Hearty Minestrone Soup
This soup is so easy to make and will leave you craving more of it. It’s easily one of the most delicious things I’ve ever eaten!
Hearty Minestrone Soup
Believe me when I say this soup was one of the best things I have ever eaten. It has the perfect balance of that tomato acidity and delicious chunky texture. And When you top it with shaved parmesan, it's basically a soup lovers dream. This takes essentially no prep it's mostly just a dump it in the pot kind of recipe. What I'm trying to say is.. it's so easy there is no excuse !
Ingredients
- 1 Yellow Onion, Diced
- 2 Carrots, Sliced
- 2 Celery Ribs, Sliced
- 1/2 Can of Tomato Paste 4 oz
- 3 Garlic Cloves, Minced
- 28 oz Diced Tomatoes
- 1 cup White Cannellini Beans
- 1 cup Chopped Green Beans
- 32 oz Vegetable Broth
- 2 bay leaves
- 1 tsp Salt or to taste
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 cup Small pasta like ditalini, elbows or shells
- Shaved Parmesan for garnish
Instructions
- Heat up 1 tbs of olive oil in a large pot over medium heat. Add the onion, carrot and celery. Cook for about 7 minutes until onion is translucent and vegetables soften.
- Add in tomato past, garlic cloves, diced tomatoes, cannellini beans, green beans, vegetable broth, bay leaves, salt, oregano and thyme. Stir until well combined. Bring to a simmer and let it cook for 15 minutes.
- Add in your one cup of pasta and let it cook for another 15 minutes.
- Serve with shaved parmesan cheese.