Description
A hearty and flavorful Minestrone Soup packed with fresh vegetables, beans, and pasta, perfect for a comforting meal. This classic Italian soup is easy to prepare and simmered to perfection with aromatic herbs and spices, topped with fresh parsley and parmesan cheese for added richness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, chopped
- 1 yellow onion, diced
- 2 celery ribs, sliced thinly
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes (optional)
- 3 cloves garlic, minced
- 28 oz can diced tomatoes, not drained
- 15.5 oz can dark red kidney beans, drained and rinsed
- 14.5 oz can cut green beans, drained
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried ground thyme
- 1 teaspoon dried oregano
- 1 cup elbow macaroni pasta, uncooked
For Serving
- ½ cup parsley, chopped
- ½ cup shredded parmesan cheese
Instructions
- Heat and sauté vegetables: In a large dutch oven, heat the olive oil over medium heat. Add the chopped carrots, diced onions, sliced celery, sea salt, and ground black pepper. Stir often and cook until the vegetables begin to soften, about 5-7 minutes.
- Add tomatoes, beans, and herbs: Stir in the canned diced tomatoes with their juices, minced garlic, drained kidney beans, drained green beans, vegetable broth, bay leaves, dried thyme, dried oregano, and optional red pepper flakes. Mix well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 minutes. This allows the flavors to meld together beautifully.
- Cook the pasta: Stir in the uncooked elbow macaroni pasta and continue cooking for an additional 10 minutes or until the pasta is tender but still firm.
- Final touches and serving: Once the pasta is cooked, remove the soup from heat and discard the bay leaves. Ladle the soup into bowls and garnish each serving with fresh chopped parsley and shredded parmesan cheese. Serve hot.
Notes
- For a vegan option, omit the parmesan cheese or use a plant-based alternative.
- You can add other vegetables like zucchini or spinach for extra nutrition.
- If you prefer a thicker soup, use less broth or add more pasta.
- Adjust red pepper flakes to your preferred level of spiciness or omit if sensitive to heat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
