Minestrone Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 tsp dried oregano
• 1 tsp dried basil
• salt and pepper
• 3 can diced tomatoes
• 6 cups chicken broth
• 1 15 -ounce can kidney beans, drained and rinsed
• 1 15 ounce can cannellini or great northern beans, drained and rinsed
• 1 cup elbow pasta

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
2. Add the diced tomatoes and chicken broth to the pot and bring to a boil. Reduce heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.

olive oil, onion, garlic, stalks celery, carrot, green beans, oregano, basil, salt, tomatoes, chicken broth, kidney beans, beans, elbow pasta

Taken from www.epicurious.com/recipes/member/views/minestrone-soup-52914291 (may not work)