Minestrone Soup

This soup takes no time and tastes like it took days. Gluten free pasta makes the soup GF if you want it to be. And really good canned tomatoes definitely make it shine. I use DiNapoli’s or Rao’s but there are plenty of great brands to choose from. Eat with grilled cheese for the ultimate high.

1 onion, diced
5 cloves garlic, minced
2 carrots, diced
2 sticks celery, diced
2 TBSP olive oil
1 28oz can good tomatoes, San Marzano or the like
6 cups broth (chicken or veg to make it vegetarian)
Few leaves of basil chiffonade
1 can kidney beans
1 cup dried pasta, bite size shape
Parmesan cheese, grated, for top
Salt
Pepper

1. Heat a heavy bottomed pot to medium on the oven, add olive oil.

2. Add onions and garlic. Let cook 5 minutes and add carrot and celery. Salt and lower heat to medium low and let cook 15 more minutes.

3. Add tomatoes and broth, cover and cook another 20 minutes. Add beans and pasta, cook an additional 10 minutes.

4. Stir in basil and top with parmesan. Serve!