A Warm Bowl of Comfort: Satisfy Your Cravings with This Hearty Minestrone Soup
Minestrone soup is not just any soup; it’s a burst of flavors and nutrients that warms your soul. Packed with vegetables and beans, this dish is perfect for a cozy night in or a quick meal prep.
Why You Should Whip Up a Pot of This Minestrone Soup Today
Making minestrone soup is a fantastic way to use up veggies and create a satisfying meal that the whole family will love. In just under an hour, you can enjoy a nutritious and flavorful soup that’s not only delicious but also budget-friendly!
How to Make a Hearty Minestrone Soup
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
- ½ cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese (optional, for serving)
Directions:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, chopped carrots, thinly sliced celery, sea salt, and several grinds of black pepper. Cook while stirring occasionally for about 8 minutes, until the vegetables begin to soften.
- Stir in the grated garlic, diced tomatoes, cooked beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover the pot and let it simmer for 20 minutes.
- Add the small pasta and cook uncovered for an additional 10 minutes, or until the pasta is tender.
- Taste and adjust seasoning if needed. Serve hot with chopped parsley, red pepper flakes, and grated Parmesan cheese, if desired.
Perfect Pairings for Your Minestrone Delight
Serve your minestrone soup with a slice of crusty bread or a fresh green salad for a complete meal. This soup is also fantastic on its own, bursting with hearty goodness, making it a standalone dinner option!
Storing Your Delicious Minestrone Soup
Keep your leftover minestrone soup in an airtight container in the fridge for up to three days. If you want to save it for longer, consider freezing it in individual portions. Just thaw and reheat when you’re ready to enjoy!
Tips for Making the Best Minestrone Soup
- Feel free to add any vegetables you have on hand; zucchini or spinach work wonderfully.
- Mix up the type of beans for a different flavor profile.
- For a richer taste, let the soup sit for a bit after cooking; the flavors meld beautifully over time.
Creative Twists on Minestrone Soup
To elevate your minestrone soup, try adding kale or spinach for greens that offer vibrant color and nutrition. You can also incorporate diced potatoes for extra heartiness or swap in different herbs for new flavors.
FAQs
1. Can I use meat in minestrone soup?
Absolutely! You can add diced chicken, sausage, or bacon for a meatier version.
2. Can I make minestrone soup vegetarian?
Yes! This recipe is already vegetarian when using vegetable broth, and you can skip the optional cheese for a vegan version.
3. What should I do if I don’t have small pasta?
You can use any pasta you have on hand. Just adjust the cooking time according to the pasta type to ensure it cooks properly!
Enjoy your cooking and the delightful taste of homemade minestrone soup!
Print
Hearty Minestrone Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and nutritious minestrone soup packed with vegetables and beans, perfect for cozy nights or meal prep.
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
- ½ cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, chopped carrots, thinly sliced celery, sea salt, and several grinds of black pepper. Cook while stirring occasionally for about 8 minutes, until the vegetables begin to soften.
- Stir in the grated garlic, diced tomatoes, cooked beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover the pot and let it simmer for 20 minutes.
- Add the small pasta and cook uncovered for an additional 10 minutes, or until the pasta is tender.
- Taste and adjust seasoning if needed. Serve hot with chopped parsley, red pepper flakes, and grated Parmesan cheese, if desired.
Notes
Feel free to add any vegetables you have on hand; zucchini or spinach work wonderfully. For a richer taste, let the soup sit for a bit after cooking to let the flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg