Description
This Minestrone Soup is packed with fresh vegetables, beans, and pasta, making it a hearty, healthy choice for dinner. It’s easy to prepare and perfect for cozy nights in.
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 several grinds of black pepper; cook while stirring occasionally for 8 minutes until the vegetables start to soften.
- Mix in the grated garlic, diced tomatoes, drained white beans or kidney beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme; cover and simmer for 20 minutes.
- Stir in the small pasta and continue to cook uncovered for 10 more minutes, until the pasta is tender.
- Season to taste and serve topped with chopped parsley, red pepper flakes, and parmesan cheese, if desired.
Notes
Feel free to add other seasonal vegetables for extra flavor and nutrition.
For a thicker soup, blend a portion of the soup before adding the pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 5g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg