Minestrone Soup
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(482)
Ingredients
4-6 servings
- 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, such as elbows, shells, or orecchiette
- ½ cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese, optional, for serving
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Preparation
Step 1
Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
Step 2
Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
Step 3
Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
Step 4
Season to taste and serve with parsley, red pepper flakes, and Parmesan, if desired.
Step 5
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Chef's notes
If you don't have these exact ingredients on hand, don't worry. Minestrone soup is endlessly customizable.
Substitute chopped fennel for the celery.
Replace the green beans with diced zucchini or yellow squash, or use a mix of all three.
In the summer, use diced fresh Roma tomatoes instead of canned ones.
Stir in fresh greens, like spinach or kale, near the end of the cooking time.
No pasta? Swap in a quick-cooking grain like pearled farro or barley.
Instead of using canned beans, cook your own and use the aromatic cooking liquid in place of some or all of the vegetable broth in this soup.
