Minestrone Soup

Like most people, I have been doing a lot more cooking than usual and our regular recipes have become tiresome. So I have started making new ones. This minestrone soup is pretty good! Just make sure the soup is otherwise done before adding in the pasta as it is better not overcooked.

Minestrone Soup

From Food Network

Ingredients:

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

2 stalks celery, diced

1 large carrot, diced

1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt and freshly ground pepper

1 28-ounce can no-salt-added diced tomatoes

1 14-ounce can crushed tomatoes

6 cups low-sodium chicken broth (I used water and 2-3 t. of veggie bullion for this)

1 15-ounce can low-sodium kidney beans, drained and rinsed (I used white beans)

1 cup elbow pasta

1/3 cup finely grated parmesan cheese (I forgot to add this in)

2 tablespoons chopped fresh basil (I did not have this so omitted it)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.  
2. Add the diced and crushed tomatoes and the broth or water to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes or until veggies are almost tender and tomatoes seem cooked enough. Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.