Description

This Minestrone Soup is a delightful blend of fresh vegetables and beans, offering irresistible flavor and a comforting vibe. Perfect for a quick dinner or a healthy meal, this dish is made with simple ingredients and is sure to satisfy anyone craving a homemade treat.

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 over medium heat, warm the olive oil. Add the diced onion, chopped carrots, sliced celery, sea salt, and black pepper. Cook while stirring occasionally for about 8 minutes until the vegetables start to soften.
Incorporate the grated garlic, diced tomatoes, drained beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme into the pot. Cover and let simmer for 20 minutes.
Stir in the small pasta of your choice and cook uncovered for an additional 10 minutes, or until the pasta is fully cooked.
Taste and adjust seasoning as necessary. Serve hot, garnished with parsley, red pepper flakes, and optional grated parmesan cheese.

Notes

You can customize this soup with your choice of vegetables and beans based on what you have on hand.
For added flavor, consider using homemade vegetable broth instead of store-bought.
This soup can be stored in the refrigerator for up to 3 days, making it great for meal prep.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 4g
Sodium: 950mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg