Minestrone Soup
Warm your soul with a bowl of our hearty Minestrone Soup – a vegetarian delight that brings the classic Italian vegetable soup to your table. Ready in just a few simple steps, it's the perfect blend of robust flavors and textures, making any meal feel like a cozy embrace. Pair it with crusty bread for the ultimate comfort food experience.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion
- 2 carrots
- 2 celery ribs
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves
- 28 ounce diced tomatoes
- 1 1/2 cups white beans or kidney beans
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 cup small pasta
- ½ cup chopped fresh parsley
- red pepper flakes
- Grated Parmesan cheese
Instructions
- Start the Soup: In a sizable pot over a medium flame, warm two tablespoons of extra-virgin olive oil. Introduce the yellow onion, carrots, and celery to the pot, seasoning them with a teaspoon of sea salt and a hearty twist of black pepper. Stir them occasionally, cooking until they're just beginning to soften, which should take about 8 minutes.
- Build the Flavor: Next, add the grated garlic, canned diced tomatoes, your choice of cooked white or kidney beans, green beans, vegetable broth, bay leaves, dried oregano, and dried thyme to the pot. Cover it and allow the soup to simmer gently for 20 minutes, infusing the broth with all the beautiful flavors.
- Pasta Time: After 20 minutes, stir in the pasta, picking from small shapes like elbows, shells, or orecchiette. Leave the pot uncovered and let the pasta cook until it's tender, about 10 minutes.
- Serve with Garnishes: Once the pasta is cooked through, taste the soup and adjust the seasoning as necessary. Dish it up hot, embellished with fresh parsley, a pinch of red pepper flakes, and optionally, grated Parmesan cheese.