Minestrone Soup
Equipment
- Soup pot
Ingredients
- drizzle of extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 4 celery ribs, diced
- kosher salt and freshly ground black pepper to taste
- 3 garlic cloves, minced
- 1 15-ounce can diced tomatoes
- 1 15-ounce can white beans or kidney beans, drained and rinsed
- 1 cup chopped green beans
- 6 cups vegetable broth
- 1 russet potato, diced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup small pasta of choice elbows, shells, orecchiette, etc.
- ½ cup chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese optional, for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, season with salt and pepper to taste, and cook, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, tomatoes, beans, green beans, broth, potatoes, bay leaves, oregano, and thyme. Bring to a boil and simmer for 25 minutes.
- Stir in the pasta and cook, for 10 more minutes, until the pasta is cooked through. Adjust seasonings as needed.
- Serve with parsley, red pepper flakes, and grated Parmesan cheese, if desired.