Name: Minestrone Soup
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tbsp Extra-virgin olive oil; 1 Yellow onion, medium, diced; 2 Carrots, medium, chopped; 2 rib Celery, thinly sliced; 1 tsp Sea salt, plus more to taste; Black pepper, freshly ground; 3 clove Garlic, grated; 1 Diced tomatoes, 28-ounce can; 1 1/2 cup White beans or kidney beans, cooked, drained and rinsed; 1 cup Green beans, chopped; 4 cup Vegetable broth; 2 Bay leaves; 1 tsp Dried oregano; 1 tsp Dried thyme; 3/4 cup Small pasta, such as elbows, shells, or orecchiette; 1/2 cup Fresh parsley, chopped; Red pepper flakes, for serving; Parmesan cheese, grated, optional, for serving

Method

4 steps. Tap one to mark it done.

Warm the extra-virgin olive oil in a deep pot over medium heat. Toss in the yellow onion, carrots, celery, sea salt, and a few grinds of pepper, then cook for 8 minutes, stirring once in a while, until the vegetables start softening.
Stir in the garlic, diced tomatoes, white beans, green beans, vegetable broth, bay leaves, dried oregano, and dried thyme. Put a lid on the pot and let the soup simmer for a 20-minute period.
Add the small pasta and keep cooking without a cover for an additional 10 minutes, until the pasta becomes tender.
Adjust the salt to your liking and serve with fresh parsley, red pepper flakes, and grated Parmesan cheese if you want.

Recipe by @loveandlemons on loveandlemons.com. See the original for their notes and tips.