My Go-To Minestrone Soup (Because Adulting is Hard)

Okay, so it’s Tuesday night, you’re staring into the fridge, and all you see are sad vegetables and that half-empty jar of pickles. I’ve been there. This minestrone soup is my saving grace for those nights when ordering takeout feels like admitting defeat.

Minestrone Soup Recipe

This isn’t some fancy, complicated soup. It’s the kind you can make while catching up on your favorite show (or you know, hiding from your responsibilities). Plus, it’s packed with veggies, so you can pretend you’re being healthy while simultaneously eating a giant bowl of carby goodness.

Minestrone Soup Recipe

Honestly, this soup is so versatile you can throw in whatever veggies you have lurking in your crisper drawer. And it’s cheap, which is always a bonus when your bank account is looking a little thin. Consider it culinary therapy without the hefty price tag.

Minestrone Soup Recipe

What You’ll Need

  • 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
  • 1½ 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
  • ¾ cup small pasta (elbows, shells, orecchiette – whatever you’ve got!)
  • ½ cup chopped fresh parsley
  • Red pepper flakes
  • Grated Parmesan cheese (optional, because cheese makes everything better)
Minestrone Soup Recipe

Steps

Minestrone Soup Recipe
  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and a few grinds of black pepper. Cook, stirring occasionally, for about 8 minutes, until the veggies start to soften up.
  2. Add the garlic, diced tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover the pot and let it simmer for 20 minutes. Basically, just walk away and let the magic happen.
  3. Stir in the pasta and cook uncovered for another 10 minutes, or until the pasta is cooked through. Nobody likes crunchy pasta.
  4. Season with salt and pepper to taste. Serve hot, topped with parsley, red pepper flakes, and parmesan cheese if you’re feeling fancy.
Minestrone Soup Recipe

Substitutions That Actually Work

  • Use canned beans if you’re short on time (ain’t nobody got time for soaking beans).
  • Swap the pasta for any small shape you have. Even broken spaghetti works in a pinch!
  • If you don’t have fresh parsley, dried is totally fine. Just use a little less.
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Making It Diabetes-Friendly

  • Reduce the amount of pasta or use a whole-wheat variety.
  • Monitor your portion size (because everything is good in moderation).

Tips & Storage

  • This soup tastes even better the next day, so make a big batch and have leftovers for lunch!
  • Store leftover soup in an airtight container in the fridge for up to 3 days.