Go Back

Hearty Minestrone Soup Recipe

You'll get a deeply flavored, one-pot minestrone in just 45 minutes by building a golden soffritto first, then simmering broth, beans, and vegetables until tender. The pasta goes in last to stay perfectly al dente, giving you a hearty, satisfying bowl with no mush.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 330
Ingredients Method Notes

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
  • Black pepper several grinds
  • 3 garlic cloves grated
  • 1 can 28 oz diced tomatoes, undrained
  • 1½ cups cooked white or kidney beans rinsed
  • 1 cup fresh green beans chopped into 1-inch pieces
  • 4 cups low-sodium vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¾ cup small pasta elbows, shells, or orecchiette
  • ½ cup fresh parsley chopped
  • Red pepper flakes and Parmesan cheese optional, for serving

Method
 

  1. Heat oil in a large pot over medium heat. Add onion, carrots, celery, salt, and pepper. Cook 8 minutes until softened.
  2. Add garlic; stir 30 seconds until fragrant.
  3. Add tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer 20 minutes.
  4. Stir in pasta. Cook uncovered 10 minutes, stirring occasionally, until tender but firm.
  5. Remove bay leaves. Adjust salt and pepper. Stir in parsley. Serve with optional red pepper flakes and Parmesan.

Notes

  • Swap white beans for cannellini, chickpeas, or black beans.
  • Add a handful of spinach or kale during the last 2 minutes of cooking.
  • Store leftovers in the fridge for up to 4 days; thin with water or broth when reheating.