Minestrone Soup | Easy Vegetable and Bean Soup
Minestrone soup is the epitome of comfort food. This delightful, hearty blend of vegetables and beans finds its roots in Italian cuisine, but its universal appeal speaks to the hearts of everyone, making it a must-have in any home. The vibrant colors of fresh veggies mingling with perfectly cooked pasta and creamy beans create a warm, inviting bowl that promises to nourish both body and soul. Whether you’re curled up on a chilly day or hosting a casual dinner party, this soup is your ticket to satisfying everyone around the table.
Table of Contents
I first discovered this Minestrone Soup | Easy Vegetable and Bean Soup on a brisk fall evening. A friend had made a batch while we were tackling our to-do lists, and soon enough, we were gathered around the kitchen table, bowls in hand, reveling in its warmth. The combination of flavors, with each bite bursting with freshness and comfort, left a lasting impression. It’s fast to prepare, budget-friendly, and a fantastic way to sneak more vegetables into your diet. I invite you to try making it; I promise it will become a staple in your kitchen.
Why You’ll Love This Recipe
- Simple & Quick: This soup is a breeze to whip up in just 15 minutes of prep time, making it a perfect weeknight meal.
- Irresistible Flavor: A colorful blend of fresh vegetables, aromatic herbs, and a touch of olive oil creates a flavor profile that’s comforting and fulfilling.
- Eye-Catching Appeal: With its vibrant veggies and hearty pasta, this soup is as beautiful to look at as it is delicious.
- Flexible Serving: Perfect for lunch, dinner, or even a cozy gathering, it’s easy to scale up the recipe to serve a crowd.
- Diet-Friendly Options: This delicious dish is naturally gluten-free and can be easily modified for vegan diets by skipping the cheese.
Ingredients You’ll Need
- 2 tablespoons extra-virgin olive oil: This high-quality oil adds richness and enhances the flavors of the soup.
- 1 medium yellow onion, diced: The base for our soup; it provides essential flavor, especially when sautéed.
- 2 medium carrots, chopped: These sweet, colorful veggies bring a lovely texture and taste to the mix.
- 2 celery ribs, thinly sliced: Celery adds crunch and a fresh, earthy flavor that balances out the sweetness of the carrots.
- 1 teaspoon sea salt: Essential for enhancing all the flavors; adjust to taste as needed.
- Freshly ground black pepper: Offers a lovely hint of spice that rounds out the dish perfectly.
- 3 garlic cloves, grated: Garlic brings a pungent aroma and savory depth to the soup.
- 1 (28-ounce) can diced tomatoes: Packed with flavor, these add acidity and sweetness.
- 1½ cups cooked white beans or kidney beans, drained and rinsed: These beans provide protein and make the soup hearty.
- 1 cup chopped green beans: Fresh green beans contribute texture and a burst of color.
- 4 cups vegetable broth: This flavorful liquid serves as a warm, nourishing base for the soup.
- 2 bay leaves: Infuse a subtle earthiness as the soup simmers.
- 1 teaspoon dried oregano: This aromatic herb adds a Mediterranean touch.
- 1 teaspoon dried thyme: Earthy and floral, thyme elevates the flavor profile even further.
- ¾ cup small pasta (elbows, shells, orecchiette): Small pasta shapes bring a delightful chewiness.
- ½ cup chopped fresh parsley: Adds brightness on top and freshness to every bowl.
- Red pepper flakes: For an extra kick; adjust to your preference.
- Grated parmesan cheese, optional, for serving: Adds a savory, cheesy note when sprinkled on top.
How to Make Minestrone Soup | Easy Vegetable and Bean Soup
Heat Oil: In a large pot over medium heat, drizzle 2 tablespoons of extra-virgin olive oil. Let it warm up for a minute before adding the next ingredients.
Sauté Vegetables: Toss in 1 medium diced yellow onion, 2 medium chopped carrots, and 2 thinly sliced celery ribs. Sprinkle in 1 teaspoon of sea salt and several grinds of freshly ground black pepper. Stir occasionally for about 8 minutes, until the vegetables begin to soften and become fragrant.
