Ingredients (~8 servings)
- 2 tablespoons olive oil
- 1 large onion, diced (~1 cup)
- 1 1/2 cups diced carrot
- 1 1/2 cups sliced celery
- 3 cups fresh or frozen green beans, cut into 1″ lengths
- 2 cups diced fresh tomatoes or 1 can (15 oz)
- 3 cloves garlic, minced
- 1 1/2 tablespoons dried basil
- 3/4 teaspoon dried thyme
- 3/4 teaspoon crushed red pepper (optional)
- 1 1/2 teaspoons salt
- 9 cups broth (chicken or vegetable)
- 1 1/2 cups small pasta
- 2 cups cooked beans, drained
- 3 cups fresh spinach or chard, chopped
- 3 tablespoons fresh parsley
- For serving: Parmesan cheese, fresh basil
Build the Vegetable Base
Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, and green beans; sauté for ~5-7 minutes until just beginning to soften and brown around the edges.
The vegetables should still have some bite to them – they’ll finish cooking in the broth.
Add Aromatics and Broth
Add the tomatoes, garlic, basil, thyme, red pepper, and salt. Stir everything together and cook for ~2 minutes until fragrant.
Pour in the broth, cover, and bring to a boil over high heat.
Cook the Pasta and Finish
Once boiling, add the pasta and cook according to package directions (~8-10 minutes for most small pasta shapes).
When the timer goes off, stir in the cooked beans, chopped greens, and parsley. Cook for another ~2-3 minutes until the greens are wilted.
Taste and adjust salt as needed – the beans might need more seasoning.
Serve with grated Parmesan and fresh basil on top.
Minestrone Soup
Ingredients
~8 servings
- 2 tablespoons olive oil
- 1 large onion ~1 cup, diced
- 1 1/2 cups diced carrot
- 1 1/2 cups sliced celery
- 3 cups fresh or frozen green beans cut into 1″ lengths
- 2 cups diced fresh tomatoes or 1 can 15 oz
- 3 cloves garlic minced
- 1 1/2 tablespoons dried basil
- 3/4 teaspoon dried thyme
- 3/4 teaspoon crushed red pepper optional
- 1 1/2 teaspoons salt
- 9 cups broth chicken or vegetable
- 1 1/2 cups small pasta
- 2 cups cooked beans drained
- 3 cups fresh spinach or chard chopped
- 3 tablespoons fresh parsley
- For serving: Parmesan cheese fresh basil
Instructions
- Heat oil in large pot, sauté onion, carrot, celery, and green beans for 5-7 minutes.
- Add tomatoes, garlic, herbs, and seasonings; cook 2 minutes.
- Pour in broth, bring to boil.
- Add pasta, cook 8-10 minutes.
- Stir in beans, greens, and parsley; cook 2-3 minutes.
- Serve with Parmesan and fresh basil.
