Ingredients
- 2 ounces uncooked gluten-free elbow pasta (about 3/4 cup)
- 1 tablespoon extra virgin olive oil
- 3 carrot, peeled and diced (about 1 1/2 cups)
- 3 stalks celery, diced (about 1 1/2 cups)
- 1 extra-large onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper
- 6 cups Pacific Foods® Organic Vegetable Broth
- 1 can (about 15 ounces) kidney beans, rinsed and drained
- 1 1/2 cups fresh or thawed frozen cut green beans
Buy Ingredients Online
Instructions
-
Step 1
Cook and drain the pasta according to the package directions. While the pasta is cooking, heat the oil in a 5-quart saucepot. Add the carrots, celery, onion and garlic and cook for 5 minutes or until tender-crisp.
-
Step 2
Add the tomato paste, Italian seasoning and crushed red pepper and cook and stir for 2 minutes.
-
Step 3
Increase the heat to high. Add the broth, kidney beans and green beans and heat to a boil, stirring to scrape up any browned bits from the bottom of the pot. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender.
-
Step 4
Stir in the cooked pasta. Season to taste with salt and pepper. Serve sprinkled with thinly-sliced fresh basil and grated Parmesan cheese, if desired.
-
Tips
-
A soup like this minestrone is easily customizable and a great way to use up leftover vegetables! You can add up to 2 1/4 cups additional vegetables in Step 3. Try adding diced potatoes to make the soup even more hearty!
-
