There’s something incredibly comforting about a steaming bowl of minestrone soup. This vibrant dish, brimming with colorful vegetables and hearty beans, not only nourishes the body but also warms the soul. With its rich flavors and delightful textures, minestrone soup embodies everything we adore about homemade meals. Every spoonful tells a story, and each ingredient adds its unique character to create an inviting blend that you can’t resist.

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

I still remember the first time I made minestrone soup; I had just moved into my own apartment, feeling a mix of excitement and uncertainty. I wanted a dish that felt like a warm hug on a cold day. The scent of sautéed onions and garlic wafting through my kitchen was enough to make me feel instantly at home. With its easy preparation and the ability to use whatever veggies you have on hand, this easy vegetable and bean soup is simple yet incredibly satisfying. Whether you’re cooking for family or just for yourself, you’ll find joy in every bowl. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Prep takes only 15 minutes, making it a perfect weeknight dinner!
Irresistible Flavor: A delightful combination of tender vegetables and savory broth that dances on your taste buds.
Eye-Catching Appeal: The vibrant colors of fresh vegetables make this soup a feast for the eyes.
Flexible Serving: Enjoy it hot as a main dish, or pair it with crusty bread for a cozy lunch.
Diet-Friendly Options: Easily adaptable for vegan and gluten-free diets.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: This adds richness and depth to the base of the soup. Feel free to use other oils, like avocado oil, if you prefer a higher smoke point.
1 medium yellow onion, diced: Sweet and aromatic, onions deepen the flavor of the soup. You could replace it with shallots for a milder taste.
2 medium carrots, chopped: Carrots contribute natural sweetness and color. Substitute with parsnips for a unique twist.
2 celery ribs, thinly sliced: They provide a crisp texture and aromatic quality. If celery isn’t available, you can use bell peppers for a similar crunchy bite.
1 teaspoon sea salt, plus more to taste: Essential for enhancing all the flavors. Adjust salt as needed depending on your broth’s sodium content.
Freshly ground black pepper: A must for seasoning and adding a hint of spice.
3 garlic cloves, grated: Garlic brings warmth and a lovely, savory punch. Use garlic powder in a pinch but know it won’t have quite the same depth.
1 (28-ounce) can diced tomatoes: Canned tomatoes offer convenience and robust flavor. Choose whole canned tomatoes and dice them if you want fresher taste.
1½ cups cooked white beans or kidney beans, drained and rinsed: Beans add protein and creaminess. Canned beans work well, but you can also use dried beans if you soak and cook them beforehand.
1 cup chopped green beans: Tender and slightly crisp, adding to the soup’s texture. Feel free to substitute with frozen green beans if fresh are not available.
4 cups vegetable broth: It forms the flavorful base of the soup. Homemade broth works best, but store-bought is also great when you’re short on time.
2 bay leaves: These infuse a subtle depth of flavor. Remember to remove them before serving!
1 teaspoon dried oregano: Oregano adds an herbal, aromatic note. You can also use Italian seasoning for a mix of flavors.
1 teaspoon dried thyme: This complements the other herbs beautifully.
¾ cup small pasta (elbows, shells, orecchiette): Pasta adds body. Use gluten-free pasta to accommodate dietary needs.
½ cup chopped fresh parsley: Fresh parsley brightens the soup. Substituting with basil will give a different but delightful flavor.
Red pepper flakes: A pinch provides heat. Adjust based on your spice preference.
Grated parmesan cheese (optional, for serving): A sprinkling of cheese adds creaminess and enhances flavors.

How to Make Minestrone Soup | Easy Vegetable and Bean Soup

Heat the oil: Begin by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. This creates the perfect base for your soup.

Sauté the vegetables: Add the diced onion, chopped carrots, sliced celery, 1 teaspoon of sea salt, and several grinds of freshly ground black pepper. Cook while stirring occasionally for about 8 minutes, or until the vegetables soften and the onion turns translucent.

Add garlic and tomatoes: Stir in 3 grated garlic cloves and 1 (28-ounce) can of diced tomatoes, mixing well. After a minute, it should become fragrant.

Include beans and broth: Next, add 1½ cups of cooked white or kidney beans, 1 cup of chopped green beans, 4 cups of vegetable broth, 2 bay leaves, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Cover the pot with a lid and allow this to simmer for 20 minutes, letting the flavors meld beautifully.

Cook the pasta: Uncover the pot and stir in ¾ cup of small pasta. Let it cook, uncovered, for another 10 minutes, or until the pasta is tender. This is when your kitchen will start to smell heavenly!

Season and serve: Taste the soup for seasoning and adjust with more salt or black pepper as needed. When you’re ready to serve, ladle it into bowls and top with ½ cup of chopped fresh parsley, a sprinkle of red pepper flakes for heat, and grated parmesan cheese, if desired.

Storing & Reheating

Store any leftover minestrone soup in an airtight container at room temperature for up to 2 hours. If you want to refrigerate, place it in the fridge in a sealed container for up to 4 days. You can also freeze it for up to 3 months; just ensure it’s cooled completely before transferring it to a freezer-safe container. When reheating, warm it gently on the stovetop over medium-low heat for about 10 minutes or until heated through. Note that the pasta may absorb some broth during storage, so feel free to add a splash of broth or water when reheating to refresh the texture!

Chef’s Helpful Tips

Avoid burning the garlic by adding it after the other vegetables have softened. This enhances the flavor without bitterness.
Use room temperature beans for better incorporation into the soup.
If you like a thicker soup, let mine simmer a little longer, allowing the pasta to absorb more broth.
Customize with seasonal vegetables that you love. Zucchini or spinach can be excellent additions.
For extra flavor, toss in a Parmesan rind while simmering. Remember to fish it out before serving!

There’s a charm about this dish that makes it irresistible. It’s hearty, delicious, and leaves plenty of room for creativity. Try experimenting with your favorite veggies or beans; there’s no wrong way to make your own version of minestrone soup. Savor each bowlful and enjoy that wholesome comfort that only homemade cooking brings.

Recipe FAQs

Can I make minestrone soup ahead of time?

Absolutely! Minestrone soup can be made several days in advance and stored in the refrigerator. The flavors only get better as they meld together over time! Just remember to cook the pasta separately if you plan to store it for more than a day, as it may soak up too much broth.

Can I add meat to this soup?

Yes, feel free to add cooked chicken or sausage to make it heartier. Just toss in about 1 cup of cooked meat when adding the broth, allowing it to warm through in the soup.

How can I make this soup vegetarian or vegan?

Simply use vegetable broth instead of chicken broth and skip the cheese when serving to keep it vegan. This recipe is naturally plant-based!

What can I serve with minestrone soup?

Minestrone soup pairs wonderfully with crusty bread or a simple side salad. A sprinkle of fresh herbs on top before serving enhances flavors and looks beautiful too!

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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 hearty and healthy dish filled with fresh vegetables and nutritious beans. Quick to prepare, it’s perfect for a comforting dinner that warms the soul.

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

Heat the olive oil in a large pot over medium heat.
Add the diced onion, chopped carrots, sliced celery, sea salt, and black pepper. Stir and cook for about 8 minutes until the vegetables soften.
Incorporate the grated garlic, diced tomatoes, drained beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover the pot and let it simmer for 20 minutes.
Mix in the small pasta and continue to cook uncovered for 10 minutes, or until the pasta is tender.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley, red pepper flakes, and parmesan if desired.

Notes

Feel free to add other vegetables based on your preference, such as zucchini or spinach.
For a heartier soup, increase the amount of beans or add cooked sausage.
This soup can be stored in the refrigerator for up to three days.