| PREP TIME | SERVINGS | TOTAL TIME |
|---|---|---|
| 20 mins | 8 people | 50 mins |
INGREDIENTS
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 3/4 cup chopped celery, about 2-3 ribs celery
- 3/4 to 1 cup chopped carrots, about 2-3 medium carrots
- 1 1/2 cups frozen or fresh chopped green beans
- 3 cloves garlic, finely minced or 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 28-ounce can crushed tomatoes
- 6 cups chicken or vegetable broth (I use low-sodium)
- 15-ounce can white beans, rinsed and drained (see note)
- 1 cup small pasta, like shells, ditalini or elbow
- Parmesan cheese, for serving
INSTRUCTIONS
- In a large 6-quart pot, heat the olive oil over medium heat and add the onion, celery and carrots. Cook, stirring occasionally, until the onions start to soften, about 4-5 minutes.
- Add the green beans, garlic, basil, salt, oregano and black pepper. Cook for another minute or so, stirring often.
- Stir in the crushed tomatoes and chicken broth. Bring the soup to a simmer and cook for 8-10 minutes until the vegetables have softened a bit (they'll cook more in the next step).
- Stir in the beans and pasta and cook for 10-11 minutes until the pasta and vegetables are tender.
- Season to taste with additional salt and pepper. Serve with Parmesan cheese, if desired.
NOTES
Tomatoes: You can change up the tomatoes by using half crushed tomatoes and half diced tomatoes. My family prefers non chunky tomatoes in this soup, so I stick with all crushed tomatoes.
Beans: I use Great Northern or white kidney beans. Light or dark kidney beans can be substituted for white beans.
0 Comments