Minestrone Soup Bowl (Print Version)
# Ingredients:
01 -
3 garlic cloves, minced.
02 -
1 medium onion, chopped into small pieces.
03 -
2 carrots, cut into chunks.
04 -
1 teaspoon salt, adjust as needed.
05 -
Freshly ground black pepper.
06 -
2 celery ribs, sliced thin.
07 -
1½ cups kidney or white beans, already cooked.
08 -
1 cup chopped green beans.
09 -
1 teaspoon oregano, dried.
10 -
1 teaspoon thyme, dried.
11 -
2 bay leaves.
12 -
¾ cup elbow, shell, or orecchiette pasta.
13 -
4 cups veggie broth.
14 -
1 can (28 ounces) diced tomatoes.
15 -
2 tablespoons olive oil, extra-virgin.
16 -
½ cup fresh parsley, finely chopped.
17 -
Red chili flakes.
18 -
Optional: Parm cheese for serving.
# Instructions:
01 -
Warm the oil in a big pot over medium heat. Stir in the onion, celery, carrots, plus some salt and pepper, and let it cook down for about 8 minutes until tender.
02 -
Pour in the garlic, tomatoes, beans, broth, oregano, thyme, and bay leaves. Put the lid on and let it gently bubble for about 20 minutes.
03 -
Mix in the pasta and let it boil uncovered for another 10 minutes, or until the pasta is cooked to your liking.
04 -
Taste and tweak the seasoning if needed. Dish it up with fresh parsley, chili flakes, and a sprinkle of Parmesan if you'd like.
# Notes:
01 -
Swap in any type of small pasta you prefer.
02 -
Perfect for vegetarians.