Fall is nearly here, which means soup season is, too! Enjoy this easy Minestrone Soup from the Food Network all season long. Yields 6 servings.
Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium-high heat. Add 1 large onion (diced) and cook until translucent, around 4 minutes. Add 4 cloves garlic (minced) and cook for 30 seconds. Dice and add 2 celery stalks and 1 large carrot and cook until they begin to soften, about 5 minutes. Stir in 1 1/2 cups green beans (trimmed and cut into 1/2-inch pieces), 1 teaspoon dried oregano, 1 teaspoon dried basil, 3/4 teaspoon Kosher salt and freshly ground black pepper to taste and cook for 3 minutes more.
Add 1 28-ounce can diced tomatoes, 1 14-ounce can crushed tomatoes, and 6 cups low-sodium chicken broth. Reduce heat and simmer for 10 minutes. Stir in 1 15-ounce can kidney beans (drained and rinsed) and 1 cup elbow pasta and cook until pasta is tender, about 10 minutes. Season with salt and pepper to taste.
Ladle into bowls and top with grated parmesan cheese and chopped basil. Serve with your favorite crusty bread.