Minestrone Soup (Print Version)
# Ingredients:
01 -
1 medium yellow onion, finely chopped.
02 -
2 medium carrots, diced into chunks.
03 -
2 celery stalks, sliced thinly.
04 -
2 tablespoons olive oil (extra virgin).
05 -
Freshly ground black pepper to taste.
06 -
1 teaspoon sea salt, adjust as needed.
07 -
3 garlic cloves, minced.
08 -
1½ cups kidney or white beans, previously cooked.
09 -
4 cups vegetable stock.
10 -
1 cup green beans, cut into smaller pieces.
11 -
1 can (28 oz) of diced tomatoes.
12 -
1 teaspoon each of dried thyme and oregano.
13 -
2 bay leaves.
14 -
¾ cup of small pasta (like shells, elbows, or orecchiette).
15 -
A handful (½ cup) of chopped fresh parsley.
16 -
Grated parmesan for topping (optional).
17 -
A pinch of red pepper flakes for some heat.
# Instructions:
01 -
Warm the oil in a big pot on medium heat. Toss in onions, celery, and carrots with salt and pepper. Stir occasionally for 8 minutes until softened.
02 -
Throw in the garlic, canned tomatoes, beans, stock, bay leaves, thyme, and oregano. Place the lid on and let it simmer for about 20 minutes.
03 -
Pour in your pasta and let it cook with the lid off for 10 minutes or until the pasta is fully tender.
04 -
Taste and adjust any seasonings. Dish it up with parsley, a sprinkle of red pepper flakes, and parmesan if you'd like.
# Notes:
01 -
Pick any small pasta you enjoy.
02 -
Great option for vegetarians.