Soup from Italy
Recipe from Food Network


  1. 2 tablespoons olive oil (extra virgin)
  2. 1 large onion (diced)
  3. 4 cloves garlic (minced)
  4. 2 stalks celery (diced)
  5. 1 large carrot (diced)
  6. 1/3 pound green beans (1/2 inch pieces)
  7. 1 teaspoon dried oregano
  8. 1 teaspoon dried basil
  9. Kosher salt (mixed with freshly ground pepper)
  10. 1 can diced tomatoes with no salt (28 ounce can)
  11. 1 can crushed tomatoes (14 ounce can)
  12. 6 cups chicken broth (preferably with low sodium)
  13. 1 can low-sodium kidney beans (15 ounce can, drained and rinsed)
  14. 1 cup elbow pasta
  15. 1/3 cup parmesan cheese (finely grated)
  16. 2 tablespoons fresh basil (chopped)


  1. Heat oil in a large pan over medium-high heat

  2. Add onion and cook until translucent, which usually takes 4 minutes

  3. Add garlic and cook for 30 seconds

  4. Add your celery and your carrot. Cook until they soften, which usually takes 5 minutes

  5. Stir in the green beans, oregano, dried basil, 3/4 teaspoon salt, and a pinch of pepper. Cook for 3 minutes

  6. Add both cans of tomatoes and the broth into your pot. Bring to a boil

  7. Reduce heat to medium low and let simmer for 10 minutes

  8. Stir in the kidney beans and pasta until both your pasta and your vegetables are tender, which usually takes 10 minutes

  9. Add a pinch of salt

  10. Pour into bowls. Add your cheese and your chopped basil into each bowl

  11. Enjoy!

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