Diane’s Hearty Veggie Minestrone
1 tablespoon olive oil
2 sweet onions, diced
4 celery stalks, cut in half lengthwise then sliced
2 large carrots, cut in half lengthwise then sliced
6 cloves garlic, finely chopped
2 quarts low-sodium veggie broth
4 cups diced tomatoes
2 cups crushed tomatoes
1 teaspoon Kosher salt
1/2 teaspoon cayenne pepper
2 teaspoons dried oregano
2 teaspoon dried thyme
2 cups of your favorite cooked beans (pinto and small white are my favs)
3 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
1 cup ditalini pasta
1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery and garlic and cook 10 minutes stirring occasionally.
2. Add the next 9 ingredients (carrot through thyme), bring to a boil, stir, reduce heat and simmer 20 minutes.
3. Stir in beans, fresh herbs and pasta and cook about 10 minutes until pasta is al dente.
4. Remove from heat, cover and let stand 10 minutes. Season to taste with salt and freshly ground black pepper.