Name: Minestrone Soup | Easy Vegetable and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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; 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

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Minestrone soup is a delightful celebration of vibrant vegetables and hearty beans. This versatile Italian dish is not only a bowl of warmth on a chilly day but also an opportunity to utilize whatever seasonal produce you have on hand. With its colorful medley of ingredients, each spoonful offers a warm embrace of flavors and textures, from tender beans to perfectly cooked pasta. It’s the kind of dish that fills your kitchen with irresistible aromas, inviting everyone in.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Minestrone Soup | Easy Vegetable and Bean Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Minestrone Soup | Easy Vegetable and Bean Soup

Minestrone Soup | Easy Vegetable and Bean Soup

When I first stumbled upon a simple minestrone soup recipe, I knew it was a keeper. There’s something so comforting about a steamy bowl of broth packed with nutritious ingredients—perfect for those days when you need a little health boost or a quick meal that satisfies. This Minestrone Soup | Easy Vegetable and Bean Soup captures that perfect balance of deliciousness and ease. Whether you’re cooking for yourself, family, or a gathering of friends, this recipe is both budget-friendly and endlessly customizable. I can’t wait for you to try making this soup that not only nourishes but warms the soul.

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you can have a hearty meal on the table in no time.
Irresistible Flavor: The combination of savory spices, fresh vegetables, and beans creates a rich, comforting taste in every bite.
Eye-Catching Appeal: The vibrant colors of the fresh ingredients make this soup as visually appealing as it is delicious.
Flexible Serving: Perfect for lunch, dinner, or even a cozy night in, this soup suits any occasion.
Diet-Friendly Options: Easily adapted for vegan and gluten-free diets, satisfying a variety of dietary needs.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: This quality olive oil enriches the soup with flavor and helps soften the veggies. Feel free to substitute with any light cooking oil if needed.
1 medium yellow onion, diced: The base for flavor; onions add sweetness when cooked down. A red onion can work too if you prefer a little extra color.
2 medium carrots, chopped: Carrots bring natural sweetness and a nice crunch. You can swap them for parsnips or even sweet potatoes for a twist.
2 celery ribs, thinly sliced: Celery adds a lovely aromatic quality, but if you don’t have any on hand, leeks can serve as a great alternative.
1 teaspoon sea salt, plus more to taste: Salt enhances all the flavors, but remember to adjust it based on your personal preference as the soup simmers.
Freshly ground black pepper: Freshly ground black pepper provides a great pop of flavor; if you prefer mild soup, go easy on this.
3 garlic cloves, grated: Fresh garlic adds depth and aroma to the broth; minced or smashed garlic works just as well.
1 (28-ounce) can diced tomatoes: Canned tomatoes are a pantry staple that bring acidity and sweetness. You could also use fresh tomatoes if they’re in season—just peel and dice them first.
1½ cups cooked white beans or kidney beans, drained and rinsed: Beans are a protein-packed addition; you can use canned varieties for convenience or cook them from scratch for a fresher taste.
1 cup chopped green beans: Green beans introduce a fresh crunch; snap peas or even zucchini can be substituted if that’s more to your liking.
4 cups vegetable broth: The base of your soup; feel free to use homemade broth or low-sodium varieties for a lighter option.
2 bay leaves: These leaves infuse the soup with a subtle depth of flavor; don’t forget to remove them before serving!
1 teaspoon dried oregano: A classic Italian herb; thyme can be used if you prefer a different aromatic note.
1 teaspoon dried thyme: This herb complements the other ingredients beautifully, but you can play around with Italian seasoning mixes as well.
¾ cup small pasta (elbows, shells, orecchiette): Small pasta shapes absorb the broth nicely; gluten-free pasta can easily replace traditional versions.
½ cup chopped fresh parsley: Fresh parsley brightens the dish and adds color; basil or cilantro may substitute for a different flavor profile.
Red pepper flakes: A pinch adds a nice kick, but feel free to skip this if you prefer a milder soup.
Grated parmesan cheese, optional, for serving: A sprinkle of parmesan rounds out the soup nicely, providing a rich, savory touch.

How to Make Minestrone Soup | Easy Vegetable and Bean Soup

Heat the oil: Start by pouring 2 tablespoons of extra-virgin olive oil into a large pot over medium heat. Watch as it shimmers, and then add the diced onion, chopped carrots, and thinly sliced celery along with 1 teaspoon of sea salt and several grinds of freshly ground black pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and the onions are translucent.

