Description
This Minestrone Soup is packed with fresh veggies, hearty beans, and delicious pasta, making it perfect for a quick dinner or a comforting meal. Easy to prepare and full of flavor!
Ingredients
Scale
- 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
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion, carrots, celery, salt, and black pepper, cooking for 8 minutes until the vegetables soften.
- Incorporate 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 minutes, until the pasta is tender.
- Taste and adjust seasoning before serving with parsley, red pepper flakes, and parmesan if desired.
Notes
Adjust the seasoning according to your preference, adding more salt or pepper if needed.
Feel free to use any small pasta you have on hand.
This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg