Ken's Minestrone Soup

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 celery rib, chopped
• 1 carrot, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 zucchini, chopped
• 1 cup small uncooked pasta shells
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. In a large pot, sauté the onion, garlic, celery, and carrot in the olive oil over medium heat until softened, about 5 minutes.
2. Stir in the oregano and basil, and cook for 1 minute.
3. Add the vegetable broth and tomatoes, and bring the mixture to a boil.
4. Reduce the heat to low and simmer, covered, for 30 minutes.
5. Stir in the beans, zucchini, and pasta and simmer, covered, for an additional 30 minutes.
6. Season with salt and pepper to taste, and top with Parmesan cheese when serving.

Interesting Facts

• Minestrone is an Italian soup made with vegetables, beans, and sometimes pasta.
• The word minestrone comes from the Italian word minestra, which means “soup”.
• The exact ingredients of minestrone vary from region to region and season to season.