Minestrone Soup

Ingredients

2 tablespoons extra-virgin olive oil

1 large onion, diced

4 cloves garlic, minced

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 dried basil

Kosher salt and freshly ground pepper

1 28 -ounce can diced tomatoes

1 14 -ounce can crushed tomatoes

8 cups  chicken broth

1 15 -ounce can kidney beans, drained and rinsed

1 cup elbow pasta

1/3 cup finely grated Romano cheese

2 tablespoons chopped fresh basil

Directions

In a large soup pot over medium-high heat, heat up your olive oil. Add in your onions and cook until translucent, about 3-5 minutes. Add in the garlic and stir together. Add in 2 cups of chicken broth, add in your 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 5 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 15 minutes. Stir in the kidney beans, pasta, and cook until the pasta and vegetables are tender, about 15 minutes. Season with salt. Serve top with Romano Cheese and enjoy with some crusty bread.