Minestrone Soup

Standard · 55 min · Serves 4 · Italian

Dietary: vegetarian, vegan, pescatarian, dairy-free, nut-free

A classic vegetarian minestrone of white beans, green beans and small pasta simmered in a herby tomato broth.

Ingredients

For 4 servings

2 tbsp olive oil, extra-virgin
1 onion, medium yellow, diced
2 carrot, medium, chopped
2 celery, ribs, thinly sliced
1 tsp salt, sea salt, plus more to taste
0.25 tsp black pepper, freshly ground
3 clove garlic, grated
1 can tomato, a large 800 g (28 oz) can of diced tomatoes, with their juices
1 can cannellini bean, drained and rinsed (about 1½ cups); navy or kidney beans also work
100 g green bean, trimmed and chopped (about 1 cup)
950 ml vegetable stock, 4 cups
2 bay leaf
1 tsp dried oregano
1 tsp dried thyme
100 g pasta, small shapes such as ditalini, elbows, little shells or orecchiette (about ¾ cup)

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, salt and pepper and cook, stirring now and then, for about 8 minutes, until the vegetables begin to soften.
Add the garlic, tomatoes with their juices, beans, green beans, stock, bay leaves, oregano and thyme. Bring to a simmer, then cover and simmer gently for 20 minutes, until the green beans are tender.
Stir in the pasta and cook uncovered for about 10 minutes, stirring now and then so it doesn't stick to the bottom, until it's cooked through. Cooking the pasta in the soup releases its starch into the broth, which gives the soup body.

Take out the bay leaves and season to taste with salt and pepper. Ladle into bowls and top with the parsley and a pinch of red pepper flakes, if using.
It's best the day it's made, because the pasta keeps soaking up the broth. To make it ahead, cook the pasta separately and stir it into each bowl as you serve; without the pasta, the soup keeps in the fridge for up to 4 days.