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Minestrone Soup

rate this recipe:
5 from 84 votes
Prep Time: 15 mins
Cook Time: 30 mins
Serves 4 to 6
This vegetarian minestrone soup recipe is my take on the classic Italian vegetable soup. It's hearty, fresh, and flavorful - just add crusty bread to make it a meal!

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
  • 1 1/2 cups white beans or kidney beans, cooked, drained, and rinsed
  • 1 cup chopped green beans
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3/4 cup small pasta, elbows, shells, orecchiette
  • ½ cup chopped fresh parsley
  • Pinches of 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.