Description

This Minestrone Soup is a hearty and healthy dish filled with fresh vegetables and nutritious beans. Quick to prepare, it’s perfect for a comforting dinner that warms the 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

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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 black pepper. Stir and cook for about 8 minutes until the vegetables soften.
Incorporate the grated garlic, diced tomatoes, drained beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover the pot and let it simmer for 20 minutes.
Mix in the small pasta and continue to cook uncovered for 10 minutes, or until the pasta is tender.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley, red pepper flakes, and parmesan if desired.

Notes

Feel free to add other vegetables based on your preference, such as zucchini or spinach.
For a heartier soup, increase the amount of beans or add cooked sausage.
This soup can be stored in the refrigerator for up to three days.

Nutrition

Serving Size: 1 bowl
Calories: 265
Sugar: 6g
Sodium: 660mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg