Minestrone Soup

By emtoothfxr

This is the best Minestrone soup period! Makes a huge batch, lasts all week long.

Ingredients

• 2 tbspns olive oil
• 1 small red onion, finely chopped
• 2 med. cloves garlic, peeled and minced
• 2 stalks celery, finely chopped
• 3 med. carrots, peeled and coarsely chopped
• 4 cups low-sodium chicken broth
• 1 tspn each dried basil, oregano,and rosemary
• 1 -28 oz can crush tomatoe or pureed diced tomatoes
• 1 -15 oz can white beans, drained and rinsed
• 1 cup small penne pasta or tiny macaroni
• 1/4 lb sliced black foresh ham, finely diced
• 1/2 cup frozen peas, defrosted
• 1/4 cup finely chopped parsley
• fresh ground pepper to taste
• 1 About 1 tbspn grated Parmesasn cheese per serving.

Preparation

Step 1

In a large pt, heat the olive oil over med. heat. Add the red onion and saute 4 mins. Add garlic, celery, and carrots; saute 5 mins. (Add a little of the broth if the veggies become too dry)
Add broth, dried herbs and crushed tomatoes. Bring to a boil, reduce the heat and simmer, partly covered 20 mins. Then add beans, pasta and ham. continue cooking, partly covered, 20 mins. Stir occasionally.
Remove from the heat and stir in the peas, parsley, and some black pepper. Cool., cover, and refrigerate. When ready to serve, reheat and sprinkle a little grated cheese on top.