Adapted from: https://www.loveandlemons.com/minestrone-soup/

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery ribs, thinly sliced
• Freshly ground black pepper
• 3 garlic cloves, grated
• 1 (28-ounce) can low sodium diced tomatoes
• 1½ cups cooked white beans or kidney beans, drained and rinsed
• 1 cup chopped green beans
• 4 cups low sodium vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¾ cup small whole grain pasta, elbows, shells, orecchiette
• ½ cup chopped fresh parsley
• Red pepper flakes
• Grated Parmesan cheese, optional, for serving

Instructions:

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, and black pepper, and cook until the vegetables begin to soften(~8min).
2. Add the garlic, tomatoes, beans, green beans, 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

Nutrition Facts:

Serving: Nutrition info will vary depending on pasta and beans used