Minestrone Soup is a healthy, vegetable-rich soup that can be varied depending on what is in season or available through your local CSA Coop. Zucchini can be added or substitute for green beans. Fresh tomatoes (peeled and chopped) can be used in place of canned.
Ingredients
2 or 3 Tablespoons Olive Oil
1 large Onion, chopped
3 stalks Celery, diced
2 or 3 carrots, peeled and diced
1/2 pound Green beans, fresh or frozen, cut into 1/2 inch pieces
5 or 6 cloves Garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and Pepper
2- 15ounce cans of diced tomatoes (or 3.5 Cups peeled and chopped fresh tomatoes), an additional can may be used for extra tomato flavor
1- 15 ounce can white or red kidney beans, drained and rinsed (or 2 cups cooked beans)
6 Cups Chicken broth (homemade is best!), additional broth may be needed if soup is too thick
1 Cup (uncooked) Orzo, or other small pasta noodle
Parmesan cheese (for serving, optional)
Fresh Basil, chopped (for serving, optional, but adds great flavor)
Directions:
Prepare vegetables.
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until onion softens, about 5 minutes. Add diced celery and carrot and cook until slightly softened and onion begins to color. Stir in the green beans, chopped garlic, oregano, basil and salt and pepper to taste. Cook, while stirring, 3 more minutes. Cook’s note: sautéing the vegetables before adding liquid adds a depth of flavor to the soup.
Add the cans of tomatoes and chicken broth; bring to a boil over med-high heat. Add the beans and pasta and cook for 8 to 10 minutes, until pasta and vegetables are tender.
Ladle into bowls and garnish with shredded parmesan and chopped fresh basil, if desired.
