This minestrone is the perfect recipe to warm you up on a cold winter/almost spring day.
Serves 6-8
INGREDIENTS
2 tbsp Olive oil
1 Onion, medium, chopped
4 Cloves garlic
3 Carrots, medium, chopped
4 stalks Celery, sliced
2 -15.5 oz cans Kidney Beans
2 tbsp Tomato Paste
1 tbsp Oregano, dried
1 tbsp Rosemary, dried
2 - 28 oz cans Diced Tomatoes
5 1/2 cups Vegetable Stock
1 Bay Leaf
2 -14.5 oz cans Green Beans
2 1/2 cups Penne Pasta
Salt and Pepper to taste
DIRECTIONS
In a six-quart soup pot, saute the olive oil, onion, garlic and carrots over medium heat for 3-5 minutes. Add the celery, kidney beans, tomato paste, dried herbs and cook for another 3-5 minutes. Add the diced tomatoes and vegetable stock and bring to a boil. Add the green beans and pasta then simmer for 15-20 minutes. Season with salt and pepper to taste and serve hot with thick bread or crackers.
This recipe keeps in the fridge for 2-3 days and freezes very well for up to 3 months, so don't worry about making too much.
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