Description

Enjoy a warm bowl of Minestrone Soup, featuring tender vegetables, nutritious beans, and pasta in a flavorful broth. This easy-to-make dish is perfect for a comforting dinner or a healthy lunch, satisfying your cravings with every spoonful.

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

In a large pot, heat the olive oil over medium heat.
Sauté the diced onion, chopped carrots, and sliced celery with salt and black pepper for about 8 minutes, until softened.
Mix in the grated garlic, canned tomatoes, rinsed beans, green beans, vegetable broth, bay leaves, oregano, and thyme. Cover and let simmer for 20 minutes.
Add the small pasta to the pot and cook uncovered for another 10 minutes, or until the pasta is tender.
Taste and adjust seasoning before serving topped with parsley, red pepper flakes, and optional parmesan cheese.

Notes

Feel free to add any seasonal vegetables you have on hand to customize your soup.
For a heartier version, include more beans or a variety of pasta types.
This soup can be refrigerated for up to three days or frozen for later enjoyment.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 6g
Sodium: 800mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg