Autumn Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 4 ribs celery, diced
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 1 medium green pepper, diced
- 1 tablespoon fresh oregano
- 1/2 tablespoon chopped basil
- 3 cloves minced garlic
- 1 tablespoon tomato paste
- 1 bay leaf bay leaf
- 8 cups vegetable stock
- 28 ounce fire roasted diced tomatoes
- 15 ounce cannellini beans, drained and rinsed
- 2 cups diced peeled sweet potatoes
- 2 cups dry pasta shells
- to taste salt and pepper
- to garnish Parmesan cheese
Instructions
- In a large stockpot, heat 2 tablespoons of olive oil. Add celery, carrots, green pepper, and onion and saute until translucent. About 10 minutes.
- Add the oregano, basil, tomato paste, and garlic. Cook for a few minutes.
- Add the vegetable stock, tomatoes, and beans. Bring to a simmer. Let simmer for about 30 minutes.
- Add the sweet potatoes and pasta and simmer until both are cooked al dente, no more than 10 minutes. Add salt and pepper to taste.
- Serve immediately with Parmesan cheese and warm bread!
