Description

This Minestrone Soup is a hearty combination of vegetables, beans, and pasta, making it a quick, healthy meal that’s bursting with flavor and comfort. Perfect for a cozy dinner at home!

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, sliced celery, sea salt, and freshly ground black pepper.
Cook the mixture for about 8 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the grated garlic, diced tomatoes, drained and rinsed beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme.
Cover the pot and let it simmer for 20 minutes.
Then, add the small pasta and cook uncovered for an additional 10 minutes until the pasta is cooked through.
Taste and adjust seasoning as needed, then serve with fresh parsley, red pepper flakes, and grated parmesan if desired.

Notes

Feel free to add your choice of vegetables or substitute with what you have on hand.
For more flavor, let the soup sit for a bit after cooking to meld the flavors together.
Store leftovers in the refrigerator and reheat for a comforting meal any time.

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 6g
Sodium: 800mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg