Easy Green Minestrone

2 teaspoons olive oil
1 medium yellow onion, diced
3 whole celery stalks, diced
2 to 3 cloves garlic, minced
1 teaspoon fresh thyme (1/2 teaspoon dry)
1 bay leaf
6 cups vegetable or chicken broth
1 pound waxy red potatoes (4-5 small potatoes), cut into bite-sized pieces
1/2 pound green beans, trimmed and cut into bite-sized pieces
1 pound small-shaped pasta, like shells or elbow macaroni
6 ounces greens, like spinach, kale, or chard, cut into ribbons
1 (15-ounce) can white beans, like Great Northern or canneloni, drained and rinsed
Salt and pepper to taste
Grated parmesan cheese, optional, to serve

In a large soup pot, warm the olive oil over medium heat. Add the onion, celery, and 1/4 teaspoon of salt, and cook until the onion and celery are soft and translucent, 8 to 10 minutes. Stir in the garlic, thyme, and bay leaf, and cook until the garlic is fragrant, about 30 seconds.

Add the chicken broth, potatoes, and 1 teaspoon of salt to the pan. Increase the heat to high and bring the soup to a boil. Lower heat to medium-low and simmer the soup for 5 minutes. Add the green beans and simmer for another 5 to 10 minuets, until both the potatoes and the green beans are tender.

While the soup is simmering, bring a pot of salted water to a boil and cook the pasta to al dente. Drain and set aside.

When the vegetables are tender, stir the greens and the white beans into the soup. Simmer until the greens are wilted and tender, 1 to 3 minutes. Taste and add additional salt and pepper if needed.

To serve, add a scoop of pasta to each bowl and ladle the soup over top. Sprinkle some parmesan cheese and pesto over top, if using. Store pasta and soup leftovers separately; they will keep refrigerated for 1 week.

Recipe Notes:

• Parmesan Broth: If you're in the habit of freezing parmesan cheese rinds, add one to this soup as it simmers for extra flavor.
• Drizzle of Pesto: In the summer, a drizzle of pesto over the top of this soup is a beautiful thing. If you have some in your fridge, I recommend it!

http://www.thekitchn.com/recipe-easy-gre-15249