Minestrone Soup

Ingredients

  • 2 tbsp Olive Oil
  • 1 Onion large, diced
  • 4 Garlic cloves, minced
  • 2 Celery stalks, diced
  • 1 Carrot large, diced
  • 1 ½ lb Green Beans trimmed and cut into ½ inch pieces (about 1 ½ cups)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • Salt and Pepper to taste
  • 1 Diced Tomatoes 28 oz can
  • 1 Crushed Tomatoes 14 oz can
  • 6 Cup Low-Sodium Chicken Broth
  • 1 Kidney Beans 15 oz can, drained and rinsed
  • 1 Cup Elbow Pasta
  • ⅓ Cup Parmesan Cheese finely grated
  • 2 tbsp Fresh Basil chopped

Instructions

  1. 1Heat the olive oil in a large pot over medium-high heat.
  2. 2Add the onion and cook until translucent, about 4 minutes.
  3. 3Add garlic and cook 30 seconds.
  4. 4Add celery and carrots and cook until they begin to soften, about 5 minutes.
  5. 5Stir in the green beans, oregano and basil, ¾ tsp. salt and pepper to taste, cook 3 more minutes.
  6. 6Add the stock and crushed tomatoes and the chicken broth to the pot and bring to a boil.
  7. 7Reduce to medium low heat and simmer 10 minutes.
  8. 8Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
  9. 9Season with salt.
  10. 10Ladle into bowls and top with parmesan and chopped basil.