Minestrone Soup

 

Ingredients:

  • 2T. olive oil
  • 1 yellow onion, diced
  • 2 carrots, chopped
  • 2 celery, diced
  • 1t. sea salt+
  • Fresh ground pepper
  • 3 garlic cloves, minced
  • 1½c. cooked white beans or kidney beans, drained and rinsed
  • 1 can (28-oz) diced tomatoes
  • 1c. fresh green beans, chopped 
  • 4c. vegetable broth
  • 2 bay leaves
  • 1t. dried oregano
  • 1t. dried thyme
  • ¾c. small pasta, elbows, shells, orecchiette
  • ½c. fresh parsley, chopped
  • Red pepper flakes
  • Parmesan cheese, grated (optional)

Instructions:

  • Heat oil – Add the onion, carrots, celery, salt, and black pepper – Cook 8 min. until softened.
  • 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

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