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Jessica T. Brown

Flavorful Minestrone Soup

A wholesome, hearty Italian-inspired vegetable soup filled with beans, pasta, and aromatic herbs, perfect for a quick, nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Course: Main Course, Soup
Cuisine: Italian, Vegetarian
Ingredients Equipment Method Notes

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 to taste
  • 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, or orecchiette
  • ½ cup chopped fresh parsley
  • Red pepper flakes to taste
  • Grated Parmesan cheese optional, for serving

Equipment

  • 1 Staub Dutch Oven (or heavy-bottomed pot)
  • 1 Wooden Spoon
  • 1 Chef’s Knife
  • 1 Measuring Cups & Spoons
  • 1 ladle

Method
 

  1. Heat Oil and Sauté Vegetables: Place a large Dutch oven over medium heat and pour in the extra-virgin olive oil, allowing it to warm for about 1 minute until shimmering.
    Add the diced onion, chopped carrots, and sliced celery along with a teaspoon of sea salt and several grinds of black pepper.
    Stir the vegetables gently with a wooden spoon and cook for 8 minutes, or until they become tender and fragrant, taking care not to brown them.
  2. Add Garlic and Tomatoes: nIncorporate the grated garlic into the softened vegetables and cook for an additional 1 minute, stirring constantly to release its aroma without burning.
    Pour in the diced tomatoes along with their juices, stirring to combine thoroughly so that the base of the soup is evenly coated.
    This step builds a rich, flavorful foundation for the broth.
  3. Mix Beans, Green Beans, and Broth: Add the cooked white or kidney beans and chopped green beans to the pot, ensuring they are evenly distributed.
    Pour in the vegetable broth and gently stir to combine all ingredients.
    Nestle in the bay leaves, sprinkle in the dried oregano and thyme, then cover and allow the mixture to simmer on medium-low heat for 20 minutes so flavors meld beautifully.
  4. Cook Pasta Until Tender: Remove the lid and stir in the small pasta of your choice, ensuring it is fully submerged in the simmering soup.
    Cook uncovered for approximately 10 minutes, stirring occasionally to prevent sticking, until the pasta reaches tender perfection and the soup achieves a hearty, balanced consistency.
  5. Final Seasoning and Serve: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper if needed.
    Remove the bay leaves carefully, then ladle the soup into bowls and garnish with chopped fresh parsley, a pinch of red pepper flakes, and optional grated Parmesan.
    Serve immediately with crusty bread for a warm, satisfying meal.

Notes

  • Use fresh, high-quality vegetables for the best flavor and texture.
  • Rinse beans thoroughly to remove excess sodium if using canned beans.
  • Stir occasionally while cooking to prevent vegetables or pasta from sticking to the pot.
  • For a thicker soup, slightly reduce the amount of broth or cook uncovered for a few extra minutes.
  • Adjust herbs and spices to taste; fresh parsley and red pepper flakes brighten the flavors beautifully.
  • Optional Parmesan can be substituted with nutritional yeast for a vegan version.
  • Leftover soup may thicken in the fridge; add a splash of broth or water when reheating.