Easy Leftover Minestrone

Preparation time

15 Minutes

Cooking time

30 Minutes

Serves

6

Need your daily veggie fix but don’t feel like eating salad? This minestrone soup is the answer. There are a lot of veggies and very flavourful!

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This soup can be made from leftover vegetables in your fridge and canned ones from the pantry. Even if you are missing one or two ingredients - just exchange them for something else. Enjoy a nutritious meal that will fill you up without the guilt.

Ingredients

2
tablespoons
Extra Virgin Olive Oil
1
large
Onion
, diced
4
cloves of
Garlic
, minced
2
stalks of
Celery
, diced
1
large
Carrot
, peeled and diced
170
grams
Green Beans
, trimmed and cut into 2 centimetre pieces
1
teaspoon
Dried Oregano
1
teaspoon
Fresh Basil
, chopped, plus 2 tablespoons for decoration
Salt
, to taste
Black Pepper
, to taste
1
can
Diced Tomatoes
1
can
Crushed Tomatoes
6
cups
Chicken Broth
1
can
Kidney Beans
, drained and rinsed
1
cup
Elbow Pasta
, raw
1/3
cup
Parmesan Cheese
, finely grated

Directions

Heat 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. Cover pot and simmer for 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.

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