TThis vegetarian minestrone is a comforting, hearty dish for any season. Packed with fresh vegetables, beans, and pasta, it’s flavorful, satisfying, and easy to make. Just add some crusty bread, and you’ve got a complete meal!
Why Make This Recipe
- Hearty and Healthy: This soup is nutritious and filled with vegetables and beans.
- Easy to Customize: Use whatever vegetables you have on hand.
- Perfect for Meal Prep: It tastes even better the next day, making it great for leftovers.
Ingredients and Substitutions
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced – Substitute with white or red onion if needed.
- 2 medium carrots, chopped – Sweet potatoes can work as an alternative.
- 2 celery ribs, thinly sliced – Fennel or bell peppers can be used.
- 1 teaspoon sea salt – Adjust to taste.
- Freshly ground black pepper
- 3 garlic cloves, grated – Garlic powder (1 tsp) can substitute in a pinch.
- 1 (28-ounce) can dice tomatoes – Crushed or fresh tomatoes (about 4 cups) also work.
- 1½ cups cooked white or kidney beans drained and rinsed – Chickpeas or black beans are great substitutes.
- 1 cup chopped green beans – Swap with zucchini or peas.
- 4 cups vegetable broth – Chicken broth can be used if not vegetarian.
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¾ cup small pasta – Elbows, shells, or orecchiette. Use gluten-free pasta if needed.
- ½ cup chopped fresh parsley
- Red pepper flakes – Optional for a bit of heat.
- Grated Parmesan cheese – Optional for serving.
Step-by-Step Instructions
Quick Overview
- Sauté the vegetables.
- Simmer with tomatoes and broth.
- Add pasta and finish cooking.
Detailed Steps
- Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, celery, sea salt, and several grinds of black pepper.
- Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
- Simmer the Soup
- Add the garlic, diced tomatoes, white beans, green beans, vegetable broth, bay leaves, oregano, and thyme to the pot.
- Cover and let the soup simmer for 20 minutes.
- Add Pasta
- Stir in the pasta and cook uncovered for 10 minutes or until the pasta is tender.
- Season and Serve
- Remove bay leaves and adjust the seasoning to taste.
- Serve hot, garnished with fresh parsley, red pepper flakes, and grated Parmesan if desired.
Serving Ideas
- With Bread: Pair with crusty bread or garlic toast for a complete meal.
- Side Salad: Serve alongside a simple green salad for added freshness.
- Protein Boost: Add grilled chicken or sausage for extra protein.
Pro Tips
- Make it Gluten-Free: Use gluten-free pasta or swap with rice.
- Boost Flavor: Add a Parmesan rind to the pot while simmering for extra richness.
- Add More Veggies: Spinach, kale, or cabbage can be added during the last few minutes of cooking.
Customizations :
- Spice it Up: Add more red pepper flakes for extra heat.
- Extra Beans: Double the beans for a heartier soup.
- Creamy Option: Stir in coconut milk or cream splash for a richer texture.
FAQs
Q: Can I freeze minestrone?
A: Yes, but leave out the pasta until reheating to avoid mushiness.
Q: How long does it last in the fridge?
A: Store in an airtight container for up to 5 days.
Q: Can I use canned beans?
A: Absolutely! Just rinse and drain before adding to the soup.