Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 onion cut into cubes
- 1/2 carrot cut into cubes
- 2 cloves garlic
- 4 cups chicken stock
- 2 tablespoons canned tomatoes
- 1 teaspoon dried thyme
- pinch chili flakes
- pinch salt and black pepper
- 1/2 cup small-shaped dried pasta
- 1/2 15-ounce can pinto beans
- Fresh parsley for garnish
Instructions
- In a large pot, heat the extra-virgin olive oil over medium heat. Add the diced onion and carrots and sauté for about 2 minutes, until they become translucent. Add the minced garlic and sauté for another 30 seconds.
- Pour in the chicken stock and canned tomatoes. Bring the mixture to a gentle boil. Add the dried thyme, pinch of chili flakes, and season with salt and pepper. Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes.
- While the soup is simmering, cook the pasta according to the package instructions in a separate pot. Drain the cooked pasta. Add the pasta and pinto beans to the soup and stir gently. Adjust the seasoning and ladle the minestrone soup into serving bowls. Garnish with fresh parsley.
