There’s something incredibly comforting about a warm bowl of minestrone soup. It’s a hearty, vibrant mixture bursting with seasonal vegetables, tender beans, and perfectly cooked pasta, all enveloped in a flavorful, aromatic broth. Each spoonful offers a delightful combination of textures and tastes that feel like a cozy hug on a chilly day. The beauty of this soup lies in its versatility: you can easily adapt it based on what you have on hand, making it both budget-friendly and a crowd-pleaser. This easy vegetable and bean soup is not just a dish; it’s a gathering point, perfect for family dinners or a soothing meal for one.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Minestrone Soup | Easy Vegetable and Bean Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Minestrone Soup | Easy Vegetable and Bean Soup

Minestrone Soup | Easy Vegetable and Bean Soup

I can still remember the first time I made minestrone soup during a chilly fall afternoon. As the aroma of sautéing onions and garlic wafted through my kitchen, it felt like the essence of comfort food was transforming my space. This lovely medley of vegetables and beans is not only easy to prepare but also budget-friendly, allowing you to nourish your family without breaking the bank. The joyful experience of crafting this dish makes it irresistible, and before you know it, you’ll be craving another bowl!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you can whip up this delicious soup in no time.
Irresistible Flavor: The blend of fresh vegetables, beans, and Italian herbs creates a rich, savory flavor profile.
Eye-Catching Appeal: The colorful array of veggies makes for a visually stunning dish that’s as delightful to look at as it is to eat.
Flexible Serving: Perfect for a quick weeknight meal, a cozy lunch, or even for entertaining guests.
Diet-Friendly Options: Easily make it vegan or gluten-free depending on your needs by adjusting the beans and pasta choices.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil: This forms the base for sautéing your aromatic vegetables and adds a lovely richness. Feel free to substitute with canola oil if needed.
1 medium yellow onion, diced: Onions provide sweetness and depth. Yellow onions are preferred, but white or red onions can work, too.
2 medium carrots, chopped: These add natural sweetness and color. You can substitute with parsnips for a different flavor.
2 celery ribs, thinly sliced: Celery contributes crunch and a savory flavor. If you’re not a fan, you can reduce the amount or omit it.
1 teaspoon sea salt, plus more to taste: Salt enhances all the other flavors, but remember you can adjust it to your liking.
Freshly ground black pepper: Adds a hint of heat and depth. Freshly ground is best.
3 garlic cloves, grated: Garlic brings a robust warmth and fragrance. Use minced or chopped if you prefer.
1 (28-ounce) can diced tomatoes: Tomatoes create a hearty base for the soup. For a fresh taste, use 4 cups of chopped fresh tomatoes when in season.
1½ cups cooked white beans or kidney beans, drained and rinsed: Beans offer protein and creaminess. Canned beans work great, but you can also use your cooked beans from scratch.
1 cup chopped green beans: These add a vibrant crunch. Frozen green beans work well when fresh are not available.
4 cups vegetable broth: The broth provides the liquid base; choose low-sodium for better control of saltiness.
2 bay leaves: Bay leaves infuse the soup with aromatic flavors. Don’t forget to remove them before serving!
1 teaspoon dried oregano: Dried oregano adds a classic Italian flavor that complements the broth and vegetables.
1 teaspoon dried thyme: Thyme brings an earthy nuance; however, you can swap it out for Italian seasoning if you have it on hand.
¾ cup small pasta (elbows, shells, or orecchiette): Pasta makes this soup filling. Use any small pasta shape available, but consider cooking it separately if using gluten-free pasta.
½ cup chopped fresh parsley: Parsley brightens up the dish. You can use other fresh herbs like basil or cilantro for a different flair.
Red pepper flakes: A pinch adds warmth; feel free to add as much or as little as you prefer.
Grated parmesan cheese, optional, for serving: A sprinkle of parmesan gives a nutty finish. You can skip it for a dairy-free version.

How to Make Minestrone Soup | Easy Vegetable and Bean Soup

Heat the oil: In a large pot over medium heat, warm 2 tablespoons of extra-virgin olive oil. This helps to sauté the vegetables and release their flavors.

Sauté the vegetables: Add 1 medium diced yellow onion, 2 chopped medium carrots, and 2 thinly sliced celery ribs. Sprinkle with 1 teaspoon of sea salt and several grinds of freshly ground black pepper. Cook these for about 8 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Add garlic and tomatoes: Stir in 3 grated garlic cloves, 1 (28-ounce) can diced tomatoes, 1½ cups of drained and rinsed cooked white beans or kidney beans, and 1 cup of chopped green beans. The vibrant colors will make your kitchen come alive!

Pour in the broth: Add 4 cups of vegetable broth, 2 bay leaves, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Bring the soup to a gentle simmer and cover it. Allow it to cook for about 20 minutes, letting the flavors meld beautifully.

Incorporate pasta: Remove the lid and stir in ¾ cup of small pasta like elbows, shells, or orecchiette. Cook this uncovered for about 10 minutes; keep an eye on it until the pasta is cooked through and tender.

Season and serve: Taste the soup to adjust any seasoning with additional salt or pepper. Once it’s to your liking, serve it up hot, garnished with ½ cup of chopped fresh parsley, a sprinkle of red pepper flakes, and grated parmesan cheese if desired.

Storing & Reheating

Leftover minestrone soup can be stored at room temperature for about 2 hours before transferring it to the refrigerator in an airtight container, where it will keep for 3 to 4 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. To reheat, simply warm it on the stove over medium heat for about 10 minutes or until heated through. Keep in mind, the pasta may soak up some broth while stored, so adding a splash of water or broth during reheating can refresh the texture.

Chef’s Helpful Tips

Avoid overcooking the pasta. Cook it just until al dente in the soup to prevent it from becoming mushy.
You can prep your veggies a day in advance to save time when you’re ready to make the soup.
If using gluten-free pasta, remember to adjust the cooking time, as it typically cooks faster.
Experiment with the beans! Combining different types adds variety and enhances the flavor profile.
Fresh herbs can be added right before serving to brighten the flavors; consider basil or thyme.
This recipe is perfect for making ahead, as the flavors deepen as it sits.

There’s nothing quite like a bowl of minestrone soup to warm the heart and fill the belly. This easy vegetable and bean soup is a fantastic way to enjoy a medley of fresh produce while being completely customizable to your taste. Whether you’re feeding a crowd or enjoying a cozy night in, this dish is sure to bring delight to the table. Please dive into this recipe, make it your own, and savor every last spoonful!

Recipe FAQs

Can I make this soup vegetarian or vegan?

Absolutely! The minestrone soup is already vegetarian with just vegetable broth. To make it vegan, avoid adding any cheese on top, and you’re all set.

How can I adjust the recipe for more servings?

To scale up, simply multiply the ingredient quantities by the number of servings you wish to make. Soup is very forgiving, so you can adjust flavors and textures as needed without worry.

Can I substitute fresh vegetables?

Yes, you can! Feel free to use any fresh or frozen vegetables you have on hand, including zucchini, spinach, or peas. Just adjust cooking time accordingly based on the vegetables’ cooking times.

Is it okay to use canned beans for this recipe?

Definitely! Canned beans are a huge time-saver and work perfectly in this minestrone soup. Just be sure to drain and rinse them before adding to the pot to reduce saltiness.