Minestrone Soup
from loveandlemons.com
Soup
45 min
4 servings
This vegetarian minestrone soup recipe is my take on the classic Italian vegetable soup. It's hearty, fresh, and flavorful - just add crusty bread to make it a meal!
Ingredients
- 2 tablespoonsextra-virgin olive oil
- 1 mediumyellow onion (diced)
- 2 mediumcarrots (chopped)
- 2celery ribs (thinly sliced)
- 1 teaspoonsea salt (plus more to taste)
- freshly ground black pepper
- 3garlic cloves (grated)
- 1can diced tomatoes
- 1 ½ cupscooked white beans or kidney beans (drained and rinsed)
- 1 cupchopped green beans
- 4 cupsvegetable broth
- 2bay leaves
- 1 teaspoondried oregano
- 1 teaspoondried thyme
- ¾ cupsmall pasta
- ½ cupchopped fresh parsley
- red pepper flakes
- grated parmesan cheese (optional, for serving)
Directions
- 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
Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- 3
Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
- 4
Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.