I thought I was done making soups this season but Mother Nature says no! so here is another variation on the Minestrone theme from the Food Network Magazine by Ellie Krieger.
2 tablespoons extra virgin olive oil
1 large onion, diced (I didn’t have an onion so I used 1/4 cup dried onion)
4 cloves garlic, minced (I pressed them with the garlic press)
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2″ pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
kosher salt and freshly ground pepper
1 (28 oz) can no salt added diced tomatoes
1 (14 oz) can crushed tomatoes
6 cups low sodium chicken broth (I used three 14.5 oz cans of chicken broth)
1 (15 oz) can low sodium kidney beans, rinsed and drained
1/2 cup elbow pasta (I used cappelletti and I did 1 cup because 1/2 didn’t look like very much)
1/3 cup finely grated Parmesan cheese (I’m out of Parmesan, bummer!)
2 tablespoons chopped fresh basil (left this off)
1 Heat oil in large pot over medium high heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds. Add celery and carrot and cook until they begin to soften, about 5 minutes. Stir in green beans, dried oregano and basil, 3/4 teaspoon salt and pepper to taste; cook 3 more minutes.
2 Add diced and crushed tomatoes and chicken broth to pot and bring to a boil. Reduce heat to medium low and simmer 10 minutes. Stir in kidney beans and pasta and cook until pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with Parmesan and chopped basil.
1 serving = 2 cups which is 260 calories