Description

This Minestrone Soup is packed with vibrant vegetables and hearty beans, making it a delightful comfort food. Perfect for a quick dinner or a healthy meal, its rich flavors and simple preparation will please any palate.

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

Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, sea salt, and freshly ground black pepper. Cook while stirring occasionally for 8 minutes until the vegetables start to soften.
Mix in the grated garlic, canned diced tomatoes, drained beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover the pot and let it simmer for 20 minutes.
Add the small pasta and cook uncovered for another 10 minutes until the pasta is tender.
Adjust seasoning and serve garnished with chopped parsley, red pepper flakes, and grated parmesan cheese, if desired.

Notes

For a heartier soup, add more vegetables or use different types of beans.
This soup can be stored in the refrigerator for up to 3 days.
Feel free to substitute any vegetables you have on hand.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 6g
Sodium: 600mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg