Minestrone

We love this minestrone soup recipe because it’s so satisfying, but still light and fresh. Onions, carrots, and celery add depth of flavor to its herb-flecked tomato broth, and beans and pasta make it nice and thick.

Yield:
6 to 8 servings
Category:
Soup
Cuisine:
Italian
Prep Time:
20 min
Cooking Time:
40 min
Total Time:
1 hrs 0 min

INGREDIENTS:

  • 4 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
  • 3 garlic cloves, peeled and sliced thinly
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can cannellini beans
  • 1 cup chopped yellow or green beans
  • 8 cups vegetable or chicken broth
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 small yukon gold potatoes, peeled and diced to about 1/2 inch
  • 3/4 cup small pasta, elbows, shells, or orecchiette
  • ½ cup chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • 1 1/4 cups grated Parmesan cheese, for serving

DIRECTIONS:

  1. 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 10 minutes, until the vegetables begin to soften.
  2. Add the garlic, tomatoes, potatoes, cannellini beans, yellow/green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
  3. Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
  4. Season to taste and serve with parsley, red pepper flakes, and parmesan.

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