Minestrone Soup

Directions:

1. Sauté Vegetables:
   • Heat olive oil in a large pot over medium-high heat.
   • Add onion and cook until translucent (about 4 minutes).
   • Add garlic and cook for 30 seconds.
   • Add celery and carrot, cook until they begin to soften (about 5 minutes).
   • Stir in green beans, oregano, basil, 3/4 teaspoon salt, and pepper; cook for 3 more minutes.
2. Cook Soup:
   • Add diced tomatoes, crushed tomatoes, and chicken broth. Bring to a boil.
   • Reduce heat to medium-low and simmer for 10 minutes.
   • Stir in kidney beans and pasta, cook until pasta and vegetables are tender (about 10 minutes). Season with salt.
3. Serve:
   • Ladle into bowls, top with parmesan and chopped basil.