Description

This Minestrone Soup is a delightful mix of fresh vegetables and beans, creating a hearty meal that is both simple to prepare and full of flavor. A perfect choice for a quick dinner or a healthy lunch, this soup makes for an inviting comfort food that everyone will love!

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

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Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, thinly sliced celery, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables soften.
Stir in the grated garlic, diced tomatoes, drained beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and let it simmer for 20 minutes.
After 20 minutes, add the pasta to the pot. Cook uncovered for an additional 10 minutes, or until the pasta is cooked thoroughly.
Taste the soup and adjust seasoning if needed. Serve garnished with fresh parsley, red pepper flakes, and grated parmesan cheese if desired.

Notes

Store any leftovers in the refrigerator for a few days for easy reheating.
Feel free to add seasonal vegetables for a personalized touch.
This soup can be frozen for later meals; just omit the pasta before freezing.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 6g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg