Minestrone Soup

Minestrone Soup

from loveandlemons.com
45 min
4 servings

Ingredients

  • 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

Directions

  1. 1

    Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.

  2. 2

    Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.

  3. 3

    Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.

  4. 4

    Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

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