Minestrone Soup
Chock full of fresh veggies, beans, and fresh herbs. Serve leftovers for lunch with crusty french bread.
Yield: 6 servingsPrep Time:
Cook Time:
Total Time:
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 | fresh green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups) |
| 2 teaspoons | fresh oregano, chopped |
| 2 teaspoons | fresh basil, chopped |
| kosher salt and freshly ground pepper | |
| 1 (28-ounce) can | no-salt-added diced tomato |
| 1 (14 1/2-ounce) can | crushed tomato |
| 6 cups | low-sodium chicken broth |
| 1 (15-ounce) can | low-sodium kidney beans, drained and rinsed |
| 1 cup | elbow pasta |
| 1/3 cup | finely grated Parmesan cheese |
| 2 tablespoons | chopped fresh basil |
Directions:
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.
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 minutes. Stir in the kidney 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.
Photograph by Andrew Mccaul
Source: foodnetwork.com
