Minestrone Soup

Minestrone soup is a hearty, rustic blend of vegetables, beans, and pasta simmered in a rich tomato broth—comforting, nourishing, and full of cozy, earthy flavor in every spoonful.

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Course: Main Course, Side Dish, Soup

Cuisine: American, Italian

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
1 tsp sea salt plus more to taste
freshly ground black pepper
1 28 oz can diced tomatoes
1 cup choked white beans or kidney beans drained and rinsed
1 cup green beans chopped
2 bay leaves
2 tsp Italian seasoning
1 cup small pasta, elbows, shells, orecchiette
½ cup fresh parsley chopped
Parmesean cheese grated

Equipment

1 Dutch Oven

Method

Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
Add the garlic, tomatoes, beans, green beans, broth, bay leaves, and italian seasoning. Cover and simmer for 20 minutes.
Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
Season to taste and serve with parsley, and Parmesan, if desired.

Notes

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