Description

This Minestrone Soup is a delightful blend of flavors with fresh veggies, beans, and pasta, making it an ideal choice for a warm, healthy dinner. Simple to prepare and packed with nutrients, it’s comfort food at its best.

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

Heat olive oil in a large pot over medium heat.
Add diced onion, chopped carrots, thinly sliced celery, salt, and black pepper. Cook until vegetables soften, about 8 minutes.
Stir in grated garlic, diced tomatoes, beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
Incorporate small pasta and continue cooking uncovered for another 10 minutes, until the pasta is tender.
Adjust seasoning to taste and serve hot, garnished with parsley, red pepper flakes, and optional parmesan.

Notes

For a heartier soup, consider adding more vegetables like zucchini or spinach.
This soup is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
Feel free to swap the small pasta with a gluten-free variety if desired.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 890mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg