Minestrone Soup

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
• 1 (28-ounce) can diced tomatoes
• 1 1/2 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
• 3/4 cup small pasta (elbows, shells or orecchiette)
• 1/2 cup chopped fresh parsley
• Red pepper flakes, optional
• Grated Parmesan cheese, optional, for serving

Before you cook

• Dice the onion, chop the carrots and thinly slice the celery.
• Grate the 3 garlic cloves.
• Drain and rinse 1 1/2 cups of cooked white or kidney beans.
• Chop 1 cup of green beans and 1/2 cup of parsley.

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, salt and several grinds of black pepper.
3. Cook for 8 minutes, stirring occasionally, until the vegetables soften.
4. Stir in the garlic, diced tomatoes, white beans, green beans, broth, bay leaves, oregano and thyme.
5. Cover the pot and simmer for 20 minutes.
6. Add the small pasta and stir.
7. Simmer uncovered for 10 more minutes, until the pasta is cooked through.
8. Taste and adjust the salt and pepper.
9. Serve topped with parsley, and red pepper flakes and Parmesan if you like.