Minestrone Soup

✓ Cooked

A hearty tomato and herb soup with vegetables, beans, small pasta and Parmesan.

Serves 4

Let’s make it

Step by step

Step 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 8 minutes, until the vegetables begin to soften.

30 ml extra-virgin olive oil1 medium yellow onion, diced2 medium carrots, chopped2 celery ribs, thinly sliced1 teaspoon sea salt, plus more to tasteas needed Freshly ground black pepper1 L vegetable broth

Step 2

Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.

3 garlic cloves, grated2 400 g cans diced tomatoes250 g cooked white beans or kidney beans, drained and rinsed125 g chopped green beans2 bay leaves1 teaspoon dried oregano1 teaspoon dried thyme

Step 3

Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.

75 g small pasta, elbows, shells, orecchiette

Step 4

Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

30 g chopped fresh parsleyas needed Red pepper flakesas needed Grated Parmesan cheese, optional, for serving

Per serving · approximate

Nutrition

9Fat48Carbs10Fiber13Protein320Calories

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