Description
A warm and nutritious minestrone soup packed with vegetables and beans, perfect for cozy nights or meal prep.
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
- ½ cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese (optional, for serving)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, chopped carrots, thinly sliced celery, sea salt, and several grinds of black pepper. Cook while stirring occasionally for about 8 minutes, until the vegetables begin to soften.
- Stir in the grated garlic, diced tomatoes, cooked beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Cover the pot and let it simmer for 20 minutes.
- Add the small pasta and cook uncovered for an additional 10 minutes, or until the pasta is tender.
- Taste and adjust seasoning if needed. Serve hot with chopped parsley, red pepper flakes, and grated Parmesan cheese, if desired.
Notes
Feel free to add any vegetables you have on hand; zucchini or spinach work wonderfully. For a richer taste, let the soup sit for a bit after cooking to let the flavors meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg