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This hearty and fresh minestrone soup is a vegetarian version of the classic Italian vegetable soup. Packed with pasta, beans, and veggies in a fragrant tomato broth, it’s easy to make and perfect for cozy weeknight meals.
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, to taste
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, or ditalini)
½ cup chopped fresh parsley
Red pepper flakes (optional)
Grated Parmesan cheese (optional, for serving)
Find it online: https://cheftinaskitchen.com/minestrone-soup/