Minestrone Soup
Serves 6
Preparation time 30 mins
Ingredients
2 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, grated
800ml can diced tomatoes
1½ cups cannellini beans, drained and rinsed
1 cup chopped green beans
4 cups vegetable broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup small pasta (elbows, shells, or orecchiette) I used my favourite Malloreddus
Red pepper flakes
Grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, sea salt, and a few grinds of black pepper. Cook, stirring occasionally, for about 8 minutes, until the vegetables start to soften.
Add the grated garlic, diced tomatoes, white beans or kidney beans, green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Cover the pot and let it simmer for 20 minutes.
Stir in the pasta and cook uncovered for an additional 10 minutes, or until the pasta is tender.
Adjust seasoning to taste. Serve with chopped parsley, red pepper flakes, and grated Parmesan cheese if desired.