Minestrone Soup

By khojnicki

Ingredients

• 2 tbsp EVOO
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/3 lb green beans, trimmed and cut into 1/2" pieces
• 1 tsp dried oregano
• 1 tsp dried basil
• Kosher salt and freshly ground pepper
• 1 28 oz. can no salt added diced tomatoes
• 1 14 oz. can crushed tomatoes
• 6 c low sodium chicken broth
• 1 15 oz. can low sodium kidney beans, drained and rinsed
• 1/2 c elbow pasta
• 1/3 c finely grated parmesan cheese
• 2 tbsp chopped fresh basil

Preparation

Step 1

Heat the olive oil in a large pot over medium high heat. Add the onion and cook until translucent, about 4 mins. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 mins. Stir in the green beans, dried oregano and basil, 3/4 tsp salt and pepper to taste; cook 3 more mins.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 mins. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, 10 mins. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.