Minestrone Soup

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 large onion, diced

• 2 stalks celery, diced

• 1 large carrot, diced

• 4 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 28-ounce can diced tomatoes

• 1 14-ounce can crushed tomatoes

• 6 cups veggie stock

• 1 15-ounce can kidney beans, drained and rinsed

• 1 cup elbow pasta

• 1/3 cup finely grated parmesan cheese

• 2 tablespoons chopped fresh basil

Directions

1. Heat large pot over medium heat, add olive oil and saute onions, celery and carrots until onions are translucent and are lightly browned.

2. Add garlic and dried herbs and cook for one minute more until fragrant.

3. Add in tomatoes stock and deglaze bottom of pan by scraping any stuck bits off bottom of pot.

4. Add in beans and pasta and simmer for 10ish minutes.

5. Check flavor and add salt as needed.

6. Serve with parmesan and fresh basil (basil is optional but adds a LOT of flavor!)

Notes

You can add any veggies you have lying around. Green beans and zucchini are good options.

Can easily be adapted for Instant pot

Adapted from ELLIE KRIEGER

Click HERE to download printable recipe