Minestrone soup is an absolute gem in the world of comfort food. This hearty, vibrant blend of vegetables, beans, and pasta warms your belly and your soul. Made with a medley of fresh ingredients, it’s perfect for those chilly days when you want to cozy up with a bowl of something delicious. The best part? It’s as easy to whip up as it is satisfying, making it a regular on your dinner table.

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

Minestrone Soup | Easy Vegetable and Bean Soup

I first discovered minestrone during a family gathering, where my aunt served a steaming pot of this colorful soup. Instantly, I was captivated by its appeal. The bright tomatoes, crisp green beans, and tender pasta danced together in a savory broth, creating a dish that’s not only tasty but healthy. If you’re after a recipe that’s practical, budget-friendly, and oh-so delicious, then this Minestrone Soup | Easy Vegetable and Bean Soup is just what you need. Let’s get started!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 45 minutes, perfect for busy weeknights.
Irresistible Flavor: Bursting with fresh veggies and aromatic herbs, each spoonful is a flavor explosion.
Eye-Catching Appeal: The myriad colors make it a feast for the eyes, not just the palate.
Flexible Serving: Whether it’s a cozy family dinner or a gathering with friends, this soup fits any occasion beautifully.
Diet-Friendly Options: Easily made vegan and also gluten-free if you swap the pasta; it’s a great choice for various dietary needs.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: This adds depth and richness to the broth. Feel free to substitute with sunflower or canola oil if needed.
1 medium yellow onion, diced: It forms the aromatic base; shallots can work in a pinch for sweetness.
2 medium carrots, chopped: They add a touch of sweetness; parsnips can be an excellent substitute.
2 celery ribs, thinly sliced: For crunch; though if you’re not a fan, you can add more onion or bell pepper.
1 teaspoon sea salt, plus more to taste: Enhances the natural flavors. Use less if you’re watching your sodium intake.
Freshly ground black pepper: For a hint of warmth; adjust to your spice preference.
3 garlic cloves, grated: The fragrant aroma of garlic elevates the soup. Garlic powder can be used, but fresh is best.
1 (28-ounce) can diced tomatoes: Forms the soup’s base with acidity; crushed tomatoes also work if you prefer a smoother texture.
1½ cups cooked white beans or kidney beans, drained and rinsed: They bring protein and heartiness; canned beans are perfectly fine.
1 cup chopped green beans: Fresh or frozen, for added crunch. You can swap with peas or spinach.
4 cups vegetable broth: Use low-sodium for more control over salt levels; chicken broth can also be used for a non-vegetarian option.
2 bay leaves: Imparts a subtle depth; be sure to remove them before serving.
1 teaspoon dried oregano: A classic herb that enhances the flavor; thyme can also work in a pinch.
1 teaspoon dried thyme: Adds a fragrant touch; basil can be used for a different flavor profile.
¾ cup small pasta (elbows, shells, orecchiette): Choose your favorite; gluten-free options like rice pasta work great too.
½ cup chopped fresh parsley: Complements the flavors and adds freshness; basil or cilantro can also shine here.
Red pepper flakes: For those who enjoy a little kick; omit if you prefer milder flavors.
Grated parmesan cheese, optional, for serving: A sprinkle adds savory richness; nutritional yeast can be a great vegan alternative.

How to Make Minestrone Soup | Easy Vegetable and Bean Soup

Heat the oil: In a large pot over medium heat, pour in the 2 tablespoons of extra-virgin olive oil. Let it warm up until it shimmers, releasing a delightful aroma.

Sauté the vegetables: Add the diced onion, chopped carrots, sliced celery, 1 teaspoon of sea salt, and several grinds of freshly ground black pepper. Stir occasionally for about 8 minutes, until the veggies start to soften and turn fragrant.

Add the garlic and tomatoes: Sprinkle in the grated garlic, followed by the 28-ounce can of diced tomatoes, 1½ cups of rinsed beans, and chopped green beans. Pour in the 4 cups of vegetable broth next, adding 2 bay leaves, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Cover the pot and let it simmer for 20 minutes; the mingling scents will tantalize your senses.

Incorporate the pasta: After 20 minutes, stir in the ¾ cup of small pasta of your choice. Cook uncovered for another 10 minutes, stirring occasionally. You’ll know it’s done when the pasta is al dente and the soup has thickened slightly.

Season and serve: Taste and adjust with more salt or pepper as needed. Serve the soup hot, garnishing each bowl with chopped fresh parsley, a sprinkle of red pepper flakes, and parmesan cheese if you like. Enjoy the warmth and nostalgia with every sip!

Storing & Reheating

To store, let any leftover minestrone cool to room temperature before transferring it to an airtight container. It can sit at room temperature for 2 hours or so. In the fridge, it lasts up to three days, but it’s even better the next day! If you want to freeze it, use a freezer-safe container—this soup can be stored for up to three months. Reheat on the stove over medium heat, adding a splash of vegetable broth or water if it becomes too thick. Just remember, the texture may change slightly after freezing, but the flavor will still be fantastic.

Chef’s Helpful Tips

When sautéing veggies, ensure the oil is hot enough; it helps in achieving that lovely caramelization.
If you’re meal prepping, chop your vegetables in advance, but keep them separate until the cooking day for the freshest taste.
Not fond of a thicker soup? Simply add more broth or water to achieve your desired consistency.
Flavor enhances over time; consider making a large batch to enjoy leftovers through the week.
If you have extra veggies or proteins in the fridge, feel free to toss them in—minestrone is incredibly adaptable!

Minestrone soup is a hearty, wholesome dish that offers endless possibilities. It’s perfect for a nutritious family meal and allows for creativity and experimentation with whatever ingredients you have on hand. So, why not give this Minestrone Soup | Easy Vegetable and Bean Soup a try? Dig in, savor it, and make it your own.

Recipe FAQs

Can I make Minestrone Soup in a slow cooker?

Absolutely! Simply follow the sautéing instructions for the vegetables, then combine everything in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavors meld beautifully!

Can I use fresh beans instead of canned?

Yes, but do remember to soak and cook them before adding them to the soup. Dried beans require much longer cooking times, so make sure to allow ample time!

What if I have leftovers?

You can store leftovers in the refrigerator for up to three days. Just reheat on the stove, adding a splash of broth if it thickens too much.

How can I make this soup vegan-friendly?

This recipe is naturally vegan as it contains no animal products! Just be sure to use a plant-based cheese alternative if you decide to add a garnish.