Minestrone Soup

Ingredients

• 2 ¾ tsp olive oil
• 2 oz Italian sausage
• ¼ small onion (diced)
• ½ small carrot (chopped)
• ½ celery stalk (sliced)
• ¼ cup zucchini (diced)
• 1/8 tsp sea salt (to taste)
• Black pepper (to taste)
• 1/2 garlic clove (minced)
• ¾ cup diced tomatoes
• ⅓ cup cooked white or kidney beans (drained and rinsed)
• ¾ cup vegetable broth
• ¼ tsp dried oregano
• ¼ tsp dried thyme
• 10 ½ tbsp dry small pasta (ditalini or small shells recommended)
• Pinch of red pepper flakes
• Grated Parmesan (optional for serving)

Instructions

1. Heat olive oil in a pot. Brown the sausage, then add onion, carrot, celery, zucchini, salt, and pepper. Cook for 5–8 minutes until softened. Add garlic, tomatoes, oregano, and thyme. Cover and simmer for 20 minutes. Stir in pasta and cook uncovered for about 10 minutes, until tender. Top with parsley, red pepper flakes, and Parmesan, if desired.

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