SOUPS & STEWS = Minestrone

By pattiwarner

Ingredients

• 2 Tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 lg carrot, diced
• 1/3 lb green beans, trimmed and cut into 1/2 inch pieces/1 1/2 cup
• 1 tsp dried oregano, or less
• 1 tsp dried basil
• Salt and Pepper
• 1 28 oz can no salt added diced tomatoes
• 1 14 oz can crushed tomatoes
• 6 cups low sodium chicken broth
• 1 15 oz can low sodium kidney beans, drained and rinsed
• 1 c. elbow pasta
• 1/3 c. finely grated parmesan cheese
• 2 Tbsp. chopped fresh basil

Preparation

Step 1

Heat olive oil in lg pot over medium high heat. Add the onion and cook until translucent, about 4 min. Add the garlic and cook 30 seconds. Add celery and carrot and cook until they begin to soften, about 5 min. Stir in the green beans, oregano, basil, 3/4 tsp salt and pepper to taste. Cook 3 more minutes.
Add the diced and crushed tomatoes and chicken broth. Bring to boil. Reduce heat to medium low and simmer 10 minutes. Stir in kidney beans and pasta and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Put in bowls and top with parm and chopped basil.