Minestrone Soup

Ingredients:

  • 2 tbsp black olive
  • 1 onion (large, diced)
  • 4 garlic cloves (minced)
  • 2 stalks celery (diced)
  • 1 carrot (large, diced)
  • ⅓ lb green beans (trimmed and cut into 1/2 in pieces)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¾ tsp salt
  • ¾ tsp black pepper (freshly ground)
  • 28 oz canned chopped tomatoes
  • 6 cups low-sodium vegetable broth
  • 15 oz canned kidney beans (drained and rinsed)
  • 14 oz canned garbonzo beans (drained and rinsed)
  • 1 cup pasta (spirelli or fungi)

Garnish

  • ⅓ cup parmesan cheese (finely grated)
  • 2 tbsp basil (fresh, chopped)

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until transparent, about 10 minutes.
  2. Add the garlic and cook for 30 seconds.
  3. Add the celery and carrot and cook until they begin to soften, about 5 minutes.
  4. Stir in the green beans, oregano, basil, salt and pepper; cook 3 more minutes.
  5. Add the tomatoes and the vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
  6. Stir in the kidney beans and pasta and cook until the vegetables and pasta are tender, about 15 minutes.
  7. Garnish with parmesan and basil.

Servings: 6

Source: http://www.foodnetwork.com/recipes/ellie-krieger/minestrone-soup-recipe.html