Minestrone Soup
This classic vegetarian Minestrone Soup combines fresh vegetables, beans, and pasta in a savory tomato broth, resulting in a nourishing and comforting meal that’s both quick and easy to prepare. It’s rich in fiber and plant-based protein, making it a great option for healthy weeknight dinners or meal prep.
Equipment
- 1 Staub Dutch Oven (or similar large heavy pot)
- 1 Chef’s knife
- 1 Microplane Grater
- Measuring cups and spoons (various)
- 1 Wooden Spoon
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely diced
- 2 medium carrots peeled and chopped
- 2 celery stalks thinly sliced
- 1 teaspoon sea salt plus extra for seasoning
- Freshly ground black pepper to taste
- 3 garlic cloves finely grated or minced
- 1 28-ounce can diced tomatoes, with juices
- 1½ cups cooked white beans or kidney beans rinsed and drained
- 1 cup fresh green beans trimmed and chopped
- 4 cups vegetable broth
- 2 dried bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ cup small pasta shapes such as elbow macaroni, shells, or orecchiette
- ½ cup fresh parsley chopped
- Red pepper flakes optional, for added heat
- Grated Parmesan cheese optional, for garnish
Instructions
- Sauté the Aromatics: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, chopped carrots, and sliced celery. Sprinkle with 1 teaspoon of sea salt and grind in some black pepper. Stir occasionally, cooking the vegetables gently for about 8 minutes, until they begin to soften and become fragrant.
- Build the Flavor Base: Add the grated garlic to the softened vegetables and cook for another 1-2 minutes, stirring constantly, so the garlic releases its aroma without burning. Pour in the canned diced tomatoes along with their juices, then add the rinsed beans, chopped green beans, and vegetable broth.
- Season and Simmer: Toss in the bay leaves, dried oregano, and dried thyme. Stir everything to combine, then bring the soup to a gentle boil. Reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld and the vegetables to become tender.
- Cook the Pasta: Remove the lid and stir in the small pasta shapes. Continue cooking the soup uncovered for about 10 minutes, or until the pasta is al dente and cooked through. Stir occasionally to prevent sticking.
- Final Touches and Serve: Discard the bay leaves and taste the soup, adjusting salt and pepper as needed. Ladle the soup into bowls and garnish with chopped fresh parsley. If you like a bit of spice, sprinkle some red pepper flakes on top. For a richer finish, serve with grated Parmesan cheese on the side
Notes
- Beans: Using canned beans saves time, but you can also use freshly cooked beans if preferred. Rinse canned beans well to reduce sodium content.
- Vegetable broth: For deeper flavor, opt for a homemade broth or a low-sodium store-bought version.
- Pasta: Small pasta shapes work best to evenly distribute throughout the soup. If you plan to store leftovers, slightly undercook the pasta to prevent it from becoming mushy when reheated.
- Make it vegan: Simply omit the Parmesan cheese garnish or use a plant-based alternative.
- Storage: This soup keeps well refrigerated for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
