Minestrone Soup Recipe
Bursting with vibrant vegetables, tender pasta, and rich broth, Minestrone soup is a comforting classic that brings the warmth of Italian cuisine straight to your bowl. Perfect for any season, this hearty soup is a delicious way to enjoy a nourishing, flavorful meal.
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Servings: 6 people
Ingredients
- 4 cups vegetable broth
- 1½ cups cooked white beans or kidney beans drained and rinsed
- 1 28-ounce can diced tomatoes
- ¾ cup small pasta elbows, shells, orecchiette
- 2 medium carrots chopped
- 1 cup chopped green beans
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 2 celery ribs thinly sliced
- 1 teaspoon sea salt plus more to taste
- Freshly ground black pepper
- 3 garlic cloves grated
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese optional, for serving
Instructions
- Warm the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, and a pinch of sea salt, along with several twists of freshly ground black pepper. Stirring occasionally, sauté the vegetables for around 8 minutes, or until they begin to soften and become fragrant.
- Incorporate the grated garlic, diced tomatoes with their juices, rinsed beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and thyme. Bring the mixture to a simmer, cover the pot, and let it cook gently for 20 minutes, allowing the flavors to meld together.
- Next, add the small pasta to the pot, stirring well to combine. Cook the soup uncovered for an additional 10 minutes, or until the pasta reaches al dente perfection.
- Taste and adjust the seasoning, adding more salt or pepper if needed. Serve the soup hot, garnished with fresh parsley, a pinch of red pepper flakes, and a sprinkle of grated Parmesan cheese, if desired.