Rosemarie's Italian-Style Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (6 ounce) can tomato paste
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrot and celery and cook for another 5 minutes.
3. Stir in the oregano, basil, and red pepper flakes and cook for another minute.
4. Add the diced tomatoes, kidney beans, vegetable broth, garbanzo beans, and tomato paste. Bring to a boil, reduce heat, and simmer for 20 minutes.
5. Season with salt and pepper to taste. Serve topped with Parmesan cheese.

Interesting Facts

• This soup is a great way to get your daily servings of vegetables.
• The Parmesan cheese gives this soup an extra kick of flavor.
• This soup can be made ahead of time and frozen for future meals.