Minestrone Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 (14.5 ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup uncooked small pasta
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery and cook until softened, about 5 minutes.
3. Stir in the oregano and basil and cook for 1 more minute.
4. Add the tomatoes, vegetable broth, kidney beans, garbanzo beans, and pasta and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes.
5. Season with salt and pepper. Serve with Parmesan cheese, if desired.

Interesting Facts

• Minestrone soup is an Italian classic that can be made with any combination of vegetables, beans, and pasta.
• The name "minestrone" comes from the Italian word for "big soup".
• Minestrone soup is a great way to use up any vegetables you have in the fridge.