Minestrone Soup

Ingredients

• 1 tablespoon olive oil
• 1/2 onion
• 1 garlic clove
• 1 carrot
• 1 celery stalk
• 1 cup green beans
• 1 can kidney beans
• 1 tablespoon tomato paste
• 1/4 teaspoon oregano
• 1 can 14.5 oz diced tomatoes
• 4 to 5 cups stock or water
• 1 cup whole wheat elbow pasta

Instructions

1. Heat up a heavy-bottomed pot while you prepare the vegetables.
2. Chop the onion, mince the garlic, and dice the carrots and celery. Cut the green beans into thirds.
3. Add the oil to the pot and saute the onions and garlic until fragrant. Add the rest of the vegetables.
4. Stir in the tomato paste and oregano (crush it with your hands to release the flavor.
5. Add the diced tomatoes and drained beans. Stir for a couple of minutes.
6. Add the stock and bring to a boil.
7. Add the elbow pasta, lower the heat and cook until the pasta and the vegetables are tender. About 10 min.

Notes