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Minestrone Soup Recipe

This delicious is perfect for cold nights and easy to adjust.
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Prep Time 30 minutes
Servings: 6 people
Ingredients Method

Ingredients
  

For the Base
  • 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
Build Flavor
  • 3 garlic cloves grated or minced
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
The Soup
  • 1 28-ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1½ cups cooked white beans or kidney beans drained and rinsed
  • 1 cup chopped green beans
To Finish
  • ¾ cup small pasta elbows, shells, or orecchiette
  • ½ cup fresh parsley chopped
  • Red pepper flakes to taste
  • Grated Parmesan cheese optional

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
  2. Stir in the garlic, bay leaves, oregano, and thyme and cook for about 30 seconds, just until fragrant.
  3. Add the diced tomatoes, vegetable broth, beans, and green beans. Bring the soup to a gentle simmer, cover, and cook for about 20 minutes to allow the flavors to come together.
  4. Stir in the pasta and continue cooking uncovered for another 10 minutes, or until the pasta is tender.
  5. Remove the bay leaves, taste, and adjust seasoning as needed. Serve warm, topped with fresh parsley, red pepper flakes, and grated Parmesan if desired.