Description
A cozy, nourishing bowl of Italian-inspired minestrone soup featuring tender vegetables, hearty white beans, and small pasta in a herbed tomato broth. This easy, vegetarian one-pot meal is perfect for weeknights or batch cooking.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
2 celery stalks, thinly sliced
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
3 garlic cloves, minced or 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 (such as elbows or shells)
½ cup chopped fresh parsley
Crushed red pepper flakes, to taste
Grated Parmesan cheese (optional, for serving)
Instructions
1. In a large soup pot, heat olive oil over medium heat.
2. Add diced onion, carrots, celery, salt, and black pepper. Sauté for about 8 minutes, stirring occasionally, until vegetables start to soften.
3. Mix in the garlic and cook for 1 more minute.
4. Add diced tomatoes, cooked beans, green beans, vegetable broth, bay leaves, oregano, and thyme. Stir well to combine.
5. Cover the pot and bring to a gentle simmer. Let cook for 20 minutes.
6. Uncover and stir in the pasta. Cook for another 10 minutes, or until the pasta is tender.
7. Remove from heat. Discard the bay leaves.
8. Taste and adjust seasoning with more salt or pepper if needed.
9. Serve hot, garnished with fresh parsley, a sprinkle of red pepper flakes, and Parmesan cheese if using.
Notes
To make gluten-free: use a gluten-free pasta.
To make vegan: omit Parmesan or substitute with nutritional yeast.
For best storage: refrigerate for up to 4 days or freeze before adding pasta.
Add broth or water when reheating as pasta may absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: Italian-inspired