Minestrone Soup

This recipe is from my mom.  Ken’s aunt makes something similar.

2 tablespoons olive oil
1 cup onions, chopped
1 cup carrots, sliced
3 cloves garlic, minced
4 14 1/2-ounce cans low-sodium vegetable broth
1-1/2 cups water
3/4 cup small pasta, cooked
1 16-ounce can cannellini beans, navy or great northern beans, drained
1 14 1/2-ounce can diced tomatoes with garlic and onion
1/2 cup frozen peas
1 teaspoon dried basil
1 teaspoon oregano
1/4 teaspoon red pepper flakes
Parmesan cheese or garlic croutons

  1. Heat oil in large saucepan over medium heat.
  2. Add onions, carrots and garlic.
  3. Sauté about 8 min.
  4. Add broths and water.
  5. Bring to a boil.
  6. Reduce heat and simmer uncovered for 10 min.
  7. Stir in tomatoes, beans, peas, basil, oregano, and pepper flakes.
  8. Add pasta.
  9. Top with parmesan cheese or garlic croutons.
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