Description

This authentic minestrone soup recipe features a flavorful soffritto base, hearty beans, fresh vegetables, and small pasta in a rich tomato-herb broth. Easy, nourishing, and completely customizable with whatever vegetables you have on hand. Serve with crusty bread for the ultimate cozy meal.

Ingredients

For the Soffritto (Aromatic Base)

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

For the Soup

1 (28-ounce) can diced tomatoes
1½ cups cooked white beans or kidney beans, drained and rinsed (canned is perfectly fine)
1 cup chopped green beans (fresh or frozen)
4 cups vegetable broth (use chicken broth if you prefer)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
¾ cup small pasta (elbows, shells, orecchiette, or ditalini all work beautifully)
½ cup chopped fresh parsley

For Serving

Red pepper flakes
Grated Parmesan cheese (skip for vegan)
Crusty bread (essential for soaking up every last drop)

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Instructions

Step 1: Sauté the Soffritto

Heat the olive oil in your large pot over medium heat until it shimmers. Add the diced onion, chopped carrots, sliced celery, salt, and several generous grinds of black pepper. Stir everything together and let it cook for about 8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

Step 2: Build the Soup

Add the grated garlic and stir for about 30 seconds until fragrant. Then add the diced tomatoes with their juices, beans, green beans, vegetable broth, bay leaves, oregano, and thyme. Give everything a good stir, then cover the pot and bring to a simmer. Let it bubble away gently for 20 minutes.

Step 3: Add the Pasta

Remove the lid and stir in your pasta. Let the soup simmer uncovered for 10 more minutes, stirring occasionally, until the pasta is cooked through and tender.

Step 4: Finish and Serve

Remove the bay leaves and discard them. Taste your soup and add more salt and pepper if needed. Stir in the fresh parsley right before serving. Ladle into warm bowls and top with red pepper flakes and freshly grated Parmesan cheese if you like.

Pro Tip: Always serve with crusty bread for dunking. It’s not optional—it’s basically a requirement.

Notes

Don’t skip the fresh parsley at the end. It adds a pop of color and freshness that makes this soup taste restaurant-quality. Dried parsley just doesn’t cut it here.

For a richer broth, add a Parmesan rind while the soup simmers. Just fish it out before serving. It adds incredible depth and umami without any extra effort.

If you accidentally add too much pasta and your soup gets too thick, just thin it out with extra broth or water. No one will ever know you had a heavy-pasta moment.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian