MINESTRONE

Serves 6-8

Ingredients:

- 2 tbsp extra virgin olive oil

- 1 pc large onion, diced

- 4 pcs garlic cloves, minced

- 2 stalks celery, diced

- 1 pc large carrot, diced

- 150 gr green beans, trimed and cut into 1/2 inch pieces (about 1 1/2 cups)

- 1 tsp dried oregano

- 1 tsp dried basil

   Salt and freshly ground pepper

- 1 cup tomatoes, diced

- 1 can tomato sauce

- 6 cups chicken broth

- 1 can kidney beans, drained and rinsed

- 1 cup elbow pasta

- 1/3 cup parmesan cheese, finely grated

- 2 tbsp fresh basil, chopped

Steps:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent. Add the garlic and cook for 30 seconds. Add the celery and carrots and cook until they begin to soften. Add in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste. 

2. Add the diced tomatoes, tomato sauce and the chicken broth to the pot and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender. Add salt to taste. 

3. To serve, ladle into bowls and top with the parmesan cheese and chopped basil.