Minestrone soup

Ingredients:

• 2 tbsp. l. olive oil
• 1 large onion, diced
• 4 cloves garlic, crushed
• 2 stalks celery, diced
• 1 large carrot, diced
• 300g green beans, trimmed and cut into 1cm pieces (about 1.5 cups)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (800g) of canned chopped tomatoes, no salt
• 1 can (400 g) of canned pureed tomatoes
• 6 cups lightly salted chicken broth
• 1 can (425g) reduced-salt kidney beans, rinsed
• 1 cup of macaroni
• 1/3 cup finely grated Parmesan
• 2 tbsp chopped fresh basil

Preparation:

1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook for another 30 seconds. Add the celery and carrots and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook for another 3 minutes.
2. Add the diced and pureed tomatoes and chicken broth to the pan and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt to taste. Ladle the soup into bowls and top with Parmesan and chopped basil.