Add Garlic and Tomatoes: Now add 3 grated garlic cloves, stirring for 30 seconds to release that incredible aroma. Pour in the entire 28-ounce can of diced tomatoes, followed by 1½ cups of cooked white or kidney beans, and 1 cup of chopped green beans. Don’t forget to add in 4 cups of vegetable broth for a rich base.
Flavor It Up: Sprinkle in 2 bay leaves, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Stir everything together and cover the pot. Reduce the heat and let it gently simmer for about 20 minutes, allowing all the flavors to develop beautifully.
Cook the Pasta: After 20 minutes, uncover the pot and stir in ¾ cup of your small pasta of choice. Let it simmer for an additional 10 minutes, until the pasta is cooked through and tender. You’ll want to keep an eye on it, ensuring it doesn’t overcook.
Finishing Touches: Before serving, taste and adjust seasoning as necessary. Remove the bay leaves and serve the soup hot, garnishing with ½ cup of fresh chopped parsley, a sprinkle of red pepper flakes, and grated parmesan cheese if you’re feeling indulgent.
Storing & Reheating
To store your Minestrone Soup, allow it to cool at room temperature before transferring it into an airtight container. In the refrigerator, it will last for about 3-4 days. If you wish to freeze it, scoop portions into freezer-safe bags or containers and keep them for up to 3 months. When you’re ready to enjoy some, simply reheat in a pot over medium heat until warmed through, around 7-10 minutes. Note that the pasta may absorb some broth during storage, so you might want to add a splash of additional broth or water when reheating to refresh the texture.
Chef’s Helpful Tips
- Avoid overcrowding the veggies in the pot; do them in batches if necessary for even cooking.
- If using dried beans, cook them beforehand and add them later; they’ll be creamier than canned ones.
- Fresh herbs can be substituted in place of dried herbs for a more vibrant flavor; use about three times the amount.
- Adjust pasta according to preference; try adding fun shapes or gluten-free options.
- Consider adding spinach or kale towards the end of cooking for added nutrition and flavor.
Minestrone Soup is not just a meal; it’s an experience, full of warmth and heart. You have the freedom to play around with ingredients and make it your own, so don’t hesitate to add your favorite vegetables or beans. Remember, cooking is a journey, and every taste helps you refine your version of comfort food. This recipe is sure to warm your home and your heart, so grab your ingredients and indulge in the cozy embrace of a bowl of homemade goodness.
Recipe FAQs
Can I make Minestrone Soup in advance?
Absolutely! Minestrone Soup can be made a day before you plan to serve it. The flavors will deepen as it sits in the refrigerator, making it even tastier the next day. Just remember to store the pasta separately if you’re making a big batch; add it in fresh when you reheat.
What beans work best in this recipe?
While I love using white beans or kidney beans for their creamy texture, you can swap them for black beans or chickpeas based on your preference. Just ensure to drain and rinse them well to remove excess sodium.
Is it okay to use frozen vegetables?
Absolutely! Frozen vegetables can save time and still offer a delicious result. Just toss them in during the last 10-15 minutes of cooking to ensure they retain a nice bite without becoming mushy.
Can I make this soup in a slow cooker?
Certainly! To adapt it for a slow cooker, sauté your onions, carrots, and celery first, then toss everything into the slow cooker and cook on low for 6-8 hours. This method allows the flavors to meld beautifully, and your house will smell amazing!
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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
Enjoy a delightful bowl of minestrone soup, combining fresh veggies, hearty beans, and pasta in a rich flavorful broth. This easy dish is ideal for a quick dinner or a nourishing meal to warm your soul.
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 several grinds of black pepper.
- Cook the mixture, stirring occasionally, for 8 minutes until the vegetables start to soften.
- Add grated garlic, diced tomatoes, rinsed beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme.
- Cover and let it simmer for 20 minutes.
- Stir in the small pasta and cook uncovered for 10 more minutes until the pasta is al dente.
- Season to taste and serve with chopped parsley, red pepper flakes, and optional grated parmesan.
Notes
Feel free to add any leftover vegetables you have on hand.
For a heartier version, add more beans or use a thicker pasta.
This soup can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
