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Classic Italian minestrone soup with vegetables, beans, and pasta served with crusty bread
wiame recipes

Classic Minestrone Soup

A hearty and classic Italian minestrone soup packed with vegetables, beans, and pasta — perfect for a cozy meal any night of the week.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots chopped
  • 2 celery ribs thinly sliced
  • 3 garlic cloves grated
  • 1 28 oz can diced tomatoes
  • 1.5 cups white beans or kidney beans cooked, drained & rinsed
  • 1 cup green beans chopped
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.75 cup small pasta elbows, shells, or orecchiette
  • 0.5 cup fresh parsley chopped
  • red pepper flakes optional
  • grated Parmesan cheese optional garnish

Equipment

  • Large Stockpot

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and pepper; cook until softened.
  2. Stir in the grated garlic and cook for another minute until fragrant.
  3. Add the diced tomatoes, beans, green beans, vegetable broth, bay leaves, oregano, and thyme. Stir to combine.
  4. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for about 20 minutes.
  5. Stir in the small pasta and cook without a lid for an additional 10 minutes or until the pasta is tender.
  6. Remove bay leaves, adjust seasoning, and serve hot garnished with parsley, red pepper flakes, and Parmesan cheese if desired.

Notes

Adapt to seasonal vegetables or personal preference; garnish with cheese and herbs. Leftovers store well in the refrigerator for up to 4 days.