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Minestrone Soup

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• 2 tablespoons oil
  
• 1 medium onion, finely chopped
  
• 1 teaspoon minced garlic
  
• 6 cups chicken broth or vegetable broth, plus more as needed
  
• 1 (28-ounce) can diced tomatoes
  
• 1 medium carrot, diced
  
• 1 medium rib celery, diced
  
• 2 teaspoons dried oregano
  
• 1 teaspoon dried thyme
  
• 1 bay leaf
  
• Salt and pepper
  
• 1 cup small soup pasta, such as rings, ditalini, alphabets, or bow ties
  
• 1 cup chopped fresh or frozen green beans
  
• 1 (15-ounce) cannellini beans, rinsed and drained
  






Instructions



1. Heat the oil in a large soup pot or saucepan over medium heat. Add the onion and garlic and sauté for 2 minutes. Add the 6 cups of broth, tomatoes, carrot, celery, oregano, thyme, and bay leaf. Season to taste with salt and pepper. Bring to a boil, reduce the heat, and simmer for about 20 minutes.
   
   
2. Return the soup to boiling. Add the pasta, and boil gently until the pasta is partially cooked, about 5 minutes. Add the green beans and cannellini. Simmer for 10 minutes more, or until the green beans are tender.
   
   
3. Remove the bay leaf. Taste and adjust the seasoning as needed. The soup will thicken on standing; thin with additional broth or water if needed. Serve hot.
   
   Serves 6 to 8