minestrone
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 large carrots, peeled and
diced
1-2 cups fresh green beans,
chopped (frozen work too)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper
2 cans organic diced tomatoes
6 cups vegetable broth
1 can organic kidney beans
1 cup whole wheat elbow pasta
2 tablespoon freshly chopped
basil or parsley for garnish
Heat
the oil in a large pot over medium heat. Add the onions and cook until
translucent stirring frequently so the onions don’t brown. Add the garlic, cook until
fragrant. Add the celery and carrot and cook until they begin to soften, about
5 minutes. Stir in the green beans, oregano, basil, salt and pepper. Cook for 3
additional minutes.
Add
the diced tomatoes, pasta, and vegetable broth to the pot and bring to a
boil. Reduce the heat to medium low and simmer for 10 minutes. Stir in the
kidney beans and pasta and cook until the pasta and vegetables are tender,
about 10 minutes. Season with salt.
Serve in bowls garnished with freshly chopped basil or parsley.