Add the garlic and tomatoes: Stir in the grated garlic, letting its fragrance fill the kitchen for a moment, followed by the can of diced tomatoes along with their juices. From here, toss in the drained and rinsed beans, chopped green beans, and 4 cups of vegetable broth. Add 2 bay leaves, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Cover the pot and allow it to simmer for 20 minutes, creating a bubbling, flavorful concoction.

Stir in the pasta: After 20 minutes of simmering, it’s time to add ¾ cup of small pasta like elbows, shells, or orecchiette to the pot. Cook the soup uncovered for an additional 10 minutes, until the pasta is cooked through and tender. Keep an eye on it—nothing is worse than mushy pasta!

Season and serve: With your soup done, taste it to see if it needs more salt or pepper. Before serving, stir in ½ cup of chopped fresh parsley and sprinkle with red pepper flakes to your liking. You might even want to add a touch of grated parmesan cheese for an extra layer of flavor. Serve hot and enjoy the warmth it brings to your table.

Storing & Reheating

Minestrone soup can be stored at room temperature for up to 2 hours before refrigerating. If you have leftovers, transfer them to an airtight container and refrigerate for up to 5 days. To freeze, pour the cooled soup into freezer-safe containers, leaving space for expansion, and store for up to 3 months. When reheating, warm the soup gently on the stove over medium heat for about 10 minutes or until it reaches your desired temperature. Keep in mind that the pasta might absorb some broth over time, so you may want to add a splash of water or broth to refresh the texture.

Chef’s Helpful Tips

Avoid overcooking the vegetables at the beginning; they should be tender but still have some bite once the soup is complete.
Use room-temperature ingredients for a more even cooking process, and make sure your broth is hot when added to prevent cooling down the pot.
Taste the broth before adding salt, especially if using store-bought broth, as it can be salty on its own.
Consider adding a squeeze of lemon juice right before serving for a bright, zesty finish that livens up the flavors.
You can make this soup even more substantial by adding seasonal vegetables like squash or spinach for extra nutrition.

Minestrone soup is not just a meal, it’s a canvas for creativity and a wonderful way to incorporate everything that’s fresh and beautiful. With its wholesome ingredients and ease of preparation, this dish invites improvisation and experimentation, so don’t hesitate to add your personal touch. Whether you enjoy it on a chilly evening or share it at a gathering, this soup will surely please. Happy cooking and enjoy every hearty bite!

Recipe FAQs

Can I use fresh vegetables instead of canned beans?

Absolutely! Using fresh beans is a great way to elevate your Minestrone Soup. Just make sure to soak and cook them beforehand to ensure they’re tender when added to the soup.

How can I make this recipe vegan?

This recipe is quite naturally vegan! Just be sure to omit the parmesan cheese at the end, or you can garnish with a vegan cheese alternative for that creamy finish.

What’s the best way to reheat this soup?

To reheat minestrone soup, gently warm it in a pot over medium heat until hot, adding a little broth or water if it thickens too much. Stir occasionally to ensure it heats evenly.

Can I add meat to minestrone soup?

Of course! If you want to add some protein, diced chicken or Italian sausage would work beautifully. Just sauté it with your veggies at the beginning for great flavor integration.

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Minestrone Soup | Easy Vegetable and Bean Soup

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Author: Anna
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Italian

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Description

This Minestrone Soup is a delightful blend of fresh vegetables and beans, offering irresistible flavor and a comforting vibe. Perfect for a quick dinner or a healthy meal, this dish is made with simple ingredients and is sure to satisfy anyone craving a homemade treat.

Ingredients

Scale

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
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

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Instructions

In a large pot over medium heat, warm the olive oil. Add the diced onion, chopped carrots, sliced celery, sea salt, and black pepper. Cook while stirring occasionally for about 8 minutes until the vegetables start to soften.
Incorporate the grated garlic, diced tomatoes, drained beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme into the pot. Cover and let simmer for 20 minutes.
Stir in the small pasta of your choice and cook uncovered for an additional 10 minutes, or until the pasta is fully cooked.
Taste and adjust seasoning as necessary. Serve hot, garnished with parsley, red pepper flakes, and optional grated parmesan cheese.

Notes

You can customize this soup with your choice of vegetables and beans based on what you have on hand.
For added flavor, consider using homemade vegetable broth instead of store-bought.
This soup can be stored in the refrigerator for up to 3 days, making it great for meal prep.