Vegetarian Minestrone Soup

Ingredients

• 2 tbsp olive oil
• 1 onion (chopped)
• 3 carrots (chopped)
• 2 stalks celery (chopped)
• 2 cloves garlic (minced)
• 1 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1 can petite diced tomatoes
• 2 cans cannellini beans (drained)
• 4 cups vegetable broth
• 1/4 cup chopped parsley
• 1 lemon
• 1 box small tube pasta
• parmesan cheese (to serve)

Instructions

1. 1

   Sauté vegetables: Heat oil in a Dutch Oven or large pot over medium heat. Add onions, carrots, and celery. Cook for 10 minutes, or until the vegetable soften.

2. 2

   Add aromatics: Add garlic, dried basil, oregano, salt, and pepper and cook for another minute.

3. 3

   Simmer soup: Add tomatoes and broth. Reduce heat to low and cook for another 20 minutes.

4. 4

   Cook pasta according to package directions. Set aside.

5. 5

   Season soup: Squeeze the juice of one lemon into the soup and add chopped parsley. Taste for seasoning. Add more lemon if you like.

6. 6

   Serve: To serve, add cooked pasta to the bottom of a soup bowl. Ladle soup over and garnish with Parmesan and more parsley.