I love this minestrone soup recipe in particular because it’s so satisfying, but still light and fresh. Onions, carrots, and celery add depth of flavor to its herb-flecked tomato broth, and starchy beans and pasta make it nice and thick. I toss in green beans for texture, and, as a final finishing touch, I top it off with fresh parsley and a sprinkle of Parmesan cheese. It’s super easy and flavorful, and all you need is crusty bread to make it a meal. Cookies for dessert are optional, but highly recommended.
The Best Minestrone Soup
- Staub Dutch Oven
- 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
- 3 garlic cloves grated
- 1 28-ounce can diced tomatoes
- 1 1/2 cups white beans or kidney beans cooked, drained, and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 cup small pasta elbows, shells, orecchiette
- ½ cup chopped fresh parsley
- Pinches of red pepper flakes
- Grated Parmesan cheese optional, for serving
- 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.