Name: Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 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)

Minestrone Soup

This vegetarian minestrone soup recipe is my take on the classic Italian vegetable soup. It's hearty, fresh, and flavorful - just add crusty bread to make it a meal!

45 min total 15 min prep 30 min cook 4

Instructions

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1 Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
2 Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
3 Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
4 Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

Minestrone Soup

Ingredients

Instructions

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