Minestrone Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large large DOLE® Yellow Onion, diced
• 4 garlic cloves, minced
• 2 DOLE Celery stalks, diced
• 1 large DOLE Carrot, diced
• 1-1/2 cups green beans, trimmed and cut into 1/2-inch pieces
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried basil
• 1 can (28 oz) no-salt added diced tomatoes
• 1 can (14 oz) crushed tomatoes
• 48 oz reduced-sodium chicken broth
• 1 can (15 oz) low-sodium kidney beans, drained and rinsed
• 1/2 cup elbow pasta
• 2 DOLE Yukon Potatoes, peeled and diced
• Parmesan cheese, grated
• chopped fresh basil leaves
• salt and ground black pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about four minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about five minutes.
2. Stir in green beans, oregano and dried basil; cook three more minutes. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
3. Stir in the kidney beans, pasta and potatoes and cook until the pasta and vegetables are tender; about 10 minutes. Season with salt and pepper to taste.

4. Serve with Parmesan cheese and chopped basil