flavor!

Make It Your Own: Recipe Variations

Customize your Minestrone Soup to suit your taste or pantry staples. Swap white beans for chickpeas or lentils, or add zucchini and spinach for extra veggies. If you’re gluten-free, use your favorite gluten-free pasta or skip it altogether for a lighter version. For a richer broth, try adding a Parmesan rind while simmering—it’s a game-changer!

Save for Later: Storage and Reheating Tips

This soup stores wonderfully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. When reheating, add a splash of broth or water to loosen it up, as the pasta tends to absorb liquid. Warm it on the stovetop over medium heat until piping hot.

Quick Fixes: Time-Saving Tips

Short on time? Use pre-chopped veggies or canned beans to cut down on prep. You can also cook the pasta separately and add it to individual bowls to prevent it from becoming mushy in leftovers. For a quicker cook time, use a pressure cooker—just sauté the veggies, add the rest of the ingredients, and cook on high pressure for 10 minutes.

Minestrone Soup

Amy

Minestrone Soup is a hearty, comforting bowl of goodness that brings together vibrant vegetables, tender beans, and savory broth in every spoonful. With just 15 minutes of prep and 30 minutes of cooking, this recipe delivers a nourishing meal that’s perfect for busy weeknights or cozy weekends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Cuisine Italian cuisine

Servings 4

Ingredients

  

1x2x3x

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 ribs celery, thinly sliced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 cloves garlic, 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 oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
• Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
• Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
• Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

Keyword beans and pasta, comfort food, hearty soup, vegetable soup

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