Minestrone Soup
A delightful and hearty soup packed with vegetables, beans, and pasta, perfect for chilly days. Easy to make and versatile, this minestrone soup can be tailored to your pantry ingredients.
Ingredients
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 ribs celery, thinly sliced
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper To taste
- 3 cloves garlic, grated
- 1 (28-ounce) can diced tomatoes
- 1 ½ 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 To taste
- Grated Parmesan cheese (optional, for serving)
Instructions
Cooking Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, celery, salt, and several grinds of black pepper. Cook, stirring occasionally, for 8 minutes until the vegetables start to soften.
- Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and let it simmer for 20 minutes.
- Stir in the pasta and cook uncovered for 10 more minutes, until the pasta is fully cooked.
- Season to taste and serve with parsley, red pepper flakes, and Parmesan cheese if desired.
Notes
Feel free to swap in your favorite vegetables. For extra protein, consider adding diced chicken or sausage. Make it gluten-free by using gluten-free pasta alternatives. Adjust the seasoning according to your taste.
