Minestrone Soup
User Reviews
5
Minestrone Soup
Description
This Minestrone Soup recipe highlights a medley of vegetables cooked in olive oil, including diced onion, carrots, and celery as the flavor base. Garlic adds aromatic depth, while canned diced tomatoes contribute acidity and body. White beans and green beans add protein and texture, creating a filling, nutritious component. The herbs oregano, thyme, and bay leaves infuse the broth with earthiness during a gentle simmer. Small pasta shapes are cooked in the broth after the vegetables have softened, providing chewiness and heartiness.
The soup is gently seasoned with salt and black pepper, allowing the natural flavors of the vegetables and beans to stand out. Fresh parsley added just before serving adds a bright herbal note. Red pepper flakes can be sprinkled to taste for mild heat, and optional grated Parmesan can enhance richness. The combined textures of tender vegetables, creamy beans, and al dente pasta characterize this classic soup.
This recipe is suitable as a standalone meal or a starter, providing a balance of fiber, protein, and carbohydrates. Its vegetable and bean content make it filling while the broth maintains a light consistency. Serving warm, it offers a wholesome and soothing dish appreciated especially in cooler weather or when seeking a satisfying vegetarian option.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, medium
- 2 carrot chopped, medium
- 2 celery thinly sliced, ribs
- 1 teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 3 garlic grated, cloves
- 1 diced tomatoes 28-ounce can
- 1½ cups White beans drained and rinsed, cooked, or kidney beans
- 1 cup Green bean chopped
- 4 cups vegetable broth
- 2 bay leaf
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- ¾ cup pasta elbows, shells, orecchiette, small
- ½ cup parsley chopped, fresh
- red pepper flakes
- Parmesan Cheese optional, for serving, grated
Instructions
- 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.
- Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
- Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.
User Reviews
Overall Rating
5
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