Minestrone soup is one of those blissful dishes that can wrap you in warmth with just a single spoonful. Its vibrant mix of vegetables, hearty beans, and comforting pasta creates a bowl full of love that almost feels like a warm hug on a chilly day. This easy recipe is packed with flavor, making it a perfect choice for a nourishing weeknight dinner or a cozy weekend meal with family or friends. Each ingredient works together, bringing a blend of textures and tastes that leaves you craving more.

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 minestrone soup, I was amazed at how versatile it can be; you can adjust it to whatever veggies you have on hand while still tasting incredible. The beauty of this dish lies not just in its ingredients but in how satisfying and uncomplicated it is. Picture this: a hot bowl of minestrone, with the steam rising, making your kitchen smell divine. Whether it’s a rainy day or you’re just in need of some soul-soothing comfort food, this recipe really delivers. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 45 minutes, perfect for busy weeknights!
Irresistible Flavor: Each bite bursts with freshness, spices, and heartiness.
Eye-Catching Appeal: Bright colors from the mix of vegetables make for a stunning presentation.
Flexible Serving: Great for a light lunch, dinner, or even meal prepping for the week.
Diet-Friendly Options: Easily adapted to be vegan, gluten-free, and packed with plant-based goodness.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: This is your base for flavor. You can substitute with avocado oil if needed.
1 medium yellow onion, diced: Adds sweetness and depth. A white onion is a fine alternative.
2 medium carrots, chopped: Their natural sweetness complements the savory elements.
2 celery ribs, thinly sliced: Provides a lovely crunch and aromatic flavor.
1 teaspoon sea salt, plus more to taste: Enhances all the flavors. Adjust based on personal preference.
Freshly ground black pepper: Adds a warm heat. Use a pepper mill for the freshest taste.
3 garlic cloves, grated: A must for aromatic depth. Fresh grated garlic elevates the flavor.
1 (28-ounce) can diced tomatoes: This adds body and acidity. You can use fresh tomatoes if they’re in season.
1½ cups cooked white beans or kidney beans, drained and rinsed: These legumes provide protein and creaminess. Canned beans save time, but dried could work too—just soak and cook them first.
1 cup chopped green beans: Fresh or frozen, they bring a delightful crunch.
4 cups vegetable broth: The heart of your soup’s liquid. Opt for low-sodium for better control over saltiness.
2 bay leaves: Imparts a subtle aromatic quality. Remember to remove these before serving.
1 teaspoon dried oregano: A classic Italian herb that adds a lovely earthy flavor.
1 teaspoon dried thyme: Complements the other herbs beautifully.
¾ cup small pasta (elbows, shells, or orecchiette): Choose whatever you have! Just be mindful of cooking times.
½ cup chopped fresh parsley: Adds freshness and color to your soup right before serving.
Red pepper flakes: Optional, but they can bring a lovely kick if you enjoy some heat.
Grated parmesan cheese, optional, for serving: A sprinkle of this cheese enhances the richness. Omit for vegan options.

How to Make Minestrone Soup | Easy Vegetable and Bean Soup

Heat the oil: In a large pot over medium heat, pour in the 2 tablespoons of extra-virgin olive oil. Allow it to heat until shimmering, signaling it’s ready for the veggies.

Sauté the veggies: Add the diced onion, chopped carrots, thinly sliced celery, and 1 teaspoon of sea salt into the pot. Stir occasionally, letting them cook for about 8 minutes until they’re tender and the onion starts to become translucent.

Add garlic and tomatoes: Next, you’ll want to add in the grated garlic and the entire can of diced tomatoes (28 ounces). Give it a good stir to combine.

Incorporate the beans and broth: Toss in the drained and rinsed beans, chopped green beans, 4 cups of vegetable broth, 2 bay leaves, and the dried oregano and thyme. Cover the pot and let it simmer for about 20 minutes, creating a tantalizing aroma.

Mix in the pasta: After the simmering time, stir in the ¾ cup of small pasta. Cook uncovered for another 10 minutes or until the pasta is tender and perfectly al dente.

Season and serve: Taste your soup and adjust the seasoning with sea salt and freshly ground black pepper. To serve, ladle the soup into bowls, topping it with freshly chopped parsley, a sprinkle of red pepper flakes, and grated parmesan cheese if desired.

Storing & Reheating

To store your minestrone soup at room temperature, let it cool completely before transferring it to an airtight container. You can keep it there for up to 2 hours. For refrigerating, place it in a container in the fridge, where it will last for about 3 to 5 days. If you want to freeze it, just pour the cooled soup into freezer-safe bags, removing as much air as possible, and freeze for up to 3 months. When reheating, bring it back on the stove over medium heat for about 10 minutes until warmed through. Keep in mind that the texture might change slightly upon reheating, but adding a splash of broth can help refresh it!

Chef’s Helpful Tips

Avoid overcooking the pasta by checking it a minute or two before the package instructions suggest.
For a creamier soup, mash some of the beans before adding them or blend a portion of the soup and stir it back in.
Don’t skimp on the herbs; fresh or dried, they make a world of difference.
If you have leftover veggies in the fridge, feel free to toss them in!
This soup is perfect for making a day ahead, as the flavors only deepen after sitting overnight.

There’s something joyous about enjoying a bowl of a hearty soup; it’s nourishing, comforting, and delicious. As you recreate this minestrone soup recipe, feel free to play around with different veggies or pasta shapes—you might find a new favorite combination! Take your time, savor every spoonful, and don’t hesitate to invite loved ones to share in the experience. There’s nothing quite as wonderful as enjoying a simple, beautiful meal together.

Recipe FAQs

Can I use different beans in minestrone soup?

Absolutely! You can use any beans you prefer, like chickpeas or black beans. Just make sure they are cooked well. Adjust the flavor and season to fit your choice!

How do I make this soup gluten-free?

For a gluten-free version, simply substitute regular pasta with gluten-free pasta options available at most grocery stores.

Can I make minestrone soup in advance?

Yes! This soup is perfect for make-ahead meals. It keeps well in the fridge for a few days and can actually taste better the next day as flavors meld.

What’s the best way to add extra veggies?

You can easily add chopped zucchini, spinach, or kale for more nutrition and texture. Just add them towards the end of cooking so they don’t become too soft!

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Minestrone Soup | Easy Vegetable and Bean Soup

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Author: Peter
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 flavorful blend of vegetables, beans, and pasta, making it a perfect choice for a quick and healthy dinner. With its hearty texture and delicious taste, it’s an ideal comfort food for chilly nights.

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, cooking for about 8 minutes until the vegetables are soft.
Stir in the grated garlic, diced tomatoes, rinsed beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover and let simmer for 20 minutes.
Add the small pasta to the pot and continue cooking uncovered for another 10 minutes, or until the pasta is al dente.
Taste and adjust seasoning. Serve hot, garnished with chopped parsley, red pepper flakes, and optional grated Parmesan cheese if desired.

Notes

Feel free to add any seasonal vegetables you have on hand for added nutrition.
This soup tastes even better the next day, making it a great make-ahead option.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.