Minestrone Soup

Chilly fall nights are always better with a little soup. This classic Minestrone Soup will warm even the pickiest of eaters.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 6

Ingredients:
● 2 tablespoons olive oil
● 1 medium yellow onion, chopped
● 2 medium carrots, chopped
● 2 medium celery stalks, chopped
● 1 teaspoon kosher salt
● 1/2 teaspoon ground black pepper
● 1/2 teaspoon dried oregano
● 6 cups vegetable broth
● 1 (15-ounce) can diced tomatoes
● 1 (15-ounce) can red kidney beans
● 1 (15-ounce) can cannellini beans
● 1/2 cup uncooked mini shell pasta
● 1/4 cup chopped fresh parsley

Method:

1. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, salt,
   pepper and oregano and sauté for 10 minutes, or until vegetables have begun to soften.
2. Add vegetable broth, tomatoes, kidney beans and cannellini beans. Bring to a boil and
   reduce heat to medium-low. Simmer for 10 minutes, uncovered. Add pasta and continue
   to cook for 6 to 8 minutes, or until pasta is tender.
3. Stir in chopped parsley and season with more salt and pepper, to taste.