Description
Learn how to make a hearty Rustic Vegetable Minestrone Soup that is packed with fresh flavors and wholesome ingredients. Perfect for a comforting meal.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 1 teaspoon (5 g) salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, grated
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups (265 g) cooked white beans or kidney beans, drained and rinsed
- 1 cup (130 g) chopped green beans
- 4 cups (960 ml) vegetable broth
- 2 bay leaves
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) dried thyme
- 3/4 cup (90 g) small pasta, elbows, shells, orecchiette
- 1/2 cup (15 g) chopped fresh parsley
- Red pepper flakes
- Grated Parmesan cheese, optional, for serving
Instructions
- Warm the vegetable oil in a sizable pot on medium heat. Introduce the diced onion, chopped carrots, and sliced celery with a teaspoon of salt and a few twists of black pepper, stirring now and then for about 8 minutes until the veggies start to soften.
- Incorporate the grated garlic, canned diced tomatoes, drained and rinsed beans, chopped green beans, vegetable broth, bay leaves, oregano, and thyme. Put the lid on and let it simmer for 20 minutes.
- Mix in the small pasta and allow it to cook uncovered for an additional 10 minutes or until the pasta is tender.
- Adjust the seasoning as needed, then garnish with fresh parsley, red pepper flakes, and a sprinkle of Parmesan cheese before serving, if you wish.
Notes
- For a heartier soup, try using kidney beans instead of white beans for a richer flavor and texture.
- To add a kick of heat, sprinkle red pepper flakes to taste when serving.
- Don’t skip the fresh parsley as it adds a bright, herbaceous flavor to the soup.
