This vegetarian minestrone soup recipe is my take on the classic Italian vegetable soup. It’s hearty, fresh, and flavorful – just add crusty bread to make it a meal!
PREPARATION TIME
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 white beans or kidney beans, cooked, 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, orecchiette
½ cup chopped fresh parsley
Pinches of red pepper flakes
Grated Parmesan cheese, optional, for serving