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!
1½ cups cooked white beans or kidney beans (drained and rinsed)
1 cup chopped green beans
4 cups vegetable broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
¾ cup small pasta
½ cup chopped fresh parsley
Red pepper flakes
Grated Parmesan cheese (optional, for serving)
Categories
Soup
Cuisine
Italian
Steps
Heat the oil in a large pot over medium heat. 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.
Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.
