Classic Minestrone Soup

Eating soup is a great way to eat more vegetables. In one steaming bowl of minestrone, you'll get 5 kinds of vegetables plus protein-packed kidney beans. Its a complete meal that is healthy, delicious and comforting.

Ingredients: 

2 tablespoons extra-virgin olive oil

1 large onion, diced

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 died basil 

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

1 12-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 cool 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 hear 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 mins. Season with salt. Ladle into bowls and top with the parmesan and chopped basil. 

Recipe can be made vegetarian just by swapping the chicken broth for vegetable stock.