Description
This hearty minestrone soup is packed with vegetables, beans, and pasta, making it a filling and delicious vegetarian meal perfect for any day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 (28 ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 cup water
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup small pasta, such as ditalini or elbow macaroni
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic, oregano, basil, and thyme. Cook for 1 minute more until fragrant.
- Pour in diced tomatoes, vegetable broth, and water. Bring to a simmer.
- Add cannellini beans and kidney beans.
- Stir in pasta.
- Cook according to pasta package directions, or until pasta is tender, about 8-10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and Parmesan cheese if desired.
Notes
- For a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta.
- Feel free to add other vegetables like zucchini, spinach, or green beans.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 700mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg