Desperation Minestrone Soup

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cups finely chopped "pantry" vegetables (carrots, fennel, leeks, potatoes, cauliflower, cabbage, winter squash, etc.)
• 2 large garlic cloves, minced
• one 15-ounce can diced or crushed tomatoes
• 8 cups vegetable or chicken stock
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• one 15-ounce can cannellini beans, drained and rinsed
• 1 cup green vegetables (zucchini, green beans, peas, leafy greens, broccoli, etc.), finely chopped
• 1/2 cup gluten-free elbows, orzo, or orecchiette (optional)
• 1/2 cup herbs (basil, chives, parsley, tarragon, or a combination), roughly chopped or torn
• Shaved Parmesan or Pecorino, for serving (optional)

1. Heat the oil in a large Dutch oven or stockpot. Saute the onions and pantry vegetables over medium-high heat until soft, 5 to 7 minutes. Stir in the garlic and cook until fragrant, another minute. Pour in the tomatoes and simmer until the liquid is reduced and the tomato chunks have softened, about 5 minutes. Add the stock, salt, and red pepper flakes to the pot. Bring to a boil.
2. Stir in the beans, green vegetables, and pasta (if using), then reduce the heat to medium-low. Simmer for 10 minutes, or until the pasta is cooked through. Off the heat, stir in herbs and taste for seasoning. Garnish with a drizzle of olive oil and shaved Parmesan or Pecorino for a salty bite.

olive oil, yellow onion, pantry, garlic, tomatoes, vegetable, salt, red pepper, cannellini beans, green vegetables, elbows, herbs

Taken from food52.com/recipes/73204-desperation-minestrone-soup (may not work)