Description
Enjoy a delightful bowl of minestrone soup, combining fresh veggies, hearty beans, and pasta in a rich flavorful broth. This easy dish is ideal for a quick dinner or a nourishing meal to warm your soul.
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 olive oil in a large pot over medium heat.
- Add the diced onion, chopped carrots, sliced celery, sea salt, and several grinds of black pepper.
- Cook the mixture, stirring occasionally, for 8 minutes until the vegetables start to soften.
- Add grated garlic, diced tomatoes, rinsed beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme.
- Cover and let it simmer for 20 minutes.
- Stir in the small pasta and cook uncovered for 10 more minutes until the pasta is al dente.
- Season to taste and serve with chopped parsley, red pepper flakes, and optional grated parmesan.
Notes
Feel free to add any leftover vegetables you have on hand.
For a heartier version, add more beans or use a thicker pasta.
This soup can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg