Minestrone Soup
A hearty, fresh, and flavorful vegetarian Minestrone Soup, perfect with crusty bread.
Equipment
- Staub Dutch Oven
Ingredients
Vegetables
- 1 medium yellow onion diced
- 2 medium carrots chopped
- 2 ribs celery thinly sliced
- 3 cloves garlic grated
- 1 cup chopped green beans
- ½ cup chopped fresh parsley
Canned and dried goods
- 1 28-ounce can diced tomatoes
- 1½ cups cooked white beans or kidney beans drained and rinsed
- 4 cups vegetable broth
- 2 leaves bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Pasta
- ¾ cup small pasta elbows, shells, or orecchiette
Condiments
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt plus more to taste
- 1 pinch freshly ground black pepper
- 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 for a complete meal.
Nutrition
Serving: 1bowlCalories: 210kcalCarbohydrates: 36gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 650mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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