Description

Minestrone Soup | Easy Vegetable and Bean Soup combines fresh vegetables and hearty beans into a satisfying bowl. Perfect for a quick dinner or a cozy night in, this dish is bursting with flavor and goodness, making it the ideal homemade comfort food.

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 black pepper, cooking for 8 minutes until softened.
Stir in grated garlic, diced tomatoes, drained beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and thyme. Cover and simmer for 20 minutes.
Add small pasta and cook uncovered for 10 minutes, until the pasta is tender.
Taste and adjust seasoning as needed. Serve with chopped parsley, red pepper flakes, and grated parmesan if desired.

Notes

Feel free to use any type of small pasta you prefer.
This soup can be made ahead of time and stored in the fridge for up to 3 days.
Add more vegetables, like spinach or zucchini, for added nutrition.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 800mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 11g
Cholesterol: 0mg