Minestrone Soup

 

Instructions

• 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.
• Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
• Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
• Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

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
• 1 1/2 cups white beans or kidney beans, cooked, drained, and rinsed
• 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, elbows, shells, orecchiette
• ½ cup chopped fresh parsley
• Pinches of red pepper flakes
• Grated Parmesan cheese, optional, for serving