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The Best Minestrone Soup

The Best Minestrone Soup

This vegetarian minestrone soup recipe is my take on the classic Italian vegetable soup. It's hearty, fresh, and flavorful - just add crusty bread to make it a meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Equipment

  • Staub Dutch Oven

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
  • 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

Instructions
 

  • 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.