Minestrone Soup

I know it's summer, but soups are always so easy and it's a cheap, meatless meal. I made some home baked bread to go along with it.

I used the recipe found here - http://allrecipes.com/Recipe/kens-minestrone-soup/detail.aspx

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 onion, thinly sliced
• 2 large carrots, diced
• 1 (29 ounce) can Italian-style stewed tomatoes
• (I took a can of my garlic and onion diced tomatoes and pureed them in the blender since Jack doesn't like tomato chunks)
• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can green beans, drained
• tiny shell pasta
• 1/4 teaspoon dried parsley
• 1 pinch dried basil
• 1 pinch dried oregano
• 1 pinch Italian seasoning
• 2 bay leaves
• 2 tablespoons vegetarian chicken flavor seasoning
• 1 pinch cayenne pepper

Directions

1. In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes.
2. Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Fill each can with water, and add the water to the saucepan. Mix in green beans and pasta. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well. Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.

I go heavy on the seasonings (much more than a pinch) and add tiny shell pasta. I'm not sure how much (maybe 1/3 bag), but be aware it does expand quite a bit when it cooks. Also top with parmesan cheese-it makes this. This made A LOT, but it was good.