Minestrone Soup

By martha-2

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 ribs celery, diced (1/2 cup)
• 1 large carrot, peeled and diced
• 1/3 pound green beans, trimmed and cut into ½ inch pieces (1 ½ cups)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• one 28-ounce can no-salt-added diced tomatoes, with juice
• one 14-ounce can crushed tomatoes
• 6 cups (48 ounces) low-sodium chicken broth
• one 15-ounce can kidney beans, preferably low-sodium, drained and rinsed
• 1/2 cup elbow pasta
• 1/3 cup finely grated Parmesan cheese
• 2 tablespoons fresh chopped basil leaves

Preparation

Step 1

Heat the oil in a large soup pot over a medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for 30 seconds more. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Add the green beans, oregano, basil, ¾ teaspoon salt and pepper and cook for 3 minutes more. Add the tomatoes and broth and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Add the beans and pasta, and cook for 10-15 minutes more, until the pasta and vegetables are tender. Season with additional salt to taste. Serve garnished with cheese and fresh basil.

Makes 6 servings