Description
This minestrone soup recipe is a delicious twist on the classic Italian vegetable soup, perfect to serve with crusty bread for an easy vegetarian meal.
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
Instructions
- Start by heating some oil in a big pot over medium heat, then toss in chopped onions, carrots, and celery along with a bit of salt and black pepper, stirring everything around for about 8 minutes until the veggies look softer.
- Next, add minced garlic, chopped tomatoes, beans, green beans, broth, and throw in a couple of bay leaves with some oregano and thyme, then cover the pot and let everything simmer gently for 20 minutes.
- Once that’s done, stir in some pasta and cook uncovered for another 10 minutes until the pasta is tender.
- Finally, taste and adjust the seasoning, then serve your soup topped with parsley, red pepper flakes, and parmesan cheese if you like.
- Prep Time: 15 minutes
- Cook Time: 30 minutes