Minestrone Soup
Ingredients
The base
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, diced
-
2
medium
carrots, chopped
-
2
ribs
celery, thinly sliced
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
3
cloves
garlic, grated
The soup
-
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
leaves
bay leaves
-
1
teaspoon
dried oregano
-
1
teaspoon
dried thyme
-
¾
cup
small pasta (elbows, shells, orecchiette)
The garnish
-
½
cup
chopped fresh parsley
-
to taste
red pepper flakes
-
optional
grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, celery, salt, and black pepper, cooking for 8 minutes until softened.
- Stir in the garlic, diced tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
- Add the pasta and cook uncovered for an additional 10 minutes until the pasta is cooked through.
- Season to taste and serve garnished with parsley, red pepper flakes, and Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
10g
Sodium
800mg
Cholesterol
5mg
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