Warm up on a chilly evening with this comforting minestrone soup. Packed with vegetables and beans, it’s both hearty and nutritious. Perfect for family dinners or cozy nights in.
Ingredients You Will Need
- 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 can (28 ounces) 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
- ½ cup chopped fresh parsley
- Red pepper flakes (optional)
- Grated Parmesan cheese (optional, for serving)
Step-by-Step Cooking Instructions
- 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 8 minutes until the vegetables begin to soften.
- Add the grated garlic, canned tomatoes, cooked beans, green beans, vegetable broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Stir in the small pasta and cook, uncovered, for 10 more minutes until the pasta is fully cooked through.
- Season to taste with additional salt and pepper if needed. Serve hot with chopped parsley, red pepper flakes, and grated Parmesan cheese, if desired.
Recipe Variations & Substitutions
Vegetarian: Use vegetable broth instead of chicken broth for a fully vegetarian version.
Spicy Twist: Add more red pepper flakes or a dash of hot sauce to give the soup some heat.
Pasta-Free: Omit the pasta and increase the vegetables for a lighter, vegetable-packed minestrone.
Frequently Asked Questions (FAQ)
Q: Can I use canned beans instead of cooked?
A: Yes, you can use canned beans. Just drain and rinse them before adding to the soup.
Q: What type of pasta works best in this recipe?
A: Small pasta shapes like ditalini or penne work well in minestrone soup.
Q: How do I adjust the seasoning if my vegetables are too salty?
A: If your vegetables taste too salty, you can add a bit of sugar to balance out the flavors.
Q: Can I make this soup ahead of time?
A: Yes, you can prepare and store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.