Q1: What is the absolute secret to a truly flavorful minestrone soup?

The number one, non-negotiable secret is to build a proper soffritto . Gently sautéing your finely chopped onion, carrots, and celery in olive oil for at least 8-10 minutes, as the recipe directs, is the key that coaxes out all their natural sweetness and creates an incredibly deep and savory flavor foundation for the entire soup.

Q2: How do I keep my pasta from getting too mushy in the soup leftovers?

Because the pasta is cooked directly in the soup, it will naturally continue to soften and absorb the delicious broth as the soup sits in the refrigerator. The soup will still be absolutely delicious, just very thick! If you strongly prefer your pasta to be al dente , you can cook it separately and simply add it to each individual bowl as you serve the soup.

Q3: Can I make this soup ahead of time?

Yes, this is an absolutely perfect make-ahead soup! The flavors will actually be even better on the second or third day after they have had time to meld. Simply let it cool completely, store it in the refrigerator, and then gently reheat it on the stovetop.

Q4: Can I freeze this soup?

Yes, this is a fantastic freezer meal! For the best texture, it is a great idea to make the soup base completely (without the pasta), let it cool, and freeze it. When you are ready to eat, you can thaw the soup base, bring it to a simmer on the stovetop, and then cook your fresh pasta directly in the soup.

Q5: Can I use dry beans instead of canned beans?

You can, but you will need to plan ahead. You will need to soak about 1 cup of dry white or kidney beans overnight. Drain them and then add them to the pot along with the broth at the beginning. You will likely need to increase the initial simmering time significantly (to about 1 to 1 1/2 hours) to ensure that the dry beans are completely tender before you add the pasta.

The Best Classic Minestrone Soup (Easy One-Pot Recipe!)

A classic and hearty recipe for a vegetarian Minestrone Soup. This one-pot meal starts with a flavorful base of sautéed onion, carrots, and celery. A rich broth is then built with canned tomatoes, vegetable stock, and herbs like oregano and thyme. The soup is packed with white beans and green beans, and a small pasta shape is cooked directly in the simmering soup at the end. The dish is finished with fresh parsley and optional red pepper flakes and Parmesan cheese.

Author: Evelyn

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
1 ½ 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 (e.g., elbows, shells, orecchiette)
½ cup chopped fresh parsley
Red pepper flakes, for serving
Grated Parmesan cheese, for serving (optional)

Instructions

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 8 minutes, until the vegetables begin to soften.
Add the grated garlic and cook for another minute until fragrant.
Add the diced tomatoes, beans, green beans, vegetable broth, bay leaves, oregano, and thyme to the pot.
Cover the pot and bring the soup to a simmer. Cook for 20 minutes to allow the flavors to meld.
Stir in the uncooked pasta and continue to cook, uncovered, for 10 more minutes, or until the pasta is cooked through.
Remove the bay leaves. Season the soup with more salt and pepper to taste.
Serve the soup warm, garnished with fresh parsley, red pepper flakes, and Parmesan cheese, if desired.

Notes

This is a hearty, one-pot vegetarian soup that is a complete meal in itself.
Cooking the pasta directly in the soup broth is a key technique that helps to thicken the soup and infuses the pasta with flavor.
The base recipe is vegan; adding the optional Parmesan cheese makes it vegetarian.

Find it online: https://cookupjoy.com/classic-minestrone-soup/