Description
This Minestrone Soup is a delightful mix of vegetables and beans, offering a punch of flavor and nutrients. Perfect for a quick, healthy meal that’s comforting and satisfying.
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
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, chopped carrots, sliced celery, sea salt, and black pepper; cook for 8 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the grated garlic, diced tomatoes, rinsed beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Incorporate the pasta and continue to cook uncovered for an additional 10 minutes, until the pasta is fully cooked.
- Adjust seasoning to taste and serve hot, garnished with chopped parsley, red pepper flakes, and optional grated parmesan.
Notes
Feel free to add your favorite vegetables to customize the soup.
For a heartier version, use whole wheat pasta or add more beans.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 2mg