Minestrone Soup

Why You’ll Love Minestrone Soup Recipe

• It’s both hearty and light — the beans and pasta provide substance while the vegetable base keeps it fresh and clean tasting.

• The flavour base (onion, carrot, celery) gives depth, and the addition of herbs and garlic means it’s rich without being heavy.

• It’s flexible and easy to adapt depending on what vegetables or beans you have on hand.

• It makes a wonderful one‑pot meal especially when you serve it with crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 garlic cloves, 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 (e.g., elbows, little shells, orecchiette)

• ½ cup chopped fresh parsley

• Red pepper flakes (optional, for heat)

• Grated Parmesan cheese (optional, for serving)

Directions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, salt and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables begin to soften.

2. Add the grated garlic and cook briefly so it becomes fragrant (but doesn’t burn).

3. Add the diced tomatoes, beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover, bring to a simmer, and cook for 20 minutes.

4. Uncover and stir in the small pasta. Cook uncovered for about 10 more minutes, until the pasta is cooked through.

5. Season to taste with additional salt and pepper. Just before serving, stir in or sprinkle fresh parsley and, if desired, red pepper flakes and Parmesan cheese.

6. Serve hot, with crusty bread alongside for dipping and texture.

Servings and timing

Serves: 4 to 6 people.
Prep time: About 15 minutes.
Cook time: About 30 minutes.

Variations

• Substitute chopped fennel instead of celery for a slightly different flavour.

• Replace green beans with diced zucchini or yellow squash, or mix several vegetables.

• In summer, use fresh diced Roma tomatoes instead of canned ones.

• Stir in fresh greens like spinach or kale near the end of cooking for extra colour and nutrients.

• If you don’t have pasta, swap in a quick‑cooking grain such as pearled farro or barley.

• Instead of canned beans, you could cook your own beans ahead of time and use their cooking liquid in place of some of the broth.

Storage/Reheating

• Store in an airtight container in the fridge for up to 4 days.

• When reheating, you may find the pasta absorbs much of the broth and the soup thickens — if so, add a little extra broth or water to loosen it.

• To preserve the soup texture better for leftovers, you can cook the pasta separately and only add it to individual bowls when serving.

• Reheat on the stove over medium heat until warmed through, stirring occasionally.

FAQs

What kind of beans work best in this soup?

White beans such as cannellini or navy beans and kidney beans all work well and give a creamy texture.

Can I make this soup vegan or dairy‑free?

Yes — simply omit the Parmesan cheese and garnish with something like a vegan pesto or fresh herbs instead.

Can I prepare this ahead of time for meal‑prep?

Yes—in that case, consider cooking the pasta separately and storing it on the side so the pasta doesn’t over‑absorb the broth as it sits.

Can I freeze the soup?

You can freeze it, but note that pasta may become softer when frozen and reheated. A good plan is to freeze the soup without pasta, then add freshly cooked pasta when reheating.

What kind of pasta shapes are ideal?

Small shapes like elbows, little shells, or orecchiette are ideal because they cook in the soup and help thicken the broth.

How can I increase the protein content?

You can add extra beans, or include cooked Italian sausage or pancetta if you’re not keeping it vegetarian.

Can I make this soup gluten‑free?

Yes — use a gluten‑free small pasta or replace the pasta with a gluten‑free grain like quinoa or rice, or omit it entirely.

What herbs and seasonings are used?

Dried oregano and thyme, bay leaves, plus fresh parsley for garnish. You can also add red pepper flakes for heat.

What vegetables can I swap in?

Absolutely. Swap in zucchini, yellow squash, chopped fennel, fresh spinach or kale near the end — whatever seasonal veggies you have.

How thick should the soup be?

It should be fairly hearty — not a thin broth‑only soup — because of beans and cooked pasta. If it becomes too thick, simply add more broth or water to reach your desired consistency.

Conclusion

This minestrone soup hits the sweet spot of hearty comfort and fresh vegetable flavour. It’s flexible, forgiving, and offers plenty of room to adapt to your pantry or seasonal produce. Whether you’re cooking for a family dinner or prepping ahead for meals, this recipe delivers on taste and ease. Serve it with crusty bread, enjoy the warmth, and appreciate how satisfying a simple vegetable‑and‑bean soup can be.

Minestrone Soup

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• Author: Mia
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Vegetarian

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Description

This hearty minestrone soup is packed with vegetables, beans, pasta, and flavorful herbs, making it a comforting and nourishing meal perfect for any season.

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 1/2 teaspoon sea salt, more to taste
• Freshly ground black pepper
• 2 garlic cloves, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 (14-ounce) can diced tomatoes
• 1 tablespoon balsamic vinegar
• 4 cups vegetable broth
• 1 (14-ounce) can kidney beans, drained and rinsed
• 1 (14-ounce) can white beans, drained and rinsed
• 1 zucchini, chopped
• 1 1/2 cups chopped green beans
• 1 to 1 1/2 cups small pasta shells
• 2 cups chopped kale
• 1/2 cup chopped fresh parsley
• 1 teaspoon red pepper flakes, optional
• Grated Parmesan cheese, optional for serving

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of pepper. Sauté for 8 minutes, or until the vegetables begin to soften.
2. Add the garlic, oregano, and thyme and cook for 1 minute, until fragrant.
3. Stir in the tomatoes, vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the kidney beans, white beans, zucchini, green beans, and pasta. Simmer for 10-15 minutes, or until the pasta and vegetables are tender.
5. Stir in the kale and cook for 5 minutes, or until wilted. Add the parsley and red pepper flakes, if using. Season to taste.
6. Serve hot with grated Parmesan cheese, if desired.

Notes

• This soup tastes even better the next day, once the flavors have melded.
• For a gluten-free version, use gluten-free pasta or skip the pasta entirely.
• Add more broth if the soup becomes too thick after storing.
• You can substitute spinach or chard for kale.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 250
• Sugar: 6g
• Sodium: 600mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 9g
• Protein: 10g
• Cholesterol: 0mg