Classic Minestrone

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery ribs, thinly sliced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 garlic cloves, grated
• 1 (28-ounce) can diced tomatoes
• 1½ cups cooked white beans or kidney beans, drained and rinsed
• 1 cup zucchini, cut into half moon shapes or sub green beans
• 4 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¾ cup small pasta, elbows, shells, orecchiette
• ½ cup chopped fresh parsley

INSTRUCTIONS

1. 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.
2. Add the garlic, tomatoes, beans, zucchini, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
3. Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
4. Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

Credit: https://www.loveandlemons.com/minestrone-soup/#wprm-recipe-container-61027

BENEFITS

Minestrone is a nutrient-dense soup brimming with fiber, protein, and antioxidants. Extra-virgin olive oil adds heart-healthy fats, while veggies like carrots, celery, and garlic boost immune health. Beans and zucchini contribute fiber and minerals, and tomatoes provide vitamin C and lycopene. Herbs like parsley, oregano, and thyme add anti-inflammatory benefits, making this soup both nourishing and comforting.