Minestrone Soup
Author: 
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 large carrot, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 28-ounce can tomatoes (diced or whole peeled, pureed)
  • 6 cups low-sodium chicken broth
  • 1 15-ounce can low-sodium kidney beans, drained and rinsed
  • 1 19-ouce can cannelini beans
  • 1 15-ouce can red kidney beans
  • 1 cup elbow pasta (or any small pasta)
  • ⅓ cup finely grated parmigiana cheese
  • Salt & pepper to taste
Instructions
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion and cook until translucent, about 4 minutes.
  3. Add the garlic and cook 30 seconds.
  4. Add the celery and carrot and cook until they begin to soften, about 5 minutes.
  5. Stir in the green beans, dried oregano and basil, salt, and pepper to taste; cook 3 more minutes.
  6. Add the tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
  7. Stir in all of the beans and cook until the vegetables are tender, about 10 minutes.
  8. If soup is too watery you can add a tablespoon of tomato paste.
  9. Ladle into bowls and top with the parmigiana cheese.
  10. Enjoy!
Notes
If you buy boxed chicken broth it usually comes as a four cup size. If you'd rather not have two left over cups it is ok to use one box of broth and two cups of water.
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2013/01/minestrone-soup/