Hamdi Saidani This Pioneer Woman Minestrone Soup is a hearty and fresh recipe, which is made with white beans and green beans. It’s a classic Italian vegetable soup, ready in about 45 minutes.
Pioneer Woman Minestrone Soup 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
- 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)
- ½ cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese, optional, for serving
How To Make Pioneer Woman Minestrone Soup
- Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes, until the vegetables begin to soften.
- Simmer the soup: Add the grated garlic and cook for one more minute until fragrant. Stir in the diced tomatoes, beans, green beans, vegetable broth, bay leaves, oregano, and thyme. Cover the pot and let the soup simmer for 20 minutes.
- Cook the pasta: Stir the uncooked pasta into the soup and continue to cook, uncovered, for about 10 more minutes, until the pasta is tender.
- Serve: Remove the bay leaves. Taste the soup and season with more salt and pepper if needed. Serve hot, garnished with fresh parsley, red pepper flakes, and a sprinkle of Parmesan cheese, if desired.
Recipe Tips
- How to add more protein? For a non-vegetarian version, you could brown some Italian sausage or add shredded rotisserie chicken to the soup.
- Can I use different vegetables? Absolutely. Minestrone is perfect for using up whatever vegetables you have on hand. Diced zucchini, yellow squash, or a few handfuls of fresh spinach stirred in at the end would all be great additions.
- Can I make this ahead of time? This soup is great for making ahead. However, for the best texture, it’s recommended to cook the pasta separately and add it to individual bowls just before serving. This prevents the pasta from becoming mushy in the leftovers.
- How to make this gluten-free? To make a gluten-free version, simply substitute the regular pasta with your favorite gluten-free small pasta shape.
What To Serve With Minestrone Soup
This hearty soup is a complete meal, but it’s even better with a classic side.
- A slice of warm, crusty bread with butter for dipping
- A simple Caesar salad
- A dollop of fresh pesto stirred into each bowl
How To Store Minestrone Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. Be aware that the pasta will continue to absorb the broth, making the leftover soup much thicker.
- Freeze: This soup freezes very well, but it’s best to do so before adding the pasta. Let it cool completely and store in a freezer-safe container for up to 3 months. Cook fresh pasta when you reheat the soup.
Minestrone Soup Nutrition Facts
- Serving: 1 cup per serving
- Calories: 179kcal
- Carbohydrates: 14g
- Protein: 4g
- Fat: 13g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this soup vegan?
Yes, as written, this recipe is completely vegan as long as you omit the optional Parmesan cheese topping.
What kind of pasta is best for minestrone?
Small pasta shapes like ditalini, small shells, or elbow macaroni are classic choices because they are a similar size to the chopped vegetables and are easy to eat with a spoon.
Can I use fresh herbs instead of dried?
Of course. If using fresh herbs, a good rule of thumb is to use about three times the amount of fresh as you would dried. Add them during the last few minutes of simmering for the best flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Black Bean Soup Recipe
- Pioneer Woman Turkey Noodle Soup Recipe
- Pioneer Woman Italian Wedding Soup Recipe
Pioneer Woman Minestrone Soup Recipe
Description
A hearty, fresh, and flavorful vegetarian take on the classic Italian vegetable soup, packed with beans, vegetables, and pasta.
Ingredients
Instructions
- In a large pot, sauté the onion, carrots, and celery in olive oil with salt and pepper for 8 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Add the tomatoes, beans, green beans, broth, bay leaves, and dried herbs. Cover and simmer for 20 minutes.
- Stir in the pasta and cook, uncovered, for 10 more minutes until the pasta is tender.
- Remove bay leaves, season to taste, and serve hot, garnished with parsley, red pepper flakes, and Parmesan.
Notes
- u003cliu003eThis soup is a fantastic one-pot meal, which makes for very easy cleanup.u003c/liu003eu003cliu003eFor the best results, add the pasta just before serving if you plan on having leftovers.u003c/liu003eu003cliu003eThis recipe is easily adaptable to whatever fresh vegetables you have on hand.u003c/liu003eu003cliu003eDon’t be afraid to be generous with the fresh parsley and Parmesan at the end; they add a wonderful freshness and flavor.u003c/liu003e
Pioneer Woman Minestrone Soup Recipe
