minestrone-soup

🥘 Ingredients

• extra-virgin olive oil 2 tbsp
• yellow onion 1
• carrots 2
• celery ribs 2
• sea salt 1 tsp
• freshly ground black pepper
• garlic cloves 3
• diced tomatoes 1 (28-ounce) can
• white beans 1 ½ cup
• kidney beans 1 ½ cup
• green beans 1 cup
• vegetable broth 4 cup
• bay leaves 2
• dried oregano 1 tsp
• dried thyme 1 tsp
• small pasta ¾ cup
• sea salt
• freshly ground black pepper
• chopped fresh parsley ½ cup
• red pepper flakes
• Parmesan cheese

1. 1

   Heat extra-virgin olive oil in a large pot over medium heat. Add yellow onion , carrots , celery ribs , sea salt , and several grinds of freshly ground black pepper , and cook, stirring occasionally, for 8 minutes , until the vegetables begin to soften.
2. 2

   Add garlic cloves , diced tomatoes , white beans or kidney beans , green beans , vegetable broth , bay leaves , dried oregano , and dried thyme . Cover and simmer for 20 minutes .
3. 3

   Stir in small pasta and cook, uncovered, for 10 minutes , until the pasta is cooked through.
4. 4

   Season to taste with additional sea salt and freshly ground black pepper . Serve with chopped fresh parsley , red pepper flakes , and grated Parmesan cheese (optional).