Better-Than-Restaurant Minestrone

2 tbsp Olive Oil

2 Large Carrots, chopped

1 Stalk of Celery, chopped

1 Sweet Onion, diced

4 Cloves of Fresh Garlic, minced

1 cup Fresh or Frozen Green Beans

1 Can of Cannellini Beans, rinsed and drained

2 Cans of No-Salt Added Petite Diced Tomatoes

1 8 oz. Can of Tomato Sauce

4 cups Reduced Sodium Chicken Broth

1 tsp Kosher Salt

1 tsp Dried Oregano

1 tsp Dried Basil

½ tsp Freshly Ground Black Pepper

1 cup Pasta - Elbows, Ditalini, or similar small tubes

Chop your onion, carrots and celery and throw them into a bowl.

Dice your onion and mince the garlic and add to the vegetable bowl.

Heat the olive oil in a Dutch oven or large soup pan. Add the veggie mix and sauté them for 3-4 minutes until the onions are translucent.

Add the chicken broth, undrained diced tomatoes and tomato sauce to the pot.

Add in the herbs and spices and the green beans. Stir to combine and bring to a gentle boil.

Add the pasta and cook 8-10 minutes or until the pasta is soft but not mushy.

Serve hot with a sprinkle of Parmesan cheese and a nice crusty piece of bread for dipping.