MINESTRONE SOUP

 

2 tbsp olive oil

1 large onion, diced
4 garlic cloves, minced
2 celery stalks, diced
1 large carrot, diced
1 1/2 fresh or frozen green beans, in pieces
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
1 can (28-oz) lower sodium diced tomatoes
1 can (14-oz) lower sodium crushed tomatoes
6 cups low-sodium chicken or beef broth
1 can (15-oz) kidney beans, drained
1/2 cup whole-grain elbow pasta
1/3 cup finely grated Parmesan cheese
2 tbsp chopped fresh basil

Heat the oil in a large soup pot over medium-high heat; add onion and cook until translucent.  Add the garlic and cook about a half minute.  Add the celery and carrot; cook until starting to soften. Stir in the green beans, oregano, and basil, salt and pepper; cook for 3 minutes.

Add both types of tomatoes and the broth; bring mixture to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in the beans and pasta; cook until veggies and pasta are tender, about 10 minutes or so.

Ladle soup into bowls and top with the cheese and fresh basil.

Serve with a piece of crusty whole-grain or low-carb bread, if desired.

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NOTE: This is my diabetic-friendly version of an Ellie Krieger recipe