Gina’S Minestrone Soup

• 2 Tablespoons Olive Oil
• 1 whole Onion, Chopped
• 3 stalks Celery, Chopped
• 3 stalks Carrots, Chopped
• 6 cloves Garlic, Minced
• 1/2 teaspoons Crushed Red Pepper
• 1 teaspoon Oregano
• 1 can (14.5 Oz. Can) Diced Tomatoes, Basil, Garlic & Oregano Blend
• 1-1/2 cup Tomato Puree, Or Tomato Juice
• 32 ounces, fluid Chicken Broth
• 1 whole Rotisserie Chicken, Breasts And Thighs Only
• 1 can (15 Oz. Can) Cannellini Beans, White Kidney Beans
• 1/4 cups Fresh Italian Parsley, Chopped
• Cooked Pasta (optional)
• Salt And Pepper
• Shaved Parmesan Cheese, For Garnish

1. Saute onions, celery and carrots in the olive oil until soft, then add the garlic, red pepper, salt and pepper and oregano. Cook for a few more minutes.
2. Add the diced tomatoes, tomato puree and cook for 5 minutes. Add chicken broth and rotisserie chicken.
3. Add cannellini beans, rinsed.
4. Cook for at least 20 minutes.
5. 5 minutes before serving, add the chopped parsley and cooked pasta (optional) and more salt and pepper.
6. Garnish with black pepper and shaved Parmesan cheese.
7. Serve with crusty Italian bread and a side salad.

olive oil, onion, stalks celery, stalks carrots, garlic, red pepper, oregano, tomatoes, tomato puree, chicken broth, rotisserie chicken, beans, ubc, pasta, salt, parmesan cheese

Taken from tastykitchen.com/recipes/soups/ginae28099s-minestrone-soup/ (may not work)