Minestrone Soup (Print Version)

# Ingredients:

01 - 3 garlic cloves, minced.
02 - 4 cups veggie stock.
03 - ¾ cup small pasta (like orecchiette, elbows, or shells).
04 - Black pepper, freshly cracked.
05 - 2 tablespoons olive oil, extra-virgin.
06 - 1 medium yellow onion, finely chopped.
07 - 2 large carrots, diced.
08 - 2 stalks celery, thinly chopped.
09 - 1 teaspoon dried thyme.
10 - 1 teaspoon dried oregano.
11 - Green beans, 1 cup, cut into pieces.
12 - Sea salt, 1 teaspoon or more as needed.
13 - A pinch of red pepper flakes.
14 - 2 bay leaves.
15 - 28-ounce canned diced tomatoes.
16 - Cooked beans (1½ cups kidney or white).
17 - ½ cup parsley, freshly chopped.
18 - Parmesan cheese (optional, for serving).

# Instructions:

01 - Warm up some oil in a big pot on medium heat. Toss in celery, onion, and carrot with salt and pepper. Stir and soften for about 8 minutes.
02 - Drop in oregano, thyme, garlic, tomatoes, cooked beans, bay leaves, and veggie broth. Cover it up and let it bubble gently for 20 minutes.
03 - Toss in the pasta and leave the lid off. Let it cook for 10 minutes or until the pasta's ready.
04 - Adjust the flavor to your liking. Dish out with parsley, optional parmesan, and red pepper flakes.

# Notes:

01 - Feel free to use any type of small pasta.
02 - Suitable for vegetarians.

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