Name: Minestrone Soup | Easy Vegetable and Bean Soup
Prep time: 15 min
Cook time: PT-491783H29M11S
Cuisine: Italian
Ingredients: 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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Minestrone soup is a hearty and colorful blend of vegetables and beans simmered to perfection. Each bowl is brimming with vibrant hues and diverse textures, making it not just a meal but an experience. This dish speaks to the heart of comfort food, perfect for chilly days or moments when you simply crave something nourishing. Plus, it’s incredibly adaptable, inviting you to adjust the ingredients based on whatever you’ve got on hand or your mood.

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

I first stumbled upon this delightful minestrone soup | easy vegetable and bean soup recipe during a family gathering where everyone chipped in to create a potluck feast. It was a crowd favorite, and I learned quickly why. The simplicity of chopping a few vegetables and combining them with flavorful broth and beans makes this dish both approachable and rewarding. Let me share my version of this warm, inviting soup that you can whip together in no time!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time to get this delicious dish on the table.
Irresistible Flavor: With savory garlic, warm spices, and fresh veggies, every spoonful is bursting with flavor.
Eye-Catching Appeal: The colorful medley of ingredients makes for a visually appealing dish that looks as good as it tastes.
Flexible Serving: Perfect for lunch, dinner, or that unexpected guest; everyone loves a cozy bowl of soup.
Diet-Friendly Options: Easily customizable to be vegan, gluten-free, or packed with your favorite veggies.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: This rich oil adds depth and a smooth texture. Feel free to use any high-quality oil you prefer.
1 medium yellow onion, diced: Essential for the base flavor, onions bring sweetness when cooked. Red onion can work if you like a sharper taste.
2 medium carrots, chopped: Carrots add a natural sweetness and vibrancy. Baby carrots can be used if they’re on hand, just chop them to size.
2 celery ribs, thinly sliced: Celery contributes a mild, herbaceous note. Leeks can substitute if you desire a milder flavor.
1 teaspoon sea salt, plus more to taste: Sea salt enhances the flavors of your soup. Adjust to your liking as it cooks.
Freshly ground black pepper: Adds a subtle heat; the freshly ground variety is preferable for a stronger bite.
3 garlic cloves, grated: Garlic infuses a wonderful aroma and flavor. Feel free to add more if you’re a fan of its boldness.
1 (28-ounce) can diced tomatoes: Canned tomatoes provide a sweet, tangy base. Look for ones without added sugars for a healthier option.
1½ cups cooked white beans or kidney beans, drained and rinsed: Beans offer protein and creaminess. Canned beans work but make sure to rinse to reduce sodium.
1 cup chopped green beans: They add crunch and a splash of green color. Fresh or frozen works well; just adjust cooking time accordingly.
4 cups vegetable broth: Essential for building flavors; homemade broth is fantastic if you have time! Otherwise, low-sodium store-bought works best.
2 bay leaves: These add aromatic depth; just remember to remove them before serving.
1 teaspoon dried oregano: A classic Italian herb that adds warmth; thyme or Italian seasoning can be great alternatives.
1 teaspoon dried thyme: Another herb that complements the soup beautifully; consider using fresh herbs for an extra flavor boost.
¾ cup small pasta, elbows, shells, orecchiette: Pasta provides heartiness. Substitute with a gluten-free or whole grain variant if needed.
½ cup chopped fresh parsley: Adds freshness and a pop of color when serving; basil can be a fragrant alternative.
Red pepper flakes: Perfect for adding a hint of heat to suit your taste preference.
Grated parmesan cheese, optional, for serving: Parmesan adds richness; nutritional yeast is a great dairy-free alternative.

How to Make Minestrone Soup | Easy Vegetable and Bean Soup

Heat Oil: In a large pot over medium heat, warm 2 tablespoons of extra-virgin olive oil. Once shimmering, it’s time to add your veggies.

Sauté Vegetables: Add 1 medium yellow onion (diced), 2 medium chopped carrots, 2 thinly sliced celery ribs, 1 teaspoon of sea salt, and a few grinds of freshly ground black pepper. Stir everything occasionally for about 8 minutes, letting the vegetables soften and the onion become translucent.

Combine Ingredients: Stir in 3 grated garlic cloves, 1 (28-ounce) can of diced tomatoes, 1½ cups cooked white beans (or kidney beans), and 1 cup chopped green beans. Pour in 4 cups of vegetable broth, adding 2 bay leaves, 1 teaspoon dried oregano, and 1 teaspoon dried thyme to the pot. Cover the pot and let it simmer for 20 minutes, allowing all those flavors to meld beautifully.

Cook Pasta: After 20 minutes, it’s time for the finishing touch. Carefully remove the lid and stir in ¾ cup of small pasta, whether elbows, shells, or orecchiette. Cook uncovered for about 10 minutes or until the pasta is al dente, stirring occasionally so it doesn’t stick.

Finish & Serve: Once the pasta reaches perfection, taste your creation and season as needed. Serve hot, topped with ½ cup of chopped fresh parsley, red pepper flakes for a kick, and freshly grated parmesan cheese, if desired.

Storing & Reheating

Cool any leftover minestrone soup and transfer it to an airtight container for refrigeration. It can last for about 3 to 4 days in the fridge. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stove over low heat for about 10-15 minutes, adding a splash of water or broth to refresh the flavors and texture.

Chef’s Helpful Tips

Avoid overcooking your pasta; it should be al dente as it will continue to soften in the soup.
For an even heartier version, toss in diced potatoes or zucchini along with your other vegetables.
A splash of lemon juice right before serving brightens flavors beautifully.
Consider making a double batch and enjoy this meal throughout your week for easy lunches.
Forget the bay leaves? No problem! Thyme or even a sprinkle of Italian seasoning can work in a pinch.
Add some spinach or kale in the last few minutes for an extra nutrient boost.

The beauty of this minestrone soup is that it not only satisfies but also invites you to get creative in the kitchen. It’s a simple, yet satisfying dish that brings warmth and comfort, making it perfect for sharing with loved ones. Feel free to experiment with your favorite seasonal veggies or herbs to make it truly your own. Enjoy this delightful and versatile soup any day of the week!

Recipe FAQs

Can I make minestrone soup in advance?

Absolutely! In fact, it often tastes even better the next day as the flavors have time to meld together. Just store it in an airtight container in the refrigerator for up to 4 days.

What can I add to minestrone soup for extra protein?

You can easily add cooked chicken, sausage, or even tofu for a plant-based protein boost. Lentils are also a great choice if you want to keep it vegetarian while adding more heartiness.

Can I freeze this minestrone soup?

Yes, minestrone soup freezes well! Just ensure it has cooled before transferring to freezer-safe containers. It can be stored for up to 3 months and reheated when you’re ready.

What makes this minestrone soup adaptable?

This recipe is all about using what you have! Feel free to swap in any vegetables you prefer or have on hand, such as zucchini, spinach, or bell peppers. Moreover, you can use any type of beans or pasta to suit your taste or dietary needs.