Minestrone Soup
This vegetarian minestrone soup is a hearty, fresh, and flavorful take on the classic Italian vegetable soup.
Equipment
- Staub Dutch Oven
Ingredients
Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 ribs celery, thinly sliced
- 1 teaspoon sea salt plus more to taste
- freshly ground black pepper
- 3 cloves garlic, grated
- 1 28-ounce can diced tomatoes
- 1.5 cups cooked white or kidney beans, drained and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 leaves bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.75 cup small pasta elbows, shells, or orecchiette
- 0.5 cup chopped fresh parsley
- red pepper flakes
- grated Parmesan cheese optional, for serving
Instructions
Cooking Steps
- Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
- 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, if desired.
Notes
Serve with crusty bread to make it a complete meal.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 3mg
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