About
There's nothing out there quite like Ma's Minestrone. No can, restaurant, or any other recipe can hold a candle to this one. The perfectly salty, warm, savory broth filled with all the veggies, beans, and pasta you love tastes the best, Ma's way. Not only is it extremely tasty and comforting, it's also super simple to boil up a pot. So, just forget about the rest, because Ma's Minestrone is the best!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 ribs celery, thinly sliced
- 1 teaspoon sea salt, plus more, to taste
- freshly ground black pepper, to taste
- 3 cloves garlic, grated
- 1 (28-ounce) can diced tomatoes
- 1 1/2 cups kidney beans, drained and rinsed, can substitute white beans
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 cup small pasta, such as ditalini, shells, or orecchiette
- fresh parsley leaves, to taste, for garnish
Directions
Step 1 -In a large pot over medium heat, add the oil.
Step 2 -Add the onions, the carrots, the celery, 1 teaspoon of the salt, and the pepper to the hot oil and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes.
Step 3 -Add the garlic, the tomatoes and their juices, the kidney beans, the green beans, the broth, the bay leaves, the oregano, and the thyme to the vegetable mixture.
Step 4 -Cover the pot and simmer the soup, about 20 minutes.
Step 5 -Stir the pasta into the soup and cook, uncovered, until the pasta is al dente, about 10 minutes.
Step 6 -Taste the soup and season with the extra salt and the pepper, as needed.
Step 7 -Garnish the soup with the parsley and serve.
