Minestrone Soup (Print Version)
# Ingredients:
01 -
2 tablespoons good olive oil.
02 -
1 onion, finely chopped.
03 -
2 carrots, cut into small chunks.
04 -
2 celery stalks, sliced thin.
05 -
3 garlic cloves, minced.
06 -
1 can (28 oz) diced tomatoes.
07 -
1½ cups white or kidney beans.
08 -
1 cup fresh green beans, chopped.
09 -
4 cups vegetable stock.
10 -
2 bay leaves.
11 -
1 teaspoon dried oregano.
12 -
1 teaspoon dried thyme.
13 -
¾ cup small pasta (shells or elbows).
14 -
½ cup fresh parsley, chopped.
15 -
Salt and black pepper to taste.
16 -
Red pepper flakes to taste.
17 -
Grated Parmesan for serving (optional).
# Instructions:
01 -
Pour olive oil in a pot over medium heat. Cook onion, carrots, and celery with salt and pepper until soft, about 8 minutes.
02 -
Mix in garlic, tomatoes, both types of beans, broth, bay leaves, oregano, and thyme. Cover pot and let it simmer for 20 minutes.
03 -
Add pasta to the soup. Cook uncovered for 10 minutes until pasta is tender.
04 -
Taste and add more salt if needed. Serve in bowls with parsley, red pepper flakes, and Parmesan if you like.
# Notes:
01 -
This hearty soup tastes even better the next day. Store leftovers in the fridge for up to 4 days.
02 -
For best results, use fresh vegetables and good quality olive oil.