|The word minestrone means “thick vegetable soup.” What better way to warm up than with a comforting bowl of soup? This recipe takes little time to prepare, and will be ready to enjoy before you have time to daydream about a trip to Italy.
- 2 tbl. extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 1/2 cups green beans cut into 1/2-inch pieces
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Kosher salt and freshly ground pepper
- 1 28-oz. can diced tomatoes
- 1 14-oz. can crushed tomatoes
- 6 cups chicken broth
- 1 15-oz. can kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil
- 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.