Minestrone Soup

Minestrone Soup

2 tablespoons extra-virgin olive oil1 large onion, diced4 cloves garlic, minced2 stalks celery, diced1 large carrot, diced1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)1 teaspoon dried oregano1 teaspoon dried basilKosher salt and freshly ground pepper1 28-ounce can no-salt-added diced tomatoes1 14-ounce can crushed tomatoes6 cups low-sodium chicken broth1 15-ounce can low-sodium kidney beans, drained and rinsed1 cup elbow pasta1/3 cup finely grated parmesan cheese2 tablespoons chopped fresh basil

DirectionsHeat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.
Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g