Post-Hurricane Minestrone

• 8 ounces spoon-sized pasta (elbows, corkscrews, etc.)*
• 1 Tablespoon olive oil
• 2-3 Cloves garlic, minced
• 1 medium-sized onion, chopped
• 1 large can (28 oz.) chopped tomatoes (or whole tomatoes, chopped)
• 1 15 oz. can beef broth (or substitute chicken broth)
• 2 15 oz. cans beans (I recommend one can small white beans and one can small red beans), drained and rinsed
• 1/2 teaspoon (approximately) Italian seasoning OR basil OR oregano (whatever you have in pantry)
• Grated parmesan (optional)
• Fresh black pepper (optional)
• Crushed red pepper (optional)

1. 1. Boil pasta until al dente in salted water, drain, set aside.
2. 2. Meanwhile, in large soup pot over medium-high heat, heat olive oil (or use cooking spray to further reduce fat), then saute garlic and onion for a few minutes until soft but not browned.**
3. 3. Add tomatoes with juice, broth, beans, and seasonings. Add 1/2 to one soup can of water, if needed, until desired soup consistency.
4. 4. Simmer about 15-20 minutes, covered, or until vegetables are tender.
5. 5. To serve, divide pasta among 4-6 large soup bowls (use less pasta if limiting carbohydrates) and ladle soup over. Top with a sprinkle of grated cheese and pepper(s), if desired.
6. Notes:
7. *pasta should not be added to the soup until serving, otherwise it gets mushy. Keep leftovers separate, too.
8. ** carrots, celery, peppers, string beans, frozen okra or whatever other vegetables you have on hand can be sauteed along with the onion/garlic; add more oil/cooking spray if needed.

pasta, olive oil, garlic, onion, tomatoes, beef broth, beans, italian seasoning or basil, parmesan, black pepper, red pepper

Taken from www.epicurious.com/recipes/member/views/post-hurricane-minestrone-1209392 (may not work)