Description
A hearty and comforting Minestrone Soup recipe that is packed with vegetables, beans, and pasta in a flavorful broth. This classic Italian soup is a perfect one-pot meal for any day of the week.
Ingredients
Units
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
- 1 1/2 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
- 3/4 cup small pasta, elbows, shells, orecchiette
- 1/2 cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese, optional, for serving
Vegetable Mixture:
Soup Base:
Instructions
- Cook Vegetable Mixture: Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and black pepper. Cook for 8 minutes until vegetables soften.
- Prepare Soup Base: Add garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Add Pasta: Stir in the pasta and cook for an additional 10 minutes until pasta is tender.
- Season and Serve: Adjust seasoning and garnish with parsley, red pepper flakes, and Parmesan before serving.
