Quick Minestrone Soup

• 2 tablespoons olive oil
• 1 medium onion, sliced (about 1 cup)
• 2 carrots, sliced (about 1 cup)
• 2 celery ribs, coarsely chopped (about 1 1/3 cups)
• 2 garlic cloves, minced
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 6 cups vegetable or chicken broth
• 1/3 cup dry sherry
• 1 medium zucchini, chunked (about 1 cup)
• 2 medium tomatoes, peeled, seeded, and diced or 1/2 cups canned crushed tomatoes
• 1/4 pound fresh green beans, cut into 2-inch pieces
• 2 cups cooked kidney beans, drained
• 1/4 cup fusilli (spiral) pasta
• Salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese, plus additional for the table

1. Heat the oil in a 4-quart saucepan over medium-high heat.
2. Add the onion and saute until softened, about 5 minutes.
3. Stir in carrots, celery, garlic, basil, and oregano.
4. Then add the broth, bring to a boil, reduce heat, and simmer 5 minutes.
5. Add the sherry, zucchini, tomatoes, green beans, kidney beans, and fusilli.
6. Simmer an additional 10 to 15 minutes or until pasta is cooked.
7. Season with salt and pepper.
8. Taste and adjust seasoning.
9. Stir in Parmesan just before serving.
10. Serve with additional Parmesan cheese at the table, if desired.

olive oil, onion, carrots, celery, garlic, basil, oregano, vegetable, sherry, zucchini, tomatoes, green beans, kidney beans, fusilli, salt, parmesan cheese

Taken from www.cookstr.com/recipes/quick-minestrone-soup (may not work)