Vegetable Soup (Print Version)

# Ingredients:

01 - 2 tablespoons extra-virgin olive oil.
02 - 1 medium yellow onion, diced.
03 - 2 medium carrots, chopped.
04 - 2 celery ribs, thinly sliced.
05 - 1 teaspoon sea salt, plus more to taste.
06 - Black pepper, freshly ground.
07 - 3 garlic cloves, grated.
08 - 1 can (28 ounces) diced tomatoes.
09 - 1½ cups white or kidney beans, cooked.
10 - 1 cup green beans, chopped.
11 - 4 cups vegetable broth.
12 - 2 bay leaves.
13 - 1 teaspoon dried oregano.
14 - 1 teaspoon dried thyme.
15 - ¾ cup small pasta (elbows, shells, or orecchiette).
16 - ½ cup fresh parsley, chopped.
17 - Red pepper flakes.
18 - Parmesan cheese for serving (optional).

# Instructions:

01 - Heat oil in large pot over medium heat. Cook onion, carrots, celery with salt and pepper for 8 minutes until softened.
02 - Add garlic, tomatoes, beans, broth, bay leaves, oregano, and thyme. Cover and simmer 20 minutes.
03 - Add pasta and cook uncovered 10 minutes until pasta is done.
04 - Season to taste and serve with parsley, red pepper flakes, and optional parmesan.

# Notes:

01 - Can use any small pasta shape.
02 - Vegetarian friendly.

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