Minestrone Soup

• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 Large Onion, Diced
• 2 cloves Garlic, Minced
• 1/2 Large Carrot, Sliced
• 1/2 cups Cut-up Green Beans
• 2 Tablespoons Italian Seasoning
• Sea Salt And Ground Black Pepper To Taste
• 2 cups Canned Stewed Tomatoes
• 3 cups Low Sodium Chicken Broth
• 3 cups Tomato Juice
• 1 cup Canned Or Cooked Kidney Beans, Drained And Rinsed
• 1 cup Small Pasta Shells

1. Start by heating the oil in a large pot over medium-high heat. Add the onion. Saute until the onions are translucent (approximately 5 minutes). Add the minced garlic. Saute for 30 seconds, stirring regularly. Don't brown the garlic, as that will leave you with a bitter taste (literally, and probably figuratively, too).
2. Add the sliced carrots. Saute until they begin to soften up. This too should only take 5 minutes. Stir in the green beans, Italian seasoning, 3/4 teaspoon of sea salt, and some ground black pepper. Cook for approximately 5 minutes.
3. Add the stewed tomatoes, chicken broth and tomato juice. Bring to a rolling boil then reduce the heat to medium low. Simmer for 10 minutes. Add the kidney beans. Then, add the pasta.
4. Stir well and let it simmer until the pasta is cooked (refer to pasta package instructions but this should be approximately 10 minutes).
5. Enjoy on its own or with a sandwich!

olive oil, onion, garlic, carrot, green beans, italian seasoning, salt, tomatoes, chicken broth, tomato juice, kidney, pasta shells

Taken from tastykitchen.com/recipes/soups/minestrone-soup-11/ (may not work)