Minestrone Soup

1 Tbs olive oil

1/2 c finely chopped onion

3/4 c chopped celery (about 2-3 ribs)

3/4 - 1 c chopped carrots (about 2-3 carrots)

1 small zucchini, quartered and chopped

1 1/2 c frozen green beans

3 garlic cloves, finely minced

1 tsp dried basil

1 tsp salt

1/2 tsp dried oregano

1/4 tsp black pepper

28 oz. crushed tomatoes

6 c chicken broth (can use vegetable broth!)

15 oz. white beans, rinsed and drained

1 c small pasta (shells, ditalini, or elbow would all work)

Parmesan cheese, as garnish

Baguettes, just because!

In a large 6-quart pot, heat the olive oil over medium heat and add the onion, celery, carrots, and zucchini.  Cook, stirring occasionally, until the onions start to soften, 4-5 minutes.

Add the green beans, garlic, basil, salt, oregano, and pepper.  Cook for another minute or so, stirring often.

Stir in the crushed tomatoes and chicken broth.  Bring soup to a simmer and cook for 8-10 minutes or until the vegetables have softened a bit.

Stir in the beans and pasta and cook for 10-11 minutes or until the pasta and vegetables are tender.

Serve with Parmesan cheese.

From Mel's Kitchen Cafe