Minestrone Soup with Kidney Beans, Green Beans, Carrots & Pasta

Directions

1. Wash and dry all fresh produce. Dice the carrot and celery and place them in a small bowl. Peel and finely dice the yellow onion and mince the garlic; add them to the bowl with the carrots and celery.
2. In a medium saucepan, heat a light coating of olive oil over medium-high heat. Add the diced vegetables and Italian seasoning, along with salt and pepper to taste, and cook until they soften, about 4–5 minutes, stirring occasionally.
3. Drain and rinse the kidney beans; set them aside to drain further.
4. Pour in the broth and the can of diced tomatoes; bring the mixture to a boil and whisk to combine.
5. When the soup is boiling, stir in the kidney beans and macaroni. Return to a boil, then reduce the heat to medium, cover, and cook for about 5 minutes, stirring occasionally.
6. Prepare the green beans by trimming and cutting them into 1-inch pieces. Add them to the pot and continue to cook until the pasta and vegetables are tender, about 3–5 more minutes, stirring occasionally.
7. Taste and adjust seasoning if needed, then ladle into bowls and serve.