Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (15-ounce) can white beans (cannellini or navy), drained and rinsed
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup small pasta (elbows, shells, or ditalini)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
- Red pepper flakes (optional, for heat)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
- Stir in diced tomatoes, green beans, white beans, vegetable broth, bay leaves, oregano, and thyme. Bring to a boil.
- Reduce heat and simmer for 15 minutes to allow flavors to meld.
- Add pasta and cook until tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- Remove bay leaves. Season with salt, pepper, and red pepper flakes if using.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
This minestrone soup is versatile; you can add other vegetables like zucchini or spinach. Cooking the pasta directly in the soup helps thicken the broth and infuses it with flavor. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Italian
Nutrition
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg