Marvelous Minestrone Soup

Serves: The Entire Family 

Ready To Eat In: 45 Min. 

Wine Pairing: Zinfandel

What You Will Need:

• 2 Tablespoons EVOO 
• 1 Large White Onion (chopped) 
• 4 Cloves Garlic (minced) 
• 2 Stalks Celery (chopped) 
• 4 Large Carrots (peeled and chopped) 
• Kosher salt and freshly ground pepper 
• 1 Teaspoon Dried Oregano 
• 1 Teaspoon Dried Basil 
• 1 14-Oz Can Crushed Tomatoes 
• 1 28-Oz Can Diced Tomatoes (with no salt added) 
• 6 Cups of Chicken Broth (low sodium) 
• 1 Cup Whole Wheat Pasta (such as bow-tie or elbow) 
• 1 15-ounce can low-sodium Kidney Beans, (Drain and rinse them to get preservatives off) 
• Top it Off With: Parmesan Cheese and Fresh Basil

Method:

1. Heat the EVOO in a large pot on medium-high heat. 
2. Add the onion; cook about 4 minutes. 
3. Add the garlic; cook about 30 seconds. 
4. Add the celery and carrots and cook about 5 minutes (until they are soft). 
5. Sprinkle on dried oregano and dried basil, some salt and pepper; cook 3 more minutes. 
6. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. 
7. After it starts boiling, reduce the heat to medium-low and simmer 10 minutes. 
8. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. 
9. Season with salt. 
10. Ladle into bowls and top with the parmesan and chopped basil.

Recipe Adopted from Ellie Krieger

Feel free to add any other veggies you like to this recipe!