Classic Minestrone Soup


48 Oz. Low
Sodium Chicken Broth

1 14.5 Oz can Organic
Fire Roasted Diced Tomatoes

1 14.5 Oz. Can Reduced
Sodium Kidney or Navy Beans

1 28 Oz Can Crushed Tomatoes
(not pictured)

1 Cup Ditalini Pasta
1 1/2 Tsp. Dried Oregano
1 1/2 Tsp. Dried Basil
1 Onion
4-5 Garlic Cloves
3 Stalks Celery
3-4 Carrots
Fresh Basil
Olive Oil
Kosher Salt
Dice onion, smash and peel garlic.
Mince up the garlic.
Peel and dice carrots, dice celery.
In a Dutch Oven add some olive oil.
Heat to medium high heat and sauté onions for 2 mins.
Add in the minced garlic and sauté for 1-2 mins.
Add celery and carrot and cook for 3-5 mins.
Add in dry seasoning.
Add in fire roasted tomatoes.
Add the crushed tomatoes
Stir mixture. Add the broth.
Bring to a boil.

Reduce to medium heat, cover and cook for 10 mins.
Chop some basil.
Add in the kidney or navy beans.
Add in Ditalini pasta.
Cook for another 10 mins.
Chop some Parmesan from the block and add to cheese grinder.
Top Minestrone soup with
Parmesan and Fresh Basil.

Serve and enjoy…Delicious!

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