Fresh from the Garden Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 2/3 cup white diced onion
• 1/2 cup diced celery
• 1/2 cup peeled and diced carrots
• 2 teaspoons minced garlic
• 1 cup freshly cut up (half cooked) green beans
• 1 (14-ounce) can diced tomatoes
• 32 ounces vegetable stock
• 1 1/2 teaspoons oregano
• 1 bay leaf
• 1 tablespoon diced fresh parsley
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 diced zucchini
• 1/2 cup small pasta (elbow macaroni, etc.)
• salt and pepper, to taste

Instructions

Heat olive oil in a large pot over medium heat. When oil is hot, add the onions, celery, carrots, and garlic. Cook until tender, about 5 minutes. Cook green beans in small separate pan with water until half cooked; drain. Add canned tomatoes, vegetable broth, oregano, bay leaf, and parsley to the pot. Bring to a boil and turn down to simmer. Add kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender. Remove bay leaf before serving and season with salt and pepper to desired taste.