Minestrone Soup | Easy Vegetable and Bean Soup
Minestrone soup, packed with vibrant vegetables and hearty beans, is the perfect embodiment of comfort in a bowl. This rustic Italian dish invites you to relish the rich flavors of wholesome ingredients simmered to perfection. Each spoonful reveals tender pasta nestled among the colorful medley of veggies and the satisfying creaminess of beans that creates a filling dish, ideal for chilly evenings.
Table of Contents
My first encounter with this delightful minestrone soup was at a quaint little café, where I was enchanted by its aroma wafting through the air. As I took my first bite, the warmth spread through me, reminding me of family gatherings and homemade meals during the holidays. This recipe, while simple to prepare, strikes a balance between nutritious and delicious, making it a stress-free add-on to your weekly meal lineup. I can’t wait for you to try this easy vegetable and bean soup; it’s sure to become a favorite in your household!
Why You’ll Love This Recipe
- Simple & Quick: Whip up this soup in just about 45 minutes, perfect for any busy night.
- Irresistible Flavor: Bursting with savory and comforting flavors that meld beautifully together.
- Eye-Catching Appeal: The colorful vegetables make every bowl a feast for the eyes.
- Flexible Serving: Enjoy it for lunch, dinner, or as a delightful appetizer when hosting friends.
- Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets by swapping out pasta or using vegetable broth.
Ingredients You’ll Need
- 2 tablespoons extra-virgin olive oil: This oil brings depth of flavor and healthy fats to the soup. Feel free to substitute with avocado oil for a different twist.
- 1 medium yellow onion, diced: A great base, providing sweetness and aromatic depth.
- 2 medium carrots, chopped: Their natural sweetness enhances the overall taste. Consider using parsnips for a unique flavor.
- 2 celery ribs, thinly sliced: Adds a delightful crunch and serves as another aromatic element.
- 1 teaspoon sea salt, plus more to taste: Essential for balancing flavors. You can use kosher salt if that’s what you have handy.
- Freshly ground black pepper: Use as much or as little as you prefer for that peppery kick.
- 3 garlic cloves, grated: Fresh garlic adds a fragrant punch that draws the entire dish together.
- 1 (28-ounce) can diced tomatoes: The star of the broth, lending acidity and richness. Opt for low-sodium varieties if you prefer a healthier option.
- 1½ cups cooked white beans or kidney beans, drained and rinsed: These legumes add protein and texture. If you’re in a pinch, canned beans work just fine.
- 1 cup chopped green beans: Their crunch adds a lovely contrast to the softness of other ingredients.
- 4 cups vegetable broth: Use homemade or store-bought for a quick start. Chicken broth is a fine alternative for extra flavor.
- 2 bay leaves: These provide subtle background notes; be sure to remove them before serving!
- 1 teaspoon dried oregano: This herb elevates the Italian flavor. Fresh oregano can also be used if available.
- 1 teaspoon dried thyme: Adds earthiness; again, fresh is a wonderful substitute.
- ¾ cup small pasta (elbows, shells, orecchiette): Pasta enriches the dish, making it heartier. Choose gluten-free pasta if needed.
- ½ cup chopped fresh parsley: Use parsley as a refreshing garnish that adds a pop of color.
- Red pepper flakes: A dash for lovely heat, adjust according to your preference.
- Grated parmesan cheese, optional, for serving: Cheese gives a final touch of richness and savory depth.
How to Make Minestrone Soup | Easy Vegetable and Bean Soup
Heat Oil: In a large pot over medium heat, pour in 2 tablespoons of extra-virgin olive oil. When the oil shimmers, toss in the diced onion, chopped carrots, and thinly sliced celery. Season with 1 teaspoon sea salt and several grinds of freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables start to soften and the kitchen fills with delightful aromas.
Add Garlic and Tomatoes: Stir in the grated garlic, and let it sauté for about 30 seconds until fragrant. Next, add the 28-ounce can of diced tomatoes, rinsed beans, and 1 cup chopped green beans. Pour in the 4 cups of vegetable broth, toss in the 2 bay leaves, and sprinkle the dried oregano and thyme. Cover the pot and let it simmer for 20 minutes; this is when all the flavors start to meld beautifully!
Incorporate Pasta: After 20 minutes of simmering, it’s time to make it heartier. Stir in ¾ cup of small pasta like elbows, shells, or orecchiette. Cook uncovered for an additional 10 minutes, ensuring the pasta is tender and the soup is bubbling joyfully.
Season and Serve: Taste your creation! Adjust with more salt or pepper as desired. Remove the bay leaves, and ladle the piping hot soup into bowls. Top with fresh chopped parsley and a sprinkle of red pepper flakes for that extra zing. If you’re feeling indulgent, a sprinkle of grated parmesan cheese brings it all together perfectly.
Storing & Reheating
Once cooled, store leftover minestrone soup in the fridge in an airtight container for up to 3 days. For longer storage, freeze it for up to 3 months in a freezer-safe container. When reheating, use a pot over medium heat or the microwave for quick serving. Just be mindful that frozen pasta might become a bit mushy, so consider cooking pasta separately for best texture. Refresh the soup with a splash of vegetable broth if needed.
Chef’s Helpful Tips
- Avoid overcooking the vegetables; you want them tender yet still holding some crunch.
- Use room temperature ingredients when possible for even cooking.
- Make it a day ahead; soups often taste better the next day as flavors deepen.
- If you want to add meat, shredded chicken or Italian sausage can boost flavor and heartiness.
- For added brightness, squeeze a bit of lemon juice right before serving.
It’s no wonder this minestrone soup is hailed as the ultimate comfort food! Its hearty blend of ingredients means there’s something for everyone, and you can easily customize it to your liking. Don’t hesitate to play with the ingredients—add in your favorite vegetables or leftover bits from the fridge. I encourage you to enjoy this easy vegetable and bean soup as a cozy family dinner or even a quick weeknight meal, letting its warmth wrap around you like a hug.
Recipe FAQs
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as flavors meld together. Make it ahead and store it in the refrigerator for up to 3 days or freeze it for longer storage.
Can I use fresh beans instead of canned?
Yes, you can! If you’re using dried beans, soak and cook them separately until tender before adding them to the soup, as canned beans are already cooked.
What vegetarian options can I add?
Feel free to toss in any seasonal vegetables you have on hand. Sweet potatoes, zucchini, or spinach can all make great additions while maintaining the dish’s heartiness.
How do I adjust the spice levels?
You can easily control heat by varying the amount of red pepper flakes or by leaving them out altogether. For a milder flavor, try adding sweet bell peppers instead.
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📖 Recipe Card
Minestrone Soup | Easy Vegetable and Bean Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Description
This Minestrone Soup is a delightful mix of vegetables and beans, offering a punch of flavor and nutrients. Perfect for a quick, healthy meal that’s comforting and satisfying.
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
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, chopped carrots, sliced celery, sea salt, and black pepper; cook for 8 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the grated garlic, diced tomatoes, rinsed beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Incorporate the pasta and continue to cook uncovered for an additional 10 minutes, until the pasta is fully cooked.
- Adjust seasoning to taste and serve hot, garnished with chopped parsley, red pepper flakes, and optional grated parmesan.
Notes
Feel free to add your favorite vegetables to customize the soup.
For a heartier version, use whole wheat pasta or add more beans.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 2mg
