Description

This Minestrone Soup is a flavorful blend of vegetables, beans, and pasta, making it a perfect choice for a quick and healthy dinner. With its hearty texture and delicious taste, it’s an ideal comfort food for chilly nights.

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 over medium heat, warm the olive oil. Add the diced onion, chopped carrots, sliced celery, sea salt, and black pepper, cooking for about 8 minutes until the vegetables are soft.
Stir in the grated garlic, diced tomatoes, rinsed beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover and let simmer for 20 minutes.
Add the small pasta to the pot and continue cooking uncovered for another 10 minutes, or until the pasta is al dente.
Taste and adjust seasoning. Serve hot, garnished with chopped parsley, red pepper flakes, and optional grated Parmesan cheese if desired.

Notes

Feel free to add any seasonal vegetables you have on hand for added nutrition.
This soup tastes even better the next day, making it a great make-ahead option.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 800mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 12g
Cholesterol: 5mg