Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion (, peeled and cut into 1/2-inch pieces)
• 6 cloves garlic (, minced)
• 4 medium carrots (, peeled and cut into 1/2-inch rounds)
• 2 stalks celery (, cut into 1/4-inch pieces)
• 2 teaspoons dried oregano
• 2 cans ((400 g/14 oz each) diced tomatoes, with juices)
• 6-8 cups chicken stock
• 4 medium potatoes (, peeled and cut into 1/2-inch pieces)
• 1 can ((400 g/15 oz) cannellini beans, drained and rinsed)
• 1-2 cups cooked pasta
• Salt and freshly ground pepper (, to taste)
• Freshly grated Parmesan cheese (, for serving)

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add onion and cook until tender and translucent, about 5 minutes. Add garlic and cook for 1 minute. Add carrots and celery and cook until vegetables begin to soften, about 5 minutes. Stir in oregano.

2. 2

   Add tomatoes, 6 cups chicken stock, and potatoes and bring to a boil over high heat. Lower the heat to medium-low and simmer for 20-30 minutes or until vegetables are tender. Stir in beans, cooked pasta, and heat through. Season with salt and pepper.

3. 3

   The soup should be quite thick, but if you prefer a thinner soup, add more chicken stock.

4. 4

   Reheat soup before serving. Ladle into bowls and sprinkle with Parmesan cheese. Serve hot.