Name: Minestrone Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, chopped; 2 carrots, chopped; 2 celery ribs, chopped; 1/2 teaspoon sea salt, more to taste; Freshly ground black pepper; 2 garlic cloves, chopped; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 (14-ounce) can diced tomatoes; 1 tablespoon balsamic vinegar; 4 cups vegetable broth; 1 (14-ounce) can kidney beans, drained and rinsed; 1 (14-ounce) can white beans, drained and rinsed; 1 zucchini, chopped; 1 1/2 cups chopped green beans; 1 to 1 1/2 cups small pasta shells; 2 cups chopped kale; 1/2 cup chopped fresh parsley; 1 teaspoon red pepper flakes, optional; Grated Parmesan cheese, optional for serving

Description

This hearty minestrone soup is packed with vegetables, beans, pasta, and flavorful herbs, making it a comforting and nourishing meal perfect for any season.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1/2 teaspoon sea salt, more to taste
Freshly ground black pepper
2 garlic cloves, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 (14-ounce) can diced tomatoes
1 tablespoon balsamic vinegar
4 cups vegetable broth
1 (14-ounce) can kidney beans, drained and rinsed
1 (14-ounce) can white beans, drained and rinsed
1 zucchini, chopped
1 1/2 cups chopped green beans
1 to 1 1/2 cups small pasta shells
2 cups chopped kale
1/2 cup chopped fresh parsley
1 teaspoon red pepper flakes, optional
Grated Parmesan cheese, optional for serving

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Instructions

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of pepper. Sauté for 8 minutes, or until the vegetables begin to soften.
Add the garlic, oregano, and thyme and cook for 1 minute, until fragrant.
Stir in the tomatoes, vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Add the kidney beans, white beans, zucchini, green beans, and pasta. Simmer for 10-15 minutes, or until the pasta and vegetables are tender.
Stir in the kale and cook for 5 minutes, or until wilted. Add the parsley and red pepper flakes, if using. Season to taste.
Serve hot with grated Parmesan cheese, if desired.

Notes

This soup tastes even better the next day, once the flavors have melded.
For a gluten-free version, use gluten-free pasta or skip the pasta entirely.
Add more broth if the soup becomes too thick after storing.
You can substitute spinach or chard for kale.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 250
Sugar: 6g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg