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Close-up of a white bowl filled with vibrant Minestrone Soup with Pasta, featuring carrots, beans, and elbow macaroni.

Minestrone Soup with Pasta

This recipe provides instructions for making a simple minestrone soup featuring white beans, green beans, and small pasta.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6 people
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 Freshly ground black pepper
  • 3 garlic cloves, grated
  • 1 28-ounce can diced tomatoes
  • 1.5 cups cooked white beans or kidney beans, drained and rinsed
  • 1 cup chopped green beans
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 0.75 cup small pasta, elbows, shells, orecchiette
  • 0.5 cup chopped fresh parsley
  • 1 Red pepper flakes for serving
  • 1 Grated Parmesan cheese optional, for serving

Equipment

  • Large pot

Method
 

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

Notes

This soup is best served hot. Adjust salt and pepper to your preference before serving.

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