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Minestrone Soup

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1/2 onion chopped
  • 2 celery sticks chopped
  • 2 carrots chopped
  • 4 cloves garlic
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh oregano leaves chopped
  • 1 can diced tomatoes
  • 4 cups beef bone broth
  • 1/2 tbsp beef bouillon concentrate (I use Bovrite)
  • 1 can black eyed peas rinsed
  • 1 cup green beans cut into 1 inch pieces, canned or fresh
  • 1 cup pasta
  • 1 tbsp salt more to taste
  • 1 tsp pepper more to taste
  • 2 inch parmesan rind

Instructions
 

  • Heat the olive oil over medium heat. Add in the onion, carrots, celery and garlic and sauté until soft.
  • Add in the thyme and oregano, and continue to sauté until fragrant.
  • Add the canned tomatoes, the beef broth, bouillon concentrate, salt and pepper and bring to a simmer. Throw in the parmesan rind.
  • Add the black eyed peas, green beans and pasta. Cook uncovered about 10 minutes, until pasta is cooked through.
  • Remove the parmesan rind. Add more salt or pepper to taste.
  • Serve immediately, or put into mason jars and freeze until ready to eat.