Minestrone Soup Recipe
This minestrone soup recipe is a perfect balance of fresh vegetables, beans, and pasta, simmered in a rich, herb-infused tomato broth. Whether you're looking for a minestrone soup crockpot version or a traditional minestrone soup recipe Italian-style, this dish is comforting, healthy, and packed with flavor.
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable broth
- 1 can 15 oz white beans or kidney beans, drained & rinsed
- 1 cup green beans chopped
- 1 cup small pasta ditalini, elbow, or orecchiette
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- ½ tsp red pepper flakes optional
- Salt & black pepper to taste
- ¼ cup fresh parsley chopped
- ½ cup grated Parmesan cheese optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add diced tomatoes, vegetable broth, oregano, thyme, bay leaves, and red pepper flakes. Bring to a simmer.
- Stir in beans and green beans. Cook for 15 minutes.
- Add pasta and cook until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
- Remove bay leaves, season with salt and pepper. Stir in fresh parsley.
- Serve hot with a sprinkle of Parmesan cheese and a side of crusty bread.
Notes
- For a minestrone soup crockpot version, add all ingredients (except pasta) to a slow cooker and cook on low for 6-8 hours. Stir in cooked pasta before serving.
- To make it vegan, omit Parmesan or use a plant-based alternative.
- If storing leftovers, cook pasta separately to avoid it soaking up all the broth.
- Freezes well for up to 3 months—just leave out the pasta and add fresh when reheating.