Better than any restaurant version, this minestrone soup is where it's at. (And the where it's at is your kitchen). I love this hearty soup, jam-packed full of beans, pasta, veggies, and spices, this is a perfect hit-the-sport kinda soup. Serve with a crusty baguette, and oh momma!
Heat the olive oil in a large pot over medium-high heat. When it’s hot, add in the onion, celery, carrot, and garlic. Sauté for about 5 minutes, until the onion turns translucent and begins to brown.
Now add the vegetable broth, tomatoes, kidney beans, oregano, basil, salt, and pepper. Bring to a boil, then immediately reduce to a simmer and cook for 15 minutes, uncovered.
Finally, add in the green beans and pasta and cook another 8 to 12 mintues until the pasta is al dente. Serve hot.
Notes
Oil-Free: to make oil-free omit the olive oil and instead do a water or broth sauté.