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
- 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).
- 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.
- 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.
- Stir well and let it simmer until the pasta is cooked (refer to pasta package instructions but this should be approximately 10 minutes).
- 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)