Minestrone Soup II

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1 (14.5 ounce) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 cup frozen corn
• 1/2 cup small pasta (such as macaroni, shells, or elbow)
• salt and black pepper, to taste
• 1/4 cup chopped fresh parsley, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and cook, stirring often, until vegetables are tender, about 5 minutes.
2. Add the oregano, basil, thyme, and red pepper flakes and cook, stirring often, for 1 minute.
3. Add the diced tomatoes and vegetable broth and bring to a simmer. Reduce heat to low and simmer for 10 minutes.
4. Add the beans, corn, and pasta and simmer for an additional 10 minutes.
5. Season with salt and black pepper, to taste. Serve hot, garnished with fresh parsley.

Interesting Facts

• Minestrone is an Italian soup that is traditionally made with vegetables, beans, and pasta.
• This soup is a great way to use up leftover vegetables in your refrigerator.
• You can add other vegetables to this soup such as zucchini, spinach, or kale.
• This soup can be served hot or cold and makes a great lunch or light dinner.