Minestrone Soup
A hearty and flavorful vegetarian minestrone soup, perfect for a comforting meal, especially when served with crusty bread.
Equipment
- Staub Dutch Oven
Ingredients
Base Ingredients
- 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
- 28 ounces can diced tomatoes
- 1.5 cups cooked white beans or kidney beans, drained and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 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
This soup is perfect served with crusty bread for a complete meal.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 4000IUVitamin C: 25mgCalcium: 150mgIron: 3mg
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