Quick & Savory Minestrone

By becki829

Ingredients

• 1 1/2 Tbsp extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 3/4 cup carrots, diced
• 1/3 pound green beans, trimmed and cut into small pieces, about 1/2 inch (this will be about 1 1/2 cups)
• 1 tsp dried oregano
• 1 tsp dried basil
• Kosher salt
• Black pepper
• 1 28-oz can of no-salt-added diced tomatoes
• 1 14-oz can crushed tomatoes
• 3 Tbsp vegetable base (I use Better Than Bouillon)
• 5 cups water
• 1 15-oz low-sodium kidney beans, drained/rinsed
• 1 cup whole-wheat shell pasta
• 1 cup barley
• Step by

Preparation

Step 1

Heat olive oil in large pot over medium-high heat.
Add in the onion and cook until translucent, about 4 minutes.
Add in the garlic, cook 30 seconds.
Add the celery and carrots and cook until they begin to soften, about 5 minutes.
Stir in the green beans, dried oregano and basil, 1/4 tsp salt, and pepper to taste; cook for 3 more minutes.
Add the diced and crushed tomatoes and the vegetable base and water to the pot and bring to a boil.
Reduce the heat to medium-low and simmer for 10 minutes.
Stir in the kidney beans, pasta, and barley and cook until the pasta and veggies are tender, about 10 minutes.
Ladle into bowls and enjoy!