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.