Classic Minestrone Soup

45 minutes/easy/8 servings
nutrition per serving:
335 calories, 16g protein, 40g carbs, 12g fat, 6g sugar

ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, chopped
• 3 celery ribs, thinly sliced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 garlic cloves, grated
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 can of cooked cannellini beans, drained and rinsed
• 1 cup chopped green beans
• 1 zucchini, cup into small pieces
• 4 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup of small pasta (elbows, ditalini or small shells)
• ½ cup chopped fresh parsley
• Red pepper flakes
• Grated Parmesan cheese, optional, for serving

directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
3. Add the garlic, stir and cook for 2 minutes.
4. Add tomatoes, beans, green beans, zucchini, broth, bay leaves, oregano, and thyme.
5. Cover and simmer for 20 minutes.
6. Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
7. Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

notes

• Be sure to cut your vegetables so that they are of similar size. They will cook more evenly!

• Use a fresh tomato instead of canned tomatoes if you want. I used fire roasted tomatoes in a can this past time and it really adds a nice smoky taste. You choose.

• Optional ingredients: add 2 cups of spinach, a diced potato and/or a splash of lemon juice. These all work! You can use any seasonal vegetable in this soup.
  It’s your preference – there is no wrong answer when it comes to a delicious bowl of veggies!