Minestrone

Ingredients

• ·2 tablespoons olive oil
• ·1 medium onion, diced
• ·3 cloves garlic, minced
• ·2 carrots, diced
• ·2 celery stalks, diced
• ·1 cup navy beans, cooked
• ·1 cup fava beans, cooked
• ·1 can crushed tomatoes, about 28 ounces
• ·4 cups vegetable broth
• ·1 cup small pasta, such as ditalini, elbows, or shells
• ·1 teaspoon Italian seasoning
• ·1 teaspoon dried oregano
• ·1/2 teaspoon dried basil
• ·1/2 teaspoon salt, plus more to taste
• ·1/2 teaspoon black pepper
• ·1/4 teaspoon red pepper flakes
• ·Parmesan cheese, for serving, optional

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.

2. 2

   Add the minced garlic and cook for about 1 minute, until fragrant. Do not let the garlic burn.

3. 3

   Stir in the crushed tomatoes and Italian seasoning, oregano, basil, salt, black pepper, and red pepper flakes. Cook this mixture for 2 minutes.

4. 4

   Add in the vegetable broth. Combine and bring the soup to a boil, then reduce the heat to medium-low. Let it simmer for 20–25 minutes so the vegetables become tender and the flavors come together.

5. 5

   Add the navy beans, fava beans, and pasta. Simmer for another 8–12 minutes, or until the pasta is cooked. Stir occasionally so the pasta does not stick to the bottom.

6. 6

   Serve warm with parmesan cheese on top.