THIS IS NOT MY RECIPE
Soup from Italy
Recipe from Food Network
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 2 stalks celery (diced)
- 1 large carrot (diced)
- 1/3 pound green beans (1/2 inch pieces)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt (mixed with freshly ground pepper)
- 1 can diced tomatoes with no salt (28 ounce can)
- 1 can crushed tomatoes (14 ounce can)
- 6 cups chicken broth (preferably with low sodium)
- 1 can low-sodium kidney beans (15 ounce can, drained and rinsed)
- 1 cup elbow pasta
- 1/3 cup parmesan cheese (finely grated)
- 2 tablespoons fresh basil (chopped)
Steps
Heat oil in a large pan over medium-high heat
Add onion and cook until translucent, which usually takes 4 minutes
Add garlic and cook for 30 seconds
Add your celery and your carrot. Cook until they soften, which usually takes 5 minutes
Stir in the green beans, oregano, dried basil, 3/4 teaspoon salt, and a pinch of pepper. Cook for 3 minutes
Add both cans of tomatoes and the broth into your pot. Bring to a boil
Reduce heat to medium low and let simmer for 10 minutes
Stir in the kidney beans and pasta until both your pasta and your vegetables are tender, which usually takes 10 minutes
Add a pinch of salt
Pour into bowls. Add your cheese and your chopped basil into each bowl
Enjoy!
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