Rainy Days Mean Soup!
On a cold, rainy day last week, I was in the mood for soup. When I found this easy, healthy, hearty, vegetarian recipe for Minestrone Soup on Love & Lemons and realized I had most of the ingredients on hand, I had to try it. This is the kind of recipe that’s easy to alter. I didn’t have white beans or kidney beans, so I used black beans instead. I didn’t have diced tomatoes, but I had can of tomato soup to add to the veggie broth. And I wanted to use the zucchini sitting in my vegetable crisper.
One of the best things about this Minestrone Soup recipe is that the onions, carrots, and celery are sautéed in the same pot in which the soup simmers. Less pots to clean. Hubby and I agreed it was so delicious, I have to make it again.
This recipe is best right after it’s made, as the pasta absorbs the broth as it sits in the leftover soup. If you want to make it ahead of time, I recommend cooking the pasta separately and stirring it into the soup as you’re ready to eat. Alternatively, you can skip the pasta and add an extra cup of beans to the soup. Prepared this way, the soup will keep well for up to four days in the fridge.
When you’re ready to eat, top each bowl with a sprinkle of parsley, red pepper flakes, and freshly grated Parmesan cheese. If you’re vegan, feel free to skip the cheese, or garnish your bowl with a scoop of vegan pesto instead. (Non-vegans take note: regular pesto is also a great topping for minestrone soup!).
Serve the soup with good crusty bread and call it a day, or round out the meal with a side salad. Enjoy!Love & Lemons
Happy cooking, hon!
- 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
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups white beans or kidney beans, cooked, drained, and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 cup small pasta, elbows, shells, orecchiette
- ½ cup chopped fresh parsley
- Pinches of red pepper flakes
- Grated Parmesan cheese, optional, for serving
- 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, oregano, and thyme. 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, red pepper flakes, and parmesan, if desired.