Description

Minestrone Soup | Easy Vegetable and Bean Soup combines fresh veggies, hearty beans, and pasta into a delightful bowl of comfort. Perfect for a quick dinner, this recipe makes a healthy and satisfying meal that’s great for any day of the week.

Ingredients

Scale

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, elbows, shells, orecchiette
½ cup chopped fresh parsley
red pepper flakes
grated parmesan cheese, optional, for serving

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Instructions

Heat the olive oil in a large pot over medium heat.
Add the diced onion, chopped carrots, sliced celery, sea salt, and several grinds of black pepper. Cook and stir occasionally for about 8 minutes until the vegetables start to soften.
Stir in the grated garlic, diced tomatoes, drained beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover and let it simmer for 20 minutes.
Add the small pasta into the pot and cook uncovered for an additional 10 minutes until the pasta is tender.
Season the soup to taste and serve garnished with fresh parsley, red pepper flakes, and grated parmesan cheese, if desired.

Notes

Feel free to add your favorite vegetables to the soup for extra flavor.
This soup can be refrigerated for up to 3 days and tastes even better the next day.
Adjust the seasoning to your preference, adding more salt or pepper as necessary.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 4g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg