Easy Minestrone Soup

• Produce

  • 1 tsp Basil, dried
  • 2 Bay leaves
  • 1 cup Carrots
  • 1 cup Celery
  • 1 tbsp Garlic
  • 1 (14.5-ounce can Green beans
  • 1 (15.5-ounce can Kidney beans
  • 1 tsp Oregano, dried
  • 1 (28-ounce can Tomatoes
  • 1 cup Yellow onion
  • 1 Zucchini, small

• Canned Goods

  • 6 cups Chicken broth

• Condiments

  • 1 (15-ounce can Tomato sauce

• Pasta & Grains

  • 1 cup Shell pasta, small

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

Found on theblondcook.com

Description

Ingredients

• 3 tablespoons olive oil
• 1 cup chopped yellow onion (about ½ large onion)
• 1 cup sliced celery (about 2 stalks)
• 1 cup peeled and sliced carrots (about 2 medium carrots)
• 1 tablespoon freshly minced garlic
• 6 cups chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 small zucchini, chopped into 1-inch pieces (about 1-1/2 cups)
• 1 (15.5-ounce) can kidney beans, drained
• 1 (14.5-ounce) can green beans, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 bay leaves
• Salt and pepper, to taste
• 1 cup small shell pasta (I used elbow macaroni)
• Shredded parmesan cheese, for topping

Directions

• In a large dutch oven or soup pot, heat olive oil over medium high heat. Saute onions, celery and carrots until tender, stirring constantly (about 6 minutes). Add garlic and cook an additional minute, continuing to stir.
• Add chicken broth, diced tomatoes, tomato sauce, zucchini, kidney beans, green beans, oregano, basil, bay leaves, salt and pepper. Stir to combine and bring to a boil. Reduce heat to maintain a gentle simmer. Cover and simmer for 15 minutes.
• Add macaroni and cook (uncovered) for 7-8 minutes, or until macaroni and vegetables are tender, stirring often to prevent macaroni from sticking to bottom of pot. Discard bay leaves before serving.
• Top with desired amount of shredded parmesan cheese.