Minestrone

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 cups onions, chopped
• 5 medium garlic cloves, minced
• 1 1/2-2 teaspoons salt
• 1 stalk celery, minced
• 1 medium carrot, diced
• 1 small zucchini, diced
• 1 teaspoon oregano
• fresh black pepper, to taste
• 1 teaspoon basil
• 1 medium bell pepper, diced
• 3 -4 cups vegetable broth
• 1 (14 1/2 ounce) can tomato puree
• 1 (16 ounce) can kidney beans
• 1 -1 1/2 cup dry pasta, any shape
• 1 -2 medium ripe tomato, diced (optional)
• 1/2 cup fresh parsley, minced
• parmesan cheese

Recipe

• 1 heat the olive oil in a kettle or dutch oven. add onion, garlic, and 1 1/2 tsp salt. saute over medium heat for about 5 minutes, then add celery, carrot, oregano, black pepper, and basil. cover and cook over very low heat about 10 more minutes, stirring occasionally.
• 2 add bell pepper, zucchini, broth, and tomato puree. cover and simmer about 15 minutes. add beans and simmer another 5 minutes.
• 3 bring the soup to a gentle boil. add pasta, stir, and cook until the pasta is tender. stir in the diced fresh tomatoes, and serve right away, topped with parsley and parmesan.